with PERFECT JARS

Page Twenty-Five

teaspoon salt to each quart. A little seasoning
may also be added to suit the taste, such as,
a strip of bacon, a little chipped beef or olive
oil. Put on rubbers and tops, and sterilize.
Follow directions for sealing as given on page
11. Remove from boiler, store in a dark place.

PUMPKINS AND SQUASHES

For Pie Fillings—Cut into convenient
sized pieces for packing. Cook in the pre-
serving kettle for half an hour to reduce bulk.
Plunge quickly into cold water for a moment
and pack in sterilized Jars. Add 3 cups of
sugar and 1 level teaspoonful of salt to each
quart. Flace rubbers and tops in position.
Place jars in the boiler and sterilize for 2 hours,
and follow directions for sealing as given on
page 11. Remove from boiler.

SWEET POTATOES

Canning Sweet Potatoes has, until quite
recently, been considered a difficult process,
and few apparently possessed the secret.
Recent experiments, however, give some good
ideas on the subject. :

1—Choose Yellow Potatoes.

2—Cook in the open kettle about 45 minutes,
or until about % done.

3—Peel and remove all specks and eyes
carefully, and pack in Jars, adding
a teaspoonful of water to each, to assist
in preserving the color. Do not add
pare water as Sweet Potatoes are canned

ry.

Sweet Potatoes heat through very slowly,
and therefore they should be sterilized for a
period of one hour and a half under 8 to 10
pounds of steam. This stream pressure
cooking is necessary to properly preserve
them. When the sterilized period is over jars
should be cooled as rapidly as possible to
preserve the color.

CANNED RED PEPPERS

Open the peppers and remove the seeds.
Blanch in boiling water for 2 or 3 minutes,
and then plunge into cold water for a moment
Pack in sterilized jars, and pour over them a
syrup made of 2 pints of vinegar to 1 pint of
sugar, which has been boiled for 5 minutes.
Fill the jars completely with the boiling hot
syrup, and seal immediately. Store in a cool
dark, place. This is a valuable item to possess
when preparing many of the winter salads and
sauces.

CANNED MUSHROOMS

Asa very large number of people are poisoned
each year through carelessness in supposing
toadstools are mushrooms, we strongly advise
that you make absolutely sure that you are
gathering mushrooms and not toadstools.

Wash and blanch in boiling water for 5
minutes. Plunge quickly into cold water.
Pack whole or in sections in jars. The stems
may be canned with the mushrooms or separa-
tely to use in sauces. Fill up the jars with
boiling water adding 1 level teaspoon salt to
each quart. Put on rubbers and tops. Place
jars in the boiler, sterilize for 114 hours, and
follow directions for sealing as given on page
11. Wrap jars in paper before storing to
prevent bleaching.

TOMATO CANNING

Tomatoes may be used in so many dishes
and in combination with so many other
vegetables that it is small wonder that they
are with most cooks, the favorite, the almost
indispensible vegetable, the friend to fall back
on in the preparation of that eternal eleven
hundred meals a year. They form the basis of
many soups and sauces, and used in combi-
nation with other materials, make fine vege-
table variety. Lettuce and Tomatoes have
yet to find a rival as a delicious and satisfying
salad, and whole baked tomatoes stuffed or
plain, or sliced fried ones, are about the best
in lunch dishes.

In the preparation of dinners, the know-
edge of how to use left-overs so that they
remain appetizing and nourishing is, after all,
more important than knowing how to use
fresh materials, and here again the tomato
holds sway, serving admirably in left-over meals,
vegetables, and soups, such as, Macaroni and
tomato, beans baked in tomato sauce, corn and
tomatoes, shepard’s pie and peas and potatoes

For ketchups, chowchows and pickles, the
recipes are almost endless.

CANNING TOMATOES THICK

Blanch, cold dip, core and peel some toma-
toes. Put on to boil in preserving kettle.
Boil until the desired thickness. Pour
into jars while it is hot, add a little salt.
Put on rubbers and tops. Put in Boiler and
sterilize for 25 minutes, and follow directions
for sealing as given on page 11.