Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-07-14

longer, Or until well heated through;
fill all the Jars up from one, and
seal without delay.
To those who ask for safe easy
method Of canning green corn,peas,
beans and asparagus, l must say
that if such a method exists, l am
not aware of it. The ordinary pro-
cess is a difficult and troublesome
one; too much so to be undertaken
BY the average woman with the or
diary domestic conveniences. The
vegetable must be fresh, the cans
must be extra strong and made OF
tin, you must have a soldering iron
and know how to use 1t, and any
amount Of patience to boil and sold
er and punch and solder again, ard
perhaps the things will keep and
perhaps they won't. 1t don't pay.
There is process of picking corn
with tartaricacid;which some people
call canning. 1t can also be pre-
served in salt, and will keep per-
fectIy when canned with tomatoes.
Either of these are easily accom-
plished, but the corn necessarily
loses much of its sweetness ard fla
vor, and is not as good as the COM
mercial article prepared at the large
establishments.
ToPACK GREEN CORN IN SALT,
,1--- - 49,.
Choose full, tender corn;cut close
to the cob, and mix two teacups OF
salt with eight Of corn, or pack the
same proportions in alternate
layers in stone jar. Put a cloth,
an inverted plate, and a weight on
top to keep it under the brine,
which it will make. To cook, rinse
some of the corn in cold water I'M
til the salt is all gone, then cover
with plenty of cold water and bring
slowly to boil, pour off this water
and replace with boiling water; just
enough to cook it in. Season with
butter, and a pinch of sugar and add
a little corn starch mix smooth
with some sweet cream, bring to a
boil and serve.
TO CAN CORN WITH TARTARI0 ACID.
Cut the corn from the cob and scrape
to preserve the milk. Mix an ounce of
tar.aric acid, dissolved in a little water,
with every five quarts Of corn. Cook
until tender IN water enough to cover,
then put into tin CANS and seal with &C.
ment while boiling hot. To prepare for
the table, drain off the water, cook 1t III
fresh, and add little sugar and a pinch
of soda. Season with salt, butter, pep
per, cream and thlcken slightly with
corn starch as usual.
CANNED CORN AND TOMATOES.
|ECook the corn in a little water and
the tomatoes in a separate kettle. Mix
one part corn with three Of tomatoes
Put boiling hot into the cans and seal
Immediately. Use TN cans, do not
leave the contents in the can after it is
opened for use; the action OF the air will
iniure the flavor of tomatoes that are
seal / up tight, and they keep better in
4 nan in glass.
The cap of the can should fit into a
groove. When full wipe the cap and
groove dry; press the cap with a fork
to keep it firmly down, then ill the
groove with hot cement. Never use a
can that looks rusty or from which the
tin Is coming of. With care, TN cans
can be used for two or three years, per-
haps longer.
CEMENT FOR TIN CANS.
Melt four ounces Of resin, two Of gum
shellac and two of beeswax, together.
Use while very hot. If little bubbles
rise break them and put in drop Of lot
cement.
PICKLING IN ALCOHOL.
Wash, rinse, and drain the cucumbers,
then pack them in a clean crock. Lay
cloth over the TOP. and put heavy
weight on it. Cover with the mixture,
which may be equal parts Of rain water
and alcohol, or one quart Of spirits to
four of rain water, or medium ratio.
The weakest proportion will ferment
the most rapidly. Sugar is not ne
cessity but may be added at discretion.
Set the jar in a warm place. When
sour and the scum begins to rise, il must
be removed daily and the cloth rinsed
and replaced. After it stops working
put in a cool place and tie a double
thickness of brown paper over the top
of the jar. They will be nice looking
pickles but not no nearly so palatable
as those made in the old fashioned way
with good honest cider vinegar. Early
as it is in the season there are several
requests for directions for making pick
les, but since it is so early l Will ask
these pickle questioners to wait little
longer and l will tell them all l know
abOnt it by and by.
Milk and Butter,
TAI,4-oo4 - - c,ooob 1ol;vorod