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Show Trie CAWi.'k.w. w-nSON. Canned Pumpkin. Stew pumpkin a for pies, put wlnle hot in cans and seal. Canned Peas. Shell fresh peas, scald, put in cans, filling- as full as possible, put on tops, and boil half an hour, screw-tops screw-tops on tight. Asparagus may be canned in the same way. Canned Lima Leans. Fill cans with raw. sheik d beans, cover with cold water, se t in a kettle of cold water and boil until tetxlvr, st rew lops tight and keep in a cc-M place. Canned pineapple. Peel and slice ripe, perfect pineapples. Make a sirup of Iwo pounds of sugar and a pint of water for tho'co pounds of fruit, let boil until tender, f.ll cans and seal. Canned Tomatoes. Take ripe, fresh tomatoes (nor too ripe), scald and skin, sl-te and put in a. porcelain-rr.ed hrtrle, bring' sijv.dy to a boil, and cook g'ently iar half a.u hour. Put in the cans boiling' boil-ing' hot and seal. Thick tin cans are la s! .or .ornaioes. Canned Corn and Tomatoes. SeaiJ. pec; and slice nrm, ripe tomatoes, and put i a a saucepan, with an equal quantity quan-tity of corn, cut from Pic cob. and .joked para! ely for "0 r.:r u tvs. A'lei niixb'g' '.'.'i:l!, lei ladl ami peat in cans. . eal and set in a coxd, dark place. This is an excellent mode o." ke-';'iae,' corn. Caived Cava. Sua'ar coi"1. ii; ia-st for canning', and, 'menid. be j erfceily fi'.s-h .fter ii-asUiua'. can fully nil tile corn li re'.: liie cob. Pack vcr iknc in cms and leave very full. Put tap.-; on a;ul fasten down. Cover tin- ii"i,e,,i of a large coder with com kiaks . r iiav. set ; he -. ." as ou it an-.i pam a a r. " :'d celd v.at 'r. ,,.!vtv the b-:i!cr a.a-d tii.it nvo hours. Then take out ike cans. : eal or Pi'iev tile ieps -ichi and se! in a eeld. daia-. Mace. Panned corn is ditii-"lill ditii-"lill to i ee". Tint ii.ase".'. I fa. |