Rensselaer Semi-Weekly Republican, Volume 41, Number 53, Rensselaer, Jasper County, 19 March 1909 — CANNED VEGETABLES. [ARTICLE]

CANNED VEGETABLES.

Canned Beets (Whole)—Wash the beets, selecting those that are small and of medium size. Leave on a couple of inches of the top, so that they will not bleed, and be careful not to break the skin. 801 l half an hour, or until done; turn off the hot wafer and put the beets carefully into wide mouthed jars. Fill with hot water, set into a pan of boiling water, and cook until the water in the jars has reached the boiling point. Fill up the jars to overflowing from the boiling kettle, put on the top, and seal at once. v

Canned Beets (Sliced) —801 l and peel early beets as for Immediate use, slice, and put Into fruit jars. Add salt, pepper and a tablespoonful of sugar to a quart of good cider vinegar, and bring to the bojl. While still scalding pour over the beets in the jars, and when filled to overflowing put on the tops of the and seal. -

Canned, Tomatoes (Whole) —Choose large, firm tomatoes of uniform size, lay them in boiling water for a few moments, until the skins are loosened, and slip these off. Lay just enough tomatoes to fill one jar in a large saucepan of boiling water, cover, and leave for eight minutes. Take them out carefully, put into the jar, fill full with boiling water and seal. Canned Tomatoes (Stewed) —Scald the tomatoes, take off the skins, and lay the tomatoes in a colander to drip. When all are ready put into a preserving kettle, bring to the boiling point, and cook for fifteen minutes. Drain off the surplus liquor, add salt to taste, and turn the tomatoes, boiling, Into the cans. Close at once.

Canned Corn and Tomatoes —Boil, twenty-four ears of tender green corn until done, and cut from the cob while still hot. Peel and chop info small pieces twenty-four ripe tomatoes. Put the two vegetables together, salt to taste, and return to the fire in a preserving kettle. Cook for a minute after it reaches the boil; can- and seal immediately. Canned Spinach—Pick over the spinach and wash it carefully in three or four waters, that no sand or dirt may be left in it. Pick the sprays apart, discarding all tough stems and wilted leaves. Put over the fire in boiling salted water, and cook, as for the table, for about twenty minutes, or until the spinach is rone. Take it out with a fork or skimmer, and pack into jars, filling them full. Pour in boiling water to fill all the cracks and overflow the tops, and seal. When to be used, it Can be taken out, heated, chopped, and seasoned as the fresh spinach.