508 DH CHASE'S RECIPES. 



tvova. the air; it matters not whether glass cans, or jugs, if properly corked 

 And sealed with wax. 



Bemarks. — Familiarize yourselves with the directions to know they will not 

 leak the fluid out, nor the air in, before putting away, as above given. Cher- 

 ries, I cannot see why, if done in the same manner, get rid of the stones, will 

 not be nice for sauce or pies, as well as grapes, the stones, or seeds, are a nui- 

 sance, in either case. Currants, berries, or other ordinary fruits need no spe- 

 cial instructions; except it may be proper to say that some persons, in canning 

 peaches, boil the stones in a small amount of water to extract the flavor, then 

 heat the peaches in this water, sprinkling in the proper amount of sugar to fit 

 them for the table; and also put a piece of white paper dipped in brandy (alco- 

 Jiol is good, and cheaper) over the top before screwing on the cover. 



Canning Bhubarb Plant, Tomatoes, etc.—" Pansy," in writing to 

 one of the papers upon this subject, says: Last summer I removed the skin 

 from a quantity of rhubarb, put it over the fire with a very little water, watch- 

 ing it closely to prevent it burning, boiled it 10 minutes, stirring occasionally, 

 and filled and sealed one-gallon jugs, carefully corking them; used common 

 sealing wax; and it is as nice now as the rhubarb we get from the garden in 

 the summer. Grapes are just as nice this way as they are in glass jars. I put 

 away 44 qts. of tomatoes and rhubarb in this way, and never lost 1 pint. I use 

 glass jars, too, for preserves, peaches (canned), and sweet pickles; but I deci- 

 dedly prefer jugs, for it is no trouble, and everything keeps so well in them. 



Remarks. — Rhubarb makes as nice a sauce, stewed, and sweetened to taste, 

 as it does pies; and to be able to have it in winter, put up thus cheaply, will 

 add to the variety of side dishes, and life's comforts generally. 



Canning Rhubarb in Cold Water, Without Cooking.— "S. D.," 

 of Vernon, Mich., directs through one of the papers as follows: Cut the plant, 

 when fully matured, and wash it; put a cup of cold water in the can, fill with 

 the pieces, pressing it full, then fill to running over with cold water. Seal as 

 usual, and set in a cool cellar. When wanted pour the water into the vinegar 

 barrel. Make the pies as usual, except not quite as much sugar is needed as 

 for the fresh plant. I have tested this and know it to be good. 



Remarks. — I cannot see why this is not a good and reliable way, although 

 it has been deemed necessary to heat everything before canning. This may not 

 be absolutely necessary. The water excludes the air from the crevices, and 

 keeping in a cool place prevents fermentation. Let those who have it plenty 

 try a few cans before going into it heavily. So vdth everything upon which 

 there is a possible doubt, is the way that our valuable things are found out. 



Canning Sweet Corn. — It has been generally considered a very diffi- 

 cult thing to can corn, so it would keep well; but a writer at Walled Lake, 

 Mich., to one of the Detroit papers, thinks she has overcome; this difficulty, for 

 she says: If these directions are strictly followed, you can enjoy the same pleas- 

 ure that we have for years, of eating sweet green corn in winter. It will need 

 only to warm when you use it out of the can. Directions — Cut the raw corn 

 off the cob and fill your cans (after thoroughly scalding them) with the com, 



