Weekly Caledonian. (St. Johnsbury, Vt.) 1919-1920, 1919-09-03
CANNING LEFT~OVERS
U. S. DEPARTMENT OF AGRI.
CULTURE

Mixed vegetables are ATTRACTIVE
and economical in salads, omelets
escalloped dishes and to use As gar
nishes for meat dishes. If the small
quantities left from packing differ ent
vegetables whole are placed in one
can, many desirable combinations
can be made. A good combination
during 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 diacolor the mix
ture.
All the vegetables are prepared
separately as for canning and packed
in layers in u well-boiled jar, &C
cording to U. S. Department of AGri-
culture specialists. Each layer should
be packed as tightly as possible be-
fore the next is added. Fill jars with
a brine. Put on boiled top and rub
Der. Process in water bath Gamer
either 120 minutes one day OF one
hour on three successive days, or
35 minutes in steam-pressure cooker
under Is pounds pressure.
CORN AND TOMATOES GOOD
Corn and tomatoes make good
combination to can. The resulting
product is served as Il vegetable dish.
minutes, dip for an instant in cold
water and cut from the cob. Scald
tomatoes from 30 to GO seconds and
dip in cold water. Remove the skin
and core. Chop tomatoes into medi-
um-sized pieces. Mix thoroughly
two parts of tomatoes with one part
of corn. Pack the mixture in hot
glass jars, add level teaspoon of
sugar and one-half teaspoon of salt
to quart. Fill jars with hot water.
Put on boiled top and rubber and
process 100 minutes in Water-bath
Gamer one day OF one hour on each
of three successive days, or 35 min
utes in steam pressure cooker under
15 pounds pressure.
A corn, tomato and string bean
combination is. made by using one
part of corn, one part of green
string beans and three parts OF to-
matoes. The corn is blanched, dip
ped in cold water and cut from the
cob. The string beans are cut into
convenient lengths and blanched for
four minutes. The tomatoes are
blanched from 80 to GO seconds and
cold-dipped. Remove the skin and
core of the tomatoes and cut into me-
diminished pieces. Mix the three We
getables thoroughly and pack the
mixture in hot glass jars. Add lev
Ell teaspoon of sugar and one-half
teaspoon of salt, and fill jar with
hot water. Put on boiled top and rub
Der and process in water-bath can
ner either 100 minutes one day or
one hour on three successive days, or
IS minutes in steam pressure cooker
under Is pounds pressure.
Concentrated Soup Recommended
An excellent concentrated vege-
table soup can be made from any de-
sired mixture of vegetables. A taste
full combination TO can consists OF
one quart of concentrated tomato
pulp tomatoes boiled down until
thick,) one pint corn, or tiny lima
beans, 1 pint okra, and teaspoons
of sugar and salt mixture-madel by
mixing sugar and salt in the proper
ton of one-t third to two-thirds sugar.
To make the tomato pulp, cook to-
gether 3 quarts of sliced tomatoes, 1
small chopped onion and one-hali
cup chopped sweet red pepper. Put
through sieve and remove seeds
and skin. Return strained pulp. to
kettle and cook down to about the
consistency of catsup. Measure, add
the corn or beans or okra which has
been prepared as for canning, with
seasoning. Cook altogether for III
minutes and pack hot into jars which
have been previously boiled Is minu-
ties. Put on boiled top and cleansed
rubber, partially seal and place on
false bottom in waterbath Gamer
with water to cover.
If the single-period continuous
method of processing is followed
boil for at least two hours. If the
intermittent boiling process is used
boil for / hour on each of three sue.
cessive days. Before each subsequent
boiling, the covers must be loosened
and after each boiling the covers
must be securely frightened again te
make sealing complete.