Cold dip, drain, pack neatly, tips up, in hot sterilized jars. Add salt and cover with boiling water. Loosely seal, sterilize two hours in boiling water bath. Remove as soon as time is up. Tighten covers, invert to test seal and cool.
Beans
Green String Beans and Wax Beans.—The beans should be tender and fresh, and graded according to size and washed. Leave whole or break in uniform pieces. Blanch 5 to 10 minutes until the pod will bend without breaking. Cold dip, drain well and pack into hot jars. Add salt and cover with boiling water. Loosely seal and sterilize two hours in boiling water. Remove when time is up, tighten covers, and invert to test seal.
Corn
Make careful selection of tender, juicy sweet corn, at best stage for table use. Can as soon as possible after gathering. Remove husks and silk; blanch tender ears 5 minutes, older ears 10 minutes. Cold dip and cut from cob but not too close. Pack at once into hot sterilized jars. As corn swells during sterilization, leave space of 1 inch at top. Add salt and cover with boiling water. Be sure that water penetrates through corn to the bottom of jar. Loosely seal and sterilize three hours in boiling water. Remove when time is up, tighten covers, invert to test seal and cool.
Jams
Jams are usually made with small fruits or with chopped large fruits. Cook slowly with an equal weight of sugar until thick; put into sterilized tumblers or jars and seal.
Raspberry Jam
Pick over berries. Mash a few in bottom of preserving kettle; continue until fruit is used. Heat slowly to boiling point and add equal quantity of heated sugar. Cook slowly 45 minutes. Put into sterilized jars.
Blackberry, gooseberry or other berry jam may be made in this way.