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.
Wash and string the green beans which have been freshly gathered. Plunge into boiling water 5 to 8 minutes according to size, and then plunge into cold water quickly. Drain. Pack into clean scalded jars and add 1 teaspoon salt to each quart jar. Place rubber in position and fill jar with boiling water, being careful to break any air bubbles. Place cap in position. Arrange the jars on a rack, immerse in boiling water in a wash-boiler, or other large container, cover the boiler, and bring the water to the boiling point. Boil 3 hours. Remove the jars from the boiler, tighten the tops, and invert to test. Mark, then store for winter use.
Wash and string the green beans or shell the peas which have been freshly gathered. Plunge into boiling water for 10 or 15 minutes, and then dip in cold water for 3 minutes. Pack into clean scalded jars and add 1 teaspoon salt and 1 tablespoon of vinegar to each quart jar. Place the rubber and lid in position. Arrange the jars on a rack in a washboiler or other large container, surround with water, cover tightly, and bring the water to the boiling point. Boil 15 minutes and tighten the lids. Boil 1 1/2 hours the first day. On the second, third and fourth days, bring to the boiling point and boil 1 hour each day. On the fourth day remove the jars from the boiler, wipe them off and invert them a few hours in order to discover leakage. Then store for winter use.
Follow the recipe for canned carrots.
The canning of sweet potatoes is not recommended unless they cannot be stored successfully in their natural state.
Select ripe, sound tomatoes uniform in size. Can soon after being picked. Wash, put in a wire basket, and lower into boiling water for 1 minute. Remove at once to prevent softening. Plunge into cold water to make firmer. Peel immediately. Cut out cores with a pointed paring knife, being careful not to cut into the seeds. Pack tomatoes whole or in large pieces in sterilized jars; add 1 teaspoon each of sugar and salt to every quart of tomatoes. Place rubbers in position; fill jars with boiling water. Break up any air bubbles with a wooden paddle. Place caps in position. Immerse filled jars in a hot water bath and sterilize 22 minutes. Remove jars and seal. Invert to test, mark, wrap in paper, and store for future use.
It is often desirable to can a few tomatoes at a time and for this purpose the housewife may desire to make use of the open-kettle method. Tomotoes may be satisfactorily canned in this way if all precautions concerning the sterilization of the cans and utensils used in the work are carefully observed.
Select sound, ripe tomatoes. Scald and peel the tomatoes, cut in pieces, and boil gently, adding little or no water, for thirty minutes. Add 1 teaspoon salt for every quart of tomatoes. Put a rubber on a sterilized jar. Pour the tomatoes into the jar, filling the jar full; place lid in position and immediately tighten the lid completely. Invert the jars to detect any leakage. When cool mark the jars, wrap, and store in a dark place.