The new practical housekeeping

The very complete directions given in "Canning Fruit" preface for preparing, filling, sealing and putting away cans should be consulted and followed in canning vegetables. Especial care should be taken to exclude the light from tomatoes, as it causes the formation of citric acid, which no amount of sugar will sweeten. For this reason many prefer earthen or tin cans for tomatoes, but they can be put up successfully in glass, when they should be buried in sand or oats ; or simply wrapped in paper and set away in a box or cupboard in a CANNED VEGETABLES. 103 dry, cool cellar they keep perfectly. When put up in tin all vegetables must be turned out as soon as the can is opened. If the whole is not used the remainder may be kept a day or two by salting slightly and placing in refrigerator. If put up in glass set away in can. -¥m Canned Beans, — Take Lima, butter or case-knife beans, cook as for the table, boiling one hour; season with pepper and salt and fill jars quite full, seal carefully as directed, and they will keep the year rounds Canned Com. — Dissolve an ounce tartaric acid in half cup water and take one tablespoon to two quarts sweet corn ; cook, and while boiling fill the cans. 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. Ctinned Com, — Cut sweet corn from cob, put a handful or two into the can, then a pinch of salt, also a pinch of sugar ; take a potato masher or anything else convenient that will go in the can, and press corn down as close as possible, then repeat putting in com, salt and sugar as before until the can is full ; seal up and set away with other fruit. Be sure and not put in any more salt than is required for seasoning when cooked. To cook it, simply turn from the bottle and cook as you would fresh corn. Or cut the corn from cob, pack in glass cans, pound the corn as hard as possible without breaking cans ; screw on top but not tight. Put on boiler with cold water and proceed as in third recipe for peaches. After putting on rubbers, screw tight, put back into the water, set the boiler off the stove ; let the cans stand till morning, take out, tighten the covers, and keep in a dark place. Can Pea^ and Beans same way. Canned Com, — Pick sweet corn when milk-ripe,or if bought,nave as fresh as possible ; cut from the cob and scrape to get the juice, fill tin cans and seal air-tight, surround with straw to prevent striking against each other, and put into a boiler over the fire with enough cold water to cover. Heat the water gradually and when they have boiled an hour and a half, puncture the tops of the cans to allow the escape of gasses, then seal them immediately while they are still hot. Continue to boil them for two hours ana a half. In packing tiie cut corn in the can the liberated milk and juices surround the kernels, forming a liquid in which they are cooked. Peas and Beans are canned same way. Canned Com and Tomatoes. — Scald, peel and slice tomatoes,(not too ripe) in the proportion of two-thirds tomatoes to one-third corn ; put on in. a porcelain kettle, let boil half an hour, and can immedi- 104 CANNED VEGETABLES.