Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1919-06-20
OUR HOUSEHOLD
| CONDUCTED BY LIZZIE O. THOMAS
seasonabla Canning Hints

beans, beets and peas These three
may be done so gradually that you
will be surprised to find that you
have about enough for the ordinary
family without making a day of it,
For small families the pint jars
are more satisfactory than even
quarts. There is often as much left
over as the family consumed, and it
| is a problem what to do with it,
| for there are so many who cannot
| be induced to eat canned beans two
| days in succession, even when dis
guised with mayonnaise and other
| things. I fill pints, quarts and half
gallons so that l can open the sort L
think will be needed. A pint of toma-
toes with macaroni and sweet milk
soup and pie form the main courses
| for a quick lunch. A pint of corn,
okra and tomatoes, with the bones
and scraps from the steak, makes a
good soup, and if the steak is not on
hand use the sweet milk and gen.
erous lump of butter. l wish you
could see our sweet corn and the
long row of okra. OF course, the to-
matoes are also on the way.
I have been amazed lately to learn
that acid, after the vigorous cam
paign of demonstrators and economic
writer's, is still used. Please do not
say that you cannot keep your beans
without that or vinegar. admit it is
an easier way to do, but acid is
positively poisoning your family. All
of you know how arsenic accumu-
lates in the system, it's a fine tonic,
but as soon as the eyelids swell 1t
must be discontinued. Unfortunately
the acids used in canning do not
give any warning; the accumulation
goes on until the lining of the stom-
ach gets in bad condition; there are
many cases of chronic stomach trou-
Bile that could be traced to the &C
emulation of acid used in canning
I the food. Don't use 1T. The vinegar
may be soaked out if one does not
object to the fat-sour taste that is
often left.
The "cold-pack" method is the
recognized way to put up the winter
supplies. 1t simply means to pack
BILE after gathering them. First, they
are plunged in boiling water and
| kept there a minute or two, then
plunged in cold water This blanch
and cold dip kills bacteria, shrinks
| the fruit, loosens the skin and sets
the coloring matter.
Pack in sterilized, tested Jars; see
that your jars and rubbers are per-
| feet, fill half full of water, turn up
side down, and if there is a leakage
| find the cause. If a defective top
has been used, and you have no more.
have some melted paraflne, or para
wax, and. dip the defective top in 1t
ing will exclude the air.
Now try this method
Beans-String and snap, give them
a five-minute dip in boiling water
and then quickly in cold water; pack
carefully in jars that you have had
in absolutely clean hot, water, add
teaspoonful of salt to each quart
jar, fill with cold water, put on the
tops and give several turns. Set in
your Gamer, tub or bucket, and have
the water to come to an inch OF the
tops. Let it boil ninety minutes
really begins to boil. Then take out
jar at a time, seal tight and set
in dark place upside down. Some
times I repeat the process. some times
[ do not. At first I always did, be-
cause there is generally "a doubt. II
I am going to repeat the process
boil forty-five minutes. I wait a
day or two and if a can looks sus-
picious I open it, wash those beans
by pouring boiling water over them,
then repack, add the salt and cold
| water and boil just as I did the first
time. [ label my jars, date them and
on those~that I've made changes in
I note that change on the label and
use that sort first.
Corn is so plentiful in its season
that I want you to please put up a
and fa am sure that tf You O can keep it.
Try this. Let it be just right.
Tomatoes and Corn-Scald the to-
matoes to loosen the skins, cold dip
quickly. Blanch the corn on the cob
| from three to five minutes, cold dip
quickly, then cut with sharp knife.
| Core and skin the tomatoes and put
them whole in the jar, then blanch
and dip your corn, cut quickly and
put in the jar with the tomatoes do
not pack corn. nor fill with corn to
| the top; then fill with hot water, and
| process an hour three days in sue
| cession. Screw the tops hard and
| fast, put in a dark place and If your
cans spoil come to see me and eat
| some of mine.
Are you going to have infertile
eggs this summer? Are you going to
| get rid of some of the male birds!
Don't sell for song.
Chicken Soup-To three pounds of
| chicken use gallon of water Let
| it simmer on the back of the stove
three hours. Remove the bones and
| skin. add enough water to make a
| gallon, put in glass jars with tea
| spoonful of salt to q quart, partially
! seal and put in the Gamer to process.
Boil an hour.
Remember, a good rubber ring will
stand considerable pulling and re-
| turn to it's shape. 1t will stand five
| hours boiling.
Instead of a towel use a piece of
coarse sandpa2er to screw on your
jars. The paper does not slip and
| is easier to handle.
The liquid will not decrease If the
| top is partially screwed.
Corn will burst the jar if it is
packed in.
Peas will be Cloudy If the skins
are broken, or If they are blanohed
too long.
If you do not understand other
vegetables write to me.
Infertile eggs will withstand mar
| keting conditions much better than
fertile eggs.
wmpR