Take the corn when not too hard, fresh and sweet. Split the kernels
lengthwise with a knife, then scrape with the back of the knife, thus leav-
ing the hulls upon the cob. Fill glass cans full of corn, pressing very hard
to get all the spaces filled up and the air crowded out. Use ten or eleven
medium-sized ears✪ Canned Corn, to fill a quart can. Put in no water but put on top,
screw down and cook as described in canning peas. This method has
never failed me. Early June peas are the best. Mrs. Mary Clark.
CANNED TOriATOES.
Select very ripe but sound tomatoes✪ Canned Tomatoes, remove skins by pouring on
scalding hot water till the skins break. After removing skins put in a
granite kettle without water and let slowly come to a boil. When they
have boiled thirty minutes seal while hot, turn bottom-side up and when
cold set in a dry, dark room. Mrs. Ione Davis.
CANNED PUMPKIN.
Squash and pumpkin can be canned in season for spring use and
prove good as fresh. Take off the peel and cut up in small pieces, stew
until tender, then mash very fine, adding no seasoning✪ Canned Pumpkin. Have ready glass
cans, heated, and fill with the hot squash or pumpkin and seal; place in a
dark, dry closet. S. F. C.
Dried Fruits.
(Hygfienic and Economical.)
The most healthful of all fruits put up for future use is the sun-dried
fruit. This is especially true of prunes, apricots, apples, peaches, plums,
CANNED FRUITS AND VEGETABLES. 373
figs, raisins, gooseberries, and all other berries. It requires less sugar and
is more healthful as well as economical. The sun cures fruit as no arti-
ficial heat can.
TO DRY PEACHES.
Peel the peaches, divide in halves and remove the stone; allow one
pound of sugar to three pounds of fruit✪ To Dry Peaches; make a syrup of the sugar and a
very little water; put in the peaches, a few at a time, and cook gently for
fifteen minutes. Take them up carefully on platters, boil the juice until
quite thick, pour on over the fruit and set in the sun to dry. When quite
dry lay them lightly in a jar with a little sugar sifted between the layers.
California Fruit Grower.
TO DRY PLUMS.
(Delaware Recipe.)
Treat in same way as the peaches only do not remove the skins;
simply halve and remove pits. C. F. G.
TO DRY APPLES.
(Missouri Recipe.)
Pare, remove core, and cut in slices crosswise or cut into quarters and
eighths; dry partly and then pack them in jars, spreading sugar between
the layers. Tie down and they will keep well and be excellent for pies or
sauce. They may also be thoroughly sun dried without sugar and put
away for use. Missouri Farmer.
DRIED GOOSEBERRIES.
To five pounds of ripe gooseberries add ten pounds of sugar✪ Dried Gooseberries. Scald
and spread on platters; boil the syrup a little longer and pour over fruit-
Dry in the sun. M. C. P.
24
p
ICKUErS, V/IMBGiAR
j» -AMD BRIMEr ^
CIDER or maple sugar vinegar should be used for pickles unless other-
wise called for. If the vinegar is too strong dilute with water.
Boil pickles, when possible, in porcelain-lined or stone vessels, never
in metal.
Pickles of all kinds kept in open jars should be stirred occasionally,
and if there are soft ones among them they should be taken out and the
vinegar scalded and turned back hot. If weak, new vinegar should be
heated and turned on instead.
CUCUHBER PICKLES FOR WINTER USE. ✪ Cucumber Pickles for Winter Use
Page 263 · 6 recipe records on this page
Presented as published in 1917. 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
Take the corn when not too hard, fresh and sweet. Split the kernels lengthwise with a knife, then scrape with the back of the knife, thus leaving the hulls upon the cob. Fill glass cans full of corn, pressing very hard to get all the spaces filled up and the air crowded out. Use ten or eleven medium-sized ears, to fill a quart can. Put in no water but put on top, screw down and cook as described in canning peas. This method has never failed me. Early June peas are the best. Mrs. Mary Clark.
CANNED TOMATOES.
Select very ripe but sound tomatoes, remove skins by pouring on scalding hot water till the skins break. After removing skins put in a granite kettle without water and let slowly come to a boil. When they have boiled thirty minutes seal while hot, turn bottom-side up and when cold set in a dry, dark room. Mrs. Ione Davis.
CANNED PUMPKIN.
Squash and pumpkin can be canned in season for spring use and prove good as fresh. Take off the peel and cut up in small pieces, stew until tender, then mash very fine, adding no seasoning. Have ready glass cans, heated, and fill with the hot squash or pumpkin and seal; place in a dark, dry closet. S. F. C.
Dried Fruits.
(Hygienic and Economical.)
The most healthful of all fruits put up for future use is the sun-dried fruit. This is especially true of prunes, apricots, apples, peaches, plums,
figs, raisins, gooseberries, and all other berries. It requires less sugar and is more healthful as well as economical. The sun cures fruit as no artificial heat can.
TO DRY PEACHES.
Peel the peaches, divide in halves and remove the stone; allow one pound of sugar to three pounds of fruit; make a syrup of the sugar and a very little water; put in the peaches, a few at a time, and cook gently for fifteen minutes. Take them up carefully on platters, boil the juice until quite thick, pour on over the fruit and set in the sun to dry. When quite dry lay them lightly in a jar with a little sugar sifted between the layers.
California Fruit Grower.
TO DRY PLUMS.
(Delaware Recipe.)
Treat in same way as the peaches only do not remove the skins; simply halve and remove pits. C. F. G.
TO DRY APPLES.
(Missouri Recipe.)
Pare, remove core, and cut in slices crosswise or cut into quarters and eighths; dry partly and then pack them in jars, spreading sugar between the layers. Tie down and they will keep well and be excellent for pies or sauce. They may also be thoroughly sun dried without sugar and put away for use. Missouri Farmer.
DRIED GOOSEBERRIES.
To five pounds of ripe gooseberries add ten pounds of sugar. Scald and spread on platters; boil the syrup a little longer and pour over fruit- Dry in the sun. M. C. P.
p
PICKLES, VINEGAR AND BRINE.
CIDER or maple sugar vinegar should be used for pickles unless otherwise called for. If the vinegar is too strong dilute with water. Boil pickles, when possible, in porcelain-lined or stone vessels, never in metal.
Pickles of all kinds kept in open jars should be stirred occasionally, and if there are soft ones among them they should be taken out and the vinegar scalded and turned back hot. If weak, new vinegar should be heated and turned on instead.
CUCUHBER PICKLES FOR WINTER USE.
Records on this page
Canned CornCanned TomatoesCanned PumpkinTo Dry PeachesDried GooseberriesCucumber Pickles for Winter Use