The Birmingham age-herald., 1918-06-13

sassesassssasasa ses not only fresh vegetables for the l use next winter.
 of water for five minutes. and strained. (Plain boiling water or honey may De used instead of sugar syrup). Partially seal jars; boil (process) quarts for 10 minutes. Remove, seal air-tight and when cold. test for leaks. Store in cool, dark, dry place.
 BABY BEETS
 The following recipe for canning baby beets is applicable to carr r1ots. Only young. tender beets should be canned to get high quality product The best variety for canning is the Detroit.
 Sort the beets, putting uniform sizes together. Cut the stems off, but be careful not to cut off too closely or break the root This will cause loss of juice. color and flavor. Boil in an enameled pan until three-fourths done, peel, pack hot in layers in previously boiled jars fitting the second layer into the spaces left by the first layer and repeating. Cover with clear, hot water; partially seal the jars and boil them in a water bath for one hour continuously, repeating from the time the water boils again around the jars.
 Do not allow cold water to touch
  If beets are packed in tin the cans used must be inside-lacquered Beets 1h inch in diameter and over should be cut or sliced before packing into jars When a steam pressure canner is used, process pints 50 minutes under five pound steam pressure.
 PEACHES
 Before preparing fruit make syrup 6 pounds ounces sugar to 1 gallon of water or pounds ounces sugar to 1 gallon or water). allowing about one cup of water for each quart jar. Put in one cracked peach pit for ev- cry quart of syrup. Boil syrup for minutes Strained honey or other syrups can be used in place of part of the syrup usually required.
 Sort the fruit using firm, sound uniform peaches for canning and put ting aside the soft broken ones for jam Feeling may be done by immers- ing in boiling water about one minute or until skins slip easily. Remove, plunge for minute into cold water, and slip off the skins. Cut into halves and pack at once in previously polied jars, placing the halves in overlapping layers. the concave@ surface oi each half being downward and the blos- som end facing the glass. Fill each jar with hot syrup and paddle careful ly to remove air bubbles. PaEtiasly seal jars. Boil (process) quart jars in a water bath for 20 minutes and halt gallons 35 minutes. When thoroughly cold. test jars for leaks. Store in cool, dark, dry place.
 Firm, perfect peaches may be float ed in boiling water for about 20 sec ends after being peeled. They are then cut in halves. seeds removed ana packed as indicated above Peaches floated in this manner are made more flexible and pack to better advantage. They also become mellow. absorb more syrup and are finer.
 VEGETABLE SOUP
 Any desired mixture of vegetables may be canned for home use A good combination consists of one quart con centrated tomato soup, one pint corn or tiny Lima beans. one pint oEra, four teaspoons salt and sugar sea soning one small onion chopped, and half cup of chopped sweet red pepper. Cook the tomatoes, pepper and onion put through a sieve to remove seeds and skins. Return strained pulp to kettle and cook down to about the consistency of ketchup. Measure, add the corn or beans and okra, which have been prepared as for canning, add seasoning, and cook all together for 10 minutes. Pack hot into previous ly boiled jars Partially seal jars.
 Processing with steam under pres sure is recommended Process quart jars 30 minutes under pressure of 10 pounds. Seal immediately, cool i'll draft free place, and when cold. test for leaks. Store in a cool. dark dry place.
 If the intermittent boiling process is used. boil for one hour on each of three successive days. Before each 1.A;J tIa net ha loosened. and after each boiling the covers must be securely frightened again to make sealing complete. Cool test for leaks, and store.
 If the single period continuous method is followed, place the jars in the water bath and boil for at feast two hours Seal completely. cool and test for leaks and store
 STEPS TO REMEMBER
 Important steps the canner must re- member:
 1. Be sure that the fruits are ripe but not too ripe-that they are in prime condition Vegetables should be fresh. young and tender, as such harbor fewer germs than stale. bruised or decayed ones.
 g. Kill all living organisms as we'll as germs which might be present in the spore state on the foods and in the containers by thorough applica- ton of moist heat
 & Seal the foods immediately in jars or cans, making sure that not the slightest air hole will allow en- trance of air laden with destructive germs.
 Read carefully the department of agrieulture's bulletin dealing with home canning. A postal card request to the division of publications United States department of agriculture,