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Classic
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page 106
cooking in a separate kettle five minutes, and then adding them to the corn in
the proportion of one-third corn to two-thirds tomatoes, mixing well until they
boil up once, and then canning immediately.--Mrs. D. Buxton.
STRING-BEANS.
String fresh string-beans, break in several pieces, cook in boiling water ten
minutes, and can like tomatoes.--Mrs. L. W. C., Cincinnati.
CANNED TOMATOES.
The tomatoes must be entirely fresh and not overripe; pour over them boiling
water, let stand a few minutes, drain off, remove the skins, and slice crosswise
into a stone jar, cutting out all the hard or defective portions; cook for a few
minutes in their own juice, skimming off the scum which rises, and stirring with
a wooden spoon or paddle; have the cans on the hearth filled with hot water;
empty, and fill with the hot tomatoes; wipe the moisture from the tops with a
soft cloth, and put on and secure the covers. If tin cans are used, press down
the covers, and pour hot sealing wax into the grooves. If put up in glass jars,
set away in a dark place. Either tin, glass or stone cans may be used, and all
may be sealed with putty instead of wax, it being much neater and more
convenient. See general instructions for canning fruit.
CANNED WATERMELON.
Cut the melons, and after taking out the cores, peel all the green part off
carefully, cut the rind into small pieces two or three inches long, and boil
until tender enough to pierce with a fork; have a syrup made of white sugar,
allowing half pound sugar to a pound fruit; skim out the melon and place in this
syrup together with a few pieces of race ginger, let cook a few minutes, put in
cans and seal hot.--Mrs. C. T. C.
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