Every Step in Canning

and vegetables successfully, the next

ty which is a pure vegetable soup. We use no stock or meat,

p or, more frequently, when we have chicken bones or any meat bones on hand, we add a c

given it to many friends, all of

ripe

ad c

en ca

ite

s strin

und

d pe

ck s

ds asp

all

s swe

the skin slips right off. Save all the tomato juice. Cut the tomatoes into quarters. Put into a large pail or bucket with the juice. Blanch the cabbage, carrots, turnip, string beans, okra and s

grit and sand. All greens must be washed thro

uch as is used for steaming suet puddings and brown bread. If you can with a steam-pressure canner or a pressure cooker, then steam the spinach there. If we boiled the spinach for fifteen or twenty minutes we

hing the whole stalk of asparagus for the same length of time, we use a little discretion, giving the tougher, harder ends a

oiling water in an upright position for two minutes; next lay the asparagus lengthwise in the blanching water for another two minutes, and you have accomplished your purpose. You have given the to

for five minutes, then cold-dip. Next scrape off the skin, top and tail. The tops can be put right

s. Add no water. Pack the mixed vegetables into clean glass jars; add one level teaspoonful of salt to every jar; partially seal; cook one

the red peppers, but I figured everything just as if I had to buy it from the market; and on this basis, the cost of our soup would

stock, dried beans and peas b

nds of parsley for three minutes and dip in cold water quickly. Prepare the vegetables and chop into small cubes. Chop the onions and celery extra fine. Mix all of them thoroughly and season to taste. Pack in glass jars or tin cans. Fill with boiling wat

mato pulp and combines it with milk and seasonings. You can can a large number of jars of thi

matoes in a kettle and boil thirty minutes. Pass the tomato pulp through a sieve. Pack in glass jars while hot and add a level teaspoonful of salt per quart. Partially seal glass jars. Sterilize

k which is the foundation of all

lons of cold water. Simmer-do not boil-for six or seven hours. Do not salt while simmering. Skim off all fat. This should make about five gallons of stock. Pack hot in glass jars, bottles or enameled or lacquered tin cans. Partially seal g

s at hand and change the distinctive flavor from year to year. I will giv

ix thoroughly Lima beans, rice, barley, carrots, onions, potato and red pepper. Fill glass jars or the enameled tin cans three-fourths full of the above mixture of vegetables and cereals. Make a smooth paste of a half pound of wheat flour and blend in five gallons soup stock. Boil three minutes and add four ounces

of a half pound flour and add paste, ten ounces of sugar and three ounces of salt to the soup stock. Cook until soup begins to thicken. Pack in glass jars or tin cans. Partially seal glass jars. Cap and tip tin cans. Process

five minutes. Make three tablespoonfuls of flour into smooth paste and add to the above. Cook three minutes and pack in glass jars or tin cans while hot. Partially seal glass jars. Cap and tip tin cans. Sterilize ninety minutes

y soft. Remove the ham and beans from the liquor and mash the beans fine. Return ham and mashed beans to the liquor, add five gallons of soup stock and seasoning, and bring to boil. Pack into jars or cans while hot. Partially seal jars.

up stock add five ounces salt, a quarter teaspoonful of coriander seed and a quarter teaspoonful of powdered cloves, and bring to boil. Fill remaining portion of jars or cans. Partially seal glass jars. Cap and tip tin cans. P

ss jars or tin cans with hot stock. Partially seal glass jars. Cap and tip tin cans. This stock is used to make soup where the term "chicken-soup stock" is used. Process ninety minutes if using hot-w

the remainder with soup stock. Partially seal glass jars. Cap and tip tin cans. Process ninety minutes if using hot-water-bath outfit or condensed-steam outfi

hen add a half pound butter and a quarter pound salt and boil ten minutes. Next add three ounces powdered okra mixed with one pint water. Pack into glass jars or tin cans while hot. Partially seal glass jars. Cap and tip tin cans. Pro

ID CHECKS

e "to work," and you are not exceedingly careful about your canning, you may develop "flat sour" in the soup. If you let one little spore of this bacteria survive all is lost. Its moist growing place is favorable to development, particularly if not much acid is present. One little spore left in a jar will multiply in twenty hours to some twenty millions o

ull time-if you work too slowly in getting the products into jars and then let the

he water just below the boiling point as you put in each jar. When you have the canner full bring the water to th

the false bottom of the canner until they are cool enough to handle with no danger of burning the hands. This slow metho

ich you can lift out the hot jars without the hands touching them.

e standpoint of health, must not be confused with the b

. You need not be at all alarmed about eating either "flat sour" or botulinus, because the odor from spoiled

aste the contents of the jar. Smell it. Tasting might poison you if you happened on the bot

ABLE F

UP WITH

ENTS NU

NU

OTHER PR

es Scald 1? Remove

ad c

en ca

ite

s strin

und

pepp

cubes aft

eam 15 minutes or un

4 Cut into small pi

Cut into slices

n 5 Cut from cob

lt

MINUTES TO

omemade outfit, 212 d

ed steam o

tfit, 214 degree

sure outfit,

ker outfit, 10

WITHOUT STOCK,

ENTS NU

NU

OTHER PR

dried L

peas Soak over

e half

unds

nds c

nds c

ds tur

all cubes aft

Cut into slices

3 Chop fine a

alt 3 Cut into pie

MINUTES TO

omemade outfit, 212 d

ed steam o

tfit, 214 degree

sure outfit,

ker outfit, 10

undation of Al

joints and bones Sim

r Should make

MINUTES TO

omemade outfit, 212 d

ed steam o

tfit, 214 degree

sure outfit,

ker outfit, 10

E SOUP W

ENTS NU

NU

OTHER PR

d Lima beans

ice Soak

rl barley C

nds c

nds o

Po

d Pe

all cubes aft

und

ons so

ke paste of flou

nutes and

egetables a

MINUTES TO

omemade outfit, 212 d

ed steam o

tfit, 214 degree

sure outfit,

ker outfit, 10

OF P

ENTS NU

NU

OTHER PR

s Soak over-night

peas

k Add stock and boi

und

nces

ke paste of flou

stock. Cook

a

MINUTES TO

omemade outfit, 212 d

ed steam o

tfit, 214 degree

sure outfit,

ker outfit, 10

OF POT

ENTS NU

NU

OTHER PR

potatoes s

ons so

nces

poonfu

und

s flour Boil po

min

epper, butt

es. Mak

aste a

minutes

MINUTES TO

omemade outfit, 212 d

ed steam o

tfit, 214 degree

sure outfit,

ker outfit, 10

N S

ENTS NU

NU

OTHER PR

ied beans S

Cut ham into

lons

ons so

beans, ham

eans ar

eans f

and sa

MINUTES TO

omemade outfit, 212 d

ed steam o

tfit, 214 degree

sure outfit,

ker outfit, 10

K (Foundation of

ENTS NU

NU

OTHER PR

unds

ons col

make 10

nished Simmer

MINUTES TO

omemade outfit, 212 d

ed steam o

tfit, 214 degree

sure outfit,

ker outfit, 10

KEN

ENTS NU

NU

OTHER PR

m into small cubes

hicken Min

nions Cho

ur Make pas

chicken

und

und

s powde

with p

ll this to

er and s

utes.

xed wit

a

MINUTES TO

omemade outfit, 212 d

ed steam o

tfit, 214 degree

sure outfit,

ker outfit, 10