Weekly journal-miner., 1919-07-23
Miss Hall Tells How To Get Best Results From Yavapai Vegetables And Fruit.

 together all my jars and lids and pre-
 pare a large boiler of water in which
 they are packed and brought to a
 boil. l stcrilize them about half ar
 hour, then lift them out carefully and
 dry them away from a draft, for cod air striking hot jars will often break them.
 I stcrilizc all lids in another kettle
 in water to which enough vinegar has
 been added to make it taste quite
 sour This will clean lids that are .discolorcd and brighten old lids that are darkened but still good.
 1 use very few old lids but if we'll
 fitting and properly cleaned it Is safe
 to use them on jars of preserves or sweet fruits. Jars for cold pack can ming of either fruit or vegetables should always have new lids and there is now an aluminium hJ on the market for Mason jars wnich Is the best thing yet produced lof these cX- celient jars.
 1 use only rubbers specially pre- pared for cold-pacb canning, is many rubbers on the market will not stand the long boiling but will soften or spring out and the work has 10 be done over again. I scald my rubbers for five minutes, then drop them in q jar with close cover till 1 wish 10 use them.
 New jars will sometimes be found to have rough bits of glass on the top which cut the rubbers and these may be rubbed down with a small file. Lids should be fitted to jars and found perfect before the jars are flied.
 have used ali the different makes of jars on the market and all the types of lids and covers; personally, | prefer the old Mason jar with the screw cap and rubber, but many other makes are good and some have spe- cial fitness for certain uses, as the jars for large fruits canned whole.
 The most important thing is that all articles used shall be perfectly clean and sterilized by sufficient boil ng-if this is done there will be few failures. My ladies. jar filler. spoons, cups-all take their turn in the boiling water and are set away put of dust till used. Everything which will be needed in the days work is gotten together conveniently before any cooking is done and the place in which the not jars are to be set for cooling is made ready so that here shall be no confusion when once the canning is begun.
 Many failures with vegetables come rom trying to use those that have been gathered some time, It is a waste of time to try to put up string beans or corn more than a day old md both will keep better if gathered md used within few hours.
 Do not attempt to prepare a large quantity of these two vegetables at one time unless there are several i ,eoplc to help with the work and it an be pushed rapidly.
 The California method of canning vegetables aims by the use of acid to overcome the growth of bacteria and make only one cooking necessary. lemon juice or good vinegar are Ised, the lemon juice being more .clicatc in flavor. Not enough acid S used 10, affect the taste of the foods nd if the liquid is poured off when he jars are opened and fresh water ,r milk added no acid will be noticed n the cooked food. In many cases he smal. quantity is an improvement O the flavor.
 To quote the excellent bulletin which l followed last year with per ect success: Tt was found that peas .eatcd to 2i2F. (the highest tenn ,craturc We can get in the open wash ,oiler) in brine acid6cd with five unccs of lemon juice to the gallon ept perfectly, while peas heated. in he same brine without the lemon uice spoiled. The same good results we're obtained with beans, pumpkius, .' eets, turnips, articholles and a53ara- u5.'
 Canning String Beans
 String beans are among the mos. elicious of canned vegetables and .hiIc they have always been consid red hard to keep there is no need oiII oss. It is useless 10 try to can beans hat have been more than a few hours if the vines. Our city friends who .ish to put up beans or corn should f rive out 10 some ranch and get the cgetables fresh and handle them i. uicllly.
 String the beans and cut or break ! n small pieces, put them in cheese 10th bag and dip for five minutes m oiling water. then dip quickly in cry cold water and drain Pack at nee into hot sterilized jars fitted | itn rubbers and iii 10 ovcrhowiug -f+L boiI70or brine made b1- addiuo