Take large green tomatoes, slice into thick slices, cover
well with water, and boil for ten or fifteen minutes. Take
out and drain ; then to seven pounds of fruit add three
pounds of granulated sugar and the juice of one large or
two small lemons✪ To Can Green Tomatoes. Boil again fifteen minutes, and seal in
hot glass jars. This is excellent for pies. Bake with one
crust. To make good preserves, add one pound more of
sugar. Mrs. Bridges.
TO CAN TOMATOES AND CORN.
Prepare the tomatoes as for cooking. To one gallon of
tomatoes add one quart of corn cut and scraped from the
cob✪ To Can Tomatoes and Corn after it has been well scalded. Cook together until the
corn is done; add a little salt and pepper. Skim well, and
seal tight in well-heated cans.
TO CAN GREEN CORN.
Cut from the cobs twenty-one quarts of corn. Dissolve
three and one-half ounces of tartaric acid in a little hot wa-
ter. Put plenty of water, together with the tartaric acid,
over the corn, and boil well. When thoroughly cooked,
can and seal at once. When you wish to use it, drain off
the water and add one tea-spoonful of soda, one tea-spoonful
of sugar✪ To Can Green Corn, salt and butter as you like. This will fill twenty-
three cans, and takes nine and one-half dozen ears of corn.
Mrs. James Kobixsox.
TO CAN GREEN CORN FOR WINTER USE.
Select young, tender corn ; cut and scrape from the cob ;
pack in jars; put one pint of salt to seven pints of corn✪ To Can Green Corn for Winter Use in
layers alternately until the jar is filled. Put a board on
top on which place a weight. To prepare for the table,
soak overnight in plenty of water. Season with butter, pep-
per, and a little sugar. Also, nice for corn oyster.
Mrs. A. Bierbower.
The New Kentucky Home Cook Book, 195
TO CAN GREEN PEASE OR BEANS.
Select them young and tender ; cook thoroughly, adding
a little salt; put into hot cans and have soldered.
TO CAN CORN AND BEANS.
To two dozen ears of corn allow one peck of fresh, tender
string beans. Boil the beans until well cooked, with half a
pound of middling✪ To Can Corn and Beans. Take out the meat, cut off' the corn ;
mix them together thoroughly, season with salt and pepper.
Put while hot into well-heated cans, and seal, or what is
better, solder. Mrs. L. C. Dimmitt.
TO CAN CORN, TOMATOES, AND OKRA FOR SOUP.
Take two dozen ears of corn boiled on the cob, one peck
of tomatoes peeled and chopped fine, one-fourth of a peck
of small, tender okra✪ To Can Corn, Tomatoes, and Okra for Soup. After the corn is well cooked, cut it
off from the cob, boil the tomatoes half an hour, and the
okra until tender, from which carefully drain the water,
adding the okra and corn to the tomatoes. Season with salt
and pepper, mix well together, put into the cans boiling hot,
and have the cans soldered. Mrs. L. C. Dimmitt.
PRESERVES AND JELLIES.
PRESERVES.
Page 99 · 6 recipe records on this page
Presented as published in 1884. 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
Take large green tomatoes, slice into thick slices, cover well with water, and boil for ten or fifteen minutes. Take out and drain ; then to seven pounds of fruit add three pounds of granulated sugar and the juice of one large or two small lemons. Boil again fifteen minutes, and seal in hot glass jars. This is excellent for pies. Bake with one crust. To make good preserves, add one pound more of sugar. Mrs. Bridges.
TO CAN TOMATOES AND CORN.
Prepare the tomatoes as for cooking. To one gallon of tomatoes add one quart of corn cut and scraped from the cob after it has been well scalded. Cook together until the corn is done; add a little salt and pepper. Skim well, and seal tight in well-heated cans.
TO CAN GREEN CORN.
Cut from the cobs twenty-one quarts of corn. Dissolve three and one-half ounces of tartaric acid in a little hot water. Put plenty of water, together with the tartaric acid, over the corn, and boil well. When thoroughly cooked, can and seal at once. When you wish to use it, drain off the water and add one tea-spoonful of soda, one tea-spoonful of sugar, salt and butter as you like. This will fill twentythree cans, and takes nine and one-half dozen ears of corn.
Mrs. James Robinson.
TO CAN GREEN CORN FOR WINTER USE.
Select young, tender corn ; cut and scrape from the cob ; pack in jars; put one pint of salt to seven pints of corn in layers alternately until the jar is filled. Put a board on top on which place a weight. To prepare for the table, soak overnight in plenty of water. Season with butter, pepper, and a little sugar. Also, nice for corn oyster.
Mrs. A. Bierbower.
The New Kentucky Home Cook Book, 195
TO CAN GREEN PEASE OR BEANS.
Select them young and tender ; cook thoroughly, adding a little salt; put into hot cans and have soldered.
TO CAN CORN AND BEANS.
To two dozen ears of corn allow one peck of fresh, tender string beans. Boil the beans until well cooked, with half a pound of middling. Take out the meat, cut off' the corn ; mix them together thoroughly, season with salt and pepper. Put while hot into well-heated cans, and seal, or what is better, solder. Mrs. L. C. Dimmitt.
TO CAN CORN, TOMATOES, AND OKRA FOR SOUP.
Take two dozen ears of corn boiled on the cob, one peck of tomatoes peeled and chopped fine, one-fourth of a peck of small, tender okra. After the corn is well cooked, cut it off from the cob, boil the tomatoes half an hour, and the okra until tender, from which carefully drain the water, adding the okra and corn to the tomatoes. Season with salt and pepper, mix well together, put into the cans boiling hot, and have the cans soldered. Mrs. L. C. Dimmitt.
PRESERVES AND JELLIES.
PRESERVES.
Records on this page
To Can Green TomatoesTo Can Tomatoes and CornTo Can Green CornTo Can Green Corn for Winter UseTo Can Corn and BeansTo Can Corn, Tomatoes, and Okra for Soup