Peas inequal degrees of maturity and size should be packed together. Commercial canneries sift the peas in order to have the contents of each can uniform in size. Peas and corn require slightly longer processing than other vegetables. Hull the peas, place in a sack or basket and blanch, dip and drain; pack into cans or jars, salt and fill to the shoulder with water. A teaspoon of sugar may be added to each can when desired. When opened the liquid may or may not be used, but it is valuable for both flavor and mineral salts.
Grading for uniformity of age and appearance applies to beansaswell as to peas. Snap off the ends and pull off the strings; either leave whole or prepare in even lengths. Any beans too far matured for canning as string beans may be shelled. The shelled beans then may be added to the string beans in the cans. Blanch according to directions, dip and pack neatly into jars; salt, fill with water and process. (See vegetable time table.)
These beans are hulled while still green and treated in practically the same manner as the string beans.
Sweet corn is preferable for canning. It should be canned as soon as possible after picking. Clean well from husks and silks, blanch (see time table), and dip in cold water while on the cob. Corn may then be either cut in distinct grains or cut and scraped, which gives it more the appearance of a puree. A thick, creamy substance may be obtained by scraping the entire kernel from the cob. Fill cans and add one teaspoon each of salt and sugar to the quart. (For processing see vegetable time table.) Corn may be canned on the cob, but this means a waste of jar space.
This is a dish of Indian origin and is a mixture of two-thirds sweet corn and one-third green lima beans. Each are prepared as for canning separately. After preparation mix right propor tion, fill jars to shoulder, put in teaspoonful of salt and process Succotash as shown in vegetable time table.
Scrub and blanch until the skins may be rubbed off; dip in cold water and remove skins. Young,' small beets may be left whole, but older ones should be sliced and cubed. Pack, fill jars with brine and process.
Scald and dip in cold water to remove the skins, also remove the green core and either can whole, sliced or quartered. If very ripe no added juice or water will be necessary, for they pack down closely into the jars; if they do not pack so tightly, add a little water, or to save jar space and to increase the value of a jar of the material, add juice which has been strained from stewed tomatoes; added juice is always preferable to water. Skins may be removed from superior, solid tomatoes by scalding and the tomatoes may then be packed whole in water and used for stuffed tomato salad. Since tomatoes are used so extensively for soups, sauces, seasoning, etc., where only the pulp is wanted, it is an economy of jar space and subsequent handling to stew the tomatoes till tender, run them through a sieve and boil them down until slightly thick, before canning; then it is ready to be used when the can is opened. Full instructions for processing, preparation, etc., see vegetable time table.
It is not practical in all cases to can carrots, since they Can be kept very well throughout the winter in a raw condition. Scrape and cut in cubes or slices or in long straws. Blanch, dip and pack; add salt and water and sterilize.
The different vegetables may be canned in combination so that they are ready to serve when added to some meat or soup stock. Peas, lima beans, corn, tomatoes and carrots make a very good combination. These are best mixed in a larger quantity and the jars filled with the mixture. Add salt, water and process as directed.
In some cases it is practical to can sweet potatoes to prevent their spoiling and going to waste. Cook in the peelings until the skins loosen; dip in cold water, peel and pack. Add salt, water and process.
Peel and cut in cubes; steam till tender. It may be mashed and packed as pulp or simply packed in pieces. Jolt the jar to pack the contents down tightly, then fill with water; salt as any vegetable and sterilize.
Follow the directions for pumpkin.