Canning Vegetables by Mrs. F. C. Rice

Seventh-day Adventist Publishing Association · Battle Creek, Mich. · Aug 5, 1902

Canning Vegetables

By Mrs. F. C. Rice

CONWAY, MASS., July 19, 1902.

EDITORS OF REVIEW AND HERALD: Seeing a request in the REVIEW for directions for canning peas and string beans for winter use, I will try to explain my method, which has proved very successful.

Fill the glass jars, either “Mason” or “Lightning,” with the peas or string beans, well shaken down to get in as many as possible, then pour in cold water until the jars are filled to the shoulder, which will be about three fourths of an inch from the top. Screw on the tops without the rubbers, and set in a kettle of cold water, bring to a boil, and continue boiling for two hours. Then take out one jar at a time, fill to the brim with boiling water, put on the rubber, screw on the top as tightly as possible, set back in the kettle of boiling water, and boil one hour longer.

When cold, put away in a dark place if you have one. As my cellar is light, and I have no dark closet in it, I wrap my jars in several thicknesses of newspaper to exclude the light, which I think hurts the flavor of either fruit or vegetables, even if it does not spoil them entirely.

For the benefit of any one who may never have canned fruit in the manner described, I will add more minute directions.

Any one having a number of cans ready at once can put them to boil in the wash boiler; but whatever vessel is used, there must be something put on the bottom so that the jars will not rest on it. Some put in a layer of straw. I have two iron spikes which I lay on either end of the bottom, and on which I rest a piece of board which fits easily into my boiler, then I put my jars on the board, and put in sufficient water to come about half way to the top of the jars.

Green corn scraped off the cob raw and put into glass jars, may be treated in the same way as the peas and beans, with the exception that it must be boiled four hours instead of two before the rubbers are put on, and one hour afterward, the same as the others.

A quicker way of preserving corn for winter, and one which I use, is to boil the corn on the ears for ten minutes, then, when cold, with a sharp knife cut off just the tops of the kernels, and scrape out the pulp, spread thinly on plates, put into a moderate oven with the door ajar, and dry thoroughly. When wanted for use, boil one hour, or more, in water, letting the water waste away, and before serving add cream or rich milk sufficient to suit. A large cupful of the dried corn will make sufficient for a family of six.

I hope this is explicit, and I desire to express my appreciation of other recipes found in our good paper, and am glad to be able to contribute my mite for the benefit of others. MRS. F. C. RICE.

[Other responses have been received, which have been sent to the sister who made the inquiry. This reply is printed for general information.—ED.]