Have a vessel three or four inches deeper than the jars,
place a perforated wooden bottom one inch from the
bottom of thQ vessel; put the jars on it and fill the
vessel with cold water to the top of the jars Eight or
ten thicknesses of heavy cloth may be used instead ot
the perforated wooden bottom. Place over the fire and
let it boil. The length of time required for this will
depend on the fruit or vegetable used. Berries, grapes,
peaches, pears, quinces, etc., require only two or three
minutes' boiling. When they have boiled sufficiently
if the water does not cover the fruit, open the jar and
fill with boiling water. Replace the top. Remove from
the fire and tightep the tops. When they have cooled
tighten the tops again; in a few hours they should be
examined and if necessary, again tightened. This
seems troublesome, but has beep found necessary with
some jars. Vegetables are canned as directed above
with this difference: No sugar is used and whep the
jars are placed in the vessel to boil, they must be
covered with water.
6 THE NEW ANNIE DENNIS COOK BOOK
A teaspoonful of salt to each half gallon jar adds to
the flavor of the v€^getable.
Tomatoes require three or four minutes to boil.
Beans, corn, etc., require a longer time — from one to
three hours.
Notice the,se four things if you wish to succeed in
canning: (1) The vessel containing the fruit or vege-
table must be filled to the brim ; (2) it must be put up
boiling hot; (3) must be perfectly air-tight; (4) and
it must be kept in a cool, dark place.
If the^e directions are not followed, the fruit or
vegetables will ferment.
Keep canned goods in a dark cellar, or, if this is
impracticable, they should be wrapped in a brown paper
and put in a cool, dark place. When one uses a dark
cellar, however, nothing is necessary save to have the
jars air-tight.
When it is desired to cook the fruit before canning,
p.e^l, cut, put into a porcelain kettle and just cover with
water ; add one or two teacupf uls of white sugar to each
half gallon of fruit. Let boil a few minutes. Remove
from the fire and put in the jars (which have been
warming while th^ fruit was cooking) and seal. Be
careful that they are air-tight.
Vegetables may be canned in the same way, but
require more cooking.
To Can Corn
Select young, tendeir corn, cut twice from the cob,
never scraping; add one heaping teaspoonful of salt
and one-half of a level teaspoonful of soda✪ To Can Corn to each half
gallon. Put the corn in jars; fit rubbers on; and place
jars in a vessej deep enough to allow water to come over
the tops of the jars, after the wood or cloth has been
put in the bottom to protect the jars. After the water
has been put in the vessejl, place on the fire and boil
three hours. Take from the fire, and tighten the tops,
and when cool, again tighten them, then wrap in brown
paper and ke^ in a cool dark place.
THE NEW ANNIE DENNIS COOK BOOK 7
Corn Canned in the Ear
Remove the shuck and silk very carefully. Select
the most perfect ears the same size;, and small enough
to fit the jars. Place in the jars, cover with cold water,
and proceed as directed for canning cut corn.
Canned Tomatoes ✪ Canned Tomatoes
Page 1 · 2 recipe records on this page
Presented as published in 1905. 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
Have a vessel three or four inches deeper than the jars, place a perforated wooden bottom one inch from the bottom of thQ vessel; put the jars on it and fill the vessel with cold water to the top of the jars Eight or ten thicknesses of heavy cloth may be used instead of the perforated wooden bottom. Place over the fire and let it boil. The length of time required for this will depend on the fruit or vegetable used. Berries, grapes, peaches, pears, quinces, etc., require only two or three minutes' boiling. When they have boiled sufficiently if the water does not cover the fruit, open the jar and fill with boiling water. Replace the top. Remove from the fire and tightep the tops. When they have cooled tighten the tops again; in a few hours they should be examined and if necessary, again tightened. This seems troublesome, but has been found necessary with some jars. Vegetables are canned as directed above with this difference: No sugar is used and whep the jars are placed in the vessel to boil, they must be covered with water.
A teaspoonful of salt to each half gallon jar adds to the flavor of the vegetable.
Tomatoes require three or four minutes to boil. Beans, corn, etc., require a longer time — from one to three hours.
Notice these four things if you wish to succeed in canning: (1) The vessel containing the fruit or vegetable must be filled to the brim ; (2) it must be put up boiling hot; (3) must be perfectly air-tight; (4) and it must be kept in a cool, dark place.
If these directions are not followed, the fruit or vegetables will ferment.
Keep canned goods in a dark cellar, or, if this is impracticable, they should be wrapped in a brown paper and put in a cool, dark place. When one uses a dark cellar, however, nothing is necessary save to have the jars air-tight.
When it is desired to cook the fruit before canning, peel, cut, put into a porcelain kettle and just cover with water ; add one or two teacupf uls of white sugar to each half gallon of fruit. Let boil a few minutes. Remove from the fire and put in the jars (which have been warming while the fruit was cooking) and seal. Be careful that they are air-tight.
Vegetables may be canned in the same way, but require more cooking.
To Can Corn
Select young, tender corn, cut twice from the cob, never scraping; add one heaping teaspoonful of salt and one-half of a level teaspoonful of soda to each half gallon. Put the corn in jars; fit rubbers on; and place jars in a vessel deep enough to allow water to come over the tops of the jars, after the wood or cloth has been put in the bottom to protect the jars. After the water has been put in the vessel, place on the fire and boil three hours. Take from the fire, and tighten the tops, and when cool, again tighten them, then wrap in brown paper and keep in a cool dark place.
Corn Canned in the Ear
Remove the shuck and silk very carefully. Select the most perfect ears the same size, and small enough to fit the jars. Place in the jars, cover with cold water, and proceed as directed for canning cut corn.
Canned Tomatoes
Records on this page
To Can CornCanned Tomatoes