Canned Fruits and Vegetables
Canned Corn.
Cut the corn off the cob and put only enough water with it to make it juicy. Cook ½ hour, then put in 2 tablespoons salt to each quart of corn, boil ½ hour longer and seal tight. When ready to use, freshen in a little water and let simmer about 20 minutes. Pour off the water and put on milk.—Mrs. G. H. Rausch.
Canned Corn.
Six cups of corn cut from the cob, 1 cup water, 1 tablespoon salt, 1 cup sugar. Boil 20 minutes and put in jars; seal while hot.—Mrs. F. C. Kramer.
Canned Rhubarb.
Wash and peel rhubarb; cut in about inch lengths. Put in double boiler with very little water. Let cook thoroughly and can while hot. Do not add sugar until ready to use.—Mrs. Theo. Doering.
Spiced Rhubarb.
To 2½ pounds rhubarb, washed and cut into inch pieces, add 1 cup vinegar, 2 pounds sugar, and 1 tablespoon each of cinnamon and cloves. Put all into a preserving kettle and boil steadly for ½ hour. Put in jelly glasses, covering the tops with paraffin.
Canned Tomato Soup.
One peck ripe tomatoes, 2 medium onions, 3 large stalks of celery; cook until very soft and strain through a fine sieve. Put back to boil, add ½ cup butter, ½ cup sugar, ½ cup flour (good measure), 2 tablespoons salt, ⅛ teaspoon, or pinch of red pepper. Mix and cook until thick. Seal hot and put in jars. When ready to use, put on to boil, add a pinch of baking soda and 1 quart of milk, serve.—Mrs. Marie Saul.
Pickled Cherries.
Pit the cherries and cover with cold white vinegar; let stand 48 hours. Then drain and put in layers into jars or large bowl, alternating each layer with a covering of sugar. Allow 1 cup sugar to 1 cup cherries. Let stand 1 week and stir twice daily with a wooden spoon. Then put in jars and seal.—Mrs. C. B. Moellering.
Pickled Peaches.
Two quarts vinegar 2 pounds sugar, 1 tablespoon whole cloves, tied in a bag, when boiling add peaches; put 1 clove in each peach. Do not boil peaches too soft; seal air tight.—Mrs. J. Semmlow.
Sour Kraut.
Twenty large heads of cabbage make 5 gallons, cut out core and cut fine, mix with 1 cup of salt, put several handfuls in jar and press good; keep adding and pressing, cover with a cloth and press down so the scum will be over the cloth. It can be easily removed, put in a plate and heavy weight. When you take out sauerkraut rinse cloth and add a little water if necessary.—Mrs. J. Semmlow.
The Proper Time to Can Fruits and Vegetables as They Come In Their Season.
Apricots and Plums—August 10th to September 10th.
Apples (Pippin are the best)—October 20th to November 20th.
Asparagus—May 15th to July 1st.
Beans—September 20th to October 20th.
Lima Beans—August 20th to October 15th.
Blueberries—July 1st to August 5th.
Blackberries—July 15th to August 25th.
Cauliflower—September 15th to October 25th.
Cherries—June 15th to July 1st.
Currants—June 10th to July 1st,
Corn—August 15th to October 15th.
Pineapples (Sugar loaf are the best; over ripe will not do)—May 10th to July 1st.
Peaches (the late Crawford are the best)—August 20th to October 5th.
Pears—August 20th to October 15th.
Peas—May 25th to July 1st.
Raspberries—July 1st to July 25th.
Rhubarb—May 15th to July 1st.
Strawberries—June 1 to June 25.
Tomatoes—August 15th October 1st.
Fruits and vegetables must never be canned when speckled or frost bitten and should always be kept in the dark and at a temperature of from 45 to 65 degrees. Tomatoes, strawberries and vegetables should be wrapped in brown paper.