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Canning Fruits

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Canning Fruits

Ingredients

Directions

  1. Prepare a brine by dissolving 2½ ounces of coarse sea salt in 1 gallon of water.

  2. For asparagus, use 4 ounces of salt in 1 gallon of water.

  3. Pack string beans in No. 2 cans for better sterilization.

  4. Cut corn from the cob after blanching and pack in No. 2 cans.

  5. Process corn and lima beans intermittently for safety.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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