Pumpkin and Squash 247 



any vegetable. The most certain way to make a success of 

 canning corn is to process three times, letting the cans 

 stand and cool for twenty-four hours between each cook- 

 ing. The corn must be in a milky stage. Cut the grains 

 off the cob, scrape the cob lightly with the back of the 

 knife so as to get all of the milky portion. Pack into cans 

 within three-fourths of an inch of the top and fill nearly 

 full of water. Exhaust for fifteen minutes. Let cool for 

 twenty-four hours and process again. Let cool over night 

 and give a third boiling of half an hour, and it will keep 

 perfectly. 



Blackberries 



Fruit should be ripe, but not so soft that it will mash 

 when handled. Remove all stems. Pack firmly without 

 crushing. Cover the berries with water, add sugar if de- 

 sired; exhaust for three minutes, process for ten minutes. 



Cherries 



These fruits can be quickly pitted with a machine. Pack 

 solidly in syrup or water as desired, in two-pound cans. 

 Exhaust seven minutes and process for twenty minutes. 



Peas 



Shell tender young peas and screen so as to grade into 

 different sizes before packing. Blanch for five minutes, 

 pouring them into boiling water. Remove and pack firmly 

 into cans. Cover with water; exhaust for fifteen minutes 

 and process for one hour. Greatest success may be had 

 by allowing to cool for twenty-four hours and then repeat 

 the processing. 



Pumpkin and Squash 



Prepare as for immediate use. Cook until nearly done 

 in an open vessel, then pack in cans. Exhaust for ten 

 minutes and process for forty minutes. 



