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Show CANNING WITH THE FISELESS" i HERE is anothor tiresome piece of work mado easy by that tlmo and lnbor-savlng device, tho flre-Icsn flre-Icsn cooker. The "flreless" is especially es-pecially good for canning vegotables. Tlouaowlve.s sqldojn try to put up the winter'; Hupply of green vegetables be-cause"it be-cause"it takes So long to cook them until un-til thoroughly sterilized. The kitchens arc hot to w,ork in all that time, and there lu such a waste of fuel. A few of the enlightened use a vapor stove and steamer, but with these there Is heat and a refilling of tho steamer. By copklng the canned vegotables In the flreless cooker, the house Is kept cool, fuel is saved and the housewife i free from the fear that tho water will boll away. Clean and prcparo the vegetables as for all canning. Dip the Jars In boiling boil-ing water, All with vegetablos, pour in cold water until it overflows tho Jar, dlpthe caps In boiling water, place on Jars, but do not seal tightly allow for expansion. Put a perforated rest in the bottom of the largest kettle of the cooker, placo the prepared jars on the rest. All the kcttlo with cold water up to the necks of tho Jars. Placo the cover on the kettle, put on tho stove, bring to a boil and boll fifteen minutes. min-utes. Place at onco into the cooker and cover tightly with the heat-retaln-Ing covers. Let the cans remain in the cooker from two and a half to three hours, then remove and tighten the covers. To can beats, for Instance, select rather small beats of uniform size. Clean and pare them and pjaco as many of them as possible in the clean Jars. Add a teaspoon of salt to the Jar, and fill to overflowing with cold water. Cover and proceed with tho canning, following tho general directions, direc-tions, letting the cans remain In the cooker three and a half hours. Cauliflower should be separated into Its flowrets and well washed to free, from insects. Drain and place in Jars with 11 teaspoon of talt. Fill with cold water, put on tho covers and place In the kettle on tho rack. Heal, following follow-ing the general directions, and cook In tho "flreless" throe hours. Asparagun, peas and young string beans do not need to be left as long as the harder vegetables in the cooker. Tho use of the "flreless" In this lino need not be confined to vegetables, as fruits may bo canned In the samo way. After tho Jars arc packed with berries ber-ries or some other fruit, fill them with a syrup made of two parts sugar and ono part water. Proceed with the cooking in tho same way as tho vegetables. veg-etables. Tho soft berrio3 may be taken from the cooker in three-quarters of an hour Apples and pears should be left an hour. Pineapple would take two hours and a half. EDITH EMERY. |