ately in tin or glass (if glass keep in the dark). Some take equal
parts of corn and tomatoes, preparing them as above. Others, after
cutting the corn from the cod, cook half an hour in custard kettle ;
prepare the tomatoes as above, cooking in a separate kettle twenty
minutes, adding the com in the proportion of one-third com to two-
thirds tomatoes, mixing well until they boil up gnce ; then can as
in general directions.
Canned Pumpkin, — Peel, scrape the pulp and seeds, cut in
«mall pieces, put in a close-fitting steamer and steam two hours ;
then put in a Kettle ; to every quart add two ounces sugar, boil five
minutes✪ Canned Pumpkin and can. Or, after peeling and removing seeds cut into
pieces three or four inches square, stand in oven on the rind and
Dake until done, when it will peel out of the shell easily. Then
mash and can while hot, seahng as fruit. Cannot be told from
freah.
Canned String- Beans. — String fresh string-beans, break in sev-
eral pieces, cook in boiling water ten minutes✪ Canned String Beans, and can like tomatoes.
Canned Succotash. — Cook Lima beans and com as for eating ✪ Canned Succotash in
the proportion liked, either half and half, or with a less quantity of
beans, and can.
Canned Tomatoes. — The tomatoes must be entirely fresh and
not over-ripe ; pour over them boiling water, let stand a few minutes,
drain off, remove the skins, and slice in small pieces into a stone
jar, cutting out all the hard or defective portions ; some add a little
salt✪ Canned Tomatoes ; cook for half an hour, or as for eating, in their own juice,
skimming off the scum which rises, and stirring with a wooden
spoon or paddle ; can and seal as in general directions ; put up in
;lass, wrap in paper and keep in dark place. Tin or stone cans may
e used.
f
Canned Tomatoes. — Take ripe, round, firm tomatoes, freshly
gathered and not too large to go into the mouth of cans. Prepare
only enough at one time to fill one or two cans and drop them at
once into the preserving kettle in which should be ready some toma-
toes cut fine. Boil until heated through, then put into cans, filling
up with the cut tomatoes in which they were cooked and seal.
Canned Tomatoes. — Skin tomatoes as usual, place on sieve to
drain and pack as solidly as possible in cans ; then set cans in boiler
of cold water, heat up and boil half an hour, and fill and seal as in
third recipe for peaches.
CATSUPS AND SAUCES. 105
CATSUPS AlSri> SAXJOES.
These require perfect fruit and must always be cooked in gran*
ite or iron ware, and never in brass. Bottle in glass or stone, and
never in tin. Keep in the dark, and the cooler the better, provided
they do not freeze. A leathery mold on the
top is not an indication of injury. Remove
paddte. • j^ carefully and the catsup will not suflfer in
Page 84 · 4 recipe records on this page
Presented as published in 1890. 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
ately in tin or glass (if glass keep in the dark). Some take equal parts of corn and tomatoes, preparing them as above. Others, after cutting the corn from the cob, cook half an hour in custard kettle ; prepare the tomatoes as above, cooking in a separate kettle twenty minutes, adding the com in the proportion of one-third com to twothirds tomatoes, mixing well until they boil up once ; then can as in general directions.
Canned Pumpkin, — Peel, scrape the pulp and seeds, cut in small pieces, put in a close-fitting steamer and steam two hours ; then put in a Kettle ; to every quart add two ounces sugar, boil five minutes and can. Or, after peeling and removing seeds cut into pieces three or four inches square, stand in oven on the rind and bake until done, when it will peel out of the shell easily. Then mash and can while hot, sealing as fruit. Cannot be told from freah.
Canned String- Beans. — String fresh string-beans, break in several pieces, cook in boiling water ten minutes, and can like tomatoes.
Canned Succotash. — Cook Lima beans and com as for eating in the proportion liked, either half and half, or with a less quantity of beans, and can.
Canned Tomatoes. — The tomatoes must be entirely fresh and not over-ripe ; pour over them boiling water, let stand a few minutes, drain off, remove the skins, and slice in small pieces into a stone jar, cutting out all the hard or defective portions ; some add a little salt ; cook for half an hour, or as for eating, in their own juice, skimming off the scum which rises, and stirring with a wooden spoon or paddle ; can and seal as in general directions ; put up in
;lass, wrap in paper and keep in dark place. Tin or stone cans may
be used.
f
Canned Tomatoes. — Take ripe, round, firm tomatoes, freshly gathered and not too large to go into the mouth of cans. Prepare only enough at one time to fill one or two cans and drop them at once into the preserving kettle in which should be ready some tomatoes cut fine. Boil until heated through, then put into cans, filling up with the cut tomatoes in which they were cooked and seal.
Canned Tomatoes. — Skin tomatoes as usual, place on sieve to drain and pack as solidly as possible in cans ; then set cans in boiler of cold water, heat up and boil half an hour, and fill and seal as in third recipe for peaches.
CATSUPS AlSri> SAXJOES.
These require perfect fruit and must always be cooked in gran* ite or iron ware, and never in brass. Bottle in glass or stone, and never in tin. Keep in the dark, and the cooler the better, provided
they do not freeze. A leathery mold on the top is not an indication of injury. Remove paddle. carefully and the catsup will not suflfer in
Records on this page
Canned PumpkinCanned String BeansCanned SuccotashCanned Tomatoes