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Show THE HOME. I I This Department Editedv.by Miss Hazel Love of the Agricul- txiral College. CANNING OF VEGETABLES. Although the present mcthod of preserving pre-serving fruit by -excluding air from the vessel in which it is kept, is comparatively com-paratively new to modern housekeepers, housekeep-ers, it is by no means a new art, as antiquarians, in their researches among ancient ruins have proved that fruit was preserved in similar manner man-ner by housewives thousands of years ago. In rhese days of cheap canned goods a great many consider it unwise un-wise to can vegetables while others allow large quantities of peas, beans and other vegetables to go to waste because they db not understand the preserving of the same. The canning of vegetables is similar to the canning ofi fruit. One should bear in mind the exclusion of air, and the having of everything used thoroughly thor-oughly sterilized, is one thing needful need-ful to complete success. Although properly speaking tomatoes should be classed as a fruit, they are generally considered as a vegetable, and used as such. Many ladies have said it was impossible for them to can tomatoes toma-toes and after repeated failures have given it up. In the first place the tomatoes muse be perfectly ripe and of good quality. I find that a very acid tomato is harder hard-er to keep than a sweeter variety. Have the lids of your bottles thoroughly thor-oughly clean by boiling in water in which you have dissolved three tablespoons table-spoons to a quart of baking sod. The jars must also be perfectly sterile. Then pour boiling water over the tomatoes to-matoes and remove the skins, quarter quart-er and cut out all green, hard cores, (be sure to do this). Put fruit in preserving pre-serving kettle and boat slowly to boiling boil-ing point and boil ten minutes, fill jars to overflowing and quickly, screw on the tops, turn them up side down to sec if they are air tight. They may also be steamed) in the bottles. Cook one hour. String beans may be boiled until tender, filled into jars, fastened down tightly and fobiled two hours or cooked cook-ed until tender, filled to ovur flowing into hot jars using as little Water as possible, sqrewed down tightly and cooled. Peas may be canned in the H same way as beans. " The best corn I ever ate was can- n ncd by Mrs. Secgmillcr of Richfield. m It was gathered fresh and cut from Jt the cobs .nd pressed tightly into jars. It is very important to have it packed M tightly. Lids were screwed on and fl then the bottles placed in water and J brought to the boiling point and boil- 1 ing three hours. m Rhubarb may be canned by rcmov- ll ing the skin, cutting into short lengths B packing as closely as possible in jars and filling the jars to overflowing ! with pure, cold water. No cooking is : required for the preservation of. this j plant. Of course the jars must be perfectly ?ir tight. j 1 |