Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1917-05-13
HOW TO CAN VEGETABLES
FOR USE IN YOUR HOME
Mrs. Malvern G.. Patterson Writes In
tcrcsting Description OF Put
ting Up Fruit.
POINTS FOR HoUsEKEEpERs
Tells How to Prepare Vegetables
and Of Best Types OF Jars-Gives
Her Experience as to Time Needed
for Cooking.

Canning Vegetables for the Home"
is the subject OF a set Of practical
recipes in the quarterly Of the womens
National Agricultural and Horticul-
turai Association by Mrs. NJ. &. Pat
tcrson. president Of the james River
Garden Club and vice cha irman of the
central garden committee Of Richmond.
The article follows:
Few women do any canning. though
every housewife does more or less pre-
serving. The women who live on farms
put up potatoes and string beans by
old fashioned methods. but the other
vegetables go to waste. 1t is an easy
matter to have all kinds Of vegetables
throughout the winter. and the new
method is far better than the old one
Of standing over a hot stove and filling
Jars from the Kettle.
The first thing 10 do is to examine
the glass Jars and be certain that they
arc in good condition. They should
be absolutely clean, and IL previously
used. a tcaspoonful of baking soda in
each jar partly filled with hot water
and allowed TO stand few minutes will
swecten the jar. Rinse with clear
water before using. BE careful not to
put the jars i'll draught when they
contain anything hot. else they will
crack.
The jars should be examined careful
dition. for IL there is the slightest
crack or the tops fit badly. the con-
tents viii not keep. To test them
partly fiji with water. put on rubber
ring and top and clamp down tight and
turn upside down. Discard all Jars
that LEAH,
DISCUSSES VARIOUS
TYPES OF JARS
The most satisfactory jar has glass
top, and spring made by wire going
over the top and another clamping
down TO the side OF the neck Of the
jar. Another excellent jar has a metal
top and groove around the lower edge.
This groove contains q composition of
the consistency of rubber which is
melted during canning by the heat of
the jar and forms a seal which takes
the place of a rubber ring. These jars
nave wide mouths, and of clear
glass. but the top is OF no use the
second time. as IL has to be punctured
III order TO open the jar. For gem
eral purposes, the first jar is the easiest
to manipulate.
The next step is to get ready the re-
cepiaclc in which to steriliZe the veg
etables. There are canning Quits on
the market, but one can manage very
easily with clothes ar ham boiler.
The boiler should have a close-htting
top. Have Il timer make n false bot
tom Of heavy wire 10 stand 81 little
off the bottom Of the boiler. as the Jars
will break If they rest Immediately
on the bottom; also have made a wire
rack TO hold the jars in place and pre-
vent them from striking against each
other. a simple. Inexpensive way is to
cut thin board to iii the bottom OF
the boiler. and bore in 1t several holes
with an augcr so one slip the
fingers in to lift it out. and also to
let the water through. Then, TO pre-
vent the jars from striking together
twist some paper around each one-a
deep bucket could be used If there are
only enough vegetables for one lar,
and so in this way one could put up
n little each day.
HOW TO PREPARE
VEGETABLES FOR Use
The next thing is to prepare the
vegetables. Vegetables should be
gathered early in the morning, pla ccd
in cold water and canned as soon as
possible: otherwise they set tough and
lose their flavor.
Wash and clean the vegetables and
nil each jar full. Pour in fresh. cold
water up TO the top. and put tea
spoonful of salt in each quart jar.
Put on a perfectly new rubber (nevcr