CANNING VEGETABLES

Vegetables for canning should be fresh gathered, and of the highest quality, just in the right condition for eating.

Asparagus. — Straight-sided quart glass jars, such as the "Royal," should be used for asparagus, so as to avoid breaking the stalks. Wash care- fully, cut the right length to stand the whole stalk upright in the jar and pack in snugly, heads up; then pour in cold water slowly, until the jar is full to overflowing, and lay on the tops. Place straw or boards in the bottom of the wash-boiler, stand the jars on this, and pour in enough cold water to come half way up the jars; put the boilerover the fire, and when the v/ater comes to a boil, boil steadily, for three hours. Take up the jars, see that they are full to overflowing (if not fill up with boiling water) put on rubbers and screw or otherwise fasten the covers tight. Keep in a cool, dark place. Another recipe recommends boiling the asparagus for 15 minutes, then putting in the jar, and boiling in the wash-boiler for 1^ hour, but we think some of the stalks are very likely to be broken by this method.

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..Beans. — String beans are cut in lengths, boiled for 10 minutes, then put into cans, which are stood in a kettle of water and boiled for two hours. Add a teaspoonful of salt, fill the jar to overflowing with boiling water, screw up, and keep in a cool dark place. Another plan is as follows : Wash and break each pod in two or three pieces, put on the stove in a saucepan of cold salt water and when it just commences to bubble (don't let it boil) drain the beans out and put in cans that have been washed and scalded. Have ready another saucepan of boiling salt water and fill the cans nearly to the brim, leaving just room enough for one tablespoonful of hot vinegar, screw on the caps and set away. When wanted for use pour off the brine and put in a saucepan of fresh water with a pinch of soda added ; let them come to a boil and immediately pour off the water, then cook as you would fresh beans.

Dried String Beans. — When fit for the table pick and prepare them by removing the strings and breaking up into inch pieces ; put into a kettle of cold water and then bring to a scalding heat. Skim out, spread on plates and dry in the oven or out of doors until all moisture is removed. Put away in bags until snow flies, then take out a quart and soak in cold water over night. Next morning boil with a good-sized piece of sweet salt pork until tender.

Beets. — Young beets are delicious canned ; cook until tender in salted water the same as for table use. Cut in thin slices, fill the cans and cover v>'ith hot vinegar, sweetened and spiced, seal.

Cauliflower. — Cauliflower may be canned either in vinegar or water. Break into flowerets and cook until tender in a small quantity of water, pack the cans as full as possible, add the salt, and fill to overflowing with hot liquor in which it was cooked, seal. When vinegar is used, steam the cauliflower until tender, fill into cans and pour over hot vinegar, sweet- ened and soiced.

Corn. — For canned corn cut the kernels off the cob with a sharp knife, scraping out the pulp. Fill into the can a little at a time, pressing it down firmly until the milk overflows the can. Add a teaspoonful of salt. When all are filled place the cans in a boiler and cook half an hour' with the covers laid loosely on. Remove from the fire and seal, then cook two hours longer. The preliminary cooking permits the corn to swell without endangering the cans, which may burst if tightly sealed from the first. Succotash is canned by first half filling the cans with green Lima beans, then filling the remainder of the can with corn, pressed down firmly. Add a teaspoonful of salt to each can, and cook like corn.

Salted Corn. — This recipe has been highly endorsed by readers who have tried it. Have corn "just right" for eating. While it may be brought from the field the previous evening it should not be prepared

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otherwise until the following mornings, as there is danger of its souring. Clean and scald your boiler thoroughly and fill with the corn properly husked and silked, discarding all ears either over or under ripe. Cook as for the table. Removing from the boiler, score each row of kernels with a sharp knife and shave off not too close to the cob. After cutting from cob, measure and to each eight pints of corn add one pint of salt and mix thoroughly with the hands until a brine is formed. Have ready a well-scalded and clean crock and pack corn in this as it is mixed. When jar is filled within one inch of top, cover with a clean white cloth large enough to hang over edge of crock. On this cloth put about an inch of salt, and on the salt a plate that fits the top of jar. Now it is ready to put in the cellar or any cool place for Fall and Winter use, but in its preparation for the table lies the secret of its success. There is only one way of making it palatable, but with directions strictly adhered to it is preferred by many to canned corn. About one and one-half hour before the meal at which one wishes to serve it it must be brought from the cellar — enough for one meal — and cold water enough to cover poured on and at once poured off. Then sufficient boiling water is poured on to cover and it is allowed to stand on the back of the range for 15 minutes. This water is drained off and sufficient fresh boiling water poured on to cover and the same time allowed. This process is repeated twice more, in all four times. , Then cream, butter, sugar and if liked a little pepper is added. In short after pouring off the water for the fourth time it is prepared exactly as canned corn. Th

Southern Dried Corn. — Sew firmly into a quilting-frame a strong sheet. Gather the corn when ready for use, husk and remove silk. Put on in boiler, cover with water and when it starts boiling let cook well for 10 or 15 minutes. Take off, allow it to cool some, then score and cut off, but not too close, to have it shucky, and scrape off what remains on ear. Have your frame out in a sunny place, spread corn evenly upon it, cover with a mosquito netting and it will dry quickly in this way, as it dries from below just as fast as above. Then at some convenient time when the oven is piping hot put it in the oven to heat well through in order to kill any chance "microbe." When it comes time to cook the dried corn wash well in water. Put to soak in milk over night and cook in the milk it soaked in; season with sugar, salt, pepper and butter, and you will find it very good and know that it is clean.

Uncooked Canned Corn. — Prepare corn by removing husks and silk; break into pieces large enough to fit into two-quart cans. Season cold

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water with just enough salt to taste. Then fill the cans up with this salt water; have new rubbers for cans, and when you have got the air bubbles all out seal your cans and stand them upside down to see that they do not leak. If they do not your corn will keep all right. Some cut it off and can same way, but always fill the can first and then put in the salt water. We are told that this corn keeps perfectly.

Peas. — To can peas, fill the jars full of peas, uncooked; then fill with cold water, and lay on the tops. Place straw or boards in the bottom of the wash boiler, stand the jars on this, and pour enough cold water in the boiler to come half way up the jars. Put the boiler on the stove with the lid tightly closed, and boil three hours. When the jars are taken out, see that they are fuU to overflowing, and screw the lid on tight. Another method of preparing peas is to cook five minutes in very little water, then fill the cans, and place them in the boiler to cook for one hour. A teaspoonful of salt is added the last thing before sealing.

Dried Peas. — Green peas are dried as follows : Shell the peas, put them in boiling water, and boil for five minutes. Drain, then spread out in shallow trays, and dry in the sun, or near the stove. When dry, store away in paper bags, in a dry place. The peas should be soaked before using; then boiled in salted water.

Tomatoes. — Scald to remove the skins, put in the jars whole or halved, fill up with cold water; stand the jars in the wash boiler, boil 30 minutes, and seal. Do not use any overripe or fermenting fruit. The main things to observe in canning vegetables are that the jars are filled to overflow- ing; that they are hermetically sealed, while hot, and that they are stored in a cool, dry place. Vegetables, like fruits, should be taken in their regular order and canned while in the best possible condition.

Tomatoes Canned Whole. — Select firm, smooth fruit, not overripe, and of a size to slip into the ordinary fruit jar. Peel without breaking and with as little scalding as possible. Have ready a preserving kettle full of water, which has been salted slightly, only enough to taste. Just before the water reaches the boiling point drop the tomatoes into it, one layer at a time and heat through. Do not allow the water to boil at any time. When thoroughly heated transfer tomatoes to the cans, being careful not to bruise them. Fill the cans with the hot, salted water, and screw the tops on quickly. Turn the cans over in a deep kettle of hot water until the rubbers are heated and set, which hermetically seals the cans. In using drain from the salt water, and serve exactly as fresh tomatoes.