The Vinita daily chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1902-1913, 1909-03-05
THECANNINGSEASO
RusY TIME FOR THE PRoVpFNT
HOUSEWIFE.
Winters Supply Of Vegetables and
Fruits Must Be Put Up Now
Some Helpful
Hints.

81
e housewife is making her preparation
for her winters supply of came
9nits and vegetables, and the folloV
ing is offered in the way of helpin
her successfully perform the task:
To prepare peas for canning. pou
into a colander Rinse them tho
oughly and put in saucepan Ad
three very large cooking spoonfuls {
j cold water, salt, little sugar, enoug
/ to make them taste like a sweet pei
and a lump OF butter. Set the sauce
; pan in another of hot water, coyel
and cook for 30 minutes.
Corn to be canned must be fresl
and sweet Split kernels lengthwis
with a knife, then scrape with bacl
OF knife. thus leaving the hulls upol
the cob. Fill glass jars full of corn
pressing very hard to get all thu
spaces filled up and the air crowded
out. Use ten or eleven ears (mediun
size) to fill quart jar Put in nj
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 te
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 II 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 a
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 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, il cooked
enough when put up, they will only
need thorough heating and season
ing. Always use perfectly ripe, fresh
tomatoes to can, and do not use them
after August.
o 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 When
cooled put in boiler of cold water,
cook an hour with the cover partly
off, then a half hour with it screwed
tight Benzoate of soda and borax or
boric acid are the preservatives |
most largely used in the commercial !
" prepared vegetables. But these are
not necessary if the best raw materi- |
Ills are selected in the first place and |
he canning is done with absolute
cleanliness and due regard for sani-
alton. In an examination conducted
It Washington as to the effects of
jorax and boric acid on the system it
vas proved that SO per cent. of the
,orax used on the poison squad" as
he young men who were testing its
.ffect on themselves were called, ar
ected the kidneys
Blneberries can be canned without
ugar and taste more like the fresh
ruit for use in pies, shortcakes and
II preferred sweet, allow
half cup Of sugar to a quart of ber-
les, excepting in the case Of swamp
Ierries, when a cup Of sugar is. none
DO much. In putting up without
ugar, pick over and wash the berries,
rain, then pack in jars, filling as full
S possible. Pass a silver knife down
round the sides to help them settle
lto place. Pour boiling water over :
he fruit, going over and adding more
oiling water as the fruit settles and
bsorbs the water. When filed to
INNING over screw air-tight and
eep in a cool. dark place.
To every three pounds of pears al
wv l u pounds of sugar and half
Int of water Peel pears and lay
lem in cold water to keep them from
lrning black When sirup is boiling :
ut in pears and cook until they are L.
ear and a fork will go into them
lsily. Have jars standing in pan OF
Ot water, and carefully fill them with
le fruit Pour sirup over them, fill
g to top. Seal at once.
Stem grapes and heat gently until
hen mashed the juice will run easily.
rain them through a colander and
9th bag. To one pint of Juice allow
le pound Of sugar, and to every quart 4
scant quarter Of a box Of gelatin.
'hea the juice is put to boil add
latin and warm sugar in a tin basin,
atching 1t closely to see that It does
II burn. When the Juice is boiled 20
IDutes run it through hair sieve,
/ 1t boil again and add the sugar.
hen it bubbles up once remove from
Q. 1t is very hard to make grapes :.
,lto-.rfac st;ailV r.yffbovt ,vo1nts.