Gilpin observer., 1908-11-12
TfiE CANNING
Busy TIME FOR THE PRoVIDENT
HOUSEWIFE.
Winters Supply Of Vegetables and
Fruits Must Be Put Up Now
Some Relpful
Hints.

for her winters supply of canned
fruits and vegetables, and 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
oughly and put in saucepan. Ado
three very la:ge cooking spocnfuls ol
cold water salt, a little sugar, enough
10 make them taste like sweet pea
and 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 knife, then scrape with back
of knife, thus leaving the hulls upon
the cob. Fill glass jars full of corn
pressing very hard 10 get all the
spaces filed up and the air crowded
out. Use ten or eleven ears (medium
e.ze) TO fill a quart jar. Put in nc
water, but rut on top rather Loosely
or not real tight. Place a rack "
bottom Of boiler (to prevent brea.'
age), FIJI boiler with cold water to
COtSI .ellS anu DOll III &C HOu. SNNh4s
Do not let them stop boiling one min
ute. Jars can be laid down en- side in
boiler If preferred when canning vese-
tables. After removing from boiler
screw on tops tight. When cold se2
that tops have not loosened. Set away
IN dry, dark closet.
Tc-natces for canning should not be
scalded 10 remove the skins. Instead
lay them in a dripping pan and place
them In oven, letting them bake for q
few minutes. A black liquor vii.
come fron 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 the.-
for about 80 minutes in a boiler, OF
until they are done as they would be
fer 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 10 can, and do not use them
after August.
To can beets, place in a saucepan,
cover with cold water and cook until
tender This will take about an hou!
in summer and four in winter-rcss.
bly, longer Do not pierce or bruise, CT
they will bleed and lose color and fa
vor. When tender, skin, cool, PACK ii
Jars and cover with very salt watei
that has been boiled and cooled. Whe-
cooled put IN a boiler of cold water
cock an hour with the cover partly
CT. then half hour with it screwed
tight. tenzoate of soda and boraX cl
boric acid are the pceservatives
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
taticn. IN an examination conducted
at Washington as TO the effects q
borax and boric acid on the system il
was proved that IS per cent. of tbs
boIax used on the poison squad, Z.
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 fresf
fruit for use in pies. shortcakes ant
pudd.ngs. If preferred sweet, allow
a half cup of sugar to 4 quart of Der
ries, excepting in the case of swami
berries, when q cup of sugar is non'
too much. In putting up withou
sugar, pick over and wash the berries
drain, then pack in jars, filling as ful
as possible. Pass a silver knife dow
around the sides to help them settl'
into place. Pour boiling water owe
the fruit, going over and adding mor'
Boiling water as the fruit settles ant
absorbs the water. When filed II
running over, screw air-tight AM
keep in a cool, dark place.
To every three pounds of pears a
low " pounds of sugar and hal
pint of water. Peel pears and la,
them in cold water to keep them from
turning black. When sirup is boiling
put in pears and cook until they ar
clear and fork will go into the1
easily. Have jars standing in pan O
hot water, and carefully fill them wit
the fruit Pour sirup over them, I'll
ing to top. Seal at once.
Stem grapes and heat gently unit
when mashed the Juice will run easil!
Strain them through colander an
cloth bag. To one pint Of juice allo'
one round of sugar, and to every quar-
a scant quarter of a box Of gelatir
When the Juice is put to boil ad
gelatin and warm sugar in tin nasir
watching 1t closely to see that II doe
not burn. When the juice is boiled 2
minutes run it through hair sieve
let it boil again and add the saga
When 1t bubbles up cnce remove froi
fire. 1t is very hard to make grape
nnd cherries "iell" without gelatin.