The Newark journal., 1917-07-12
By Miss Emma Archer. State. Home
Demonstration Agent, Extension
Division, University of Arkansas.

Dissolve salt Ill IiC ndIt1 that has
been boiled and pour this brine over
the beans. Put on the rubber and
screw the lid down until you can lift
the Jar by it; then place it in the
Gamer or deep kettle OF hot water
which comes within one-half inch OF
the lid of the jar. Cover closely and
start cooking. Do not count time I'M
til the water gets to boiling; boil
three hours, take out and screw top
down as tightly as possible.
II you use kettle or deep pan to
place jars in, put in strips of wood
nailed together to make false bot
tom, which keeps the jars from hit
ting together Remember to have a
tight fitting lid to the vessel used az
a Gamer.
Directions For Canning Tomatoes
For Home Use.
Sterilize jars. Mix one cup OF sugar
and one-half cup OF salt we'll. Select
good ripe tomatoes of uniform size
and color, immense in boiling water
one minute, or until skin loosens, then
put in cold water With a sharp knife.
pointed at the end, cut out all the
hard core, care being taken not to
break seed cells, and peel carefully.
Cut off little blossom end, and any
black or green spots and pack close
in jar; mix and put In two level tea
spoons of the salt and sugar mixture.
Do not use any water in your Jars II
the jar is not full if liquid, use some
juice from other ripe tomatoes. but II
you have packed your tomatoes good
in the jar there ought to be plenty of
juice.
Put on the rubber, screw lid down
until you can lift the jar by it, place
in Gamer or deep keetle of hot water,
letting the water come to within two
inches of the neck of the jar. Cover
the kettle with close lid to hold as
much of the steam as possible and
start cooking.
Do not start counting time until the
water gets to boiling good, then boil
30 minutes. Take out and screw down
lid tight as possible. If you use y
kettle or deep pan to place jars in,
put in strips of wood nailed together
to make false bottom, to keep jars
fro mtouching the bottom as that will
break them. Pack paper or straw be-
tween jars so they cannot hit to-
gether
Be sure to have close fitting lid
to the vessel you use as a Gamer, as
the extra heat you get from the con-
fined steam insures success if you
follow directions.
Directions For Canning Peaches.
Sterilize jars and cans Before plac.
ing rubbers on Jars, put them for FIVE
minutes in one pint Of hot water il
which has been dissolved one level
teaspoon of soda.
Select firm peaches. Scald for Is
seconds by putting them in wire
basket or cheese cloth sack and
plunging into boiling water; then peel
by hand or by rubbing peeling
off with cloth. Cut into halves;
fill sterilized cans or glass jars.
but do not crush. Vary the de-
gree of syrup according to the
quality of fruit being used. Under no
circumstances pack a poor quality of
fruit In heavy syrup; neither should
high grade peaches be packed in light
syrup. Too much sugar will de-
stroy the freshness and natural flavor
of the fruit. For syrups use five
pounds, eight ounces to one gallon of
water. For the sweetest peacher or
lower grades use from three and
one-half to four and one-half
pounds of sugar to one gallon
of swater. Put sugar in cold wa
ter and dissolve. bring slowly to a
boil and boil for one minute.
Never use the early varieties OF
peaches for canning for market as
early fruit is usually very watery
and will not make a nice pack
Peaches may be canned for pies with.
out peeling or without sugar Wash
we'll and rub "fuz" off with coarse
cloth; split In halves, fill the can
and cover with hot water. Peaches
cut in quarters or eighths will lowder
their market value, Exhaust in tin
cans by putting them in Gamer. Have
the water nearly up to the top of the
cans and bring to boil and boil for
three minutes. Tip cans and process
by boiling in No cans for Is min
utes.
For glass Jars lay rubbers on and
place top on or screw half way down
Have the water in Gamer nearly VI
to the top of jars and about the same
| temperature of the contents OF jar
bring to boil and boil for three min
utes. Seal jars and process by boil
ing for 20 minutes. When jars art
taken cut do not let cold draft strike
! them.