Daily press. [volume] (Newport News, Va.) 1896-current, 1908-10-24
THE CANNING SEASON
BUSY TIME FOR TIE PRov'oENT
HOUSEWIFE.
Winters Supply Of Vegetables and
Fruits Must ee Put UP Now
Some Helpful
Hints.

The season Is here when the good
housewife is making her preparations
for her winters supply OF canned
fruits and vegetables. ard the follow
ing is offered in the way OF helping
her successfully perform the task;
To prepare peas for canning. pour
into a colander. Rinse them thor
oushly and put In saucepan. Add
three very large cooking spoonfuls OF
cold water. salt. = little sugar. enough
to make them taste like sweet pea
and a lump Of butter. Set the sauce
pan in another of hot water, cover
and cook for 80 minutes.
Corn to be canned must be fresh
and sweet. Split kernels lengthwise
with q knife, then scrape with back
OF knife, thus leaving the hulis upon
the cob. Fill glass jars full OF corn,
pressing very hard TO get all the
spaces filed up and the air crowded
out. Use ten or eleven ears tmediGm
size) to fiji a quart jar. Put IN no
water. but put on top rather loosely
or not real tight Place rack IN
bottom of boiler 20 prevent break
aye,. fill boiler with cold water 10
cover lars and boil three hours steady.
Do not let them stop boiling one MIN
ute Jars can be laid down on side IN
boiler il preferred when canning vege-
tables. After removing from boiief
screw on tops tight. When cold see
that tops have not loosened. Set away
In a-v, dark closet.
Tomatoes for canning should not be
scalded TO remove the skins. Instead,
lay them in a dripping pan and place
them in oven, letting them bake Tor
few minutes. A black liquor Will
come from them, which If not man
aged in this way remains In the fruit.
causing them to spoil. When they are
partly cool peel them and cook them
for About 30 minutes In boiler. or
until they are douc as they would be
for the table. Fill cans and seal them
at once. Do not season them uhui
you wish to use them. When they are
to be used on the table. II cooked
enough when put up. they Will only
need a thorough heating and season
ing. Always use perfectly ripe. fresh
tomatoes to can. and do not use them
after August.
To can beets. place in a. saucepan.
cover with cold water and COOK unit!
tender. This will take about an hour
in summer and four in winter-possl-
bly longer. Do not pierce or bruise, or
they will bleed and lose color and Ma
yo-. When tender skin, cool. pack In
lars and cover with very salt water
tina, has been boiled and cooled. When
cooled put in a boiler OF cold water,
cook an hour with the cover partly
OF. then q half hour with 1t screwed
tight. Benzoate Of soda and borax or
boric acid are the preservatlves
most largely used. in the commercial
" prepared vegetables. But these are
not necessary If the best ray materl-
ais are selected in the first place and
the canning is done with absolute
cleanliness and due regard for SAM
tation. In an examination conducted
at Washington as to the enects OF
borax and boric acid on the system II
was proved that So per cent OF the
borax used on the poison squad, as
the young men who were testing its
effect on themselves were called, al
fected the kidneys.
Blueberries can be canned without
sugar and taste more like the fresh
fruit for use N pies. shortcakes and
pudd;ugs. II preferred sweet, allow
a half cup OF sugar to q quart OF ber-
ries, excepting in the case OF swamp
berries. when . cup of sugar Is none
too much. In putting up without
sugar, pick over and wash the berries.
drain, then pack in jars. filling as full
as pcssible.s Pass a silver knife down
around the sides to help them settle
into place. Pour boiling water over
the fruit. going over and adding more
boiling water as the fruit settles and
absorbs the water. When filled TO
running over. screw air-usht anu
keep in q cool. dark place.
To every three pounds Of pears al
low liz pounds Of sugar and bali
mint of water. Peel pears and hy
them in cold water to keep them from
turning black. When strip is boiling
M, in pears and cook until they are
clear and d fork will go into them
easily. Have jars standing in pan OF
10, water. and carefully MI them with
the fruit. Pour strip over them. hli-
ing to top. Seal at once.
Stem grapes and heat gently until
when mashed the juice will run easily.
Strain them through . colander and
cIcsh bag. To one pint OF juice allow
one pound Of sugar, and to every quart
a scant qusrter OF . box of gelatin.
When the juice Is put to boil add
gelatin and warm sugar in . tin basin.
watching II closely TO see that II does
no, burn. When the juice is boiled 20
"A -