The Chickasha daily express. (Chickasha, Indian Territory [Okla.]) 1899-current, 1921-06-22
GRADY HOME AGENT GIVES MANY
VEGETABLE CANNING DIRECTIONS

Directions for canning beam
beets. carrots, corn, .okra and toma
toes were outlined today by Mrs
NetiIe II. coryell county home den
agent who announced tina
Grady county farm women are plan
ming TO can large volume Of thes
products.
The fmlt crop shortage which Z
apparent as a result OF the late frost
viii result In n much larger volun'
OF vegetables being canned, Mrs
coryell stated. "Grady county gard
ems are fine and the canning OF gar
den products will do much to reduce
the high cost OF living. In addition
to providing a better ration for thu
family" she stated,
Directions Are Given - ---
Directions for the canning Of uhes'
vegetables were given by Mrs. Cor
yell as follows:
Either the water bath or thu
steam.pressure canner may be use'
In processing vegetables. For certain
vegetables that are difficult to ster
Ilize. there IL an advantage In thu
saving OF time. labor. and fuel by thu
use OF steam.pressure Gamer. The
temperatures In the following recipes
are given In Fahrenheit readings. be
cause this thermometer ordinarily 4
with steam pressure out
Its. The time gIveh for processing
inder steam Is for one continuous
period. In canning vegetables that
nave become somewhat stale, the
period of processing should b'
Brlning and Seasoning
Brine or water Is added. immedi
ltely after packing, TO such yege
ables az need 10 be surrounded by
liquid either for proper preparation
IT for sterilization. No more liquid Is
Illowed than is actually necessary
o cover the contents after as full a
'ack as possible is made. For season
ng tomotoes, peas, lima beans and
orn, a mixture of sugar and salt Ia
dded. This seasoning improves the
lavor OF these vegetables greatly.
dix the sugar and salt in the pro-
ortion OF one-third salt and two
birds sugar. Add the seasoning al
he rate OF level tsp. for each pint
{ vegetables. Brine for beans. okra,
tc., should contain 2 IL or. salt to
gallon OF water.
String Beans.
The beans should be tender and
resh. When the beans within the
cd has grown to any size canning is
lore difficult and the product OF
oorer quality from a commercial
For canning. only we'll
orted, small, tender beans should be
sed. String the beans and cut them
Ito pinch lengths; cutting diagon-
lly or ION the bias" gives a pretty
roduct. In glass they may be canned
hole, packed lob-cabin fashion in
luare Jars. Blanch 10 s minutes or
ntil the pod will bend without
and plunge into cold water
,r an instant. Drain well, pack
uicly, and cover with brine. When
le beans are young and tender, pro-
ess plnts 2 hours continuously at
oiling temperature, or II more ma
ire beans are packed, process inter
Iitently. Process quarts intermit-
,ntly, or As minutes under 10 lbs.
.eam, at temperature of 240-F.
Lima beans are treated as peas,
iding sugar and salt seasoning in
.ead of brine. This seasoning is ad-
ed when the jar is half packed with
cans. When the jar is filled with
cans cover them with clear water,
addle to remove air bubbles, and
rocess as for peas.
Baby Beets W
The best variety OF beets for can
ing is Detroit. From the standpoint
equality, only young, tender beets
lould be canned. Sort, putting uni
,rm size together. In preparing
aets for boiling, be careful not to
1t the stems off too closely or to
reak the root. This will cause loss
juice with accompanying loss of
,lor and flavor. Boil until three
,urths done, peel, pack in layers OF
lree or four, fitting the second lay
: into the space left by the first
yer, and repeat. Cover with clear
lt water. Process quart jars | hour
212 degrees F, or 80 minutes un-
,r lbs. steam. Do not allow cold
ater to, touch the beets after they
i've been cooked.