CANNING APRICOTS.— Pack them whole into the jars, pack- ing them full, and as closely as possible without mashing or pressing the fruit; fill the jars with syrup up to the shoulder, put on the cover loosely, and set them in a wash=boiler so that they do not touch the metal bottom, as directed in the introduction to this chap- ter, and fill water around them up to their necks; put on the cover, bring it to a boil, and keep it boiling 12 to 15 minutes, so that the fruit in the jar may be heated clear through; then remove from the stove, fill 1 jar at a time with hot syrup (have some surplus syrup ready, and bring it to a boil at the same time as the fruit), screw on JUNEBEBBY. CANNING FRUITS, VEGETABLES, ETC. 523 the cover, set it back in the water, and let all cool together. Prac- tically this is a very good method, as it kills all germs, without overcooking the fruit. Cherries; put up like apricots; boil 10 minutes. Nectarines; put up like apricots; boil 12 minutes. Plums; put up same way; boil 10 minutes. Strawberries; put up same way; boil 8 min- utes. , Peaches can be put up the same way, but they should be pared and halved; if 2 or 3 kernels are put in the center of each I'ar they will flavor all the p ., . . 1 1 • 1 T 1 1 1 NEOTAKINE. rruit m it; and this should be done, as they lack flavor without the kernels. Pineapples can be put up in the same way, but they should be first pared and sliced, using a silver knife. Boil ^ hour. CANNED CORN. — Select young tender ears, cut the corn care- fully from the cob with a very sharp knife, and scrape the cob with the back of a knife to secure the milk. Dissolve 1 oz. of druggist's pure tartaric acid in a large teacup of warm water, and use ^ of this for every 4 quarts of corn; to be exact, measure by tablespoons. Stir the required amount into the corn, add 2 teacups of hot water, and cook 15 minutes. Stir often and thoroughly while cooking; then can in the usual way. On opening for use, to each quart add a level teaspoon of soda (to neutralize the acid), cook 5 minutes and season to taste, being careful to add a little sugar✪ Canned Corn. Should the corn turn yellow on adding the soda, add a very little more acid water (some may be kept corked); should there be a slight acid taste, put in a little more soda. If the acid is impure, or too much is used, crystals will form. Canned Corn No. 2. — Another method is to crowd corn cut from the cob into glass jars, seal moderately tight, set them into cold water, bring it to the boil, and then boil 3 hours; then loosen the cov- ers an instant, seal again, and cook 1 hour; then remove from the fire. Tighten the covers occasionally as the cans cool. Corn i3ut up this way keeps perfectly, but it is not as fresh as that put up with acid, and the process is more tedious. In serving this corn all that it needs is to get it thoroughly hot, and add a little milk or cream, butter and seasoning; further cooking toughens it. CANNED PEAS — Shell them, and pack closely in cans; add to each quart 1 teaspoon salt and 1 teaspoon sugar dissolved in a little 524 CANNING FRUITS, VEGETABLES, ETC. ✪ Canned Peas

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CANNING APRICOTS.— Pack them whole into the jars, pack- ing them full, and as closely as possible without mashing or pressing the fruit; fill the jars with syrup up to the shoulder, put on the cover loosely, and set them in a wash=boiler so that they do not touch the metal bottom, as directed in the introduction to this chap- ter, and fill water around them up to their necks; put on the cover, bring it to a boil, and keep it boiling 12 to 15 minutes, so that the fruit in the jar may be heated clear through; then remove from the stove, fill 1 jar at a time with hot syrup (have some surplus syrup ready, and bring it to a boil at the same time as the fruit), screw on JUNEBEBBY. CANNING FRUITS, VEGETABLES, ETC. 523 the cover, set it back in the water, and let all cool together. Prac- tically this is a very good method, as it kills all germs, without overcooking the fruit. Cherries; put up like apricots; boil 10 minutes. Nectarines; put up like apricots; boil 12 minutes. Plums; put up same way; boil 10 minutes. Strawberries; put up same way; boil 8 min- utes. , Peaches can be put up the same way, but they should be pared and halved; if 2 or 3 kernels are put in the center of each I'ar they will flavor all the p ., . . 1 1 • 1 T 1 1 1 NEOTAKINE. rruit m it; and this should be done, as they lack flavor without the kernels. Pineapples can be put up in the same way, but they should be first pared and sliced, using a silver knife. Boil ^ hour. CANNED CORN. — Select young tender ears, cut the corn care- fully from the cob with a very sharp knife, and scrape the cob with the back of a knife to secure the milk. Dissolve 1 oz. of druggist's pure tartaric acid in a large teacup of warm water, and use ^ of this for every 4 quarts of corn; to be exact, measure by tablespoons. Stir the required amount into the corn, add 2 teacups of hot water, and cook 15 minutes. Stir often and thoroughly while cooking; then can in the usual way. On opening for use, to each quart add a level teaspoon of soda (to neutralize the acid), cook 5 minutes and season to taste, being careful to add a little sugar. Should the corn turn yellow on adding the soda, add a very little more acid water (some may be kept corked); should there be a slight acid taste, put in a little more soda. If the acid is impure, or too much is used, crystals will form. Canned Corn No. 2. — Another method is to crowd corn cut from the cob into glass jars, seal moderately tight, set them into cold water, bring it to the boil, and then boil 3 hours; then loosen the cov- ers an instant, seal again, and cook 1 hour; then remove from the fire. Tighten the covers occasionally as the cans cool. Corn i3ut up this way keeps perfectly, but it is not as fresh as that put up with acid, and the process is more tedious. In serving this corn all that it needs is to get it thoroughly hot, and add a little milk or cream, butter and seasoning; further cooking toughens it. CANNED PEAS — Shell them, and pack closely in cans; add to each quart 1 teaspoon salt and 1 teaspoon sugar dissolved in a little 524 CANNING FRUITS, VEGETABLES, ETC.

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