Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1908-06-09
HOMEMAKERS COLUMN.
Correspondence on topics Of interest to the ladies
IL solicited. Address: Editor HoNEhAKERs'
COLUMN, Oxford Democrat, South Paris, Ne.
Canning Rhubarb and Asparagus

Canning Rhubarb and Asparagus,
The canning of fruits and vegetables Ii
one of the joys and tasks of the summer
season to most housekeepers, especially
to those who live in the suburbs and the
truly country. That it is task, and
huge one at that, no one who has ever
attempted it will gainsay; but to me the
anticipated pleasure overbalances the
labor. know of no greater satisfaction
than to see, in the fall, row after row Of
fruits and vegetables carefully preserved
for the long irksome winter season.
The task of canning or earring" las
always prefer to call it; somehow the
word "can" does not appeal to me) may
be much simplified, and sundry Inn
provements made upon the old fashioned
methods. I really think the school Of
experience is the best teacher in this
work; for, no matter how much one
reads, there must come the practical ex
perience and the winters verdict before
one feels confidence in the work.
Rhubarb and asparagus are the earliest
items on the list, coming with natures
awakening from slumber; and both will
be much better if gathered from the
home garden. have read, heard and
tried the recipe which says, "Cut the
rhubarb into inch pieces, fill the jar with
them, then fill full to OVERLOOKING with
pure cold water and seal at once" Easy
as rolling off log; we had superb rhu.
barb, artesian we'll water, cool ano
sparkling, and sealed at once,-but mine
all spoiled. Now l cut it into incl
pieces-I never peel my rhubarb, for the
color in the skin adds much to the ap
pearance of the finished product-fill thu
jar with them, measuring by cupfuli
how much rhubarb jar holds. To eacf
cupful of the fruit place in the jar one
half cupful of granulated sugar, then FL
to overlooking with cold water, put th'
rubber rings in place, lay on the glass
top and place the clasp over 1t, but dc
not put on the pressure clasp. | use
jar with glass top, which is held II
place with clamp. l never use screw
top if it can possibly be avoided.
The jars, when ready, are placed II
the wash boiler, each one in an indi
vidual jar holder or in basket holder
which comes for the purpose. Never
allow the jars to rest on the bottom o.
the boiler or to touch each other, as il
will cause them to crack. Next poul
cold water into the boiler until it comes
half way up the jars, place over a no
fire and bring the water to boil ant
continue boiling for ten minutes, wher
the jars are removed, the pressure clasI
put on, and they are then put away in
cool place.
This is more work than the plain cole
water method; but this rhubarb is read!
for immediate use, while the cold-wate
rhubarb must be drained and then stew
ed with sugar before it is ready for TIT
table. The latter process will naturally
make the rhubarb mushy when finished
while, with the boiler process, it remains
in the inch pieces but is perfectly tender
and we think much more slightly dish
Asparagus can be "jarred" whole OF
broken into inch pieces. If you are il
the habit of serving asparagus whole OF
toast, the former method will no doubt
be preferred. l always start at the til
of the stalk and snap off inch pieces a!
long as it will snap; that which will no
snap is too tough to eat and is discarded
If it is being put up whole, place TIM
stalks in the jar tip up, then fill will
cold water lido not add salt, place th'
rubber rings in place and cover clasp il
position follow the same boiling direc
tons as for rhubarb, but asparagus mus
be boiled hard for one hour. If you
snap the asparagus, you will get mucl
larger quantity of edible food into 8
given space than when it is whole, which
is to me great argument in favor o
this method.
In either case when ready to use, opei
the jar and turn the contents into
colander, pour cold water over the vege
table, then turn into boiling sailed water
and allow to remain until thorough.
heated through. 1t is then ready tt
serve in any way you select.