8 



not mean the apples that are allowed to lie on the ground for 

 two or three days or more. I mean the apples that have 

 fallen off in the course of twenty-four hours and have not been 

 allowed to lie on the ground, and decompose where they have 

 been bruised by falling. Apples have no equal as an all-around 

 fruit. The best apple for canning is the late fall or the early 

 winter variety. Summer apples are not good for canning 

 purposes, as they almost always turn soft w^hen cooked. 



To can apples whole, wash, core and peel, cut out all the 

 decayed spots to keep the apples from discoloring, drop them 

 immediately in a light brine (1 teaspoonful of salt to 1 quart of 

 water), let stand for four or five minutes, and then rinse them 

 off in cold water and pack in jars. Fill to the brim with cold 

 water or sirup. Cap and clamp and sterilize for twenty minutes 

 in the hot water bath outfit, or six minutes in the steam canner 

 under 5 pounds' pressure. These are very nice for apple 

 dumplings. Do exactly the same way for sliced apples, slicing 

 the apples and then packing them in the jars and sterilizing 

 fifteen minutes in the hot water bath outfit and four minvites 

 in the steam canner under 5 pounds' pressure. 



Vegetables. 



The first step in successful canning of vegetables is the 

 selection and the preparation. Have your vegetables as fresh 

 as possible. They are best gathered in the early morning, and 

 if not convenient to can them immediately do not allow them 

 to wither, but set them aside in a cool, damp place or in a pan 

 of cold water, and keep them crisp until you are ready to use 

 them. 



Corn. 



Most people think it is one of the hardest vegetables to can, 

 but I find it one of the easiest to do and keep. The Depart- 

 ment of Agriculture at Washington has shown us that the 

 amount of sugar in the sweet varieties diminishes very rapidly 

 after it is pulled from the stalk. The ear loses 50 per cent, of 

 its sweetness overnight; therefore to obtain its original flavor 

 it is necessary to can it very soon after it is gathered. Select 

 ears with full grains, husk them, brush off the silk with a stiff 



