are best when nearly ripe—between August 15 and September 1. After filling cans cover with a twenty-five-degree syrup and cook ten minutes, then open the vents, close and put away.
1384. Tomatoes.
—Between August 15 and September 15, select thoroughly ripe tomatoes, scald them about two minutes in hot water, so that the skin will peel off very thin to leave the perfect shape of the fruit; then fill the cans as full as you can press them in; seal them and cook twenty minutes, then put away.
1385. Peaches and Bartlett Pears.
—Last of August to last of September, select ripe fruit; pare carefully; fill cans and cover with a twenty-five-degree syrup; seal up, cook twenty minutes, then open vent, close and put away.
1386. String Beans
are best in October. Select the small refugee beans; after taking strings off, wash and scald well; then fill cans with whole beans, and cover with a light brine. Seal up; cook one half hour, then open vent, close again, and cook three fourths of an hour more, then put away.
1387. Apples.
—Newtown pippins are the best about November 15. Pare and quarter; take cores out; then fill cans and cover with any strength syrup required. Seal up, and cook five minutes, open vent, close and put away.
Six pounds of the best crushed sugar to a gallon of water will make a syrup of twenty to twenty-five degrees.