The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1917-07-21
HOME CANNING INSTRUCTIONS.
Simple Recipes for Preservation Of
Various Vegetables.


Simple Recipes for Preservation oi
Various Vegetables.
In answer to a number of in.
qulrles relative to the preservation OF
vegetables, | wish to submit the fol
lowing recipes which are recommend
ed by the Department of Agriculture,
and which the writer has had occa-
sion to use very successfully.
Tomatoes. These are so easily
kept IN glass jars that a failure is al
most inexcusable There are a great
many ways Of canning tomatoes, de-
pending upon the kind Of glass jars
used and the purpose for which they
are intended. Should one already
have on hand number of jars of the
screW-top type, they can be used for
putting up tomatoes, and the more
modern styles may be used advan-
! tageously for other vegetables. Sc
| lect only sound and ripe tomatoes,
dip them in boiling water for a few
minutes, remove the skins, and then
/ cut them up and place in an open
kettle, preferably an aluminium or por-
| celain-lined one, and salt at the rate
OF about one level teaspoonful to
each quart. Bring slowly to boil,
stirring frequently to prevent scorch-
ing, and keep boiling for at least one
half hour, or until the tomatoes are
thoroughly done. If you are anxious
to economize on jars, boil off all the
surplus water until the tomatoes be-
come thick
~ hn +o&, tYyr,
of jars be careful to sterilize them
first by placing them in cold water,
bringing to a boil and boiling for ten
minutes. The rubber and top should
also be immersed for the same length
Of time. AS needed, remove the jars
one at the time, place a rubber around
the neck, and fill with the boiling hot
tomatoes. Take the top of the jar
from the boiling water, being careful
not to touch the inside with the
fingers for fear of introducing spores
into the jar, and screw it on tightly.
Remember that everything that is
put into the jar should be sterilized.
When using a spoon, fork or cup with
tomatoes, they too should first be i'm
mersed in boiling water.
Corn. Contrary to general opin-
ion, corn is rather easily put up.
The United States Department of
Agriculture has shown that the
amount of sugar in the sweet varie-
ties diminishes very rapidly after the
ear is pulled from the stalk; there
fore in order to retain the original
sweetness and flavor it is necessary
to can corn Immediately after it is
pulled-within an hour, if possible.
Select the ears with the full grains
before they have begun to harden,
husk them and brush the silks off with
stiff brush, shear off the grains with
sharp knife and pack the jar full.
Add salt to taste, usually about q tea
spoonful to the quart is sufficient, and
fill up the jar with cold water, up to
the top. If possible use the spring
top jar. Place the rubber around the
neck Of the jar, and place the glass
top on loosely. This would likewise
hold true with the screw-top type. In
the case of the spring-top type, care
must be taken not to press down the
spring at the side of the jar. Place
the jars in pan of cold water, bring
ing the water about two inches below
the neck of the jars. Put covering
of some kind over the pan and set on
the stove. Bring the water to boil
and keep it boiling for one hour or
preferably one hour and half At the
end of that time remove the covering
of the pan, allowing the steam to es-
cape, and press down the spring at the
side of the jar. This will clamp on
the top and prevent any outside air
from entering. If the screw-top type
is used, then screw ON the top tightly.
This must be done when everything
is steaming hot. The jars may now
he removed and cooled or allowed to
stand in the pan until the next day.
On the second day raise the spring
at the side of the jar, for this Will
relieve any pressure from steam that
might accumulate inside the jar dur
ing the second cooking. Boil for one
hour, or preferably one hour and
half, then clamp on the top as on the
preceding day and allow them to
cool. Repeat this. operation on the
third day. After removing the Jars
from the boiler be careful not to ex-
nose them to draft of cold air, as
sudden change of temperature is like
ly to crack them.
String Beans. Select young and
tender beans, string them, and break
into short lengths. Pack firmly in the
lar, cover with cold water, and add
teaspoonful of salt to each quart;
Put on the rubber and top and bon
for one hour on each of three sue,
eessive days as directed under Corn:
4 small pod of red pepper placed IN
the bottom of the jar will give de-
lightful flavor to this vegetable; !,
Eggplant. Remove skins of the
eggplant, cut into thin slices, and
drop in boiling water for fifteen or
twenty minutes. Drain off the water
and pack slices in the jar Cover
with water and sterilize as directed
under Corn"
For further information, apply to
J. OSWALD MONTEGOT,
Demonstrating Agent for ASCENSION
Death of Capt. B. w. Marston.