Canned Corn and Tomatoes

Ingredients

• Use two dozen ears of tender green corn
• half a peck of ripe tomatoes
• one teaspoonful of white pepper
• two level tablespoonfuls of salt
• half a pint of boiling water

Method

1. 1

   Cover the tomatoes with boiling water for a few minutes, then remove the skins and slice them.

2. 2

   Prepare the corn by cutting off the grains.

3. 3

   Simmer the corn in water for half an hour, then add the tomatoes and seasoning, cooking until boiling.

4. 4

   Fill jars with the mixture and seal tightly.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 446. The excerpt below is the record exactly as published.

Canned Corn and Tomatoes. Use two dozen ears of tender green corn, half a peck of ripe tomatoes, one teaspoonful of white pepper, two level table-spoonfuls of salt, and half a pint of boiling water

Cook this with the app: pantry check, scaling, and the assistant.