The Pulaskian., 1915-08-20
CANNING HOME FRUITS AND
 VEGETABLES.
By w. ]. Jernigan.

l. All farm homes possess wash pot, a reservoir or lard can, any one of which may be used for can ming fruits and vegetables by in- serting false bottom of wooden strips one inch wide by one-eighth inch thick nailed together like lat tice work. If an ordinary sized wash pot is used the false bottom should be made large enough to hold six or eight-quart jars. A lid should be provided for washpot or whatever is used for reservoir for cooking pur- poses. Enough water should be add ed after the false bottom and jars are placed to come to the lid of Mason jar.
 2 Another cheap outfit used for canning purposes by a great many canning club girls is worn out zinc tub. In using this, cut out the square on one side and on the op- posite side cut hole large enough for the elbow of a stovepipe, add two joints of pipe and this will serve as a furnace. On top of this furnace place a good tub, allowing the rim of the tub to fit over the one used as l water or is the reservoir Inside the tub used as a reservoir, place another tub of the same size, cutting about nine holes the size of quarter in the bottom of the third tub. This tub is to be used as a tray i'll which will be placed the jars when ready for cooking. Use sugar barrel cover for lid, or any clean boards nailed together to fit The efficiency of the above outfit may be increased by con- meeting two one-inch pipes to the bottom of the tub used as reservoir. This will add greatly to the heating capacity.
 The Hot Water Process.
 Sterilize jars, rubbers and tops by boiling fifteen minutes in clear water. The jars may be put in cold or warm water at the beginning and then water brought to boiling point. To sterilize means to kill germs by boil ing. Do not boil or sterilize the tops of Economy or Schram jars or the rubbers of the White Grown tops used on Mason jars, but just wash them i'll hot water.
 TOMATOES: Select sound, uni- formly ripened tomatoes. Place in tray of canner and boil from one to three minutes, or until the skin slips easily. Make a mixture of tworthirds sugar and one-third salt, add two teaspoonfus of this mixture to three pound cans and one teaspoonful to two-pound cans. Take out and dip into a pan of cold water immediately and place into dish pan well steril- ized Cut out the core and peel pack well into jar and pour in juice made from coring and peeling tomatoes un- til the jar is perfectly filled. Place rubber on jar, screw top tight, then turn back the top one time, place in the tray, lower into the water, just cool enough in the beginning that it will not scald your hand, then. bring water to the boiling point and cook for thirty minutes, then remove the jars from the tray, instantly screw the top tight and let it alone.
 STRING BEANS: Select beans that are young enough that they do not show hole in the side when broken. String and snap about three pieces to the bean, place beans in a flour sack and b1anch in clear boil- ing water for eight minutes Remove from sack and place in jars, pack the jar full and fill to overhowing with hot brine made by boiling mixture of one-third teacup of salt to one gallon of water five minutes. Finish for cooking the same as for toma- toes; then cook or boil one hour each day for three successive days, or for three hours the same day.
 BEETS: Select ripe sound beets and cook until they are three fourths done then peel and pack in the jar. Fill the jar to oyerhowing with brine the same as nsed for