The Waxahachie daily light. [volume] (Waxahachie, Tex.) 1894-current, 1917-05-22


than ten minutes, place IN jars and
seal.
Tomatoes and Okra for Soup.
ScaId. peel and slice two quarts
of tomatoes. Blanch one quart Of
okra five minutes. 70 each quart
Jar add one teaspoon salt and
enough tomato juice to cover Fill
glass Jars and cook In water bath
of 30 minutes.
Okra, squash. sheIled beans and
butter beans may be canned By the
same method as the beans.
Canning beans.
Use only young tender beans and
keep in cold water until ready for
use, Remove tips and bases and
cut or snap into length desired.
Bianch in boiling water for three
minutes and fill into Jars Cover
with boiling hot brine made with
four teaspoons of salt in one gallon
OF water. Place Jars In steam re-
tort and process forty minutes az
fifteen pounds pressure. AT the end
nj twenty minutes let the steam off
slowly In order not to draw the wa
ter from the Jars. Remoye tops
from jars and place rnbbers On af-
ter refilling the Jars With the boiling
Urine solution previously mentioned.
Screw tops on tightly ard test for
leakage before storing in cool dark
place. Light deteriorates the food
value of the canned vegetables.
To prepare beans BIZ the hot water
process. they shonld be prepared in
Jars AZ for steam pressnre process.
With beans in Tie Jars after btanch-
ing and surrounding With brine wa
ter. they should be placed in the boil
ing receptacle in cold water. Cook
in boiling water one hour for three
successive DAYS. After each boiling
the Jars should be removed and re-
filled to overlooking with boiling
brine water, made with four tea
spoons Of salt in one gallon Of water.
After the third boiling the jars
should be topped and tested for
leakage by tipping or standing on
their tops. store IN cool, dark
place.
Fnsli-i, Peas.
Methods 81 canning the English
Pea we're given yesterday. both as
regards the hot water and steam
pressure systems Of canning. The
treatment for the steam pressure FOL-
lssws
shaii the psas and bianeli from
five 10 ten minutes in boiling water
70 which little salt has been added.
Dip peas III cold water to set and
make them firm. Fiji Jars to the
neck with peas. cover with brine
solution and process twenty-five min
utea at ten pounds pressure for pint
Jars and forty minutes for quart
jars The brine solution 10 be used
is made as follows; One teaspoon OF
salt and two teaspoons OF sugar to
the quart Of water After removing
from canning machine unscrew top.
fit rubbers. fill jars 10 Overlooking
with boiling brine solution and seal
tight, test for leakage and store in
a cool, dark place.
To can peas with the hot water
process they should be prepared as
for the steam pressure pofeess
Process in boiling ~ater one hour
each morning and afternoon for
three days. Have Jars nnsealed while
boiling and seal again when the
boiling is over On the last boiling
he jars should be filled with boiling
water and sealed tight Test for
eakage and store In cpol, dark place.
Corn.
Select corn while IN roasting ear
stage. Cut FROM cob. making two
cuttings 10 each grain, aad scrape
season with salt and sugar and add
enough water TO cook Cook until
tbiekens. adding water az
aeeded. Put in tins. cap. exhaust.
md lip. Process for flfty-five min
0tes at fifteen pounds pressure.
Tomatoes.
Place tomatoes ia a wire basket
Or cloth bag. Blanch boiling water
then plunge in cold bath Remove
ecre and peeIings. Place IN Jars.
pressing tightly. Add one teaspoon
Of salt. Place rubber on jar and
screw top on partly. Process in
steam pressure Gamer for ten min
utes al ten pounds pressure. Same
process for tin cans.
Hot Water Process.
Prepare tomatoes in the same way
~ for steam process. pressing TO-