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Vegetables (HE canning of some)

HE canning of some of the vegetables is similar to the canning of fruit. It is well to bear in mind that the exclusion of air is the one thing needful to a successful result. In these days of moderate priced canned goods many deem it unwise financially to can their own vegetables for winter use, but there are also very many who much prefer to do their own, having a dislike to anything preserved in tin cans. The first cost of the jars for canning may seem a considerable expense, but as they may be used for many years they prove themselves an economy.

TOMATOES-Tomatoes, classed as a fruit, but considered as a vegetable, are very generally canned at home. Pour boiling water over them to loosen the skins, and these being removed, cut the tomatoes in halves and place them in a kettle. Heat slowly to boiling and boil ten minutes. Put the jars in as warm water as they will bear without breaking; and when the tomatoes have boiled ten minutes, drain the jars and pour in the tomatoes boiling hot. Quickly screw on the tops as described above.

TOMATOES (Whole) -The tomatoes may be peeled or not, as desired, but they will be more successful if used unpeeled. Pack them into wide-mouthed jars and fill the jars with cold water. Adjust the top on each jar and set the jars in a wash-boiler, the same as described in fruit canning. Place sufficient warm water in the boiler, to reach three-quarters of the height of the jars. Cover the boiler, set in a moderate heat and gently bring the water to the boiling point. Boil three hours. Cover the hand with a cloth, lift out a jar by its top, fill to overflowing with boiling hot water and screw on the top as tightly as possible. Invert the jar to discover any leakage. If any is found, remedy it the same as when canning berries. Stand the jars in a place free from draft, and when cold again tighten the tops and place the jars in a cool, dark place.

TOMATOES-Scald and peel ripe tomatoes and cut them in fine pieces, being careful to cut out the stem end. Cook from two to three hours, and then add a scant tablespoon of salt for each quart. Put into jugs or jars and securely seal.

TOMATOES-Take ripe tomatoes, scald, peel, (and if large, cut into quarters) and fill the cans with them, also letting some cook at the same time in another vessel to fill the cans up with as the tomatoes shrink in cooking. Put the cans in a kettle of water and boil until the tomatoes are cooked through. Fill up the cans as suggested, seal tightly, and leave in the kettle to cool. Tomatoes canned in this way will remain whole, or, if cut, the pieces will retain their form.