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Show ECONOMi IN CANNING SEASON Odes and Ends of Fruits and Vegetables Vegeta-bles That Have Lost Their Flret Freshness May Be Utilized. One bright woman noUced that her market gardener always had somo vegetables and fruit left over each day; some days there would not be much, other days there would be quite a surplus She eaw that he was throwing throw-ing away vegetables and fruits, that only lacked their first freshnes's, so he made arrangement with him to boy all this surplus at a very small price, and In this way get a winter's supply of homemade canned goods at a much less cost than In tho usual way. Bhe makes ripe tomatoes up Into catsups, dries and pickles green beans and peas, dries and cans swoet corn, puts cucumbers down In pickle, pickles young beets and cans them and cans fruit or makes It into preserves pre-serves and butters. She has found that canning by tho tireless method Is a great saver. By canning In this way the house Is kept cool, fuel li saved and she Is free from the. fear of water boiling away. Clean and prepare the vegetables as for all canning. Select beets of uniform size and leave In the cooker three and one-half hours. Cauliflower should be separated separat-ed Into Its flowerets and well washed to free from Injects. Leave In the cooker throe hours. Asparagus, peus and young string beans do not need to be left In as long as harder vegetable. vegeta-ble. Fruits Bhould be canned In the same way Soft berries should be taken ta-ken from the cooker In three-quarters of an hour Apples and pears should be left an hour. Pineapple would take two and one-half hours. |