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THE VANCOUVER BRIDE 85

GREENS
Spinach, Beet Tops, Etc.

Choose young leaves and wash carefully.
Blanch twenty minutes in a steamer, then
cold dip. Pack tightly in jars. Add one
teaspoon of salt to each quart jar. Fill jar
with boiled water. Adjust rubbers and
covers. Partly seal. Sterilize one and
one-half hour.

PEAS

Wash and shell, blanch five minutes,
then cold dip. Pack in jars. Add one
teaspoon of salt to each quart jar. Then
fill with boiled water. Adjust rubbers and
tops. Partly seal. Sterilize three hours.

TOMATOES

Choose firm, ripe tomatoes. Wash and
scald for two minutes in boiling water.
Place in cold water. Remove skins and
core without cutting into seed cells. Pack
whole in jars. Add one teaspoon of salt to
each quart jar. Fill the spaces in the jar
with tomato juice (made by stewing large
or inferior tomatoes about ten minutes
and pressing through fine sieve). Adjust
rubbers and covers. Partly seal. Sterilize
thirty minutes.

PEACHES

Blanch fruit two minutes, cold dip, re-
move skin, cut in halves and pack in jars.

Fill with syrup as for sweet fruit. Steri-
rilize fifteen to twenty minutes according
to the ripeness of the: fruit.

RASPBERRIES

Pick over and wash fruit. Pack in jars
as closely as possible without crushing.
Fill with syrup as for sweet fruit. Steri-
lize twelve minutes.

PEARS

Pare, cut in halves and remove the core.
Pack in jars.’ Add syrup as for sweet
fruit. Sterilize twenty minutes. Flavour
may be varied by adding to each quart
jar juice of half a lemon, or by sticking
a whole clove in each half pear.

THE QUESTION OF RUBBERS

Careful attention to details is sure to
bring success in canning. Rubbers from
the last year’s jars may be used, but you
are taking chances if you use them with
some things! You cannot SEAL THE
JARS PERFECTLY with a rubber which
has been used.

If, therefore, you fail in this simple mat-
ter of detail, but which also happens to be
one of fundamental importance, DON’T
BLAME THE METHOD, BUT YOUR-
SELF.

Beer

__ For those who wish to try their hand at making home brew beer, the
iollowing information is given, by courtesy of a Vancouver housewife who
tells us that she has no difficulty whatever in turning out batch after batch

successfully, with very little variation.

She says, furthermore, that the ale

she brews is “the envy of her husband’s friends who drop in on various pre-
texts, for the purpose of tasting another bottle.”

The quantities given below are for 5 dozen bottles.

Secure this num-

ber of beer or soft drink bottles, of the kind which are closed by a metal cap.

The secret of good beer brewing is to use only the best of materials, and
to control the process scientifically by maintaining the correct temperatures.
if this simple rule is followed success is invariable.