The Colorado statesman., 1908-09-26
THE CANNINGSEASON
BUSY TIME FOR THE PRovIDENT
HOUSEWIFE.
Winters Supply of Vegetables and
Fruits Must Be Put UP Now
Some Helpful
Hints.


ing is offered in the way of helping
her successfully perform the task:
To prepare peas for canning, pour
into a coander. Rinse them thor
oughly 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 a knife, then scrape with back
of knife, thus leaving the hulls upon
the cob. Fill glass jars full OF corn,
pressing very hard to get all the
spaces filled up and the air crowded
out Use ten or eleven ears (medlum
size) to fill a quart jar. Put in no
water, but put on top rather loosely
or not real tight. Place a rack in
bottom of boiler Ito prevent break
age), fill boiler with cold water to
cover Jars and boil three hours steady.
Do not let them stop boiling one min
ute. Jars can be laid down on side in
boiler if preferred when canning vege-
tables. After removing from boiler
screw on tops tight. When cold see
that tops have not loosened. Set away
in dry, dark closet.
Tomatoes for canning should not be
scalded to remove the skins. Instead,
lay them in dripping pan and place
them in oven, letting them bake for
r xuil
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 80 minutes in a boiler, or
until they are done as they would be
for the table. Fill cans and seal them
at once. Do not season them until
you wish to use them. When they are
TO be used on the table, if 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 saucepan,
cover with cold water and cook until
tender This will take about an hour
in summer and four in winter-possi-
bly, longer. Do not pierce or bruise, or
they will bleed and lose color and fla
Vor. When tender, skin, cool, pack in
Jars and cover with very salt water
that has been boiled and cooled. Wha =
cooled put in boiler of cold watetS
cook an hour with the cover partly
off, then half hour with it screwed
oh of hnraY
boric acid are the preservatives
most largely used in the commercial
ly prepared vegetables. But these are
not necessary if the best raw materi-
ais are selected in the first place and
the canning is done with absolute
cleanliness and a due regard for sani-
tation In an examination conducted
at Washington as to the effects of
boraX and boric acid on the system it
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, af-
fected the kidneys.
Blueberries can be canned without
sugar and taste more like the fresh
fruit for use in pies, shortcakes and
puddings. If preferred sweet, allow
half cup of sugar to a quart of ber-
ries, excepting in the case of swamp
berries, when a 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 possible. 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 filed to
running over, screw air-tight and
keep in a cool, dark place.
To every three pounds of pears al
low l u pounds of sugar and a half
pint of water. Peel pears and lay
them in cold water to keep them from
turning black. When sirup is boiling
put in pears and cook until they are
clear and fork will go into them
easily. Have jars standing in pan of
hot water, and carefully fill them with
the fruit. Pour sirup over them, fill
ing to top. Seal at once.
Stem grapes and heat gently until
when mashed the juice will run easily
ollttlH IHell IuIOuSu COldHuer ara
cloth bag. To one pint of juice allow
one pound of sugar, and to every quart
scant quarter of box of gelatin.
When the juice is put to boil add
gelatin and warm sugar in tin basin,
watching it closely to see that it does
not burn. When the juice is boiled 20
minutes run it through a hair sieve,
let it boil again and add the sugar.
When it bubbles up once remove from
fire. 1t is very hard to make grapes
and cherries 'Jell" without gelatin.