This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
Carrots used for canning should be young; and tender and not more than 1 1/2 inches in diameter. Wash and blanch in boiling water 8 minutes. Dip into cold water, remove skin. Cut into lengths, slices, dice, or leave whole. Pack into sterilized jars. Place rubbers in position. Cover with boiling water; add 1 teaspoon salt to each quart. Place covers in position. Put into hot-water bath and sterilize 1 1/2 hours. Remove, seal tightly, and invert to test. Wrap in paper, mark, and store for future use.
The canning of carrots is not advised unless they cannot be stored successfully in their natural state.
Remove the husks and silk from sound ears of sweet corn that have been freshly gathered. Place in boiling water for 3 minutes, then dip into cold water. Cut the corn from the cob and pack lightly to within an inch of the top of freshly washed and scalded jars. Place rubbers on jars. To each quart add 1 teaspoon salt and 1 teaspoon sugar. Fill the jars with boiling water, being careful to break up any air bubbles. Put caps in position. Arrange the jars on a rack and immerse in boiling water in a boiler or other large container. Cover the boiler and bring the water to the boiling point. Boil 5 hours. If necessary to replenish water in boiler, add boiling water. Remove the cans from the boiler, seal tightly, invert to test, and mark, then store for winter use.
Remove the husks and silk from sound ears of sweet corn that have been freshly gathered. Place in boiling water for 3 minutes, then dip into cold water for 1 minute. Cut the corn from the cob and pack lightly to within an inch of the top of freshly washed and scalded jars. To each quart add 1 teaspoon salt and 1 teaspoon sugar. Fill the jars with boiling water, being careful to break up any air bubbles. Put the rubber and lid in position, but do not tighten the lid. Arrange the jars on a rack in a washboiler or other large container, surround with water, cover the boiler tightly and bring the water to the boiling point. Boil 15 minutes, then tighten the lids. Boil 1 1/2 hours the first day. On the second and third days bring again to the boiling point and boil one hour each day. Remove the cans from the boiler, wipe them off, invert a few hours in order to discover leakage, and then store for winter use.
Wash, peel, and slice sound eggplant. Blanch in boiling water for 5 minutes. Plunge quickly into cold water and pack carefully into sterilized jars. Place rubbers in position. Fill jars with boiling water. Add 1 teaspoon salt to every quart jar.
Put cap in position and sterilize in hot-water bath 1 1/2 hours. Remove jars. Seal, invert to test, mark, and store for future use.
Canned eggplant may be made into an attractive scalloped dish.
If it is not possible to secure fresh greens for the table all the year around, it may be feasible to can greens when they are abundant. Collards, swiss chard, kale, spinach, and beet tops may be satisfactorilv canned.
Can greens as soon after picking as possible. Sort and wash clean. Blanch by steaming in a steamer 15 to 20 minutes. Remove, plunge quickly into cold water; cut up slightly with a knife, and pack tightly into sterilized jars. Place rubbers and add 1 teaspoon salt to each quart of greens. Add boiling water to fill crevices. Break air bubbles with a wooden paddle. Place caps in position. Sterilize 2 hours in a hot-water bath. Remove from canner, tighten covers, invert to test, mark, wrap in paper to prevent bleaching. Store for future use.