OCR Text |
Show READY FOR WINTER WAYS OF PUTTING UP CANNED VEGETABLES. Some Trouble to Prepare, but They Are Welcome Additions to the Menu During the Cold Months. Canned Beets (Whole). Wash tho boots, selecting those that aro small and of medium size. Leavo on a cou-plo cou-plo of Inches of the top, so that they will not bleed, and bo careful not to break tho skin, lioll half an hour, or until dono; turn off the hot water and put tho beets cnrefully Into wide-mouthed wide-mouthed Jars. Fill with hot water, set Into a pan of boiling water and cook until tho wnter In tho Jars has reached tho boiling point. Fill up tho ars to overflowing from tho, boiling kettle, put on tho top, and seal at once. Canned Beets (Sliced). Boll and peel early beets as for lmmedlato use, slice and put Into fruit Jars. Add salt, popper and a tablcspoonful of sugar to a quart of good cider vinegar, and bring, to a boll. While still scalding pour over tho beets In tho Jars, and when filled to overflowing put on tho tops of tho Jars and seal. Canned Tomatoes (Whole). Cliooso large, firm tomatoes of uniform size, lay them In boiling water for a few moments, until tho skins aro loosened, und slip these ofT. Lay Just enough tomatoes to 1111 one Jar In n largo saucepan of boiling water, cover and leavo for eight minutes. Tako them out carefully, put Into tho Jar, fill full with boiling water and seal. Canned Tomatoes (Stewed). Scnld tho tomatoes, tako off the skins and lay tho tomatoes In a colander to drip. When nil are ready put Into a preserving preserv-ing kettle, bring to tho boiling point and cook for 15 minutes. Drain off tho surplus liquor, add salt to tnstc, and turn the tomatoes, boiling, Into Mio cans. Close nt once. Canned Corn and Tomatoes. lioll 21 ears of tender green com until done, and cut from tho cob while still hot. Peel and chop Into small pieces 24 rlpo tomatoes. Put tho two vegetables vege-tables together, salt to taste and return re-turn to tho tiro In a preserving kottle. Cook for a minute after It reaches tho boll; can and seal Immediately. Canned Spinach. Pick over tho spluach and wash It carefully In tlirco or four waters, that no sand or dirt mny bo left In It. Pick tho sprays npnrt, discarding nil tough stems and wilted leaves. Put over tho flro In boiling Balled water, and cook, us for tho table, for about 20 minutes, or until un-til tho snlnrich Is donu. Take It out with a fork or skimmer, nnd pack Into Jars, tilling them full. Pour In boiling water to 1111 all tho cracks and overflow over-flow tho tops, nnd seal. When to bo used, It enn bo tnkon out, heated, chopped, nnd seasoned as the fresh Bplnach. |