To Can Corn

Ingredients

• salt

Directions

1. Cut corn from cob ; pack cans full, pressing down hard ; steam three hours ; put on rubber ; steam one hour ; seal without removing cover. Mrs. W. D. Hinckley.

2. W^ash, shell and fill jars ; then place jars under running water and steam as string beans.

3. Scald and pare tomatoes; cut large ones in quarters and small ones in halves ; add salt to suit taste ; cook only from three to five minutes, after they come to a boil ; can and seal while hot. Tin cans are best, and if care is taken to empty, wash and dry thorough- ly as soon as opened for use, the cans may be used with safety for 4 or 5 years. Mrs. J. Gleave.

4. Follow above directions, omitting the salt, place in sterilized glass jars, using new rubbers, seal quickly. Keep in a cool dark place.

5. Mrs. Kitchen.

6. PICKLES. 239

7. Mrs. T. S. McNett