The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1917-05-25

slices. Pack in jars, add one level tea
spoonful OF salt 10 the quart; cover
with hot water. Place rubber and cap
and partially seal. Sterilize one and
half to two hours.
Canned Green Beans, Peas and Lima
Beans.
Can the same day vegetables are
picked. String, cut. snap or she'll
blanoh in boiling water three to five
minutes. Remove and plunge into cold
water. Pack in jars, add one level tea
spoonful OF salt to the quart and fill
with boiling water. Put rubber and cap
into position and partially seal Steril-
iie two and half to three hours. Use
pint jars for peas or lima beans.
Canned Corn.
Select corn between the milk and the
dough stage Can the same day as
picked. Remove husks and silk Blanch
on cob two to five minutes. Plunge
quickly into cold water; cut the corn
from the cob with thin. sharp knife
Pack corn in jarSo within one and one
half inches OF the top See that the
corn is packed in jar and sterililed as
soon as possible after II has been
blanched Handle only small quantity
at a, time. Add one level teaspooniul
of salt and three to five teaspooniuls OF
medium thick syrup h each quart and
enough hot water to fill jar Place rub
ber and top in position, seal partially.
but not tight. StcriIile two and half
TO three hours.
Canned Asparagus.
Can only freshly cut and tender stalks.
Clean carefully. remove all hard por.
tions. Cut into lengths to ii, jar or
smaller If desired. Blaneh in boiling
water five to ten minutes. Remove and
plunge into cold water and pack in Jars
reasonably tight with tips up. Add one
teaspoonful OF salt to each quart and
then fill jar with boiling water. Place
rubber and cap and partially seal. Ster-
ilire two and half 20 three hours.
Canned Deets.
Small red beets that run fifteen 10
twenty-five 10 the quart make the choic-
est beets for canning. When larger
and older they are more likely 20 lose
their color. Leave on about one inch
OF tops and all the main root stem.
Wash thoroughly Blanch five to ten
minutes. Plunge into cold water. Re
move al once. cut off tops and roots.
scrape (nst peeD and pack into Jars
whole. Add one level teaspooniul Of
salt to each quart Place rubber and
top, partially seal Fill jair with boil
ing water, sterilire two to two and
half hours.
Canning Rhubarb.
Use fresh stalks. wash and clean.
Skin may or may not be removed Gu,
stalks into pieces that will pack best in
jars so ayto leave little space Blanch
one to two minutes, plunge into cold
water and pack in glass Jars Place
rubber and cap Never use tin can,
for rhubarb) Then add hot syrup Of
desired ,hickne" or hot water and par.
tally seal S,erilire fifteen to twenty
minutes.
Canned Tomatoes.
Gull for sire. ripeness and color, seald
in hot water one TO three minutes 20
loosen skins Plunge quickly into cold
water. Remove skin and core. Pack
whole or quar,ered. Add ono level tea
spoonful OF sal, to each quar-, Do no,
add any water, but use strained juice
from additional tomatoes when liquid
is wanted ~ I'LL spaces, Place rubber
and cap in position, partially seal, bu,
no, tight s,erilire thirty minutes
Canned Strawberries, Biaekberries, Lo.
sssterries, Raspbsrries, Cherries
Can the same day fruit is picked. Gull
and stem; rinse the fruit by pouring
water over |, through 4 suainer. Dc
no, blaneh. Pack Immediately in jars
Place rubber in position. adx boiling
hot syrup Of thickness desired. Plae,
top in position and partially seal S,er,
ilire twenty-five minutes
Canning Peaches, Piums and Apricots
| Seald peaches in boiling water &
loosen skins; also soald plums and apti
cots II |, /, desired to have skin, re
moved. Halve and pi, or leave whole
Pack in Jars, put rubber oil and ~
jar with medium thick syrup, PARTIAL,
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