Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1917-07-12
Preserving and Canning Methods

TO the Editor Of Woman's Page:
Dear Madam--Please state how to preserve
beans and potatoes? II. NJ. X.
Coatesvilie, Pa.
Raspberries-Wash and pick over the ber-
ries, then to each pound of berries add one
pound OF sugar. Put on to boil in large
preserving kettle Add no water, the juice
OF the berries being sufficient II allowed to
steep a short time before boiling. Cook
after boiling commences for one-half hour
or more, then remove put into sterilized
glasses and seal with parrafin. You Will
find that the raspberries will gain in flavor
and consistency II you add about half as
many currants as berries
Beets canned according to directions given
out by the United States Department OF Ag-
riculture-Grade for size color and degree
of ripensss Wash thoroughly, using vege-
table 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
teaspoonful salt TO quart. Place rubbers
and tops OF Jars In position, partially seal,
but not tight. Cap and tip tin cans COM
pletely. Place on false bottom In a vessel
of hot water which just covers the contain.
ers Sterilize at boiling temperature in hot
water bath Gamers for ninety minutes.
Rhubarb-Select only choice stalks OF
rhubarb; wash them, but do not remove
the skin. Cut the stalks to the height or
the Jar below the neck, put as many In the
sterilized Jars as will conveniently At, then
fll to overfowing with cold water, adjust
new rubbers and the covers and set aside in
a cool place. This is the cold-water method
which is used for rhubarb.
Corn, beans tomatoes, according to the
one-period cold-pack method-If you use
a wash boiler provide a false bottom Of
wooden lattice work or coarse wire netting
for IT, then MI with clean water, so that
when boiling II will cover the tops OF the
Jars or cans. Begin heating 80 that II will
be boiling violently by the time the contain
ers are packed. Too much stress cannot be
laid on the importance Of absolute steriliza-
tion of jars. lids and new rubber rings
Wash and sort carefully the vegetables
throwing out all those that are slightly
marked and IL possible can them the same
day they are picked. Blanch the tomatoes
by placing them In boiling water for from
ing quickly into cold water the colder the
better and draining Immediately. Prepare
the beans and corn as for cooking. Work
quickly and as each article is prepared pack
Il directly into the scalded Jars or cans as
solidy as possible, but without bruising or
mashing. Fill the containers to overhowng
with boiling water TO which a little salt has
been added. Place rubber rings and screw
tops down. then place In wash boiler
Let the tomatoes process for twenty-five
minutes at 212 degrees Fahrenheit, which is
the boiling temperature reckoning from the
time boiling is resumed. The beans should
process for two hours or 12O minutes and
The corn (off or on the COBB for $50 minutes.
At the end of this time remove the contain
ers carefully screw down the lids and
stand them upside down IN a cool place No
draft should be allowed to strike the hot
4rh Store in a cool, dry place.