Canned Peaches

Peel and quarter choice peaches - to peel, place in a wire basket, dip into boiling water a moment, and then into cold water, and strip off the skins - have a porcelain kettle with boiling water, and another with syrup made with granulated sugar; drop the peaches into boiling water - some previously boil the pits in the water for their flavor - and let them cook until tender, and then lift out carefully into a can. pouring over them all the syrup the can will hold, and seal immediately. Cook only peaches enough to fill one can at a time. Plums are canned in the same manner.

Quinces

Select fair, nice apple quinces (the inferior ones can be used for jelly or marmalade), pare and cut in quarters, removing the core; for each pound of them, take three-quarters of a pound of sugar, a quart of cold water; dissolve the sugar in the water over a moderate fire; let it boil, then remove from the fire; when cool, put in the quinces. If there is not more than enough water to cover them, more should be added so the syrup will be thin. If too rich, the quinces will be hard and shrink. Boil them gently until a broom straw will go through them easily. Keep them covered while boiling, that they may be light-colored. Put in bottles and seal.

Strawberries

Procure fresh, large strawberries, when in their prime, but not so ripe as to be very soft; hull and weigh them; take an equal weight of sugar, make a syrup, and, when boiling hot, put in the berries. A small quantity should be done at once. If crowded they will become mashed. Let them boil about twenty minutes or a half an hour; turn into tumblers or small jars, and seal with egg papers while hot.

Canned Strawberries

Fill glass jars with fresh strawberries, sprinkled with sugar, allowing a little over one-quarter of a pound of sugar to one pound of berries; set the jars in a boiler, with a little hay laid in the bottom to prevent the jars from breaking, filled with cold water to within an inch or two of the tops of the jars; let them boil fifteen minutes; then move back, and wrap the hand in a towel, and take out the jars; fill the jars to the top before sealing, using one or more jars for the purpose.

Corn

Fill the cans with the uncooked corn (freshly gathered) cut from the cob, and seal them hermetically; surround them with straw to prevent them striking against each other, and put them into a boiler over the fire, with enough cold water to cover them; heat the water gradually, and when they have boiled an hour and a half, puncture the tops of the cans to allow the escape of gases, then seal them immediately while they are still hot; continue to boil them for two hours and a half.

Canned Tomatoes

Pour hot water over the tomatoes to remove the skins, and then slice; put into a porcelain kettle and cook for a few minutes; have the cans filled with hot water on the hearth; when the tomatoes are sufficiently cooked, empty the cans and fill them with tomatoes, and seal immediately.

String Beans

Remove the strings at the sides, and cut into pieces about an inch long, put them into boiling water and scald, then can them.