Canned Asparagus

The best cans for putting up asparagus are flat and square and just as long as the asparagus and deep enough to hold three or four bunches, with a cover as large as the can, that has an opening in it the size of a half dollar. Wash the asparagus in cold water and place it in the cans, heads together, until the can is full, then put on the cover and solder it tight with lead, then fill the cans with cold water and put one teaspoonful of salt into each can, then solder the opening in the covers and put the cans into a large boiler with cold water enough to cover them, and boil them slowly thirty minutes. After they begin to boil then take out the cans and puncture a small hole in the top of each can, to let out the steam, then solder them quickly and return them to the boiler,and let them boil slowly thirty minutes longer. When the asparagus has to be used pour off all the water in the can, then put half a pint of rich sweet milk into a stew pan over the fire and mix two table-spoonfuls of fresh butter with two teaspoonfuls of flour and stir it into the hot milk and let it boil two minutes, then put in the asparagus and let it come to a boil and simmer a few minutes.

Canned Cauliflower

Is put up in the same manner and boiled the same length of time and prepared for the table in the same manner as asparagus.

Canned Green Corn

Select young sugar corn that is in the milk, and after it is husked, silked and the blemishes taken out, cut it off the cob and scrape out what is left in the cob, it is the best part of the corn. Then fill the cans full with the corn and the milk that came out of it and put one teaspoonful of salt to each pint of corn and solder the cans tight with lead and put them into a large boiler with cold water enough to cover them, and let them boil slowly two hours; then take the cans out and puncture a small hole in the top of each can to let out the steam, then solder them quickly and return them to the boiler and boil them two hours longer.

String Beans

The yellow wax beans are the best. String them with a knife, break them into two or three pieces and throw them into cold water for half an hour, then wash them and drain them in a colander and fill the cans, then put in cold water enough to fill the cans with one teaspoonful of salt to each pint can and solder them tight with lead, then put them into a large boiler with cold water enough to cover them, and boil them one hour and a half.

Canned Green Peas

The best peas are those which have flat pods. After the peas have been shelled, picked over and put into cold water, pour off all that floats on top of the water; then put them into a colander to drain, and then fill the cans full and pour in cold water enough to just cover the peas, then put in one teaspoonful of salt to each pint, cover the peas and solder the cans tight with lead. When all are ready put them into a large boiler with cold water enough to cover them and heat them slowly and boil them thirty minutes. Then take the cans out and puncture a small hole in the top of each can to let out the steam, then solder them quickly and return them to the boiler and boil them thirty minutes longer.

Canned Lima Beans

Take young lima beans and after they are picked over and washed in cold water and drained in a colander, fill the cans and pour in cold water enough to cover the beans, and put in one tea-spoonful of salt to each pint of beans; then solder the cans tight with lead, and when all are ready, put them into a large boiler with cold water enough to cover them and boil them one hour, then take the cans out and puncture a small hole in the top of each can to let out the steam, then solder them quickly and return them to the boiler and boil them one hour longer.

Canned Tomatoes

Tomatoes that are a dark red are over ripe and unfit to use for canning or any other culinary purpose. They should be pale pink red, and should be put up the last week in August, they are the best at that time. Have a kettle with boiling water over the fire and put in a small quantity of tomatoes at a time, and let them remain in it about two minutes, or until the skins begin to crack, then take them out quickly with a large skimmer into a colander and put them onto waiters to cool. After they are all peeled and cut up put them into a large kettle with one gill of salt to one bushel of tomatoes; let them heat slowly and boil them twenty minutes. They must be boiling hot, but not boil, while the cans are filling, or there will be air bubbles in them. Hold the covers down tight with a knife while the hot wax is poured around them.