Vegetable growing . When handled in this way the celery plantsgrow very slowh and, if light is excluded, they are thor-oughly blanched and of very high quality. Sweet Potatoes, Squash, and Piimjikin should be stored in awarm, dry atmosphere. The first mentioned keeps wellwhen placed in open crates in an upper room adjacent tothe chimney where the night temperature is warm as wellas that of the day. The furnace room provides another goodplace for storing sweet potatoes, and also squash andpumpkin, CANNING 337 Onion Storage. — Onion storage begins witli the curing,which must be done in a thoroug
Vegetable growing . When handled in this way the celery plantsgrow very slowh and, if light is excluded, they are thor-oughly blanched and of very high quality. Sweet Potatoes, Squash, and Piimjikin should be stored in awarm, dry atmosphere. The first mentioned keeps wellwhen placed in open crates in an upper room adjacent tothe chimney where the night temperature is warm as wellas that of the day. The furnace room provides another goodplace for storing sweet potatoes, and also squash andpumpkin, CANNING 337 Onion Storage. — Onion storage begins witli the curing,which must be done in a thorough manner immediately afterhar\esting, if they are to keep well. Low temperatures aredesirable after the curing process has been completed. Ifthe temperature of the house cellar is kept low, onions maybe stored therein quite successfully, if placed near theceiling and frequent ventilations given. Dairy productsand onions do not thrive well in the same room, however,and should be stored in entirely separate Fig. 152.—A simple and inexpensive steam-pressure outfit for canningfruits and vegetables. (The Country Gentleman.) CANNING. IVIany vegetables, which cannot be held successfully in storage, are canned for use in winter. In the past the difficulties encountered in canning vegetables in the home were so great that the work was left principally to the large 22 338 VEGETABLE STORAGE canneries. Improved methods and small-sized canningoutfits built upon the principle of the larger ones, make iteasy for the home grower of vegetables to can the surplusduring the season. There are two kinds of canning outfits on the market madein convenient sizes for handling small amounts of vegetablesat a time. One of these outfits is operated by the use ofsteam under pressure and the other by using hot water. ^^^^B ^ _^^^^^^^^^l^^r^/rMIIWiH %^ ^^^T^H Fig. 153.—A hot-water canning outfit composed of common kitchenutensils. Many garden vegetables can and should be preserved for winteruse
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectvegetablegardening
