The comet. [volume] (Jackson, Miss.) 1877-1882, 1880-06-12
Strawberries, RRspberries and Hack
berries Canned.


Make syrup by melting five pounds
of sugar in four quarts of water; if
YOU wish the fruit richer, use less
waite. Allow pound and nearly u
half of fruit for each quart jar, shake
IL down gently and cover with the
and set the jars in the wash boiler,
with cold water enough } come with
in three inches of their rims; the
boiler must have false bottom made
of narrow Stats of wood to keep the
jars from resting directly on the metal;
heat to the boiling point and cook
from five TO ten minutes longer, or
until well heated through, fill all the
jars up from one and seal without
delay.
To those who ask for safe and
easy method of Canning green corn,
peas, beans and asparagus, | must say
that if sucn Il method exists, | am not
aware of it. The ordinary process is Il
difficult and troublesome one; too
much 50 to be undertaken by the aver
age woman with the ordinary domes-
tic conveniences. The vegetables must
be fresh, the cans must be extra strong
and made of tin, you must have n
soldering iron and know how to use
it, and any amount Of patience to
boil and solder and punch, and boil and
sold again, and then perhaps the things
will Keep, and perhaps they won't.
1t don't pay. There is process of
picking corn with tartaric acid;
which some people call canning. 1t
can so be preserved in salt, and
will keep perfectly when canned with
tomatoes. Either of these are easily
accomplished, but the corn necessarily
loses much of its sweetness and flavor,
and is not as good as the commercial
article prepared at the large establish
ments.
10 PACK GREEN CORN IN SALT.
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 i'll a
stone Jar. Put cloth, an inverted
plate, and a weight on top to keep 1t
under the brine, which it will make.
To cook. rinse some of the corn in cold
water until the salt is all gone, then
cover with plenty of cold water and
bring slowly to u boil; pour off this
water and replace with boiling water,
lust enough to cook it in. Season with
butter, and a pinch Of sugar, and add
little corn starch mixed smooth with
some sweet cream, bring to boil and
serve.
TO CAN CORN WITH TARTARIC ACID
Cut corn from the cob and scrape to
preserve the milk. Mix an ounce OF
tartaric acid, dissolved in Il little water,
with every five quarts of corn. Cook
until tender in water enough to cover,
then put into tin cans and seal with
cement while boiling hot. To prepare
for the table drain OFT the water, cook
it in fresh, and add little sugar and
pinch of soda. Season with salt,
butter, pepper, cream and thicken
slightly with corn starch as usual.
CANNED CORN AND TOMATOES.
Cook the corn in little water and
the tomatoes in desperate kettle. MIX
one part corn with three of tomatoes.
! Put boiling hot into the cans and seal
! Immediately. Use tin cans, do not
| leave the contents in the can after 1t IS
opened for use; the action OF the air
will iniure the flavor Of tomatoes that
are allowed to stand in tin, but not so
long us they are sealed up tight, and
they keep better in tin than in glass.
The cap of the can should fit into a
groove. When full, wipe the cap and
groove dry; press the cap with fork
to keep it firmly down, then fill the
groove with hot cement. Never use
a can that looks rusty or from which
the tin is coming off. With care, tin
cans can be used for two or three
years, perhaps longer.
CEMENT FOR TIN CANS.
Melt four ounces of resin, two of
gum shellac and two of beesWaX,
together, Use while very hot. II
| little bubbles rise break them and put
in drop of hot cement.
PICKING IN ALCIIOL.
Wash, rinse, and drain the cucum-
bers, then pack them in clean crock.
Law cloth over the top, and put Il
heavy weight on it. Cover with the
mixture, which may be equal part7 OF
rain water and alcohol, or one quart
of spirits to four of rain-water, or IL
medium ratio. The weakest proper
ton will fermcnt the most rapidly.
| Sugar is not a necessity but may be
added at discretion. Set the jar III Il
warm place. When sour and sthe
scum begins to rise, it must be re
moved daily and the cloth rinsed and
replaced. After it stops working put
in a cool place and the double thick
ness of brown paper over the top OF
the jar. They will be good pick es
but net nearly so palatable rs those
made in the old fashioned way with
good honest cider vinegar. Early as
| il is in the season there are several
requests for directions for making
pickles, but since it is so early | will
ask these pickle questioners to wait q
little longer and will tell them all
know about it by and by.