The Bulletin. 21 



possible. Cut the grains ojff with a sharp kuife, being careful not 

 to cut too close to the cob. Use the back of the knife to scrape 

 the cob. Pack firmly. Fill jars to within half an inch of the top, 

 add one-fourth level teaspoonful of salt and fill entirely full with 

 fresh, cold water. Put on new rubbers, set tops in position and place 

 jars in cooking vessel. Fill vessel with cold water to a depth that will 

 bring the water up two or three inches on the outside of jars, cover, 

 place on stove and heat to boiling point. Boil fifteen minutes, seal 

 tight and continue boiling forty-five minutes. At the end of this 

 time remove jars from vessel and set aside for twenty-four hours. 

 On second day, place in vessel as directed on first day, and boil for 

 ■one hour. Again remove jars and set aside for twenty-four hours, 

 and on third day cook as directed for second day. 



HOMINY. 



Use hominy made in the ordinary manner. Pack in jars, add salt 

 and cold water, and cook in exactly the same way as for corn. 



OKRA. 



Gather young pods, wash in cold water, cut in short pieces and 

 put in clean sack or wire basket, and boil for five minutes. Drain 

 out and, after cooling a little, pack firmly in jars. Fill jars almost 

 full, add one-fourth level teaspoonful of salt and fill entirely full 

 with fresh, cold water. Use new rubbers, put tops in position and 

 place jars in cooking vessel. Fill vessel with cold water to a depth 

 that will bring the water up about two or three inches on the outside 

 of jars, cover, place on stove and heat to boiling point. Boil fifteen 

 minutes, seal tight and continue boiling forty-five minutes. Remove 

 jars, set aside for twenty-four hours. On second day, place jars 

 in vessel as directed on first day, and boil one hour. Remove jars, 

 set aside for twenty-four hours, and cook on third day as directed for 

 second day. 



PEAS. 



Select young, tender, well-grown peas. Shell from pods and, if 

 canning for market, screen or sort into different sizes before pack- 

 ing. For home use this is not necessary. Put hulled peas in a clean 

 sack or wire basket, and place in boiling water for five minutes. 

 This shrinks the peas and turns the old and tough ones yellow, thereby 

 making them easy to pick out. Pack firmly. Fill jars to within 

 half or three-quarters of an inch of the top, add one-fourth tea- 

 spoonful of salt and fill jars entirely full with slightly warm, fresh 

 water. Use new rubbers, put tops in position and place in cooking 

 "vessel. Fill vessel with cold water to a depth that will bring the 



