water; fill them full of water✪ Canned Peas, put on the covers, and proceed as
directed for apricots, but keep^ the water boiling 3 hours; fill hot
water into the boiler, as that in it cooks away; when done, screw
down the tops, and let them cool.
ASPARAGUS. — Put it up as directed above
for peas, but omit the sugar and salt,
LIMA BEANS. — Treat as directed above for
peas, but omit the sugar,
STRING BEANS.— Either green or cream
beans can be put up as directed above for peas.
String them, cut into inch lengths, put into cans,
add to each quart 1 teaspoon of salt, and continue
as directed for peas.
String Beans No. 2.— String the beans and re- aspaeagus.
move the stem end. Boil them in water until
about half tender, then to each 4 quarts of beans add ^ pint of salt;
boil 10 minutes, put in cans, cover well with the liquor in which
they were boiled and seal. To use, drain, cook in a little water, and
season to taste with cream or butter. A very little white sugar
added to the seasoning is an improvement.
String Beans No. 3. — Another method is to boil the beans in
slightly salted water until they are tender, but not until they
break; then drain quickly and can, covering them with weak boil-
ing vinegar, or vinegar and water. To use, drain them, soak in
warm water 15 minutes, heat 5 minutes, and season with butter and
a little milk, thickened slightly with corn^starch.
CANNING CABBAGE — Slice cabbage when it comes from the
pits in the spring, cook it in very little water, season with salt, and
can boiling hot.
CANNING CARROTS.— Boil carrots till tender, peel and slice,
reheat them in a steamer and can, covering them with weak boiling
vinegar, or vinegar and water. Use them as a garnish, or season
with cream for a salad.
CANNED BEETS — Chop beets while tender, season with sweet-
ened vinegar, and can hot. They make delicious salad.
PUMPKIN. — Scrape out the seeds after cutting, it up, and either
stew or bake it until tender, without paring, as the sweetest part lies
next the rind; when baked, remove the rind, mash with the potato
masher, put it in jars and seal while hot. Add no seasoning until
opened for use.
CANNING FRUITS, VEGETABLES, ETC. 525
CANNED SUCCOTASH.— Put lima beana in salted water, and
cook nearly enough for table use; take green corn on the ^ cob, and
boil until when a grain is cut no milk flows, then cut it from the cob,
and mix with the lima beans, using 1 measure of beans to 2 measures
of corn✪ Canned Succotash; cover them with boiling water, bring to a boil, and fill them
into glass jars. String beans can be used instead of lima beans, but
cut them into 1 inch lengths. To use this succotash, drain off the
liquor and add butter, milk and flour the same as for fresh succotash.
CANNED TOMATOES ( IT/ioZe).— Select good small ones, re-
jecting all that are soft or spotted; put them whole into the cans
without peeling, fill with cold water, and proceed as directed for
peas, but omit the salt and sugar, and boil only -| hour.
Canned Tomatoes No. 2. — Scald and skin them; bring them gradu-
ally to a boil in the preserving kettle, and let them simmer merely -^-
hour (at 170°); put into the cans while hot, and seal.
Page 390 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
water; fill them full of water, put on the covers, and proceed as directed for apricots, but keep the water boiling 3 hours; fill hot water into the boiler, as that in it cooks away; when done, screw down the tops, and let them cool.
ASPARAGUS. — Put it up as directed above for peas, but omit the sugar and salt,
LIMA BEANS. — Treat as directed above for peas, but omit the sugar,
STRING BEANS.— Either green or cream beans can be put up as directed above for peas. String them, cut into inch lengths, put into cans, add to each quart 1 teaspoon of salt, and continue as directed for peas.
String Beans No. 2.— String the beans and remove the stem end.
move the stem end. Boil them in water until about half tender, then to each 4 quarts of beans add ^ pint of salt; boil 10 minutes, put in cans, cover well with the liquor in which they were boiled and seal. To use, drain, cook in a little water, and season to taste with cream or butter. A very little white sugar added to the seasoning is an improvement.
String Beans No. 3. — Another method is to boil the beans in slightly salted water until they are tender, but not until they break; then drain quickly and can, covering them with weak boiling vinegar, or vinegar and water. To use, drain them, soak in warm water 15 minutes, heat 5 minutes, and season with butter and a little milk, thickened slightly with cornstarch.
CANNING CABBAGE — Slice cabbage when it comes from the pits in the spring, cook it in very little water, season with salt, and can boiling hot.
CANNING CARROTS.— Boil carrots till tender, peel and slice, reheat them in a steamer and can, covering them with weak boiling vinegar, or vinegar and water. Use them as a garnish, or season with cream for a salad.
CANNED BEETS — Chop beets while tender, season with sweetened vinegar, and can hot. They make delicious salad.
PUMPKIN. — Scrape out the seeds after cutting, it up, and either stew or bake it until tender, without paring, as the sweetest part lies next the rind; when baked, remove the rind, mash with the potato masher, put it in jars and seal while hot. Add no seasoning until opened for use.
CANNED SUCCOTASH.— Put lima beana in salted water, and cook nearly enough for table use; take green corn on the ^ cob, and boil until when a grain is cut no milk flows, then cut it from the cob, and mix with the lima beans, using 1 measure of beans to 2 measures of corn; cover them with boiling water, bring to a boil, and fill them into glass jars. String beans can be used instead of lima beans, but cut them into 1 inch lengths. To use this succotash, drain off the liquor and add butter, milk and flour the same as for fresh succotash.
CANNED TOMATOES ( IT/ioZe).— Select good small ones, rejecting all that are soft or spotted; put them whole into the cans without peeling, fill with cold water, and proceed as directed for peas, but omit the salt and sugar, and boil only -| hour.
Canned Tomatoes No. 2. — Scald and skin them; bring them gradually to a boil in the preserving kettle, and let them simmer merely -^- hour (at 170°); put into the cans while hot, and seal.
Records on this page
Canned PeasCanned Succotash