The evening Caledonian. [volume] (St. Johnsbury, Vt.) 1918-1920, 1919-09-19
CANNING LEFT-OVERS
U. S. .DEPARTMENT OF AGRI-
CULTURE


and economical in salads, omelets.
escalloped dishes and to use as gar
nishes for meat dishes. IF the small
quantities left from packing different
vegetables whole are placed in one
can, many desirable combinations
can be made. A good combination
turing the spring season is young
carrots, peas, string beans and young
onions. A mixture which the fall
garden might furnish is peppers, eel
cry, onions and small lima beans, Dc
not use beets in such combinations,
because they will discolor the mix
ture.
All the vegetables are prepared
separately as for canning and packed
in layers in well-boiled jar, &C
cording to U. S. Department of Agri,
culture specialists. Each layer SHOULD
be packed as tightly as possible be.
core the next is added. Fill jars witt
a brine. Put on boiled top and rub
ger Process in water bath came
either 100 minutes one day or on
hour on three successive days. O.:
35 minutes in steam pressure cooke
under Is pounds pressure.
CORN AND TOMATOES COOL
Corn and tomatoes make a goo
combination to can. The resulting
product is served as vegetable dish
Blanch fresh corn on the cob fly,
minutes, dip for an instant in colo
water and cut from the cob. Scalt
tomatoes from 80 to 60 seconds an'
lip in cold water. Remove the ski
and core. Chop tomatoes into mcdi
1m-sized pieces. Mix thorough.
,wo parts Of tomatoes with one par
Of corn. Pack the mixture in no
glass jars, add level teaspoon o
iugar and one-half teaspoon of sal
20 a quart. Fill jars with hot water
Put on boiled top and rubber anC
process 120 minutes in WATERFALL
Gamer one day or one hour on each
Of three successive days, or 35 min
ties in steam pressure cooker unde
Is pounds pressure.
A corn, tomato and string bear
combination is made by using ont
part of "corn, one part of greer
string beans and three parts of to
natoes. The corn is blanched, dip
ped in cold water and cut from TIL
cob. The string beans are cut into
convenient lengths and blanched TO
four minutes. The tomatoes arc
blanched from 80 to 60 seconds anC
cold-dipped. Remol the skin an
core of the tomatoes and cut into me
lium-sizcd pieces. Mix the three We
yetables thoroughly and pack The
mixture in hot glass jars. Add a lev
Il teaspoon of sugar and one-hal.
teaspoon of salt, and fill jar will
not water. Put on boiled top and rub
Der and process in water-bath can
ner either 1870 minutes one day o.
one hour on three successive days, OF
IS minutes in steam pressure cooke
lnder Is pounds pressure.
Concentrated Soup Recommends
An excellent concentrated vege
able soup can be made from any de
sired mixture of vegetables. A taste
ful combination to can consists
one quart Of concentrated tomat'
pulp tomatoes boiled down unit
thick,) one pint corn, or tiny lin.
beans, 1 pint okra, and teaspoon
If sugar and salt miXture--made b.
mixing sugar and salt in the proper
ton of one-third to two-thirds sugar
To make the tomato pulp, cook to
ycther 8 quarts of sliced tomatoes,
small chopped onion and one-hal
cup chopped sweet red peppe@ Pu
through a sieve and remove seed
and skin. Return strained pulp t
kettle and cook down to about tn
consistency of catsup. Measure, ado
he corn or beans or okra which ha
>cen prepared as for canning, witt
reasoning. Cook altogether for II
minutes and pack hot into jars which
have been previously boiled Is minu
ties. Put on boiled top and cleanse(
rubber, partially seal and place o.
false bottom in water-bath came,
with water to cover.
If the single-period continuou
method of processing is followed
boil for at least two hours. Ii the
intermittent boiling process is used
boil for / hour on each of three sue
cessive days. Before each subsequent
boiling, the covers must be loosene6
and after each boiling the covers
must be securely frightened again tc
make sealing complete.