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Asparagus (Use only the tender portions)

Use only the tender portions of freshly cut asparagus. Remove the coarse scales at the base of stalk, and wash carefully to remove any sand. Set the stalks, heads up and just below the narrowing of the jar, in the sterilized jars; put lukewarm water in the cooker, cover, and when boiling, adjust the rubbers; fill the jars with salted, boiling water, set the covers in place, and cook about half an hour; then tighten the covers. Or when the asparagus is cooked nearly enough for the table, the rubbers and lids may be adjusted for a final cooking of about ten minutes.

Large Green or Red Peppers Cut around the stem of each pepper and remove the piece and the seeds; wash each pepper carefully and cover with boiling water as many peppers as, when softened somewhat, will fill the jar; cover and let simmer about five minutes; drain, cover with cold water, and drain again; press the peppers, one by one, into a sterilized jar; set the jar on a cloth on the rack in a steam cooker; fill jar and cooker, or other appliance, with lukewarm water; adjust the rubber and cover, but do not tighten the cover; cover the cooker and let the peppers cook about ten minutes after boiling begins in the cooker. When the peppers seem tender, tested with a fork, replace the cover, first adding boiling water, if needed to fill the jar, and let cook about ten minutes; then remove the jar and tighten the cover.