To Can Peaches.
Cling-stones are best. Pare, halve, and stone them. Boil the stones or pits until all the flavor is extracted; then, having every thing in readiness, as described in the preceding article, pour off the water from the pits, and when it is at boiling-point, throw into it enough peaches to fill three or four cans; sprinkle over sugar to taste, or about as much as would be sprinkled over fresh peaches for the table. When just scalded, can them, placing round pieces of writing-paper dipped in brandy over the tops of the peaches before putting on the covers.
Pears, plums, and all kinds of fruit and berries are thrown into a little boiling water sweetened to taste, scalded, and canned in the same manner as tomatoes.
String-beans.
Next to tomatoes, the vegetable easiest to can is, perhaps, the string-bean. Remove the tough strings at the sides, and break the bean into two or three pieces. When all ready, throw them into a little boiling water, scald, and then can them.
Okra and Tomatoes
are merely mixed and scalded together. Some add pepper and salt, yet these are not necessary in canning. This makes a most delicious soup added to a little stock.
Raspberries
are especially easy to can. They are merely thrown into a little boiling water (which is slightly sweetened), scalded, and then canned. They are very wholesome and nice as a sauce for tea.