Fruits are more often preserved against winter's day than vegetables, and most women or their cooks seem to feel that they are easier to put up than green things. It is not difficult however, to bottle vegetables if you follow instructions, and a shelf full of neat jars great comfort.
In the first place, all vegetables must be washed in plenty of water. and, even more important sti they are to be a good colon: need to be well rinsed. The next step is to prepare them in the same way as for ordinary cooking.
Young carrots should be well aped and cleaned; all green aves must be removed.
Beans. such as French, beans. are topped, tailed, and sliced or not as preferred. Runner beans are usually sliced. Peas should be graded as much as possible.
By the way, peas and beans are regarded as two of the most difficult vegetables to bottle successfully. Before shelling the peas, place them as they are in cold water. Now proceed with the shelling. When the vegetables have been washed they must be blanched.
A colander will do quite well as a receptacle for this purpose, but, alternatively, you can tie them in a mu: loosely. Now plunge them into rapidly boiling water for three minutes. Take them out and plunge at once into cold water. They will then be ready for packing into the bottles.
Text read from the printed page and cleaned; old type leaves the occasional error.