The citizen. [volume] (Berea, Ky.) 1899-1958, 1917-05-24

by the cold-pack method. Then
decided to try the ilrclcss cooker.
have a cylindrical iirelcss cook
er with one eight-quart vessel.
| found that I could put three
quart Or four pint jars into this
eight-quart vessel, standing them
ON little wire stand and sur
rounding them with water, just
as in the wash boiler.
The method differed in this: pack
ed my peas, put them in and set
them on the stove and boiled them
half an hour, a good hard boil. Then
with a hot plate under them I put
them into the cooker and let them
stay. even experimental with the
staying. Some OF my peas stayed q
certain number Of hours-four, five,
Or six: some stayed all night and
were taken out cold. All kept per-
fectly, and none seemed TO be over
cooked. In fact, all Of my canned
peas are delicious by any method
used. account for the success Of
my experiment in letting the peas
remain in the cooker until cold - n
hazardous try without perfect seal
ing. and Of course the jars did not
have the springs fastened down-by
the fact that the cooker is itself
practically air-tight and where
there is no air there can be no spoil
ing. frightened the tops As soon as
removed the jars.
This method Of cooking proved So
convenient that ! used il often with
peas. carrots and peas. and beans.
To avoid any possibility Of mistake
labeled the jars done thus very
carefully. with the exact process,
the time on the stove. and the time
in the cooker.
/ | made further experiments with
green and wax beans. These are
annoying vegetables because by the
cold-pack system they take such a
long time TO cook.
3. cooked n number ~ beans as II
for the table. but used the ilrelcss
cooker TO cook them in, which
means long cooking in an air-tight
/ vessel. Then | allowed them To
cool. and after cooling packed
them into jars as if I were using
the cold pack method added water
i had used salt in the cooking
and then immersed the jars in
water and sterillzed them fifteen
minutes in the boil. To vary the
flavor Of the beans | added diff
fcrent things Ia various Jars. In
several put two table spoonfuls
Of olive oil. in others a strip Of
bacon. in still others little chip
ped smoked beef The beans so
favored are much better than
those canned plain and the vari-
ETY. of flavors makes them seem
like different vegetables.
This method. that Of first cook
ing a fruit or vegetable. allowing 1t
TO cool. and then sterilizing it in
the jars in the boil, proved a very
successful one for many things,
more convenient than the cold-par.;
/ for these reasons:
4. On days when | was very busy
canning used both the c0ld-pack
j on the stove and cooked in the
flreless, and thus wasted no time
waiting.
.. II made the time Of sterilization
much less. and as the vegetables
and fruits were cooked in the
flreless cooker il saved a great
deal Of heat and saved US from a
hot kitchen.
do not care for this method with
some vegetables, as they will cook
too much, but il does nicely with
beans.
also used this same method with
apple sauce. had many apples too
poor TO can in quarters or even cut
up. cooked these on top Of the
fire or in the fireless with the skins
on, just cutting and coring them
Then put them through colander,
sugared them and put them into
clean cold jars. I brought them to
boil and boiled them six TO ten
minutes. Many country folks laugh
at the idea Of canning apples, but
our apples did not keep well and !
am very glad to see apple sauce on
our shelves.
Tomato Pulp for Soup
made apple butter in the same
way. had expected that this would
keep in crooks without sealing, but
when | looked at il two weeks after
making, il had moulded. ! scraped
off the mold. took IL out, put il into
clean cold jars and sterilized il NJ
teen minutes in the boil. II has kept