TO CAN VEGETABLES, ETC.
night, then pour here and there a little of the mixture over the corn, then with the hand or a stick, stir the corn until it thoroughly incu-porated with the candy mixture, then the corn can be measured in a cup and pressed together with the hands quickly, before it gets cold and hard.
Candy Figs.—Set over a slow fire in a pan, i lb. of sugar in i pint of water when done, add a few drops of vanilla, and a lump of butter, and put info pans into which split figs are laid.
Ginger Candy.—Useful for flatulency and pain in the stomach.— To i pound of finely beaten loaf sugar add i ounce of finely powdered ginger, put them both into a preserving pan with enough water to dissolve the sugar. Stir the whole over a slow fire till the sugar begins to boil, then put in another pound of finely beaten sugar and stir it till it becomes thick; remove it from the fire and drop it upon earthen plates. Set them in a warm place to dry.
To Improve Sugar and Increase it.—To every 5 lbs. of sugar add 1 of flour.
TO CAN VEGETABLES, FRUITS, ETC.
To Can Tomatoes and Okra for Soup.—Pour boiling water over ripe, sound tomatoes, then remove the skins, put into a porcelain kettle to boil; as the water rises dip part of it off, or it will require a long time to reduce the tomatoes so as to can ; boil until almost ready for table use. In the meantime wash the okra, and cut crosswise, and drop into boiling water, boil 1-2 hour, skim several times, dip up with a perforated ladle and drop into the tomatoes, and let all boil 1-2 hour, pour into cans and seal while hot.— Mrs. Martin.
To Can Fruit—(Mrs. H.)—The chief agent in the work of preservation is heat. After the application of heat after a certain length of time (by which process the air is expelled), the article may be sealed hermetrically and remain unchanged for an indefinite period. The fruit and vegetables should be canned as soon as possible after being gathered. How to know that the can is hermetrically sealed and that its contents will keep: the contents, as soon as they cool; will shrink, leaving a vacuum, and the top and bottom of the can will concave from the pressure of the external air. This shows that the sealing is complete. Set the can in a warm place, and after 4 or 5 days the concave condition of the top and bottom remains is all right.
Smaller Fruits.—Such as raspberries, strawberries, blackberries, thimbleberries, currants, &c, may also be done as follows: Pick and Wash the fruit carefully and weigh, allowing to each pound of fruit