Broad Beans

Shell nice young tender broad beans and cook in boiling water five minutes, then drain and plunge into cold water. Pack into clean glass jars, fill up with cold water slightly salted, adjust the rubber and lid, and partially tighten. Put into steriliser, and boil for two hours. Next day boil again for two hours, and ten minutes before the time expires screw down the lids tightly or clamp down the spring.


Select small, perfect beets, wash them carefully, and cook in boiling water until tender. Drain and cover with cold water. Rub off the skin, then pack them into jars, cut or uncut, and fill up with water to which a little salt and vinegar has been added. Adjust the rubbers, screw down lids slightly, and sterilise for 1 1/2 hours, according to the directions given under "General Rules For Canning Vegetables."