The Mountainair independent., 1918-07-18
and keep hot until ready to fill.

not necessary as this takes the place
during the cooking process. Dip the
rubbers in boiling water before affix-
ing. Can fresh vegetables and fresh
fruits-remember, fresh asparagus,
peas, beans and corn should be can
ned within five hours from picking.
Wash all vegetables carefully to re-
move grit Wipe tomatoes with a
damp cloth. Greens should be care
fully rinsed in several waters to
which salt has been added 20 draw out
stray insects. Grade your fruits and
vegetables4l Use imperfect ones for
conserves and jellies. lgAl vegetables
and some fruits are blanched or scald-
ed as preliminary. A good way to
blanch is to use cheesecloth bag or
square in which the washed article
is tied and placed in boiling water to
cover. A wire basket can be used
with large vegetables or fruits This
Dlanching step is most important. 1t
makes the product flexible, thus in
suring a close pack as in the case of
string beans or by causing a shrink
age as in green's.
The time required with different
things varies The skin of young
beets may be loosened in a very few
seconds but with older beets, long
er time is required Rely on your
own judgment The cold dip follows
the blanching. Dip your fruits or
vegetables in and out of cold water
Immediately after removing from the
boiling bath. The colder the water.
the better. This treatment cools the
flow Of juices and sets the color. Now
fill the clean hot jars with the aid,
of funnel. Fill jars closely, but
do not crush, using a spoon. Fill to
within one-half inch of top. Your
things may be whole, sliced or in Sec
tions as desired. Now add one tea
spoon salt to each quart jar, one-half
teaspoon to pints. Pour boiling wa
ter from teakettle over the vegeta-
bles to within one. quarter inch of
top.
Never add water to tomatoes. Corn
is another vegetable requiring very
little water. If it is very milky, no
liquid need be added, but if dry fill
to within half an inch of the top For
fruits, use hot syrup, in place of wa
ter. Three parts sugar to one of wa
ter makes a good recipe. Boil this
enough to thicken and make sticky.
Now put on sterilized rubbers and hot
covers. If Lightning jars are used,
clamp upper clamp in to position and
do not touch lower one With Mason
cans, tighten the covers enough to
hold it on and no more. If an Eco
nomy jar is used, put on the cover and
snap the clamp on firmly. Have a
form rack to place in the bottom of
boiler. Jars must not touch bottom
nor sides. Fill boiler with warm wa
ter and place jars on rack so as not
to touch one another. The water
should cover the tops of jars at least
one inch. The time of cooking is
counted from the time the water be-
gins boiling and continues to boil
Count no time when boiling does not
actually take place. Keep the water
at all times one inch over tops AS
paragus requires 80 minutes to boil;
the same for wax and string beans,
6eet tops, cabbage, green's, peppers,
pumpkins, sauerkraut, squash, spin
ach and swiss chard. Lima beans re-
quire 105 minutes corn, 1870; peas,
1870; succotash 100. Beets, carrots,
mushrooms parsnips, satisfy. sweet
potatoes and turnips require so min
utes. Apples require but IL minutes,
also soft berries of all kinds. Cauli-
flower needs 40. Fruit juices need 10.
Gooseberries, grapes and huckleber-
ries take IL minutes; peaches, plums
and pears the same. Pineapple re-
quires 25 minutes, ounces and rhu-
barb 12 and tomatoes Is. This will
cover the average range of the home
Gamer. When using pint cans, de-
duct three or four minutes from the
time specified. You will note that this
method entails but one boiling where
as many bulletins specify three or
four different days to complete. Good
Housekeeping Institute maintains that
if directions as given are identically
followed results will be equal to those
where greater length of time is cal
led for
(Note.-In regard to the time re-
quired for blanching some idea may
be had from the fact that asparagus
takes Is minutes; beans from five to
|'10, beet tops from 10 to IS; pears
IL N