The Hartford republican. (Hartford, Ky.) 18??-1926, 1917-06-22
Canning Vegetables.

ors Bulletin No $50, issued BY the
u. S. Department of Agriculture.
The complete Bulletin on vegetable
and fruit canning may be had by
calling on w. w Browder, County
Agent, Hartford.
Selecting liars.
Buy good grade OF jar. The best
ouality usually retails at from doll
ar TO a dollar and twenty-five cents
n dozen. The initial expense may be
therefore, somewhat high, but with
proper care they should last many
years. The annual breakage should
be less than 8 per cent on the aver
age. In selecting a jar always give
preference to those having wide
mouths. In cannig whole fruit or
vegetables and in cleaning the jars
the wide mouth will be found to be
decidedly preferable.
Containers For Sterilizing.
The writer uses tin clothes boiler
with a false bottom made OF wire
made of mediumsized galvanized wire
mo. l6) with one-half inch mesh.
A false bottom is absolutely necess-
airy, as the jars will break if set flat
upon the bottom of the boiler. Mar
row strips of wood, straw, or almost
anything of this nature may be used
for the purpose, but the wire gauze
is clean and CONVENIENT
There are several varieties of pat
ent steamers or steam cookers III
common use. These have either one
or two doors and hold dozen or
more quart jars. They are ideal for
canning, but they are somewhat ex-
pensive and can be easily dispensed
with. a common ham boiler or
clothes boiler with a tightfitting COW
er will answer every purpose.
Selection and Preparation of Vege-
tables.
The first step in successful can
ring is the selection and preparation
Of the vegetables. Never attemp, to
can any vegetable that has matured
and commenced to harden or one
that has begun to decay. AS general
rule, young vegetables are superior
. in havor and texture to the more ma
ture ones. This is especially true If
strins beans, okra, and asparagCT.
Vegetables are better if gathered n
The early morning while the dew is
still on them. If ii is impossible 70
can them Immediately, do not allow
them to wither. but put them in co'd
water or in cold, damp place and
keep them crisp until you are ready
for them. Do your canning in a
well swept and well-dusted room.
This will tend to reduce the humbcr
OF spores floating about and lessen
the chance of incubation.
In the following paragraphs are
given directions for canning some OF
the more common vegetables, but the
housewife can add to these at will.
The principle of sterilization is the
tables.
Contrary to the general opinion,
corn is one of the easiest vegetables
to can. The United States Depart
ment of Agriculture has shown that
the amount of sugar in the sweet
rio mi
after the ear is pulled from the stalk;
therefore in order to retain the orig
final sweetness and flavor ii is nee
essary to can corn very soon after ii
is pulled-within an hour if poss-
ible. Select the ears with full grains
before they have begun to harden,
as this is the period of greatest sug-
ar content. Husk them and brush
the silks off with a stiff brush. Shear
off the grains with sharp knife and
pack the jar full. Add salt to taste,
usually about a teaspOOnful to the
quart is sufficient, and fill up the
jar to the top with cold water. Put
the rubber ring around the neck of
the jar and place the glass top on
loosely. Be careful not TO press down
the spring at the side of the jar.
Place the false bottom in the boil
er and put in as many jars as the
boiler will conveniently hold. Don't
try to crowd them in. Leave space
between them. Pour in about 3 in
ches of cold water, or just enough
TO form steam and to prevent the
boiler from going dry during the
boiling. 1t is not necessary to have
the water up to the neck of the jars,
as the steam will do the cooking. Put
the cover on the boiler and set it on
the stove. Bring the water to boil
and keep II boiling for one hour, At
the end of that time remove the cover
of the boiler and allow the steam TO
escape. Press down the spring at
the side of the jar. This clamps on