Loosen the skins from your tomatoes by pouring boiling water over them, when you may easily peel them. This done, drain off all the liquid, lay them gently, not to break them, in the kettle, and heat to the boiling-point. Take them from the stove and rub smooth through a colander. Return to the fire, boil for ten minutes, drain off the surplus juice, pack the tomatoes, still boiling hot, into the cans, fill with the juice, and seal immediately.

CORN is exceedingly difficult to can, and is so likely to spoil that I do not give directions for its preparation. But it may be put up with tomatoes, according to the following recipe: