In canning vegetables the same precautions must be observed as in canning fruit and it is safer to use jars that have either glass tops, or tops without porcelain lining. Corn should be pressed or cut from the cob and packed at once into jars, and, in order to insure its keeping, the cold-pack method should be followed. See directions on page 318.

Peas may be packed in the same way as corn, but each jar must be filled with water; string beans require a shorter period of cooking, but the jar manipulation is the same. See time-table, page 323. Add a teaspoon of salt to each jar of vegetables.

Canned Tomatoes

Wash the tomatoes and plunge them in boiling water for about 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. If canning by the cold-pack method, blanch, cold dip, and peel tomatoes; pack the best into the jars. Put the imperfect and broken pieces in the preserving kettle. Boil ten minutes. Strain, and pour over the tomatoes packed in the jars. Add one teaspoon salt to each jar. Process in sterilizer according to time-table.

Canned Mushrooms

Wash the mushrooms 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 the sterilizer. Cover. If hot-water-bath canner is used, bring the water to the boiling point and boil one hour and a half. If water-seal canner is used, boil one hour. If steam-pressure canner is used, boil thirty minutes. By this time, the mushrooms will have wilted down; so fill two jars by means of a third. Fill the jars to overflowing with boiling water. Return to sterilizer and process one-half hour,