cherries are sweet a quarter of a pound of sugar to each
pound of cherries✪ To Can Cherries No. 2 will be sufficient, if they are very
sour three quarters of a pound of sugar will be required
to each pound of cherries. After adding the sugar cook
until it dissolves and the fruit boils, then fill heated
cans with it, screw the caps on the cans, let them cool,
wrap in paper, and set in a cool, dry closet.
To Can Corn. — Cut the corn from the cob and pack
it, as compactly as possible, in glass cans. Screw the
caps loosely on the cans, set them on a rack in a boiler,
add warm water until the cans are half covered, put the
lid on the boiler, and cook the corn three hours, then
screw down the caps on the cans and remove them from
the boiler. When cold tighten the caps, wrap the cans
in paper, and set in a cool, dry closet.
To Can Peas. — Fill glass cans, as compactly as possi-
ble, with peas. Set the cans on a rack in a boiler, fill
with warm water, add a teaspoonful of salt to each
quart of peas✪ To Can Corn, screw the caps on the cans loosely, cook
an hour, and then proceed as for canning corn.
To Can Lima Beans. — Cook the beans five minutes in
slightly salted water, then drain off the water, pack the
beans compactly in glass cans, set the cans on a rack in
a boiler, fill them with warm water, add a teaspoonful
each of salt and granulated sugar to each quart of beans,
screw the caps on the cans loosely, cook an hour, and
proceed as for canning corn.
To Can String Beans. — Follow the directions given
for canning lima beans.
To Can Asparagus — Wash the stalks of asparagus,
cut them of the same length, place them, with the tips
1 68 The Art of Cookery.
upward, compactly, in glass cans, set the cans on a rack
in a boiler, fill them with warm water, add a teaspoonful
of salt to each quart can of asparagus✪ To Can Asparagus, screw on the caps
loosely, cook half an hour, and proceed as for canning
corn.
To Can Tomatoes No. i — Skin the tomatoes, put
them in a preserving kettle, cook for half an hour, if
in small quantities, longer if in large quantities, dip off the
water occasionally while the tomatoes are cooking, as a
pint of water can be removed from two quarts of toma-
toes✪ To Can Tomatoes No. 1 and their quality and flavor be greatly improved
thereby. When sufficiently cooked fill heated glass cans
with the hot tomato, screw the caps on the cans, set
aside till cold, then tighten the caps, wrap the cans in
paper, and keep in a cool, dry closet.
To Can Tomatoes No. 2. — Fill heated glass cans com-
pactly with smooth, medium-sized tomatoes that are not
over-ripe. Fill the cans with boiling water, add a table-
spoonful of salt to each quart of tomato✪ To Can Tomatoes No. 2es, screw on the
caps tightly, let stand till cold, then tighten the caps on
the cans, wrap in paper, and put in a cool, dry closet.
To Can Tomatoes No. 3 — Remove the skins from
smooth, medium-sized tomatoes as directed on page 26,
and fill heated glass cans compactly with them. Fill the
cans with boiling water, add two whole cloves and a
tablespoonful each of sugar and salt to each quart of to-
matoes, screw the caps tightly on the cans, let them
stand until cold, then tighten the caps, wrap the cans in
paper, and put in a cool, dry closet.
To Preserve Peaches. — Cut a pound of select peaches
in halves, remove from the stones, and pare. Put a
Cannings Preserving, and Pickling. 169
✪ To Preserve Peaches
Page 75 · 10 recipe records on this page
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
cherries are sweet a quarter of a pound of sugar to each pound of cherries will be sufficient, if they are very sour three quarters of a pound of sugar will be required to each pound of cherries. After adding the sugar cook until it dissolves and the fruit boils, then fill heated cans with it, screw the caps on the cans, let them cool, wrap in paper, and set in a cool, dry closet.
To Can Corn. — Cut the corn from the cob and pack it, as compactly as possible, in glass cans. Screw the caps loosely on the cans, set them on a rack in a boiler, add warm water until the cans are half covered, put the lid on the boiler, and cook the corn three hours, then screw down the caps on the cans and remove them from the boiler. When cold tighten the caps, wrap the cans in paper, and set in a cool, dry closet.
To Can Peas. — Fill glass cans, as compactly as possible, with peas. Set the cans on a rack in a boiler, fill with warm water, add a teaspoonful of salt to each quart of peas, screw the caps on the cans loosely, cook an hour, and then proceed as for canning corn.
To Can Lima Beans. — Cook the beans five minutes in slightly salted water, then drain off the water, pack the beans compactly in glass cans, set the cans on a rack in a boiler, fill them with warm water, add a teaspoonful each of salt and granulated sugar to each quart of beans, screw the caps on the cans loosely, cook an hour, and proceed as for canning corn.
To Can String Beans. — Follow the directions given for canning lima beans.
To Can Asparagus.— Wash the stalks of asparagus, cut them of the same length, place them, with the tips
1 68 The Art of Cookery.
upward, compactly, in glass cans, set the cans on a rack in a boiler, fill them with warm water, add a teaspoonful of salt to each quart can of asparagus, screw on the caps loosely, cook half an hour, and proceed as for canning corn.
To Can Tomatoes No. 1.— Skin the tomatoes, put them in a preserving kettle, cook for half an hour, if in small quantities, longer if in large quantities, dip off the water occasionally while the tomatoes are cooking, as a pint of water can be removed from two quarts of tomatoes and their quality and flavor be greatly improved thereby. When sufficiently cooked fill heated glass cans with the hot tomato, screw the caps on the cans, set aside till cold, then tighten the caps, wrap the cans in paper, and keep in a cool, dry closet.
To Can Tomatoes No. 2.— Fill heated glass cans compactly with smooth, medium-sized tomatoes that are not over-ripe. Fill the cans with boiling water, add a tablespoonful of salt to each quart of tomatoes, screw on the caps tightly, let stand till cold, then tighten the caps on the cans, wrap in paper, and put in a cool, dry closet.
To Can Tomatoes No. 3.— Remove the skins from smooth, medium-sized tomatoes as directed on page 26, and fill heated glass cans compactly with them. Fill the cans with boiling water, add two whole cloves and a tablespoonful each of sugar and salt to each quart of tomatoes, screw the caps tightly on the cans, let them stand until cold, then tighten the caps, wrap the cans in paper, and put in a cool, dry closet.
To Preserve Peaches. — Cut a pound of select peaches in halves, remove from the stones, and pare. Put a
Cannings Preserving, and Pickling. 169
Records on this page
To Can Cherries No. 1To Can Cherries No. 2To Can CornTo Can PeasTo Can Lima BeansTo Can AsparagusTo Can Tomatoes No. 1To Can Tomatoes No. 2To Can Tomatoes No. 3To Preserve Peaches