Get tin cans with covers which solder on. Fill your cans full with
peas shelled and prepared as you would to cook them, then solder the
covers on ; put into a kettle and boil three hours ; then take out of the
water and make a hole in the can with a shingle nail to let the air out ;
then solder up again and boil two hours longer. Several cans can be
done at the same time. Green corn, lima and string beans can be put
up in the same way. When you use them soak a short time in warm
water ; then cook and season the same as fresh ones with the addition
of a small bit of saleratus✪ Beans or Peas.
STRING BEANS,
Take them when young and tender, string; and cut as for the table,
have water boiling with a little salt in, throw in a fewhandfuls of beans,
let them boil up once, skim out in a common crock; when full pour on
a cold brine precisely the same as for cucumber pickles and care for
them in the same way. When wanted for use, freshen over night, boil
and prepare them as you always do in summer. If you desire them to
look very green, throw in a bit of alum when cooking.
CHERRIES.
Six ounces of sugar to one quart of cherries✪ Cherries ; boil moderately for five
minutes ; have the cans hot and seal while warm.
SWEET CORN.
Take the best sweet corn for table use ; when tender cut from the
cob before cooking; put it in glass cans, and with the small end of the
potato-masher pack it tight ; when full put on the rubber and screw on
the cover almost tight ; place cloth on the bottom of the wash boiler,
lay in the cans one over another, cover with cold water ; when it comes
to a boil, boil three hours✪ Sweet Corn ; take out and screw on the covers perfectly
tight. If the covers are not tight enough then boiling water will get in.
Corn put up this way is as fresh as in summer ; all the flavor is pre-
served, and there is no trouble in keeping. Peas may be canned in the
same way.
494 CANNED FRUIT.
CORN PUT UP IN JARS,
Gather the corn when in good eating state ; place the corn, cob and
all, in a vessel and pour boiling water over it ; let it remain in the hot
water three to five minutes, then cut the corn from the cob, put a layer
of corn then a layer of salt✪ Corn Put Up in Jars in large stone jars ; when full weight down,
and keep adding layers as the corn sinks down in the jar. The salt
makes a brine without water. When used soak all night in clear cold
water.
CORN WITH ACID.
Dissolve one ounce and a quarter of tartaric acid in half a pint of
water, cut the corn from the cob and add sufficient water to cook it
properly. When cooked add two tablespoonfuls of the acid solution✪ Corn with Acid to
every quart of corn. Can it immediately; seal securely and put it away
in a cool, dry place. When wanted to use stir half a teaspoonful of
soda through two quarts of corn, and let it stand a little while before
cooking. Do not cook it in tin, as it is sure to turn yellow. Season
with cream or butter, pepper and salt, and you will say it is nice indeed.
Beans and peas can be prepared in the same way and are delicious.
GREEN GOOSEBERRIES. ✪ Green Gooseberries
Page 414 · 7 recipe records on this page
Presented as published in 1886. 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
Get tin cans with covers which solder on. Fill your cans full with peas shelled and prepared as you would to cook them, then solder the covers on ; put into a kettle and boil three hours ; then take out of the water and make a hole in the can with a shingle nail to let the air out ; then solder up again and boil two hours longer. Several cans can be done at the same time. Green corn, lima and string beans can be put up in the same way. When you use them soak a short time in warm water ; then cook and season the same as fresh ones with the addition of a small bit of saleratus.
STRING BEANS,
Take them when young and tender, string; and cut as for the table, have water boiling with a little salt in, throw in a fewhandfuls of beans, let them boil up once, skim out in a common crock; when full pour on a cold brine precisely the same as for cucumber pickles and care for them in the same way. When wanted for use, freshen over night, boil and prepare them as you always do in summer. If you desire them to look very green, throw in a bit of alum when cooking.
CHERRIES.
Six ounces of sugar to one quart of cherries ; boil moderately for five minutes ; have the cans hot and seal while warm.
SWEET CORN.
Take the best sweet corn for table use ; when tender cut from the cob before cooking; put it in glass cans, and with the small end of the potato-masher pack it tight ; when full put on the rubber and screw on the cover almost tight ; place cloth on the bottom of the wash boiler, lay in the cans one over another, cover with cold water ; when it comes to a boil, boil three hours ; take out and screw on the covers perfectly tight. If the covers are not tight enough then boiling water will get in. Corn put up this way is as fresh as in summer ; all the flavor is preserved, and there is no trouble in keeping. Peas may be canned in the same way.
CORN PUT UP IN JARS,
Gather the corn when in good eating state ; place the corn, cob and all, in a vessel and pour boiling water over it ; let it remain in the hot water three to five minutes, then cut the corn from the cob, put a layer of corn then a layer of salt in large stone jars ; when full weight down, and keep adding layers as the corn sinks down in the jar. The salt makes a brine without water. When used soak all night in clear cold water.
CORN WITH ACID.
Dissolve one ounce and a quarter of tartaric acid in half a pint of water, cut the corn from the cob and add sufficient water to cook it properly. When cooked add two tablespoonfuls of the acid solution to every quart of corn. Can it immediately; seal securely and put it away in a cool, dry place. When wanted to use stir half a teaspoonful of soda through two quarts of corn, and let it stand a little while before cooking. Do not cook it in tin, as it is sure to turn yellow. Season with cream or butter, pepper and salt, and you will say it is nice indeed. Beans and peas can be prepared in the same way and are delicious.
GREEN GOOSEBERRIES.
Records on this page
Beans or PeasString BeansCherriesSweet CornCorn Put Up in JarsCorn with AcidGreen Gooseberries