The Henderson cook book

Make a thin syrup, using half as much sugar as water. Peel the peaches, cut them into halves, and remove the seeds. Drop the prepared fruit into the boiling syrup, and continue the boiling until it is tender. Put new rubbers in place on jars that have been sterilized by boiling in water, carefully transfer the peaches, fill the jars, to overflowing with boiling syrup, and seal them at once. CANNED PEACHES ; STEAMING METHOD. Put the prepared fruit into glass jars, put the covers in place loosely without the rubbers, stand the jars in a washboiler on a false bottom, surround them with a few inches of warm water, put the cover on the boiler, and boil the water until the peaches are tender. This usually requires an hour for quart jars. Remove the covers, put new rubbers in place, fill the jars to overflowing with a heavy boiling syrup, and seal them at once. 182 CANNED FRUITS AND VEGETABLES CANNED PEARS. Prepare and can precisely like peaches except that they require longer cooking. When done they are easily pierced with a silver fork. CANNED PINEAPPLE. Peel and slice, make syrup in proportion of 2y2 pounds best granulated sugar to nearly 3 pints of water ; boil 5 minutes ; skim or strain ; add fruit and let it boil ; have cans hot ; fill and seal up as soon as possible. CANNED CORN. Dissolve an ounce tartaric acid in % teacup of water, and take 1 teaspoon to 2 quarts of sweet corn, cook and while boiling hot, fill the cans, which should be tin. When used turn into a colander, rinse with cold water, add a little soda and sugar while cooking, and season with butter, pepper and salt. — Dixie. CANNED TOMATOES. The tomatoes must be entirely fresh and not overripe, pour over them boiling water, let stand a few minutes, drain off, remove the skins, and slice crosswise into a stone jar, cutting out all the hard or defective portions ; cook for a few minutes in their own juice, skimming off the scum which rises and stirring with a wooden spoon or paddle ; have the cans on the hearth filled with hot water; empty, and fill with hot tomatoes ; wipe moisture from tops with soft cloth, put on and secure covers. If tin pans are used, press down covers, and pour hot sealing wax into grooves. If put up in glass, set away in a dark place. Either tin, glass or stone cans may be used, and all may be sealed with putty instead of wax, it being more convenient. CANNED STRING BEANS. String fresh string beans, break in several pieces, cook in boiling water 10 minutes, and can like tomatoes. PICKLE. I peck tomatoes, !/2 peck onions, 6 peppers (hot), 3 tablespoons each of whole cloves, white mustard seed, coriander seed and celery seed, 2 pounds brown sugar, % gallon vinegar. Cut vegetables and sprinkle 1 cup salt through and let stand overnight. Next morning put in a bag and squeeze all the water out, then put in seasoning and vinegar and let boil for 14 to 1 hour until tender. — Mrs. J. T. Patterson. GREEN TOMATO SWEET PICKLE.