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Classic
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page 105
CANNED STRAWBERRIES.
For every two boxes of fresh strawberries, take one coffee-cup of white sugar;
add a table-spoon or two of water to the fruit if there is no juice in the
bottom, to prevent burning before the heat brings out the juice. As soon as the
fruit boils, add the sugar, and stir gently for a few minutes until it boils up
again, and can immediately. It is better not to cook any more fruit than can be
put into one glass fruit-jar. Usually a few spoonfuls of the syrup will be left
with which to begin the next can. Strawberries are considered difficult to keep,
but there need be no trouble if the fruit is fresh and the can is closed
air-tight in glass, and kept as directed in general directions for canning
fruits.--Mrs. H. S. Huntington, Galesburg, Ill.
CANNED CORN.
Dissolve an ounce tartaric acid in half tea-cup water, and take one table-spoon
to two quarts of sweet corn; cook, and while boiling hot, fill the cans, which
should be tin. When used, turn into a colander, rinse with cold water, add a
little soda and sugar while cooking, and season with butter, pepper and
salt.--Miss Lida Cartmell.
CANNED SWEET CORN.
Pick corn when milk-ripe, cut from the cob and scrape so as to get all the
juice, place in tin cans and seal up air-tight; set them in boiling water from
one to two hours according to size of can, next day punch a small hole in the
top of the can to allow the gases to escape, and immediately re-seal, after
which place in boiling water and let remain as long or longer than at
first.--Mrs. A. I. J.
CANNED CORN AND TOMATOES.
Scald, peel, and slice tomatoes (not too ripe) in the proportion of one-third
corn to two-thirds tomatoes; put on in a porcelain kettle, let boil fifteen
minutes, and can immediately in tin or glass (if glass, keep in the dark).
Some take equal parts of corn and tomatoes, preparing them as above.
Others, after cutting the corn from the cob, cook it twenty minutes, adding a
little water and stirring often, then prepare the tomatoes as above,
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