The broad ax., 1914-09-12
ylaSEHTGHEN
&n0GUPBOARD
CANNING VEGETABLES.


TATHEN vegetables are cheap and
w abundant they may be canned
for winter use. The process Is
not a difficult one. and, thanks to ii,
the housewife may be assured of pure
canned goods at minimum of cost
An Easy Method.
Canned Beans. - Butter, wax and
string beans may be put up in this
way. Beans must be tender. Cut OF
stem Of the beans, but do not break.
Select wide mouthed jars. Wash beans
in cold water. Pack into jars, placing
the beans full length in jar. For a
quart jar add one teaspoonful Of table
salt Fill jar with cold water nearly
full, leaving about one-Quarter to one
half inch FOR steam, so as not to break
jar. Put on cover, put In washboiler.
having cold water to neck of jar, and
boil between two hours and half and
three hours. Place strips Of wood in
bottom Of boiler under jars. Jars must
be air tight.
Preserving the Flavor.
Canned Beets.-SeIect small, perfect
beets. wash carefully without bruising
or cutting, cover with cold water and
cook until tender. When tender turn
on the hot water and pour on cold
Skin the beets. using the fingers to slip
on the skin, and not knife and fork.
Then pack carefully In sterilized jars
and cover with very salty water.
When quite cold set the jars In boiler
Of cold water to cover threefourths Of
the height. boil an hour. I'LL up to the
brim with boiling sailed water. adjust
rubber and top and screw tight When
quite cold set away In a cool, dry place.
protecting from the light
Eeonomizins For Winter.
Canned Green Peas. - Be sure the /
peas are fresh and tender. Pack into |
quart jars and pour over them salt wa |
ter, allowing a teaspoonful Of salt to I
three-quarters Of a pint Of warm wa
ter for each quart jar. Adjust the lids
Of the jars without the rubbers part /
way and set on a rack in the bottom Of /
a large kettle or boiler, separating the /
cans by cloths, ropes or wisps Of hay. |
50 that they do not touch. Pour In 4
cold or Iukewarm water, never hot al
lowing 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, I'll to overflow
ing with more Of the salt water kept
hot for this purpose. put on the rubber
and top and screw slowly air tight
Put back in boiler, adding more water.
enough TO immerse the jars this time
Steam one hour more, lift out and set
on thickIy folded paper or a board out
Of a draft and allow them to cool,
screwing the lid tighter II possible
When quite cold wrap In coarse brown
paper and set In q cool, dark place.
PIccALILLIs.
rHESE popular relishes may be
now put away by the housewife.
There are various ways OF max
ing them and various ingredients for
their composition. They are tnexpen-
Give and useful
Popular RsliSheS.
Green Tomato Piccalilh-Take one
neck Of green tomatoes, one-hah peck
of onions sliced. one caulinower and
one peck Of small cucumbers- Let
stand In salt and water twenty-four
hours, drain and put In kettle with
a cupful Of grated hOrseradish, one
ounce Of turmeric. one ounce OF whole
cloves. one-fourth pound whole pepper,
one ounce Of cinnamon. one pound OF
white mustard seed and one pound OF
English mustard. Cover with cold VIM
egar, put on TO cook and when the mix
ture comes to a boil cook It q quarter
Of an hour. Seal while hot
Cucumber PiccaHIH Take one peck
ripe cucumbers. One-half teacupful salt
two green peppers. six onions ana
sDIces II you like. Peel and chop the
using the cOarsest knife OF
the chopper. Put IN a strainer. cover
With salt and press TO get the water
put Then add peppers and onions
chopped 6ne. Put In kettle. cover with I
vinegar and cook until soft.