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Classic
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page 392
TO CAN CORN.
Split the kernels lengthwise with a knife, then scrape with the back of the
knife, thus leaving the hulls upon the cob. Fill cans full of cut corn, pressing
it in very hard. To press the corn in the can, use the small end of a
potato-masher, as this will enter the can easily. It will take from ten to a
dozen large ears of corn to fill a one-quart can. When the cans are full, screw
cover on with thumb and first finger; this will be tight enough, then place a
cloth in the bottom of a wash boiler to prevent breakage. On this put a layer of
cans in any position you prefer, over the cans put a layer of cloth, then a
layer of cans. Fill the boiler in this manner, then cover the cans well with
cold water, place the boiler on the fire, and boil three hours without ceasing.
On steady boiling, depends much of your success. After boiling three hours, lift
the boiler from the fire, let the water cool, then take the cans from the boiler
and tighten, let them remain until cold, then tighten again. Wrap each can in
brown paper to exclude the light, and keep in a cool dry cellar and be very sure
the rubber rings are not hardened by use. The rings should be renewed every two
years. I would advise the beginner to use new rings entirely, for poor rings
cause the loss of canned fruit and vegetables in many cases. You will observe
that in canning corn the cans are not wrapped in a cloth nor heated; merely
filled with the cut corn. The corn in the cans will shrink considerably in
boiling, but on no account open them after canning.
TO CAN PEAS.
Fill the can full of peas, shake the can so they can be filled well. You cannot
press the peas in the can as you did the corn, but by shaking the cans they may
be filled quite full. Pour into the cans enough cold water to fill to
overflowing, then screw the cover tight as you can with your thumb and first
finger and proceed exactly as in canning corn.
String beans are cut as for cooking and canned in the same manner. No seasoning
of salt, pepper or sugar should be added.
--Mary currier Parsons.
CANNED PLUMS.
To every pound of plums allow a quarter of a pound of sugar. Put the sugar and
plums alternately into the preserving-kettle, first pricking the plums to
prevent their breaking. Let them stand on the back of the stove for an hour or
two, then put them over a moderate fire, and allow to come to a boil; skim and
pour at once into jars, running a silver spoon handle around the inside of the
jar to break the air-bubbles; cover and screw down the tops.
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