In canning vegetables the same precautions must be observed as in canning fruit and it is safer to use jars that have either glass or metal tops without porcelain lining. Corn should be pressed or cut from the cob and packed at once into jars. Stand the jars on a rack in a boiler; adjust the rubbers and lay the covers on, but do not fasten them. Pour water into the boiler until it reaches about four inches above the rack; cover the boiler and boil continuously for four hours. Lift one jar at a time and fasten on the lid without removing it. When the jars are cold put them on a shelf in a cool, dark place.
Wash the tomatoes and plunge them in boiling water for five minutes. Pare and cut them into small pieces; put them in the preserving kettle over the fire and heat slowly, stirring frequently to prevent their sticking, and removing the scum that rises. Boil for thirty minutes, counting from the time the whole mass begins to boil. Put in sterilized jars and seal.
Stem the mushrooms and wash them carefully, but do not peel them. Pack them closely in glass jars; adjust the rubbers and lay the lids on loosely. Stand the jars in a wash-boiler on a rack or straw and pour in water to come about four inches above the rack. Cover the boiler; bring the water to the boiling point and boil continuously for one hour and a half. By this time the mushrooms will have wilted down; so fill two jars by means of a third; cover them and put them back in the boiler. Boil for thirty minutes; fill the jars to overflowing with boiling water and quickly cover.
Some fruits, such as strawberries, sour cherries, sour plums, etc., are better preserved with a large amount of sugar than simply canned. They are richer, however, and cannot be eaten in such abundance as canned fruits.
A thick coating of paraffin makes a good cover, but not quite so good as paper cut the proper size and dipped in alcohol or brandy, because 'he spirits destroy any mold spores that may happen to rest on the top. Paraffin poured on top of the paper, however, will help to insure preservation.
2 pounds berries 2 pounds sugar
3/4 cup water
Put the syrup in the preserving kettle; bring it to a boil and cook for about ten minutes, or until it begins to thicken. Add the berries; cook for ten minutes and pour them out in shallow dishes or meat platters. Cover with sheets of glass, allowing a little air for ventilation; place in the sun until the juice is thick and syrupy. This will take two days or more, but the rich color and delicious flavor of the fruit will fully repay the effort expended. Put into small jars or tumblers and cover according to directions.