Evening Republican, Volume 17, Number 159, Rensselaer, Jasper County, 5 July 1913 — THREE WAYS TO CAN BEANS [ARTICLE]

THREE WAYS TO CAN BEANS

Salycllic Acid, Salt and Vinegar Have Been Successfully Used on the String Variety. Three ways of canning string beans, all of which are successful, are, by using salycllic acid, salt and vinegar. To those who (ike vinegar on their beans anyway tqe vinegar method is the best and safest. The beans are cooked perfectly done and a few may be canned at a .time when they are being cooked for dinner, as it rarely happens that the housewife ct(n get enough beans for more than a can or two at a time. , Put the cooked beans in glass jars, add three tablespoonfuls of good vinegar to each quart and seal the bottle while boiling hot There will be no spoiled jars, for they will be both canned'and pickled. When ready to use them simply heat but do not boll. Since so many use vinegar when eating string beans this will be no objection. In using salt the same method is followed except that a teaspoonful of salt is placed on top of the beans after each quart can is filled and then sealed hot. • This method is. not as successful as the vinegar. The use of preservatives as salycllic and benzoic acid we are inclined to recommend less highly.