Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1909-06-25

five requests have come this week
for a recipe for canning beans. so L
am going TO dedicate this Chat TO that
subject. All who have the Annie Den
MS cookbook will see that / am using
her methods. Three years ago i gave
YOU quite a series Of Chats on the sub
3ect OF sterilizing and canning; but
There have been so many added 10 our
lists since then that 1 feel sure you
viii forgive me for going over the
same ground
II seems unnecessary 10 say that
absolute cleanliness is the first essen
tial. vet I happen 20 know that there
Is many a home in which the dishes
are as sticky or gummy as II they
had never been in the water. though the
front walk is without piece OF trash
as big as a leaf and the floors in the
'front.' are all immaculate am heart
fIv in favor of a clean yard and front
norch but I do beg that the dish
towels and the dish cloth receive as
much attention How many or you neg
lect 20 wash out. in clean. hot water
ehe towels every day? People who
hawe been accustomed to clean dishes
All the time can't enjoy even fried
chicken II the plate handed TO get a
norton feels gummy. ] have cooked
enough 20 know that IL does not take
= moment longer 10 have them clean
than gummy.
Now for the recipes:
When glass Jars are used IL Is neces-
sarv 70 have the tops 1T well and 10
have new rubbers each season. and
care must be taken 20 adjust the rub
bers, hitting them securely under the
lids
The very best fruit must be used.
having it ripe but firm Peel and place
IN the Jars whole or cut to suit the
fancy FIJI the jars with cold water
and let them stand till ready 20 place
on the fire; then pour OF the water
and refill TO the brim with fresh water,
add a teacup OF sugar 20 each half
Gallon OF fruit Have the rubbers on
the Jars and place the tops on loosely
Have q vessel three or four inches
deeper than the Jars and In the bot
aou have a piece of board with holes
IN II. or take q heavy piece of cloth.
double IL several times and set the jars
on that the main idea is 20 keep them
from touching the bottom Of the Kettle.
place over the fire and let IL boil. The
time depends on the fruit or vegetables
Berries. grapes. peaches. pears. ounces
require ony 1.-Two or three minutes boil
ing When they have boiled sufficiently
and the water does not cover the fruit
open the jars and I'LL with boiling
water. Replace the tops. take from the
IRE and tighten the tops When they
are cooled tighten the tops In few
hours they should be examined and If
necessary tighten again. This seems
troublesome. but anything that is worth
doiEx is worth doing right.
Rwetables are canned in the same
way except that no sugar is used and
the 6Hs are covered with water.
A Anaspoonful OF salt is IN addition
20 1e favor Of each half S<llon Of
Vegetables
Tomatoes +squire four orr - minutes
20 boil. beans. corn and HssA class re-
quire from one 10 three H@1s. The
reason that so few have 1Eess with
their beans IS that they - in too
big hurry. give them three hours and
see what they do.
-Four things are necessary IL You
want to succeed in canning: I'D the
vessel containing the fruit or vege-
must be put up boiling not;; (3) must
be perfectly alright. and () must be
kept in a dark. cool place.
TO CAN coRN.-select young. ten
der corn. cut twice from the
cob. but do not scrape; add
heaping teaspOonful of salt and one
half a level teaspoonfuI OF soda to
each half gallon Put the corn in Jars,
IL AAAC Ell0EAS Ous anu place the jars
IN vessel deep enough to allow water
TO come over the tops OF the jars,
after the wood or cloth has been put
IN the bottom TO protect the jars.
After the water has been put in the
vessel. place on the fire and boil three
hours Take from the fire and tighten
tops. and when cool again tighten
them; then wrap in brown paper and
keep In a cool. dark place
TO CAN SNAP BEANS.-Wash young
tender snap beans. string them OF
place in the Jars whole. IL preferred
FIJI the Jars with cold water, ut on the
rubbers and tops; place them in a
deep vessel with the wooden bottom or
the cloth. placed as directed. Then fill
the vessel with cold water to within
half an inch OF the tops OF the Jars.
Place on the fire and boil for at least
two hours. Take from the fire and
tighten the tops and when cool again
tighten once more. Place in a cool.
dark place
CORN, OKRA AND TOMATOES
Chip okra in thin pieces and boil. Peel
tomatoes and cook. When both are
tender mix them in the proportion of
two quarts OF okra to three Of toma-
tDess then add two quarts OF young,
sander corn cut from aha cob and a