Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-08-04
BY MRS. NJ. A. WILSON

Copyright 1871. bv Mrs. ~. A. WILSON
iV rt1htS rcserrsS
CORN and string beans are ready
" for canning about the middle week
in August, and II you have these crops
in your garden It will! pay you to cnn
them. Unless you live near rural
community and can obtain both corn
and beans directly from the farm or
garden. it IA waste Of time to attempt
| to can them.
OF course, IL you have a car, you
can soon run out into the country
and bring home sufficient for canning
and for the table. II you do this. see
| that the corn Is cut right then for you
| don't purchase at country stores nor
take that which has been cut for some
time. Put your hand in deep among
| the ears Of corn and feel the neat.
II the corn stands in piles any ienetn
of time It heats up; this causes q
bacteria to develop. 20 that when the
corn Ia stored in the can and processed
Il becomes fiat and sour, which is called
thermophyle. a ham,
| r. YOU purchase the corn and peant
IN the evening, lay them on the ceNst
floor. Spread them out In sing,
lover. or IL you have an apartment
snread before an open wlndo" on
nnwsneper, and then early in the morn
ing begin the processing
String Beans
Various styles Of plain pack may pt
quickly arranged in jars, and l tnlh.
You will find the pint-size ,ar mos'
convenient.
Cut String Beans
String the beans and then cut ~
Dipccs. Place in a saucepan cover wiz
boiling water and cook for ten minutes
Turn into u colander ana pIace unue'
cold running water Tor tnree .hi''u.''
IIft md then turn on clo'h III
sjng,o layer while packing in jars. ShaK
thn lar 10 settle the beans and thei
All All 70 oyerhowing with boiling wate
? ond u.e one level teaspoon OF salt Nov
aJjust the rubber and lid and partI'
ainb,on the lid. Place in hot-wate
SastL a nd cover with warm water. nav
.ro n,ater at least three inches dee
o, eno ne ron OF the jars. Boil or process
for three hours. Remove at once wne'
10 zine limit expires and faSten IN
iars securely. Store in cool place
To Pack Beans Whole
Renoye the stems and strings, the'
r,oce the beans IN u preserving Ketu
p,"HI pmH couer with boiling water. Brin
H%mickiy % to a boil and cook for hftee'
S1,inutss Now turn into colander AM
nioce under cold running water for thre
i''fnntes Turn on a cloth In sinSI
i"xar and pack quickly in upright lay
erS and pack very quickly int" pint Jars
Then All the jars to overto"lhS VII
boiIine water, which contains one IeVSS
teaspoon of salt to every quart Aa
l, nI
lust the rubbers and hds anu proceS
as for cut string beans
Fancy Pack String Beans
sn,it sweet red peppers in half an
remove the seeds =" place tne sKi
s;je IN in the baAlng pan. P!ace
Snt oven until skin begins to bliste
80, ranoye from oven; and then ~
tSs hands literally with salad oil--th
- to nreyent the peppers burning u
nonIs while peeling them. Remo'
the skins from the peppers and cut
,trins til, length of the pepper, Ere
Tnra the whole string bean as direct'
for canning whole string beans al
when ready to place in the Jars put
strip of pepper between every hVe strli
beons. Pack the layers against c
sides OF the jars first and then "h
mo lar Is flied. fill to overiiOwing wi
md i'd and process as directed for
string beans.
Corn
Corn may be packed in large hal
rsIlon inrs on the cob, Or as peg
nnrrushed corn, and also AZ fancy paC
To Can on Cob
Selection OF corn for canning pu
noses is very important. Cse only you
tonder ears. Old corn is tough a
loses much Of its flavor during
process of canning and then becon
on waXy.
on select small we'll shaped ears
vs., Young corn and remove the husk a
;Sh ;Sh SIX. Drop in preserving. kettle
tIn hoilinU water aud cook for fifteen mi
,TIa ,Ia ntes. Now place under cold runnl
,,.e water to chill. Pack in half gal
~, iors in double row, Place the b.
''' tom row with the cob end down Il
oro the TOP now with the cob end up. y
his prepare the following mixture:
IN One leuel tablespoon Of sugar,
lch one Ierel teaspoon Of salt.
in AJI to eynrV threa nintg Of hnil