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Preserving and Canning Fruit and Vegetables: Pick

Stringbeans. - Pick these when young and tender, string, break into CANNING FRUIT AND VEGETABLES short lengths, pack firmly in the jar, cover with cold water and add a teaspoonful of salt to each quart. Otherwise proceed as for corn. Add a small bit of red pepper in the bottom of each jar, if desired. Eggplant. - Pare, cut in thin slices and drop into boiling water for fifteen or twenty minutes. Drain and pack in jars. Proceed as for corn. Remove in slices when required and fry in bread crumbs, or make into puddings and bake.

Beets.-Pull while young and tender. Cut off the tops, wash and drop in boiling water for one and a half hours, or until thoroughly cooked. Skin, slice and pack in jars. Proceed as for corn. To pickle, cover with equal parts of water and good vinegar and sweeten to taste.

Okra or Gumbo.-Pick the pods while young and tender, wash, cut in short lengths and sterilize as above.

Use for soups and stews.

Summer Squash.-Cut into small blocks, pack, cover with water, add salt and sterilize as above. Or skin, boil or steam until well cooked, mash, pack and sterilize. But in this case steam for an hour and a half each day as the heat penetrates the jar more slowly. Each jar will contain about twice as much of the cooked vegetable as if uncooked.

English Peas. Choose young sweet peas and proceed as for corn.

This product has all the delicate flavor of the fresh vegetable.

Asparagus.-Can the tips only, the same as for corn.