Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1917-07-28
VEGETABLE CANNING RECIPES b.
FOR SUCCESSFUL HOME RESULTS
Proper Procedure and Required Times for Putting Up
Winters Stores-Carefully Follow Blanching
and Cold-Dip Directions
By JOHN BARTRAM
tsave these articles for reference,

V"'e 'cse hrticlee Tor rNferenceD
| PECIPEs are herewith given for canning
= vegetables according to the oneperiod
eoio'pack method in the homemade wash,
ooier outht or commercial Gamer For
\ water.seal or pressure canning refer to
| time table already published here For
glass Jars rubbers and caps are nut on
but not frightened when product Is put in
for TIN cans. complete sealing Is necessary
| before processing
| sweet Corn--Remove husk and silk.
| Bianch five minutes on cob. Cold-dp: cut
| corn from cob and pack directly in hot
| Jars or cans tone-quarter inch Of top). Fill
| with boiling water. Add level. teaspoonful
| OF salt per quart Sterilize for three hours
| Corn seems to give home Gamers trouble
| a little experience in selecting the ear and
| the ability to recognize corn that is lust
between the milk and the dough stage are
| important Cut the corn from the cob with
| a sharp, thin-bladded knife, and pack II
at once into sterilized Jars. Best results
| can be obtained when one person cuts the
| corn from the cob and one person fills the
containers. If it is necessary for one per-
| son to work alone, he should cut off suf-
nclent corn to fill one Jar pour on boiling
water, add salt, place the rubber and the
| cap IN position. and put the jar into the can
| ner or hot water at once. Corn expands a
| little in processing and for this reason Jars
| should not be filed quite full Corn that
| mas reached the dough stage before being
| packed will have Cheesy appearance after
| canning. Corn should never be allowed to
| remain In the cold-dip water, and large
| quantities should not be dipped at one
| time unless sufficient help is available to
| handle the product quickly. When canning
| sweet corn on the cob. follow same direc-
tions, but pack whole ears in crooks instead
| of the cutoff corn.
| Tomatoes Scald one and one-half
minutes or until skins loosen. Colddp.
Remove stems and cores. Pack directly
| into cans or hot jars Press down with
tablespoon (add no water). Add level
teaspoonful of salt per quart Sterilize for
4 twenty-five minutes.
Tomato for soup Place tomatoes in
| a wire basket or piece of cheesecloth and
plunge into boiling water from one to three
| minutes. Plunge into cold water. Remove
the skin and core. Place tomatoes in n
kettle and boil thirty minutes. Pass the
tomato pulp through a sieve. Pack in hot
glass jars and tin cans while hot and add
a level teaspoonful of salt per quart. Ster-
ilize for thirty minutes.
Wax beans. stingiess beans, Okra, green
peppe's, cabbage and Brussels sprouts
String or hull Banch in live steam for
five to ten minutes. Remove and dip quick
| ly in cold water. Pack in hot Jars or tin
cans and add boiling hot water until jars
or tin cans gre full. Add one level tea
| spoonful of salt to each quart. Sterlize
for 100 minutes.
or combination Of them--Banch in live
steam for five to ten minutes. Dip quickly
in cold water. Pack Immediately in hot
| glass jarS or tin cans. Add boiling hot
| water to fill container. Add level teaspoon
full salt per quart Sterilize for 1sO min
| utes.
Remove from container; tighten cover !;
| invert to cool and test the joints. Wrap in
| paper to prevent breakage and store. A
| cloudy or hazy appearance of the liquid
| u.ba lyaa ,,Ii ti,at
the product was roughly handled in blanch-
ing or, cold dipping or that split or broken
| peas were not removed before packing
When peas are too old and banching is not
done carefully the skin becomes cracked
and the liquid cloudy
Root and tuber vegetables, such as car
rots. parsnips, satisfy beets, turnips and
sweet potatoes-Grade for size. color and de-
| gree of ripeness. Wash thoroughly, use veg.
etable brush, Scald or blanch in hot water
sufficiently to loosen the skin. Dip quickly
| into cold water. Scrape or pare to remove
| skin, Pack whole vegetables. slices or cross.
section pieces in hot glass jars or tin cans.
| Add boiling hot water until full. Add level
| teapoon salt to quart Steriize for ninety
minutes Remove jars from canner tighten
covers; invert to cool, and test joints. Wrap
| in paper and store.
| Small beets that run forty to the quart are
the most suitable for firstclass packs. The
older the beet the more chance there is for
| loss of color. When preparing the beet
| leave on one inch of the stem and all OF the
| tail while blanching. Blanch not more than
| five minutes and cold.dp The skin should be
| scraped from the beet not peeled Beets
| should be packed whole, il possible. Well.
| canned beets will show a slight loss of color
| when removed from the Gamer. but will
| brighten up in a few days.
| Greens or potherbs--A large number OF
| greens are edible and II canned by this
| rnetbo1 will make n aIICriI1pnt ND yaI ah
| food for the winter and spring months.
| Among the cultivated greens are Swiss
| chard, kale. Chinese cabbage leaves, up.
| land cress, French endive, cabbage sprouts,
turnip tops, young tender New Zealand
| spinach, beet tops, Can greens the day they
| are picked. Wash clean, sort thoroughly,
allowing no foreign weed leaves other
vegetable matter to remain. Rid Of all
sand, dirt, dry and decayed or diseased
leaves Place the greens in a crate or cheese.
cloth and blanch in live steam either in an
improvised homemade steamer or regular
commercial steamer for fifteen minutes Re-
move the greens and plunge quickly into
cold water, Place on the table and cut
into convenient lengths. Pack tight in hot
jars or tin cans. Add hot water to fill the
container and season to taste. The prod
uct will be slightly improved If a few
strips of boiled bacon or Clipped beef are
added, little olive oil also improves the
flavor. Sterilize for two hours Remove |
from canner tighten cover Of jars, invert |
to cooi and test the joints. Wrap in paper |
TO prevent bleaching, and store.
Sweet peppers.--Use sweet green pep |
pers. Place in the oven and bake until the |
skins separate from meat, Remove skins. |
Pack solid in hot glass jars or tin cans. |
Add water Add one level teaspoonfui of |
sale per quart. Sterlize for ninety min !
utes. Remove jars tighten covers, invert |
jars to cool and test the joints. Wrap Jars |
to prevent bleaching. |
Corn and tomato combinations - Blanch |
fresh corn cob five minutes Cold-dlp |
quickly. Cut from cob. cutting from tip to