Evening star. [volume] (Washington, D.C.) 1854-1972, 1913-08-17
THE CANNING SEASON

two ounces of whole allspice, one-half
cupful of raisins. one ounce of ginger
root. piece Of stick cinnamon and a
dozen whole cloves. Cook half an hour
and drain. Allow to each gallon Of the
juice three and half pounds of sugar.
Cook fifteen minutes, skmming until
clear. Put into clean cask, or one that
has held liquor. and when nearly cold
drop a slice of toast thickly covered
with yeast. Place in a room of even
temperature to ferment. When fermen-
tation has entirely ceased, bottle, push
ing in the corks tightly.
Canned Blueberries.
These will keep without sugar and
taste more like the fresh fruit for use
in pies. shortcakes and puddings If pre-
ferred sweet, allow q half cupful of
sugar to a quart Of berries, excepting
in the case of swamp berries. when a
cupful Of sugar is none too much. In
putting up without sugar, pick over and
wash the berries, drain. then pack In
jars, filling as full as possible. Pass a
silver knife down around the sides to
help them settle into place. Pour boil
ing water over the fruit, going over and
adding more boiling water as the fruit
settles and absorbs the water When
filed to running over. screw air-tight
and keep in a cool. dark place.
Canned Beets.
Select small. perfect beets, wash
carefully without bruising or cutting,
cover with cold water and cook until
tender. This will take about an hour
for the young summer beets and three
hours or forever" as one woman puts
It, for the old winter beets. When
tender. turn off the hot water and pour
on cold. Skin. using the fingers to
slip off the skin and not a knife and
fork. then pack carefully in sterilized
jars and cover with very salt water.
When quite cold set the jars in a boiler
of cold water to cover three-fourths of
the height OF the cans. boil an hour,
I'LL up to the brim with boiling salted
water. adjust rubber and top and screw
cool dry place. protecting from the
light,
Canned Green Peas.
Be sure your peas are fresh and ten
der. Pack into quart Jars and pour over
them salt water. allowing a teaspoon
full OF salt to three-quarters Of pint
Of warm water for each quart jar.
Adjust the lids of the Jars without
| the rubbers part way and set on rack
In the bottom of a large kettle or
boiler. separating the cans by cloths.
ropes or wisps of hay. SO that they do
not touch.
Pour in cold or lukewarm water. never
hot. allowing the water to cover the jars
three-quarters Of height. Put on cover
| OF boiler and steam three hours. Take
out the jars one by one. fill to overflow
ing with more Of the salt water kept hot
| Tor this purpose, put on the rubber and
top and screw slowly alright. Put back
| In boiler. adding more water, enough to
| immense the jars this time. Steam one
| hour more, lift out and set on thickly
folded paper or a board out of a draught
| and allow them to cool. screwing the lid
| tighter, IL possible. When quite cold
wrap In coarse brown paper and set in a
| cool. dark place. II you have a damp
| cellar and no closet to keep your fruit in.
i put into a box lined with cotton batting
| and with a lid.
/ Canned Tomatoes.
| Wash the tomatoes and plunge into
boiling water for five minutes. when the
skin will slip or without the least trou-
BILE. Slice into the preserving kettle
| which must never be OF tin or cheap
| worn granite, and set the kettle on ar
asbestos mat over the fire: Heat slowly
to the boiling point. stirring frequently
from the bottom. Have the Jars in readi.
ness, thoroughly sterilized, and with
fresh rubbers and close-fitting tops. Fill
with the scalding tomatoes, which have
| been allowed to cook steadily half ar
hour from the time they began to boil
then seal.