Perth Amboy evening news., 1920-04-26
by NiIiS. VI. \. WILSON
(Copvrig i. 1920, by Public lie lgec &C.
An rights reserved.

ny NAthNs u ~ 49,
(Copvrig 4. 1920, by Public lie lgec &C.
All rights reserved.
Asparagus, our first %succulent green
vegetable is the dainty aristocrat OF
the vegetable kingdom n Is so UNI
versally liked. that nam housewives
are keen to conserve such a perish
able product by canning it: they are
very much disappointed. when, upon
opening the Jars that were so carefully
done, to find the grass that was can
ned with such care unfit for 1000
1T Is sour and mushy." writes one
housewife, while another tells me that
she was so terribly disappointed after
all her trouble and hard work that
1t lust make her sick to have to throw
out the twenty-five Jars that she can
ned. g,
This ia just the place to stop and
reason u the trouble. Chemists
know of and call this trouble thymor-
phyle, or soul rat: that is. the product
becomes acid sou and mushy, but does
not e~ffervesce. Now, SO much for the
description of this trouble of which we
are more or less familiar-but what
causes itP
Th~ymerphyle. or sour fiat. Is caused
b. the fact That the asparagus con-
.ains q vegetable fluid which very
much resembles milk: that is, q huii
" q " f161h11A1
IT, becomes SOU or devei ips a lac
ic acid ferment in a temperature from
so to $50 degrees Fair, and that.
If the asparagus is cut and then lett
to stand In the sun, or Is packed into
crates and then the crates placed
closely together SO that the ventilation
is poor, or IL the grass Is allowed TO
stand In the heated storeroom or kit
chen, II is absolutely a waste of time,
- rr1 apI rNofnVfaf 10 RQn his era So
To be absolutely successful. the large
Gamers have found that they must
| can the grass right in the field where
II is grown: thus II is put into the can
| and under the process before the u
Is high in the heavens TO dry off the
dew. This method prevents failure.
So, II you have no asparagus patch
OF your own. and If are not able
to buy It from a neighbor who will
cut IL for you, be cautious and don't
can asparagus.
Now let us start with the knowledge
that va ucan either obtain the neces-
sary supply from your own or from
a neighbours garden. Do not work in
the kitchen IL It can be helped; select
a shady and cool breezy porch. Find
how many stalks will fiji the number
! of jars that can be processed al once.
Now trim the stalks for si2. and
IL wv III "a To- 90 INA "a 1885,
tc free from sand. Then gather a
few stalks in your hand and twirl
around in the water &c loosen the
SAIL In TIC tips. Place ir II y. &c
of cheese cloth and plunge into q
large preserving kettle of boiling
water. Cook for ten minutes and
then remove from the kettle and
plunge into cold running water for
three minutes. Turn on a large meat
platter and spread out in a single
layer. then pack quickly into steril-
ized jars. FIJI with boiling salted
water and adjust the rubber and lid.
Now IL you use the old -fashloned mas
on jar. Just screw the lid as far as
1t will go without pressure, and then
give It one-half turn back to loosen.
Place at once in the hot-water bath
and process for three and one-quarter
hours. This means that from the min
ute the water starts boiling, II should
| boil continuously for three and one
quarter hours.
Points to Keep I'm Mind
Once you start to a asparagus you
must remember that decay may ruin
your entire lot, so do not waste time
by answering or making telephone
calls. Should q neighhor run in for
a chat. don't waste time talking. Just
tell her what YOU are doing and beg
to be excused.
Speed Is What really counts and only
e. few minutes must be lost between
the time you start the ~blanching pro-
cess until you nave the jar IN the hoi