The Bulletin. 23 



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 on third day cook as directed for second day. 



SQUASH. 



Same as directed for Pumpkin. 



TOMATOES. 



Select firm, ripe, clean, well-colored tomatoes. Place in clean sack 

 or wire basket and scald in boiling water for about a minute or 

 until the skin slips easily. Remove skins and cut out all hard places, 

 being careful not to break or mash. Save the juice that runs out 

 when skinning and cutting tomatoes and use in place of water for 

 filling jars. Pack firmly. Fill jars full and add enough juice to fill 

 jars entirely full. Use new rubbers. Put tops in position and place 

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

 will bring the water up an inch or two on the outside of jars, cover, 

 place on stove and bring to boiling point. Boil ten minutes, seal 

 tight and continue boiling twenty minutes. Remove jars, set aside 

 for twenty-four hours. On second day, place jars in vessel as 

 directed on first day, and boil thirty minutes. Remove jars, set 

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

 ond day. 



MIXED VEGETABLES AND SOUPS. 



Sometimes there may be a few vegetables left over, not being 

 enough of each to fill a jar. Combinations of certain vegetables 

 make palatable mixtures that may be served as such, or made into 

 soups. 



CORN AND TOMATOES. 



Use about one-third sweet corn and two-thirds tomatoes. Prepare 

 each as directed under separate headings, mix and pack firmly. Fill 

 jars to within half an inch of the top, add one-fourth teaspoonful 

 of salt and fill jars entirely full with either tomato juice or 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 an inch or two 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 twenty- 

 four hours, and cook on third day as directed for second day. 



