The Washington times., 1907-06-02

Gus combination with the metal
can, the amateur who under
takes TO solder the top to make
1t air-tight is likely to do the work uE-
sRiilfully Moreover, should the fruit fer
ment, the housewife cannot detect The
beginning Of the mischief. and check
II by cooking the contents Of the can a
second time
You cannot be too careful In prepar-
ing jars. tops and rubbers to do their
part in the delicate process. 1t is never
safe to use last years rubber bands for
this seasons canning. They are cheap.
but were they three times as expensive,
the loss Of two cans Of fruit would be
more than the price you would pay for
the assurance that makes success dou-
bly, sure.
Sterilize jars, tops. and bands by lay
ing ,he first two in boiling water and
not taking them out until you wish 70
fiji tie Jars and clamp down the covers
Dip the rings into the boiling water Just
before they are fitted into place. Neglect
Of preliminary sterilizing ruins many
fine batch Of canned GOODS
To Can Tomatoes.
Select ripe tomatoes. The hard. whit
ish-green> portions interfere with the
good looks and the general integrity Of
the rest OF the tomatoes Pour boiling
water over the tomatoes; cover the
pan in which they are, to keep in The
heat, and leave thus for five or six min
utes. Then strip off the skins and cut
cut defective or unripe parts.
When all are ready. set over a quick
fire Long and slow boiling Injuries color
and flavor. Cover the kettle, that the
boil may begin sooner than If the air
were freely admitted Boil for one min
ute lift the kettle from the fire and rub
the tomatoes through a sterilized colan-
der into scalded bowl. This done, re-
turn to the kettle and cook fast for ten
minutes after the~boil begins again.
The cans should be put now into fresh
boiling water, and the pan containing
them set on a table or chair near enough
TO the range to enable you TO transfer
the contents of the kettle din Guy 70 the
cans, and while the pot IS still bubbllng.
Dip out each ladleful from the kettle.
and pour into the can which has been
emptied that instant by an assistant.
The jar must be filled 10 overlooking, the
rubber being already i'm place. The
cover is clapped on without the delay
Of a second and screwed DOWN tightly
Now wash and wipe the jar, and set
where the light Will not strike il. When
perfectly cold, wrap in paper and SET
away in a cool place.
Light is a serious disadvantage TO
canned fruits and vegetables The fore
going directions apply 70 all kinds of
canning, so far as the sterilization OF
the jars and rubbers, the actual boiling
point at which the kettle must stand
while the contents are transferred TO the
jars. the rapidity with which this IS
done. the sealing. cooling, and the wrap
ping OF the filled jars are concerned.
To Can Tomatoes Whole.
scald and strip as directed in last re-
cipe As you peel the tomatoes, lay
them i'm a colander to drain off superfiu-
Gus juice. Have ready kettle Of really
boiling water. When the tomatoes are
all skinned, put them into the boiling
water and leave them eight minutes, or
until the boil begins again. Take out a
few at tme-just enough to fix one jar;
MI this up with boiling water from the
kettle, seal, set aside and go on with the
second jar Proceed thus until all the
tomatoes are used up.
Select the finest and firmest tomatoes
for this purpose. Break them as little
as possible, dipping them out with a
wooden spoon.
To Can Tomatoes for Stufing.
Peel and stew tomatoes OF ordinary
size ana strain through double cheese
cloth without pressing. Set the liquor
aside, to be used as I shall presently
indicate.
Choose large. smooth tomatoes of uni
but with a small, keen-bladed knife ex-
tract the cores neatly. Arrange them
in large baking pans, cover them en-
tirely with cold water; cover the pans
and leave them in the oven until the
water begins to boil. Meanwhile bring
the reserved juice of the stewed toma-
toes to a fast boil. and have the sauce
pan containing IL close at hand and
stu boiling. Put the whole tomatoes
with care into large-mOuthed quart jars
FIJI these to overlooking with the hot
juice, and seal at once.
tomatoes thus prepared may bt
stelffed and baked in the winter. and
can hardly be distinguished from fresh
One housewife assures me that she
has used them as salad. filling then
with celery or with shrimps. and dispos
ing upon lettuce leaves, then GOVERNS
with mayonnaise dressing, and that they
are almost equal TO raw fruit. | do no
Vouch for the truth OF her story. Taste;
differ as TO degrees OF excellence. I d.
know that my stuffed tomatoes-warmeC
to the heart-are good.
To Can Asparagus.
Cut the stalks to within two inches
Of the tips. The rest of the stem 4
wood. 1t will not be eaten, and take
up room in the jar that might be occu
pied to more advantage. Lay the aspar