Devils Lake inter-ocean. (Devils Lake, N.D.) 1909-1915, 1911-08-25
PRESERVING
VfGf TABLES
(Mrs. w. c. Palmer.)

VI fS6OIoUlCo uldhGS IL
possible to have supply of them the
year round. Success in canning comes
when one brings about the conditions
that prevent decay: namely, the keep
ing out of moulde and bacteria, quite
commonly called germs. They are so
minute that they can only be seen nv
high power microscope, which makes
1t palmer why they can be on fruit and
vegetables, 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 we'll
boiled but also the cans and covers.
Have the rubbers thoroughly washed in
soapsuds and dipped in hot water be-
fore putting on cans The hotter the
cans, covers and vegetables are, the
better. Corn and tomatoes are infest-
ed with germ that is hard to kill even
by boiling. SO especial precautions
must be used with these two vegeta-
bles. First prepare the old cans and
covers by boiling them in I've water to
free them from all germs and odors.
Use only grant or porcelain kettle
for cookingf. A wooden spoon is best
for stirring. Fill cans brimful with
material actually boiling hot all
through, seal tight and screw the COW
err tighter when it has cooled a little.
Fruits and vegetables have a better
flavor when cooked in small quantities
because they are not cooked so long,
and they will keep better as they are
more apt to 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 forefath.
ers used salt and sugar as preserva
tives and they are the only healthful
ones, as many makes of preservative
powders contain such chemicals as
salicylic acid, borax and formalin
While they will stop the action of the
bacteria they also have a poisonous
effect upon the body Try and 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 present use and leave an inch O.
stalk at top to prevent bleeding. Boi
in slightly sailed water, peel as fo
table, pack in heated jars while no
and cover with boiling hot cider vine
gar. Seal at once Vinegar may be di
luted. Sugar and spices may be add
ed to suit taste.
To can spinach-Pick over wash i
and strip off the leaves carefully from
main stem. Cover with cold water tt
freshen and crisp In an hours time
transfer the leaves dripping wet tt
Kettle, adding no water except wha
drips from leaves. Place kettle il
larger vessel of cold water Cover the
inner vessel closely to keep in the
steam and set over fire. When the wa
ter begins to boil uncover. Stir gent
ly to make sure they are heated thru
Cover and let boil for half an hour OF
longer. Pack in hot jars. There
should be enough liquid to cover spin
ach after packed in jars. Seal tight
To can corn.--Try and perfect ears
in the roasting ear stage. With g
sharp knife cut thin slice from the
ends of the grains, and then scrape
the rest Of the cob. For each quart OF
! corn, put in kettle pint Of water and
half tablespoonful of salt. Put the
corn to cook and add more boiling
water as it evaporates. Let it cook 20
minutes after it boils all through, stir.
ring 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
filling with boiling water and seal
fight