284 AGRICULTURE 



Chop tomatoes into medium pieces. Mix 2 parts of tomatoes 

 with one part of corn and mix thoroughly. Pack in glass 

 jars or tin cans. Add a level teaspoonful of sale per quart. 

 Put rubber and cap in position, not tight. (Cap and tip if 

 using enameled tin cans). If using hot water bath outfit 

 sterilize 90 minutes. If using water-seal outfit sterilize 75 

 minutes. If using a 5-pound steam pressure outfit, sterilize 

 60 minutes, or if using an aluminum pressure-cooker outfit 

 sterilize 45 minutes. Remove jars. Tighten covers. Invert 

 to cool and test the joint. Wrap jars with paper to prevent 

 bleaching and store. 



Corn, Tomatoes and String Beans. (Combination). 

 Use one part of corn, one part of green string beans, and 

 three parts of tomatoes. Blanch fresh corn on the cob 

 for 6 minutes and cold dip. Cut corn from the cob, cutting 

 from tip to butt. Prepare string beans and cut into con- 

 venient lengths. Blanch 4 minutes and cold dip. Blanch 

 tomatoes 1 to 3 minutes and cold dip. Remove skin and 

 core. Cut into medium pieces. Mix three products thor- 

 oughly. Pack in glass jars or enameled tin cans. Put rub- 

 bers and caps in position, not tight. (Cap and tip if using 

 enameled tin cans.) If using hot water bath outfit sterilize 

 120 minutes, if using water-seal outfit sterilize 90 minutes, 

 if using a 5-pound steam pressure outfit sterilize 60 minutes, 

 or if using an aluminum pressure cooker outfit sterilize 45 

 minutes. Remove jars. Tighten covers. Invert to cool and 

 test the joint. Wrap jars with paper to prevent bleaching 

 and store. 



Chili Peppers. Use either red or green peppers. 

 Place the peppers in the oven and bake until the skins 

 separate from the pulp. Remove the skins. Take out seed 

 and core if product is to be used for salads. Pack solid in 

 glass jars or tin cans. Pour on boiling water and add one 

 level teaspoonful of salt per pint. Put rubber and cap in 



