pressing it in very hard. To press the corn in the can, use the small end
of a potato masher, as this will enter the can easily. It will take from ten
to a dozen large ears of corn✪ To Can Corn to fill a one-quart can. When the cans are
full, screw cover on with thumb and first finger ; this will be tight enough,
then place a cloth in the bottom of a wash boiler to prevent breakage. On
this put a layer of cans in any position you prefer, over the cans put a
layer of cloth, then a layer of cans. Fill the boiler in this manner, then
cover the cans well with cold water, place the boiler on the fire and hoil
three hours without ceasing. On steady boiling, depends much of your
success. After boiling three hours, lift the boiler from the fire, let the
water cool, then take the cans from the boiler and tighten, let them remain
until cold, then tighten again. Wrap each can in brown paper to exclude
the light and keep in a cool, dry cellar and be very sure the rubber rings
are not hardened by use. The rings should be renewed every two years.
I would advise the beginner to use new rings entirely, for poor rings cause
the loss of canned fruit and vegetables in many cases. You will observe
that in canning corn the cans are not wrapped in a cloth nor heated ;
merely filled with the cut corn. The corn in the cans will shrink con-
siderably in boiling, but on no account open them after canning.
TO CAN PEAS.
Fill the can full of peas✪ To Can Peas, shake the can so they can be filled well.
You cannot press the peas in the can as you did the corn, but by shaking
the cans they may be filled quite full. Pour into the cans enough cold
water to fill to overflowing, then screw the cover tight as you can with
your thumb and first finger and proceed exactly as in canning corn.
String beans are cut as for cooking and canned in the same manner.
No seasoning of salt, pepper or sugar should be added.
Mary Currier Parsons,
CANNED PLUMS.
To EVERY pound of plums allow a quarter of a pound of sugar✪ Canned Plums. Put
the sugar and plums alternately into the preserving kettle, first pricking
the plums to prevent their breaking. Let them stand on the back of the
stove for an hour or two, then put them over a moderate fire, and allow to
come to a boil ; skim and pour at once into jars, running a silver spoon
handle around the inside of the jar to break the air-bubbles ; cover and
screw down the tops.
CANNED FRUITS.
421
CANNED MINCE MEAT.
Mince meat for pies can be preserved for years if canned the same as
fruit while hot, and put into glass jars and sealed perfectly tight, and set in
a cool, dark place. One glass quart jar will hold enough✪ Canned Mince Meat to make two
ordinary-sized pies, and in this way “ mince pies ” can be had in the mid-
dle of summer as well as in winter, and if the cans are sealed properly,
the meat will be just as fine when opened as when first canned.
CANNED BOILED CIDER. ✪ Canned Boiled Cider
Page 284 · 5 recipe records on this page
Presented as published in 1887. 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
pressing it in very hard. To press the corn in the can, use the small end of a potato masher, as this will enter the can easily. It will take from ten to a dozen large ears of corn to fill a one-quart can. When the cans are full, screw cover on with thumb and first finger ; this will be tight enough, then place a cloth in the bottom of a wash boiler to prevent breakage. On this put a layer of cans in any position you prefer, over the cans put a layer of cloth, then a layer of cans. Fill the boiler in this manner, then cover the cans well with cold water, place the boiler on the fire and hoil three hours without ceasing. On steady boiling, depends much of your success. After boiling three hours, lift the boiler from the fire, let the water cool, then take the cans from the boiler and tighten, let them remain until cold, then tighten again. Wrap each can in brown paper to exclude the light and keep in a cool, dry cellar and be very sure the rubber rings are not hardened by use. The rings should be renewed every two years. I would advise the beginner to use new rings entirely, for poor rings cause the loss of canned fruit and vegetables in many cases. You will observe that in canning corn the cans are not wrapped in a cloth nor heated ; merely filled with the cut corn. The corn in the cans will shrink considerably in boiling, but on no account open them after canning.
TO CAN PEAS.
Fill the can full of peas, shake the can so they can be filled well. You cannot press the peas in the can as you did the corn, but by shaking the cans they may be filled quite full. Pour into the cans enough cold water to fill to overflowing, then screw the cover tight as you can with your thumb and first finger and proceed exactly as in canning corn.
String beans are cut as for cooking and canned in the same manner. No seasoning of salt, pepper or sugar should be added.
Mary Currier Parsons,
CANNED PLUMS.
To EVERY pound of plums allow a quarter of a pound of sugar. Put the sugar and plums alternately into the preserving kettle, first pricking the plums to prevent their breaking. Let them stand on the back of the stove for an hour or two, then put them over a moderate fire, and allow to come to a boil ; skim and pour at once into jars, running a silver spoon handle around the inside of the jar to break the air-bubbles ; cover and screw down the tops.
CANNED MINCE MEAT.
Mince meat for pies can be preserved for years if canned the same as fruit while hot, and put into glass jars and sealed perfectly tight, and set in a cool, dark place. One glass quart jar will hold enough to make two ordinary-sized pies, and in this way “ mince pies ” can be had in the middle of summer as well as in winter, and if the cans are sealed properly, the meat will be just as fine when opened as when first canned.
CANNED BOILED CIDER.
Records on this page
To Can CornTo Can PeasCanned PlumsCanned Mince MeatCanned Boiled Cider