The Caucasian. (Clinton, N.C.) 188?-1913, 1912-08-08
PRESERVING VEGETABLES.

PRESERVING VEGETABLES.
The canning of vegetables makes
it possible to have q supply OF them
the year round. Success in canning
comes when one brings about the
conditions that prevent decay, name
terra. quite commonly called germs.
They are so minute that they can
only be seen by a high-power micro
scope. which makes it 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 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 a germ that is hard to
kill even by boiling, SO especial pre-
cautions must be used with these two
vegetables. First prepare the old
cans and covers by boiling them in
I've water to free them from the
germs and odors. Use only a gran
ite or porcelain kettle for cooking. A
wooden spoon is best for stirring.
Fill cans brimful with material actu-
ally boiling hot all through, seal tight
and screw the cover tighter when it
has cooled a little. Fruits and vege-
tables have 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 live 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 powders
contain such chemicals as salicylic
acid. borax and formalin. While
they will stop the action of the bac-
| terra, they also have a poisonous ef-
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 present use, and leave an
inch stalk at top to prevent bleeding
Boil in slightly sailed water, peel Is
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 it over,
wash it. and strip eff the leaves care
fully from main stem. Cover with
cold water to freshen and crisp. In
an hours time transfer the leaves
dripping wet to kettle. adding no wa
ter except what drips from leaves.
Place kettle in larger vessel of cold
water. Cover the inner vessel close
ly to keep in the steam, and set over
fire. When the water begins to boil,
uncover. Stir gently, to 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.-Select perfect ears
in the roasting-ear stage. With a
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 a pint of wa
ter and half a tablespoonful of salt.
Put the corn to cook, and add more
boiling water as it evaporates. Let
1t cook twenty minutes after it boils
all through. stirring occasionally to
prevent burning, but do not allow it
to stop boiling. Fill the cans within
one-half inch of top, while boiling
hot. Cream down with spoon to pre-
vent air bubbles. Finish filling with
boiling water and seal tight.
To Can Peas.-Pick peas Just be-
fore ready to can. Shell, cook half
an hour. and salt same as for table.
Put into jars while boiling hot. An
other 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, except to sea-
son with salt only, and seal 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 prepare them as for
serving raw. Salt as for table and
cook in own juice twenty minutes.
Fill cans brimful and seal while boil
ing hot Whon cold sot in cool dorl