Kentucky receipt book

To can fruit, peaches, cherries, or quinces, ^ pound of sugar may be added to fruit, or a less quantity, if fruit is sweet. Use as little water as possible to cover fruit, as it lessens the fruit flavor. To Can Apples. For table, use the Rambeau apples ; for pies, the Northern Spies. Peel and core them. Put in preserving kettle with a little water. After cooking some time, add sufficient granulated sugar to sweeten them. Put in hot jars and seal at once. To Can Blackberries. Wash and cover with water, when scalding hot add granulate 1 sugar. Put in hot jars and seal at once. To Can Pears. Peel pears and put in preserving kettle, with cold water and granulated sugar. Let cook until almost done. Put in glass jars and seal. To Can Cherries. Seed cherries and put in kettle with a little cold water, add granulated sugar. When almost done, put in hot glass jars and seal. To Can Gooseberries. Cap and scald in hot water. Then put in preserving kettle, add granulated sugar, and cook until almost done. Put in jars and seal. To Can Green Grapes. Stem grapes and put in kettle, when scalding hot add sugar; put in hot self -sealing jars. To Can Strawberries. Cap berries and put in kettle, when scalding hot, add granulated sugar. Put in hot jars and seal at once. To Can Greengage Plums. Scald and seed them and put through a colander, and put in kettle with cold water, after they cook, add granulated sugar. Let come to a good scald, put in hot jars and seal at once. Loosen the skins of plums or fresh prunes by placing in a wire basket, and plunge in boiling water for a few minutes, then cover with cold water and peel. Use skins for making syrup. TO CAN VEGETABLES To Can Corn. Take sugar corn and cut from the cdb, put in preserving kettle with a little water and let it come to good boil before removing from the fire. Take a little citric acid on the blade of a knife and allow that much for each can of corn. Dissolve thoroughly in hot water and add to the corn and cook a short while longer. Have new tin cans in a pan of boiling water and fill while hot. Seal at once. To Cure Corn. Have 1 gallon of tender corn cut from the cob and allow 1 pint of salt to that quantity of corn ; pack in stone jar in alternate layers, pressing down with a plate and tie up securely. When ready to use soak 36 hours in cold water and change the water frequently. To Oan Tomatoes. Put tomatoes in hot water and remove the peel ; then put them in preserving kettle. Let them come to a good scald, add pepper and salt. Have new tin cans in boiling water, and pour in the hot tomatoes and seal while hot. If there are evidences of air holes, pour out the tomatoes and scald again. To Can Okra. Okra must be young and tender. Wash it carefully, either cut in slices or can it whole. Put in preserving kettle with a little water. When almost done, season with salt and pepper. Place new tin cans in boiling water ; when hot fill with okra and seal at once. To Can Sweet Potatoes. Wash and put potatoes on to boil. When almost done, peel and slice. Pour over a syrup made with granulated sugar and water. Pour on potatoes, and have tin cans in boiling water. Fill with the potatoes and seal at once. To Can String Beans. String beans and put on in enough cold water to cover them, add a little salt, and cook until almost done. Put in cans that are heated and seal. To Can Pie Plant. Peel the pie plant, and put in preserving kettle, let come to a good scald, add sugar, have glass jars hot, put in the mixture and seal at once. Dried Com. Select nice tender corn, remove shuck and put on in boiler of cold water ; cook until half done, then cut from the cob and spread on a cloth out of doors to dry; turn it over occassionally. When dry put in a bag and hang in cool place. It is then ready for use.