The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1911-08-19
The CANNING
OF VEGETABLES
TIMELY HINTS FROM THE A. O.
FOR THE HousEwIvEs--4ow
TO PUT UP VEGETABLES so
THAT THEY WILL KEEP FOR
THE WINTER MONTHS.


possible to have supply of them the
year round, says Mrs. w. C. Palmer,
In recent bulletin from the A. c.
Success In canning comes when one
brings about the conditions that pre-
vent decay namely, thee@eeping out of
moulds and bacteria, quite commonly
called germs. They are so minute that
they can only be seen by high power
microscope, which makes 1t palmer
why they can be on fritu and avega-
tables. or floating in the air, and we
not see them. Boiling kills them, and
is the key to successful canning.
Not only should the vegetables be
well boiled but also the cans and
covers. Have the rubbers thoroughly
washed in soap suds and dipped in hot
water before putting on cans. The
hotter the cans, covers and vegetables
are, the better.
Corn and tomatoes are infested with
q germ that Is hard to kill even by
boiling, SO especial precautions must
be used with these two vegetables.
First prepare the old cans and cvers
by boiling them in lye water to free
them from all germs and doors Use
only granite or porcelain kettle for
stirring. Fill cans brimful with ma
terial actually boiling hot all through,
seal tight and screw the cover tighter
when 1T has cooled a little. Fruits
and vegetables have a better flavor
when cooked in small quantities be-
cause they are not cooked so long, and
they will keep better as they are more
apt 20 be actually boiling hot all
through.
In order to be sure that canned
goods will keep. you must be certain
that there are no living germs in the
cans when sealed. Our forefathers
used salt and sugar as preservatives,
and they are the only healthful ones,
as many makes of preservative pow
ders contain such chemicals as salicy-
lie acid, borax and formalin. While
they will stop the action Of the bac-
terra they also have a poisonous eff
feet upon the body. Try to can the
most perfect vegetables, as they have
the best flavor and are more apt to be
free from germs.
TO Can Beets.
Use small beets. wash as for pre-
sent use and leave an inch stalk at
>top to prevent bleeding. Boil in
slightly sailed water peel as for table,
pack in heated jars while hot and
cover with boiling hot cider vinegar.
Seal at once. Vinegar may be diluted.
Sugar and spices may be added to suit
taste.
To Can Spinach.
Pick 1t over, wash it and strip off
the leaves carefully from the main
stem. Cover with cold water to fresh
en- and crisp. In an hours time trans
| fer the leaves dripping wet to kettle,
adding no water except what drps
from leaves. Place kettle in larger
vessel of cold water. Cover the inner
vessel closely to keep In the steam
and set over fire. When the water
begins to boil uncover. Stir gently 20
make sure they are heated through.
Cover and let boil for half an hour or
longer. Pack in hot jars. There should
be enough liquid to cover spinach after
packed in jars Seal tight.
To Can Corn.
Try and get perfect ears in the
roasting ear stage. With a sharp knife
cut a thin slice from the ends Of the
grains, aand then scrape the rest Of the
cob. For each quart OF corn, put in
kettle pint of water and half table,
spoonful of salt. Put the corn 10 cook
and add more boiling water as 1t
evaporates. Let 1t cook twenty min
utes after it boils all through, stirring
occasionally to prevent burning, but
do not allow to stop boiling. Fill the
cans within one-half inch OF top,
while boiling hot. Cram down with
spoon to prevent air bubbles. Finish
filing with boiling water and seal
tight.
To Can Peas.
| Pick peas just before ready to can,
shell, cook half an hour, and salt same
| as for table. Put into jars while boil
| ing hot. Another way Is to put peas
in the cans, fill with water, add salt
as for eating, put cover on loosely, and
cook in boiling water four hours and
seal tight. First way is the safest.
To Can String Beans.
| Prepare and cook as for table, ex-
| cept to season with salt only, and seal
1 tight. Another way is to cook in
slightly vinegared water till done, and
seal tight. Freshen for use.
To Can Tomatoes.
Gather ripe red tomatoes and pre-
pare them as for serving raw. Cut in
halves or quarters, salt as for table
and cook in own juice twenty minutes.
Fill cans brimful and seal while boil-
| ing hot. When cold set in cool, dark,
| dry place. To can them whole, use
medium sized tomatoes. Fill cans
with them. Use hot cans Add one
tablespoon salt to each quart and fill
with boiling water. Seal tight.
To Preserve Tomatoes.
The small tomato is the best. Take
equal parts of sugar and tomatoes.
Boil sugar till 1t hairs and then add
tomatoes. Cook until they are done,
then skim out into jars Boil the
syrup until thick as honey and pour
over tomatoes. After three days,
drain the syrup off and boil again.
Flavor with either ginger, lemon or
/ orange peel. A more economical way
1 Is to take three cups of tomatoes and
one OF sugar, boil all together until
thick as jam. Flavor with either gin
ger and slices Of lemon or orange peel.
To Dry Corn.
Select ears in roasting stage, boil
till done, cut thin slices from the ends
Of the grains and scrape rest of cob
with small sharp knife. Place In pans
| and put in warm (not hot) oven till 1t
begins to shrink. and then place in hot
sun to finish drying process
Editors DrawerI
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