Search America's historic newspaper pages from 1789-1924 or use the U.S. Newspaper Directory to find information about American newspapers published between 1690-present. Chronicling America is sponsored jointly by the
National Endowment for the Humanities and the Library of Congress. external link Learn more
Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL
Newspaper Page Text
CAROLINE COE TELLS HOW TO DO THE SUMMER
CANNING-VEGETABLES FROM YOUR GARDEN
BY CAROLINE COE.
Make use of-all teh vegetables that
grow in your garden. Don't think
you must have them by the basket.
Put up a can of beans tod,y, -peas
tomorrow and so on. You will be
surprised how little time it has taken
and how great the result.
Any vegetable to be canned must
be absolutely fresh. If it seems wilted
or at all decayed do not waste time,
fire, jars and patience putting it up,
for it will not keep.
Trim cauliflower and allow to stand
in salt water half an hour. Pull flow
ers apart; place in boiling salt water
and cook until tender, not soft. Cool
with running water. Pack in jars,
being careful not to fill so full as to
crush the shape of the flowerets. To
one quart of cold water add one tea
spoon of salt. Boil and allow to cooL
Fill jars. Put on rubber and top
tightly. Put in boiler on rack with
cold water to depth of half the can.
Put cover on boiler, bring slowly to
boiling point and let boil two hours.
Lift out cans. See that covers are
TOMATOES AND CORN
Boil corn on the cob twenty min
utes. Cut off while hot; have toma
toes skinned and rub through sieve
to smooth pulp. To each quart of corn
add two quarts of tomatoes. Salt to
taste. Boil hard five minutes. Fill cans
from boiling kettle. Seal quickjy. Be j
sure tops are perfectly tight It is aJ
good plan to turn parafine around
where top and rubber meet.
Scrape out seeds and cut in half.
Put in oven and bake until all the
pulp may be scraped from the skin.
Mash with potato masher. To each
quart of pumpkin add a teaspoon of
salt and a half teaspoon of ginger.
Heat to boiling and can while ho.
When ready, to use open can and
turn pumpkin out on platter for an
hour or so before using.
The simplest way to can corn is to
cut corn from cob, not too closely,
and scrape cob well to get all the
To five quarts of the corn add one
pint of table salt Put in large granite
kettle and boil one and one-half
hours. Have tin cans piping hot.
Do not allow corn to stop boiling.
Fill cans to top. Force on cover and
turn hot rosin or sealing wax around
edge of cover. Cover cans with a
heavy blanket to allow to cool slowly.
When ready to serve rinse -once in
clear, cold water, drain head up and
season to taste.
Use small sweet beets. Boil until
tender and skin. Pack jars with beets
and fill to top with water salted in
proportion of one teaspoon of salt to
each quart and half cup of vinegar.
Adjust tops to cans and place in
boiler on rack and boil forty-five min
utes. When slightly cool run beeswax
around edge of cover.
Carrots may be canned in this way.
CORN AND TOMATOES
This mixture is more trouble than
either canned above. Proceed as in
corn recipe, but each boiling must be
at least one and one-half hour (bet
ter if two).
Shell beans, pack in cans with one
teaspoon of salt to each quart of
beans, fill can with clear, cold water
and proceed same as for peas.
Cut off both ends of beans, string
carefully and cut into any desired
size. Boil in water with salt in pro
portion of one teaspoon to- each
quart of water. "When boiling thor
oughly drain and again pour salt
water in same proportion and cook
until tender but not soft.
Pack beans in sterilized jars. Fill