Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-04-26
BY MRS. NJ. A. WILSON

fCoptrioht. 1920. By Mrs. ". 4. Wilson. An
riJilf2 reserved
A SPARAGUS. our first succulent
IA green vegetable. is the dainty
aristocrat Of the vegetable kingdom and
"A so universally liked that many
housewives are keen to conserve such
pcrishablc product by canning 1t they
are very much disappointed when. upon
opening the jars that were 50 carefully
done, TO find the grass that was canned
with such care unfit for food.
.'Tt Is sour and muShr. writes one
housewife, while another tells me that
she was so terribly disappointed after
All her trouble and hard work that II
inst made her sick to have to throw out
the twenty five Jars that she canned;
This is Just the place to stop ana
reason out the trouble. Chemists Know
Of. and call this trouble thymcrphylc.
or sour fat. that is. the product be-
comes acid sour and mushy. but 'dorS
not efferveScc Now. 80 much for the
description of this trouble with which
we are more or less familiar-but what
causes it?
ThymcrphylC. or sour fiat. is caused
by the fact that the asparagus con
tains vegetable fluid which very
much resembles milk; that Is. a mud
which contains a vegetable caScln. Inns
becomes sour or develops lactlc arld
ferment in u temperature from ~ 10
iS0 degrees Fahr.. and. if the as
paraCus is cut and then left to stand IN
the sun. or i packed into crates and
then the cratcs placed closely together
30 that tho ventilation is poor. or It
the grass is allowed to stand III the
heated storcroom or kitchen. it IS aoso'
htely n waste Of time. energy ana ma
terial TO can this grass.
. To be absolutely successful. the large
Gamers have found that they must can
the grass right in the field where II Is
grown: thus it is put into the can ana
under the process before the sun IS nlgh
in the heavens to dry off the dew. This
method prevents failure.
So, If you have no asparagus patch
OF your own. and il YOU are not able Ia
buy it from neighbor who Will cut II
for you. bc cautious aud don't can
asparagus. ,-,.,
Now let Us start with tn" knowledge
that YOU can either obtain the necessary
supply from your own or from a neigh
boris garden. Do not work in the
kitchen il it can be helped select
shady and cool. breezy porch. Find how
many stalks will fin the number of jars
that can be proccsspd at once.
Now trim tho stalks for size ant
throw into large nan of cold watc'
to free from sand. Then gather few
stalks in YOUR hand and twirl arount
In the water to loosen the sand IN th'
fins. Place in a piece of checs"rIotl
and plunge into a larg" prcS"rvin!
kettle OF boiling water. Cook for trl
minutes and then remove from tn" KEITH
and plunge into cold running water I"
three minutes. Turn on large mea
platter and spread out in Singl" layer
then pack quickly into steriIized Jars
Fill with boiling saltrd water and al
mst the rubber and lid. Now II yol
use the old fashioned mason jar. jus
screw the lid as far as it will go with
out pressure. and then give it onc-hai
turn back to loosen. Plac" at one
in the hot water bath and process TO
three and one quarter hours. I'M
means that from the minute the waite
starts boiling it should boil continu
ously for three and one quarter hour'
Points TO Keep in Mind
Once you start to can asparagus yc
must remember that delay may rul
your entire lot. so DO not waste Tim" I
answering or making telephone call
Should ncighbor run in for cha
don't waste time talking. just tell h'
what you are doing and beg to b" cX
cused.
Speed is what really counts and on
n few minutes must be lost between II
time YOU start the blanching procs
until YOU have the jar in the hot watC
bath for the tina, step.
As you blanch and then cold dip. tai