Take peas when at their best; select only those that are fresh and tender. Pod and fill the cans (glass) as full as possible by shaking. When no more peas will go in add enough clean cold water to fill up vacuum and, screw on tops fairly tight but not as tight as you would to put away. Leave room for gas to escape. Proceed to cook in cold water as described in recipe headed "A-I Method for Canning Fruit," only put water entirely over the can and boil three hours steady. Don't let water stop boiling once. Cans may be laid flat down on sides if desirable in canning vegetables as the covers are on and not off, as in fruit. Set in dry, dark closet. Mrs. Mary Clark.
Take the corn when not too hard, fresh and sweet. Split the kernels lengthwise with a knife, then scrape with the back of the knife, thus leaving the hulls upon the cob. Fill glass cans full of corn, pressing very hard to get all the spaces filled up and the air crowded out. Use ten or eleven medium-sized ears, to fill a quart can. Put in no water but put on top, screw down and cook as described in canning peas. This method has never failed me. Early June peas are the best. Mrs. Mary Clark.
Select very ripe but sound tomatoes, remove skins by pouring on scalding hot water till the skins break. After removing skins put in a granite kettle without water and let slowly come to a boil. When they have boiled thirty minutes seal while hot, turn bottom-side up and when cold set in a dry, dark room. Mrs. Ione Davis.
Squash and pumpkin can be canned in season for spring use and prove good as fresh. Take off the peel and cut up in small pieces, stew until tender, then mash very fine, adding no seasoning. Have ready glass cans, heated, and fill with the hot squash or pumpkin and seal; place in a dark, dry closet. S. F. C.
The most healthful of all fruits put up for future use is the sun-dried fruit. This is especially true of prunes, apricots, apples, peaches, plums, figs, raisins, gooseberries, and all other berries. It requires less sugar and is more healthful as well as economical. The sun cures fruit as no artificial heat can.
Peel the peaches, divide in halves and remove the stone; allow one pound of sugar to three pounds of fruit; make a syrup of the sugar and a very little water; put in the peaches, a few at a time, and cook gently for fifteen minutes. Take them up carefully on platters, boil the juice until quite thick, pour on over the fruit and set in the sun to dry. When quite dry lay them lightly in a jar with a little sugar sifted between the layers.
California Fruit Grower.
Treat in same way as the peaches only do not remove the skins; simply halve and remove pits. C. F. G.
Pare, remove core, and cut in slices crosswise or cut into quarters and eighths; dry partly and then pack them in jars, spreading sugar between the layers. Tie down and they will keep well and be excellent for pies or sauce. They may also be thoroughly sun dried without sugar and put away for use. Missouri Farmer.
To five pounds of ripe gooseberries add ten pounds of sugar. Scald and spread on platters; boil the syrup a little longer and pour over fruit. Dry in the sun. M. C. P.
CIDER or maple sugar vinegar should be used for pickles unless otherwise called for. If the vinegar is too strong dilute with water. Boil pickles, when possible, in porcelain-lined or stone vessels, never in metal.
Pickles of all kinds kept in open jars should be stirred occasionally, and if there are soft ones among them they should be taken out and the vinegar scalded and turned back hot. If weak, new vinegar should be heated and turned on instead.
Stone five pounds of cherries. Take one quart of vinegar, two pounds of sugar, one-half ounce each of cinnamon, cloves and mace. Grind the spices and tie them in a muslin bag; boil the spices, sugar and vinegar together and pour hot over the cherries. Mrs. C. Reese.
Pare the rinds (cutting off the colored portion of the inside) and cutting the pieces into strips till you have a ten-quart pail full. Cover them with cold water in which are thrown bits of alum sufficient to give the water a strong alum taste. It will require three quarts of vinegar. Soak over night, then drain well and to each pint of vinegar allow a cupful of sugar; a scant tablespoonful each of cinnamon, cloves and allspice. If allspice is disliked for the dark color it gives, use nutmeg - a nice opportunity for pounding up the bits saved from the nutmeg grater. Boil the vinegar and sugar together, skim well, and throw in the rinds, covering them with a large plate. They should boil till they can be easily pricked with a silver fork. When half through the boiling throw in the spice bags. Pour all into a jar; to keep them from floating lay plates over the vinegar. They will be as good the second summer as the first.
One-half peck of tomatoes, one-half peck of onions, six heads of cauliflower. Slice the tomatoes and onions quite small. Break the cauliflower with the fingers and sprinkle salt plentifully over them and let stand twenty-four hours. Drain well, mix one cupful of grated horseradish, one-half ounce of turmeric, one-half ounce of ground cinnamon, one-half ounce of cloves and one-half ounce of black pepper and one pint of mustard and six heads of celery cut in small pieces. Put all these ingredients in a kettle, cover with cold cider vinegar and boil slowly for two hours. Mrs. A. Robb.