(Intermittent Method)
Can on the same day that the vegetables are picked. Blanch in boiling water from 2 to 5 minutes. Remove, and plunge into cold water. Pack in sterilized jars. Add boiling water to fill the crevices. Add 1 level teaspoonful of salt to each quart. Place rubbers and covers in position.
Set the jars on the rack in the boiler and bring gradually to boiling heat. At the end of an hour's boiling, remove the jars from the boiler. Tighten the clamps or rims and set the jars aside to cool until the following day. Do not let the vegetables cool off in the boiler, as this results in over-cooking. On the second day, loosen the clamps or unscrew the rims, place the jars in warm water, heat again to boiling temperature, and boil for an hour; then remove them again. On the third day, repeat the hour's boiling, as on the preceding day.
Corn may be canned successfully in the same way.
Pick the corn early in the morning. Immediately husk, silk, and cut the corn from the cob. Spread in a very thin layer on a board, cover with mosquito netting which is kept sufficiently elevated so that it will not come in contact with the corn, place in the hot sun, and leave all day. Before the dew begins to fall, take it into the house and place in an oven that is slightly warm. Leave in the oven overnight and place out in the sun again the next day. Repeat this process until absolutely dry.
String Beans
String beans are hung up to dry and kept for winter use.
METHOD OF WORK
If possible, let each pupil can a jar of vegetables or fruit for her own home. If the class is large, let the pupils work in groups of two or three.