1374. Pineapple.
—The best pineapples (the sugar-loaf) come to market between June 15 and July 15. After selecting the ripest fruit, pare and cut all the eyes out, take the core out, cut in slices, and fill cans; cover with a twenty-five-degree syrup; seal up and cook twenty minutes. Open vent to let hot air out, close, and put away.
1375. Asparagus.
—The best asparagus for canning is the Colossal, from Monmouth County, New Jersey, and the best time from May 12 to June 12. After selecting the large, perfect spears, wash thoroughly, then scald about ten minutes, and after filling the cans full, cover with a light salt water, and seal the cans up, leaving the vent open; then cook ten minutes; then close the vent and cook two and one half hours. Open vent to let the gas out, and close it again.
1376. Rhubarb, or Pie-plant.
—After peeling and cutting the rhubarb in pieces about one inch long, fill cans and cover with a light syrup, seal up, and boil five minutes; open vent to let the air out, close, and put away. The best time is from May 20 to June 1.
1377. Cherries.
—The best cherry, the white Ox-heart, ripens between June 20 and July 1. Select the fruit, fill cans, and cover with a twenty-five-degree syrup, seal up, cook fifteen minutes, open vent, close, and put away.
1378. Gooseberries.
—Select the berries when green, between June 17 and July 1. After filling the cans, cover with a light syrup, seal up, and bathe five minutes; open vent, close, and put away.