HOME CANNING. 311 



Peaches. — To remove skin from peaches, to each gallon of water, add 

 one tablespoonful of washing soda (sal soda). This is not potash and will 

 not injure the peaches in the least. Place peaches in wire basket, dip in the 

 above solution for thirty seconds — not to exceed forty-five seconds. After 

 taking peaches from this solution use rough rag, and the peach skin will be 

 removed; then place peaches in cold water. Use firm, solid fruit, not too 

 ripe. Cut in halves, remove the seeds, put in cans as soon as possible, first 

 putting granulated sugar in the bottom of cans; fill with clean hot water; 

 cap and process for fifteen minutes. 



Pears.— Ripe fruit, not soft. Cut in halves, peel and take out cores, 

 cans full, and fill with hot water. Process same as peaches and cool quickly. 

 Sweeten to taste. 



Apples. — Sour apples are best. Peel and slice or quarter. Sugar to 

 taste and fill can with hot water. This fruit is so light that the cans will 

 float in processing unless weight is on top to hold them down. Process 

 fifteen minutes. 



Cherries. — May be canned whole or seeded. Cans full, add sugar and 

 hot water. Process twelve minutes in No. 2 cans. 



Strawberries. — Pick over the fruit, fill cans, add sugar and cold water, 

 tip and solder; process twelve minutes in No. 2 cans. 



Raspberries, Blackberries, Grapes and Plums the same as Cherries 

 and Strawberries. 



Asparagus Tips. — Cut tips from stocks, wash thoroughly in cold water, 

 blanch about two minutes, fill cans and pour on very mild salt water. Cap, 

 tip and process forty minutes. 



Sausage. — Sausage can be kept in two oz. cans until midsummer if 

 exhausted ten minutes and processed one hour. 



Poultry. — Boil poultry until you can take it off bones, season to taste, 

 pack cans, put on gravy, exhaust eight minutes and boil three hours. 



Mother's Pickles.— One peck of green tomatoes, one dozen onions, 

 one-half dozen green peppers. Slice all, sprinkle with one cup of salt and 

 let stand over night. In the morning drain, put in the kettle with vinegar 

 to cover, add about two cups of sugar, whole spices and cook until tender. 

 Seal hot in jars or put in tin cans and process fifteen minutes. 



Corn Relish. — This makes four quarts. Eighteen large ears of corn, 

 one cabbage, four large onions, three red peppers, chop all together; VA 

 pounds light brown sugar, one-fourth cup salt, three teaspoonfuls mustard, 

 three pints vinegar. Boil forty minutes. Can as Mother's Pickles. 



Carrot Conserve. — Three pounds carrots chopped fine and cooked, four 

 pounds sugar, one-third pound ground almonds or walnuts, juice and rind 

 of six lemons. Boil altogether for forty minutes. Can as Mother's 

 Pickles. 



Green Tomato Mince Meat. — One peck green tomatoes, five pounds 

 brown sugar, two pounds raisins, one tablespoonful each salt, cloves, cin- 

 namon, allspice, nutmeg, one cup vinegar, generous lump butter. Chop to- 

 matoes fine and drain, add as much water as was drained away and boil 

 until tender. Add other ingredients and boil until thick, then add vinegar 

 and boil a little longer. This will keep the same as any mince meat and 

 taste as well. 



