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Preservation of Fruit and Vegetables by Canning, Etc: Take

BAR-LE-DUC CURRANTS AND GOOSEBERRIES Take selected gooseberries or currants of large size, one by one, and with tiny embroidery scissors carefully cut the skin on one side, making a slit of perhaps one-fourth an inch. Through this, with a sharp needle, remove the seeds, one at a time, to preserve the shape of the fruit. Take the weight of the fruit in strained honey, and when hot, add the prepared fruit. Let simmer three or four minutes. Carefully skim out the fruit. Reduce the syrup, at a gentle simmer, to the desired consistency. Pour over the fruit. Then store as jelly.

CANNING VEGETABLES To can vegetables successfully, one needs have access to a garden, and take the vegetables before the sugar in composition has changed to starch. Only tiny peas, lima beans, string beans, and corn "in the milk" can be put up without fear of failure. The time of cooking will vary a little from year to year, according to the season and condition of the ground; but these things modify the time of cooking less than does the manner in which the canning is done. In certain canners the cooking is done under a heavy pressure of steam. In some of the steam cookers, while the steam pressure makes an appreciable difference in the time needed for canning, longer cooking is demanded than in the best canners. In others, the pressure of the steam corresponds to that obtained in an ordinary kettle, closely covered, or in a wash boiler. The time given in the following recipes is for canning when an ordinary kettle or a wash boiler is fitted up for the purpose with a rack, upon which the jars may stand. This rack or trivet is to insure the circulation of water below the jars. A tin sheet filled with holes resting on banking-powder box covers or a rack made by fastening narrow strips of wood upon two lengthwise strips of wood answers all purposes. Of course, the sheet or rack needs be of a size to let down easily into the kettle or boiler.

CANNED CORN Pack the corn (see above), cut from the cobs, into jars, pressing it down tight and filing the jars nearly to the top. Lay a folded cloth on the rack. On this set the jars. Pour into the kettle lukewarm water to one-third the height of the jars. Put on the jar covers. Cover the kettle, and let cook three hours after boiling begins. If the jars are not now full, use one or more jars to fill the others to overflow. Adjust the rubbers and covers, return to the fire, and cook one hour and a half. Then adjust the covers, and let cool in the kettle. If Mason jars be used, tighten the covers again when the jars are cold.