Wash the spinach well free from sand. To six quarts of it take
two tablespoons salt, a small pinch of baking soda, sufficient water
to cook it in✪ How to Preserve Spinach, let come to a boil. Skim up, fill the jars that are
nice and dry, put the cover on and screw as tight as possible.
Cook about two hours in a kettle containing some straw or rags
with some cold water. Lift the kettle from the fire, take the cover
off, let stand until the water becomes cold, lift the jars out, tighten
the covers well. When cold and ready to put away, put a dark
paper around the jars. Put in a dark, dry place.
How to Preserve Tomatoes
Select nice ripe tomatoes✪ How to Preserve Tomatoes — no bruised ones. Put them in small
quantities in a pot of boiling water, remove skins carefully, then
put the tomatoes in the kettle available. Do not cook too large a
quantity at a time. It is better to cook them in two or three pots,
as they are apt to burn; no water should be added. Put on a slow
fire, keep shaking the pan around occasionally — take care not to
let burn. When sufficient juice has accumulated around the
tomatoes, the fire should be increased, let boil from forty-five
minutes to an hour — keep on skimming all the foam that gathers
on the top, have ready the jars nice and dry, put in warm water
so that they are not cold, fill the jars to the brim while the tomatoes
are still boiling. Then put the cover on and screw as tight as
possible. Every jar should be filled to the brim to prevent air
from getting in at the top. Turn the jars upside down, let stand
until cold. Then put in a cold place. Tomatoes will keep for
years if preserved in this way.
How to Preserve Com
Take fully ripe sweet corn✪ How to Preserve Corn, remove corn from the cobs (be
careful to avoid taking much of the cob). Cut with a dull knife.
Have the jars clean and dry, pack — very full, as the corn will shrink
quite a good deal while boiling. Put the cover on as tight as pos¬
sible. Stand the jars in a big kettle with straw in between. If
the kettle is deep, two layers of quart jars can be put in, one on
top of the other — from four to five on bottom and from four to
five on top. Put cold water in the kettle, put on the fire, let cook
slowly from three to four hours — tightly covered (take care not
to let the water boil away). Lift the kettle from the fire, take
off the cover, let stand until the water becomes cold. Then lift
the jars out, make the covers much tighter. [New rubbers should
always be used for these jars as old ones are apt to be hardened.
THE SWEDISH, FRENCH,
in which case they would not keep the jars airtight. When the
corn is cold and ready to put away, wrap a dark paper around each
jar and put in a dark, dry place.
How to Preserve Asparagus ✪ How to Preserve Asparagus
Page 624 · 4 recipe records on this page
Presented as published in 1918. 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
Wash the spinach well free from sand. To six quarts of it take two tablespoons salt, a small pinch of baking soda, sufficient water to cook it in, let come to a boil. Skim up, fill the jars that are nice and dry, put the cover on and screw as tight as possible. Cook about two hours in a kettle containing some straw or rags with some cold water. Lift the kettle from the fire, take the cover off, let stand until the water becomes cold, lift the jars out, tighten the covers well. When cold and ready to put away, put a dark paper around the jars. Put in a dark, dry place.
How to Preserve Tomatoes
Select nice ripe tomatoes — no bruised ones. Put them in small quantities in a pot of boiling water, remove skins carefully, then put the tomatoes in the kettle available. Do not cook too large a quantity at a time. It is better to cook them in two or three pots, as they are apt to burn; no water should be added. Put on a slow fire, keep shaking the pan around occasionally — take care not to let burn. When sufficient juice has accumulated around the tomatoes, the fire should be increased, let boil from forty-five minutes to an hour — keep on skimming all the foam that gathers on the top, have ready the jars nice and dry, put in warm water so that they are not cold, fill the jars to the brim while the tomatoes are still boiling. Then put the cover on and screw as tight as possible. Every jar should be filled to the brim to prevent air from getting in at the top. Turn the jars upside down, let stand until cold. Then put in a cold place. Tomatoes will keep for years if preserved in this way.
How to Preserve Com
Take fully ripe sweet corn, remove corn from the cobs (be careful to avoid taking much of the cob). Cut with a dull knife. Have the jars clean and dry, pack — very full, as the corn will shrink quite a good deal while boiling. Put the cover on as tight as possible. Stand the jars in a big kettle with straw in between. If the kettle is deep, two layers of quart jars can be put in, one on top of the other — from four to five on bottom and from four to five on top. Put cold water in the kettle, put on the fire, let cook slowly from three to four hours — tightly covered (take care not to let the water boil away). Lift the kettle from the fire, take off the cover, let stand until the water becomes cold. Then lift the jars out, make the covers much tighter. [New rubbers should always be used for these jars as old ones are apt to be hardened, in which case they would not keep the jars airtight.] When the corn is cold and ready to put away, wrap a dark paper around each jar and put in a dark, dry place.
How to Preserve Asparagus
Records on this page
How to Preserve SpinachHow to Preserve TomatoesHow to Preserve CornHow to Preserve Asparagus