The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1897-08-31


aud seal. Apples may also be cooked
for pies. apple sauce, or. float, sweet
ened, favored and then canned.
Canned Currants-Pick carefully
from the stems, allowing n pound of
sugar to two of fruit, put them in a
Kettle, let them heat slowly, add the
sugar aud mix very gently. Do not
let boil, but keep very hot for twenty
minutes then put in cans aud seal
Canned Gooseberries-Cook green
gooseberries until tender, but do not
break the skins, put in cans with lust
enough boiling water TO cover. seal
When ready to use for pies or sauce.
open, stir and sweeten.
Canned Cherries-Stone ripe cher
ries, put in a preserve kettle, heat I'M
til juicy, add one-fourth of a pound of
sugar to every pound of cherries. let
simmer gently for ten minutes, then
boil for five aud can.
Plums-Take large blue plume.
green or yellow gage, wild goose. OF
any other large, firm plums. Wash.
wipe and prick each with n large darn
ing needle to break the skin. Make
strip of half pound of sugar to a
pound of fruit, drop the plums in. let
come to boil, and can boiling hot.
OBSERVATION-DISCLOSURES large perfect
berries, put in stone crock and
sprinkle with sugar, allowing a pound
to every three pounds of fruit. les
stand until the sugar dissolves. put in
a kettle and heat gently; when very
hot, can and seal.
Blackberries-Weigh ripe, perfec1
berries, allow one-fourth of a pound o.
sugar to every pound of fruit Put in
n kettle together, let heat gradually
until they come to boil Fill cans
with the berries and seal Dewberries
and huckleberries may also be canned
in the same way.
Canned Pineapple--Peel and slice
ripe, perfect pineapples. Make "A sirup
OF two pounds of sugar and pint of
water for three pounds of fruit. LEI.
boil until tender, fill cans and seal.
Canned Tomatoes-Take ripe, fresh
tomatoes mot too ripe), scald and skin.
slice, put in a porcelain-lined kettle
bring slowly to boil, and cook gently
for half an hour. Put in the cans boil
ing hot and seal. Thick tin cans are
best for tomatoes.
Canned Corn-Sugar corn is best
for canning, and should be perfectly
fresh. After huskjng, carefully cut
the corn from the cob. Pack very
close in cans and leave very full. Put
tops on and fasten down. Cover the
bottom of n large boiler with corn
husks or hay, set the cans on it and
pour around cold water, cover the
boiler and boil two hours. Then take
out the cans, seal or screw the tops ON
tight and set in cold, dark place.
Canned corn is difficult to keep.
String Beans String fresh, tender
beans, break in pieces, cook in boil
ing water half an hour, put in cans
and seal.
Canned Lima Beans-Fill cans
with raw, shelled beans, cover with
cold water, set in kettle of cold
water and boil until tender, screw
tops tight and keep in cool place.
Canned Peas-Shell fresh peas.
scald, put in cans, filing ms full as
possible, put on tops and boil half an
hour, screw tops on tight. Asparagus
may be canned in the same way.
Canned Corn and Tomatoes-Scald.
peel and slice firm, ripe tomatoes, and
put in saucepan, with an equal guam
tity of corn cut from the cob. and
cooked separately for twenty minutes.
After mixing well let boil and put in
cans, seal and set in n cool, dark
place. This is an excellent mode of
keeping corn.
Canned Pumpkin-Stew pumpkin
as for pies, put while hot in cans and
seal.