Boil two dozen ears of ripe corn until the kernels are tender. Remove from the fire and, while still hot, cut the corn from the cob with a short knife. Peel two dozen ripe tomatoes, and chop into small bits. Mix the corn and tomatoes together, salt to taste, and put over the fire in a porcelain-lined kettle. Bring to a hard boil, cook for a minute and pour at once into quart jars. Seal immediately.
Boil the ears of corn for ten minutes after the boil begins. Remove from the water and cut all the kernels from the cobs. Put a layer of the corn in the bottom of a jar, and cover thickly with a layer of salt. Put in another stratum of corn, then more salt, until the jar is full - having the top layer of salt. Pour over all melted lard, and when this is cool, cover closely with paraffin-paper fitted over the top of the jar. Keep in a cool room until wanted. This corn must be soaked for six or eight hours before using. It will then be fresh and sweet.
Into an asparagus boiler put salted water, and when it boils hard lay the asparagus in it. Boil until tender, but not broken and soft. Lift out carefully, stand on end (with the tops up) in fruit-jars, fill the jars to overflowing with the boiling water, and seal immediately. Be sure that tops and rubbers are in good condition, and keep this delicate vegetable in a cool, dark, dry place.
Take early beets that have grown quickly, cook and peel as for immediate use, slice and pack in fruit jars. Be sure that rubbers and tops are in excellent order. Boil good cider vinegar that is not too strong, adding pepper and salt to taste, and a tablespoon-ful of sugar. While boiling, pour over the packed beets in the jars, fill to overflowing, and immediately screw down the tops tight. Wrap in brown paper and put in a very dark place. They keep well, and are superior to beets bought later in the season.
Prepare the beets as for immediate use. Leave on two or three inches of top to prevent bleeding; also be very careful not to cut or break the skin. Boil, and when done (which should be done in one-half or three-quarters of an hour) pour off the hot water, and replace with cold. Let the beets cool in the water, so that you can handle them. While the beets are cooling, put into an agate or porcelain kettle enough vinegar for the quantity that you are preparing. Add two cupfuls of granulated sugar to a quart of the vinegar, with pepper and salt to taste. Slice the cool beets, put them into the hot vinegar, let them remain on the fire until heated through, then put into air-tight jars.
Remove all the strings from both sides of the beans. Cut the beans into inch lengths and cover with water. Boil until tender, but not soft. Season with salt and pepper. Take the beans from the pot with a perforated spoon, and put them in jars standing in a pan of hot water. Boil up and skim the liquor remaining in the kettle, and fill the jars to the brims with this. Seal at once.
Shell, cook for fifteen minutes in boiling water slightly salted. Then proceed as with string beans.