Evening star., 1933-07-21
Canning and Preserving
Vast Amount of Labor Is Saved by Use of Oven
Food Must Be as Fresh as Possible.

! authorities say that It Is wiser, after
boiling the vegetables, to put them
while hot, into clean, hot Jars. and have
q new rubber adjusted on each jar.
Select flrm, but not overripe fruit for
canning If the fruit Is too ripe, you
will have mush, rather than whole OF
sliced fruit, after the processing. Select
the size fof jars best suited for your use.
If your family is small. pint jars may
be used. One then will serve for one
meal. but always have some quart jars
to use when you have guests.
Jars with wide mouths are good to
use for fruits or vegetables when the
shape Of the product must be consid-
cred. Pack the jars in q cool kitchen
place them in the oven. set the alarm
clock for removal time, and return wher
1t rings. Remove the jars, finish seal
ing. and turn upside down to test. A
good way to test a rubber is to stretch
1t, and If 1t does not return to its forme,
size, 1t Is defective. In all canning
use boiling water to flll the spaces ir
your jars before putting them in the
oven, except in the case Of tomatoes
which should be canned in their own
juice.
Fill some jars with materials fol
soup stock, such as onions, carrots
the outer leaves of celery, some parsley
and few beans. The process is the
same as in canning other vegetables
and In the Winter these vegetable mix
lures, with bits Of cold beef, gravy and
rice added, will furnish a delicious
soup.
Preserves Made in Oven.
Preserving may also be done ir
your oven, especially in q heat-con-
trolled oven. 1t simplifies the work
very much, and the long hours Of
standing over hot, boiling. open ket-
tie are done away with. Make your
sirups as you would for the open-kettle
method, add the fruit. then set the reg
ulator at $50 degrees Fahrenheit, and
place the kettle on the rack in the oven
Stirring about every is minutes is al
that is necessary The finished prod.
ucts will be bright in color and insgood
shape. Tomato preserves usually re-
quire almost constant stirring to pre-
vent burning. but by this method they
require no more than any other fruit
This method may also be used In max
ing jam.
In the following vegetable recipes
amounts are given to I'LL a 1-quart jar
For each jar add one teaspoonful oi
it to within l inch of the top Of the
jar. Put on the cover and partially
seal. Put Immediately on the shell
Of the heated oven, having the jars al
least inches apart. Leave in ths
oven for the required length Of time
Do not add more liquid If some has
evaporated. but seal Immediately upon
removing from the oven.
String beans properly selected ant
canned with little salt will look and
taste like fresh bears. Do not use vine
gar. Salt acts as a mild preservative
and flavors as we'll. Small young beats
and green peppers and greens, such a.
mustard greens, spinach and 50 forth
require very little work and are de-
licious when canned. Caulihower re.
quires the least time for processing o1
any of the vegetables aside from to.
matoes. Tomatoes are the simplest oi
all vegetables to can. If carefully
packed whole, they can be used almost
in place of fresh tomatoes.
String beans-Wash one and one
fourth pounds of string beans and re-
move the ends and strings. Cut into
inch pieces, or leave whole and put into
a pan of boiling water. Boil hard fol
minutes. Pack loosely into clean, hot
jars, add salt and water, partially seal
and put on a rack in an oven heated
to 275 degrees F. Leave for 2la hours