Telegram Conservation Cook Book

Ingredients

• 1 teaspoonful salt to every one-quart jar
• 2 tablespoonfuls of vine- gar into the top of each quart
• one teaspoonful salt to each jar
• a teaspoonful of sugar
• one-half inch of the top
• one who don't know the art of canning
• 1 tablespoon- ful of hot vinegar
• one jar at a time
• salt
• vinegar

Directions

1. tie water to one-half inch of the top; see that water soaks well into bot- tom of jars, can and boil four hours, as for beans. — Mrs. Trustman.

2. Corn on the Cob.

3. Wash and .strip fresh ears of corn, pack in jars, cover with fresh cold water, boil five hours the same as beans. — Mrs. Trustman.

4. To Can Peas.

5. Fill the can full of peas, cover with fresh cold water. To each pint jar of peas add a teaspoonful of sugar. Can and boil the same as beans. — Mrs. Trustman.

6. Corn and peas are two of the most difficult vegetables to keep. I have canned all these this summer, as well as pickles and other things. I would be glad to help any one who don't know the art of canning. — Mrs. Trust- man, 1034 Glenn avenue North.

7. String Beans.

8. Be sure the pods are fresh and ten- der, as old pods do not cook well. Cut pods in convenient lengths, pack jars full, fill to overflowing with fresh cold water. If screw top jars are used screw cover on with thumb and first finger. Pill a wash boiler with cans in this manner, then cover the jars with cold water, heat gradually to a boil, then note the time and keep boiling for three hours. Let the wa- ter cool a few moments, then tighten the lids. — Mrs. Trustman.

9. Mrs. C. E. Banister, North Plains, Or., sends us the following recipe:

10. Canned String Beans (Cold Pack).

11. Gather and pack in jars fresh from vines, pack to neck (not to top). Add 1 teaspoonful salt to every one-quart jar, fill to brim with cold water, put on caps, do not put on rubber, boil three hours. Two-quart jars require 4 hours' boiling. Take from boiler one at a time, take off cap, fill the brim with boiling water, put on new rubber and seal.

12. Canned Beans.

13. Take young, tender string beans, break into two-inch lengths, put in kettle, cover with water, put in as much salt as you would for immedi- ate use, boil 20 minutes. Put in quart jars and put 2 tablespoonfuls of vine- gar into the top of each quart, then seal. When ready to use, pour off juice, parboil in pure water for five minutes, also pour this water off, then prepare as desired. — Jennie C. Hoelzer, 199 Monroe street.

14. Canned String Beans.

15. Mrs. Claud C. Miller, 1137 East Twenty-sixth street North, Portland, Or., sends these:

16. Here are some of my best. I am glad to pass them on:

17. You who have string beans in your war gardens drying up because, per- haps, you are tired of string beans, or because there are only a few ready at one time so that it doesn't seem worth while to waste fuel cooking them three hours, here is a method worth putting in your cook book. Break beans in pieces, put them in kettle and cook on the supper fire. Thus you save extra fuel. Cook one hour or until tender. Have ready some boiling hot vinegar. When beans are tender, fill sterilized jars to al- most overflowing. Add 1 tablespoon- ful of hot vinegar and seal at once. I have made use of a good many beans this way, and have never lost a can.

18. To Can Tomatoes in the Oven.

19. Remove the skins as usual by plunging in boiling water for a min- ute and peel. Pack the jars as com- pactly as possible with the whole or sliced tomatoes up to the first screw of the jar, working down on all sides to let out the air. Fill with the syrup and cook in dripping pan as described above. Leave in 25 to 30 minutes, or until the syrup in the jars commences to bead rapidly. Then take out the pan and set on top of the stove; take out one jar at a time, fill up with boiling tomatoes and juice from one of the cans until the jar is full; see that the juice fully covers the toma- toes, and seal as usual.

20. Or you can can whole tomatoes with their skins on, for winter salad, by adding tomato juice before setting them in the oven. This juice is made by stewing some tomatoes and strain- ing the juice, as tomatoes with skins on will not make sufficient juice of their own. Add one teaspoonful salt to each jar and cook in the oven as before. Fill up, after letting out all air bubbles, from one of the cans. Seal and put in a cool, dark place. The advantage of this method over the open-kettle method is twofold — first, that there is not the danger of letting the fruit lose its shape and get mushy by overcooking or by drop- ping in the can while soft, and that more of the flavor is preserved; and, second, it is so much easier to pack fruit cold than hot; it is out of the way from the top of the stove when

21. The Associated Press — the Authentic News

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.