Judsonia weekly advance., 1917-06-20
PROPER WAY ID
 GAN VEGETABLES
Follow Directions in the Following Article and You Win Have
 No Trouble.

By Miss Emma Archer, State Home Demonstration Agent, Extension
 Division, University of Arkansas.
 Sterilize Jars: First, wash your jars, lids and rubbers we'll, and then put them in pan of water or can her, and let boil while you prepare the vegetable or fruit to be canned. Directions For Canning String Beans.
 Sterilize jars. Select young and tender beans. String and break them into short and even lengths. Wash them, put in a flour sack and down into a pan of boiling water for eight or ten minutes or until you see them change color. Then take them out and pack them in the sterilized jars. Dissolve salt in the. water 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 1t; then place 1t in the canner 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 un- til the water gets to boiling; boil three hours, take out and screw top down as tightly as possible. If you use kettle or deep pan to place jars in, put in strips of wood nailed together to make false bot i tom, which keeps the jars from hit. ting together Remember to have q tight fitting lid to the vessel used as eanner.
 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, immerse in boiling water one minute, or until skin loosens, then put in cold water With 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. If the jar is not full if liquid, use some juice from other ripe tomatoes, but if 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 canner or deep keetle of hot water, letting the water come to within two inches of the neck of the jar. Cover the kettle with a 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 a kettle or deep pan to place jars in. put in strips of wood nailed together to make a false bottom, to keep jars fro mtouching the bottom as that will break them. Pack paper or straw be- gether.
 Be sure to have a close fitting lid to the vessel you use as canner, 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 in which has been dissolved one level teaspoon of soda.
 Select firm peaches. Scala for 15 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 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 i've 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