No. 74—CORN.
- Very fresh corn
- Juice from the corn cobs
Preparation: Cut the kernels from the cobs and put into the jars, press the juice out of the cobs and pour it over the corn. Close the jars and boil in a covered wash boiler for 5 hours. After cooling, take out the jars, test them as to the rubbers and covers, close them up tightly and treat them as in [No. 1]. Covers that are not tight must be replaced by others and the jars put back into the boiler to cook another 15 minutes. Remarks: Everything must be very clean.
No. 75—WHOLE TOMATOES.
- Nice, medium-sized tomatoes
- Fresh water
- To every qt. jar full of tomatoes 1 tsp. of salt
Preparation: Dip the tomatoes into boiling water for 1 minute and skin them, put into Economy jars. Strew the salt into the jar and fill it with cold water. Close the jars and boil them in a covered boiler for 1 hour. The water in the boiler must be ½ inch above the jars.
No. 76—PICCALILLI.
- Vinegar water
- 1 pk. of green tomatoes
- About 1 cup of salt
- 10 cents worth of small onions
- 4 cups of sugar
- 7 cups of vinegar
- 5 cents worth of mixed spices
Preparation: Slice the tomatoes and strew with 1 cup of salt. Peel the onions and put into salt water. Let both tomatoes and onions stand until the next day. Now take both out of the salt water and bring them to boil in weak vinegar water. When that turns yellow, strain it, put the tomatoes and onions back into the kettle, add sugar, 7 cups of vinegar and spices and boil until nearly done. Fill into cans or stone jars and close them tightly.
No. 77—TOMATO MARMALADE.