The labor world. [volume] (Duluth, Minn.) 1896-current, 1916-08-12
OF INTEREST TO WOMEN

portion of orange peel, apples, or
green citron melon may be added to
the juice to supply the necessary pee
tin. Twelve ounces Of sugar added to
a. pint Of juice will make a jelly of
the proper firmness and texture.
Jelly is ready to be poured into the
glasses when two rows of drops form
on the end of a. paddle or on the edge
Of a spoon held sidewise.
For the purposes of the home can
,ner, vegetables may be grouped into
five classes, according to the method
of canning required. The office in
charge of club work for the Northern
and Western states furnishes the fol-
lowing recipes for the five classes:
Q) Vegetable green's: Prepare and
can the day picked. Sort and clean.
Blanche in a vessel with a little water
under false bottom or in a regular
steamer, IS to 20 minutes, Remove.
Plunge quickly into cold water. Cut
in cow entional lengths. Pack tight
in jar OF container and season u
taste; add a little Clipped beef, olive
oil, etc. Add hot water to fill crew.
ices, and a level teaspoonful of salt
to each quart. If using glass jars,
place rubber and top in position, par
TALLY seal; if using tin cans, cap and
tip completely. Sterilize 80 minutes
in hot-water bath outfit; so minutes
| in water-seal outfit; so minutes in
steam-pressure outfit under pounds
| of steam; Is minutes in aluminium
pressure-cooker outfit at IS pounds
of steam. Remove from Gamer.
/ Tighten covers. Invert to cool and
test joints. Wrap in paper to prevent
bleaching anG store.
! The recipe for canning cabbage,
Brussels sprouts, and cauliflower is
practically the same as for the above
named vegetable greens, and the
| same instructions may be followed.
Experience alone will teach the
slight variations necessary in amount
of time required for blanching
amount of seasoning necessary for the
various. vegetable greens, etc.
|. (2) Root and tuber vegeta bles, such
as carrots, parsnips, beets, turnips
sweet potatoes, etc.: Grade for size
color, and degree Of ripeness. WASH
thoroughly. Use vegetable brush
Scald in boiling hot water sufficiently
to loosen skin. Plunge Quickly in colo
water. Scrape or pare to remove
skin. Pack whole or cut in sections
or cubes, as required by the home o,
market standard. Add boiling mo
water and one level teaspoonful o.
salt to the quart. Place rubbers ant
tops in position. Partially seal, bu
not tight. (Cap and tip tin cans.
Sterilize 90 minutes in hot water batf
outfit; rs minutes in water-seal out
fit; 60 minutes in steam pressure out
fit under 5 pounds Of steam; IS min.
utes' in aluminium pressure cooker
under 20 pounds of steam.
(3) Special .vegeta bles. Tomatoe!
and corn: f.
Grade for size, ripeness, and color
Scald in hot water enough to looser
skins. Plunge quickly in cold water
Remove. Core and skin. Fill con.
tainer with whole tomatoes only. Ado
one level teaspoonful .sof salt to eacf
quart. Place rubber and cap in posi-:
ton. Partially seal, but not tight
(Cap and tip tin cans.) Sterilize %
minutes in hot-water bath outfit; Il
minutes In water-seal outfit; IS min
utes in steam pressure outfit under
pounds; 10 minutes in aluminium
pressure cooker under 20 pounds
steam. Remove Jars. Tighten covers
Invert to cool and test joints. WraI
jars in paper and store.
Sweet Corn ON the Cob. -.
Can corn the same day picked. Re
move husks, silks, and grade for size
Blanch on the cob in boiling water:.s
to Is minutes. Plunge quickly in colo