Vegetarian Cook Book

A fruit funnel is a convenience, and granite is to be preferred. It is well to set the jar on a wet, folded cloth in a broad but shallow pan. In case of a "spill" or a cracking jar, there need be little waste. Be cautious about fragments of glass. There are steam cookers in which the jars filled with the fresh fruit may be placed, and the fruit gradually heated to a thoroughly cooked condition, when the sirup may be added, and any deficiency be supplied from another jar. A common wash-boiler, covered wash-tub, or two dish pans, one as a cover, answer the same purpose, if cloth be laid in the bottom and between the jars to prevent breakage. Not much water is required in these vessels, but it must be gradually heated after the jars of fruit have been placed in it. Be careful not to expose the hot jars to drafts. It is well to replenish the jars while in the water, seal them, and let them stand until partially cooled. The steaming or boiling may be done with the rubbers in place, and the covers lightly laid on. FRUITS AND FRUIT CANNING 327 If old ones are used, they should be critically examined to determine whether they are well fitted to the work. Any uneven cover edges may be pressed to the jar by using something like a knife-handle, running it round and round. To make sure there is no leak, invert the jar of fruit on a clean dry shelf to remain until cold. If any juice exudes, attention should be given it. Should there be a foamy appearance, be sure there is a crack or other break somewhere; but do not be anxious about hubbies, for they are only "air," and that is sterilized if the work has been properly done. TOMATO CANNING Probably no fruit is more abundantly canned than tomatoes, and they supply a place not held by all fruits. Peeled, sliced, and canned in the ordinary way, they are excellent, and every household should have an abundant supply. Tomatoes in glass are much superior to those in tin cans. If tins must be used, the fruit should be removed from the can immediately on opening. Acids and tin do not make a favorable combination. Try this method of preserving tomatoes: Thoroughly wash, and remove all imperfections. Cut in two or three pieces, and cook, adding little or no water, until just soft enough to pass through a colander or sieve, which will retain the skins and seeds. Return to the stove, boil for a few minutes, and put in jars. Large bottles with well-fitted corks answer an excellent purpose if closed with sealingwax. Occasionally the cork is drawn into a bottle. To prevent this, loop a strong but rather fine twine under the cork, and fasten over it and around the neck of the bottle. Have the cork cut off even with the bottle, and pour on the melted wax. The string will be an assistance in removing the cork when the bottle is to be opened. If one does not object to the use of tin, sirup cans may be filled, and closed much the same as a bottle. Tomatoes canned in this way are always ready for soups, gravies, toasts, and to be used in many other ways.