Evening star., 1916-08-27
ALL AROUND THE PLACE.

The season for home canning of string
beans, lima beans. sugar corn. etc, is in
full blast. and housewives who have gar
dens to call on for supplies of these vege-
tables are busy putting up winter stores.
Many housekeepers have asked recently
for republication of the Department of
AgricuItures process for home canning.
and, although this has been printed a
number of times, 1t is given again here.
The process is simply one of thorough
sterilization and cooking in the can. In
must be extended over three days, an hour
each day. At the start. however. it may
be said that slight variation from the
rules given by the departments experts
will be found to give better results; that
is. omission of the salt called for in the
departments formula. Addition of salt
to string beans or to sugar corn has been
found by many housekeepers to give an
objectionable flavor to the vegetables. and
at the same time the salt seems in many
cases to cause the canned vegetables to
spoil
A practical housekeeper of many years
experience learned from German friend
that in the old country it has been the
practice for many years to can vegetables
in the home without any salt whatever
Sterilization in boiling water for three
one-hour periods on successive days, moth
ing being added to the vegetables but
plain boiling water, is the process us d
there. A single trial proved the value of
the information and since that time the
housewife in question has used no salt in
putting up such vegetables as string
Deans, lima beans, sugar corn. succotash
ard tomatoes
To these vegetables they must be
gathered early in the morning, before
they have become heated by the sun In
the case of string beans, wash carefully,
string and break the pods into inch
lengths. Use glass jars of the kind hav-
ing glass tops that are snapped in place,
rather than the kind the tops of which
screw on. Fill the Jars with the inch
long pieces of beans, packing in carefully.
and NIL to the very top with boiling water.
Place the tops on the jars with the wire
fasteners raised. Place jars in wash
boiler. on the bottom of which is placed
piece of heavy wire netting raised off
the bottom about an inch by means of
pieces of wood or other material cut to
At the boiler crosswise Fill the boiler
with water sufficient to reach half way
up the sides of the jars. Cover and boil
for one hour. Remove the jars. snap
down the fastenings and repeat the pro-
cess the following day, of course loosen
ing the fastenings before each boiling.
Repeat again the third day, after which
fasten the jars. wrap them in newspapers
to keep light from the contents, and the
one hour on three successive days Is to
destroy bacilli that might survive single
sterilization. While it is often practicable
to steriize for three hours in a single day,
many cases have been reported where
vegetables put up thus have spoiled, while
danger of spelling when the vegetables
are sterilized one hour on each of three
successive days is practically nil.
In canning corn the grains are cut from
the fresh h-gathered ears and packed in the
Jars the same as in the case of string
beans. Fill the jars TO within an inch of
the tops. flling up with cold water. Add
no salt, and sterilize exactly as in the
nf he CAR iS to
be followed with lima beans or succotash.
Bulletins giving complete details Of this
process, as well other home canning
processes originated in the Department
OF Agriculture, with the scientific reasons
for the various steps in the processes,
may be had by addressing the depart.
ment
IT Is possible TO have roasting ears for
Christmas dinner by canning sugar corn
on the cob. the process varying a little
from that given above Halfgallon jars
are used. The corn, at roasting-ear
stage. must be canned the same day it
Is gathered-within an hour from the field.
IL possible. Remove husks and silks and
blanch the ears-of uniform size-in boil
ing water for ten minutes, if large, or
hve minutes, if small, afterward plung
ing quickly into ice water. Pack the ears,
alternating butts and tips upward, in half
gallon glass jars. Fill the Jars with boil
Ing water, place rubber and tops in posi-
ton, out DO not seal, and sterll1ze in the
boiling water bath given above for
single three-hour period. Remove the jars
and seal at once. In using corn SO put up
IL is not to be cooked again. Simply
heat IL in a steamer and serve. to be
eaten. of course, with butter and salt 1t
cannot be distinguished from corn just
taken from the field.
Early September is the best time for
1'si-inE new lawn or for rejuvenating
lawns that have developed bare spots.
10 --. and improve an old lawn is
often more difficult than TO make d new
one. b ~ if the turf is reasonably good
the lawn may be materially improved by
reseeding and fertIlizing. II the wn is
patchy the spots should be raked with
steel rake 10 loosen the soil. after which
the bare spots should be dressed with
new loan or mixture of loan and good
compost, and the seed sowed in this.
After seeding, second dressing of the
loan or mixture should be applied and
the newly seeded areas lightly rolled All
lawns require an occasional dressing of
fertilizer TO maintain their uxuriance.
Thoroughly rotted stable manure is the
best dressing, another good one being