Canned Fruits & Vegetables.

Mrs. P. P. Lowe.Of peaches, the white heath clings are preferred; of pears, the flemish beauty. Take white clings tolerably ripe; pare and keep them covered in a deep jar until ready to use; then to three pints of seeded peaches put one pint of water and four tablespoonsful of pure white sugar; cook them a few minutes, or until a silver fork will enter them easily, but not enough for the fruit to break; then put in cans and seal immediately. This quantity usually fills a one quart can. Pare only enough for four cans, and put them up before preparing more, unless two or three persons are at work; then let one person can steadily, using two kettles, and putting in each enough to fill two quart cans. First put in your kettle the water; add the sugar, and when that is dissolved put in the peaches. Can as soon as possible after peeling to prevent their discoloring by exposure to the air.

Mrs. J. R. Reynolds.Take nice ripe peaches; after paring, put them in a boiling syrup of sugar and water, (four tablespoonsful to one quart); cook ten minutes. Can and seal boiling hot.

Mrs. J. R. Young.Take nice peaches, pared smoothly; scald them in an ordinary syrup until soft enough to run a straw in; place them in a jar; make a fresh, rich syrup. To one pint of syrup add one pint and a half of best whisky; pour this over your peaches and let stand over night; if the syrup looks thin, boil over and add more sugar.

Take five pounds of sugar to fifteen pounds of peaches; boil half an hour; then add one and one half pints of vinegar and let boil fifteen minutes. Bottle and seal up.

Miss Armstrong.To two pounds of fine large strawberries, add two pounds of powdered sugar; put them in a preserving kettle over a slow fire until the sugar is melted; then boil them precisely twenty minutes, as fast as possible. Have ready a number of small jars and put the fruit in boiling hot; cork and seal the jars immediately; keep in a dry place. The jars must be heated before the hot fruit is put in, otherwise they will break.

Mrs. Theodosia Du Bois.Take fine apple quinces; cut them in half; pare and remove the cores; weigh them, and to each pound of quinces allow one of sugar. Then put them into a kettle; cover with cold water and boil until they are tender enough to pass a broom splint through. Take out one at a time, and put them on dishes to cool and drain. Put sugar in a kettle with water enough to dissolve it; then put the quinces into the syrup and let them cook until of a light color, skimming them all the time. Do not let them remain long, or they will turn dark. Lay them on dishes, and when cool put in jars. Skim the syrup and strain through a hair sieve and pour over the quinces.

Allow one pint of currant juice and one pint of water to six pounds of blackberries. Give them their weight in sugar; boil until the syrup is rich.

Put the crab apples in a kettle with grape leaves in and around them, and a small bit of alum. Keep them scalding hot about one hour; then take them out; skin and take out the seeds with a small knife, leaving on the stems; lay them in cold water. Make a syrup of one pound of sugar to one pound of apples; wipe and put them in; stew gently until they look clear; take them out and boil the syrup longer.

Boil the oranges in soft water until you can run a straw through the skin. Put three quarters of a pound of sugar to each pound of fruit; take the oranges from the water and pour the hot syrup over them; let them stand over night; next day boil them in the syrup until it is thick; then take them out and strain it over them.

Take an equal quantity of fruit and sugar; pour boiling water on the plums and wipe them dry; prick them. Then make a syrup of the sugar and one half pint of water; when it boils put in half the plums; let them do slowly until they look clear; then take them out and put in the balance. If the syrup is thin, boil it longer.

Pare the melons; take out the seeds, and cut in squares half an inch thick; lay in salt and water one hour; then wash off and boil in strong ginger tea. Make a weak syrup of sugar and water and boil ten minutes; then make a syrup of one pound of sugar to one pound of citron; boil in this until it looks clear; season with lemon peel.

Peel, quarter and core as many apples as you desire; put them in a vessel with just enough water to stew them. While they are cooking have a vessel on the fire with one half pint of water; one tablespoonful of butter; one of sugar, and one quarter of a nutmeg, grated. When this boils, stir in enough paste thickening to make it of the consistency of cream; put your apples in a dish and pour this over them.

Mrs. S. Craighead.Take the best of red antwerp strawberries; to every pound of fruit allow three quarters of a pound of white sugar; mash them up well and mix with the sugar. Put them into a preserving kettle (porcelain is best), and let them boil one half hour, skimming them frequently; put into close glass jars; keep in a cool, dark place.

Mrs. Theodosia DuBois.Seven pints of white currants; ten of red raspberries; twelve pints of sugar. Boil slowly one half hour; then put in the sugar, and boil well three quarters of an hour, stirring most of the time to prevent its burning.

Take ripe freestone peaches; pare and cut in small pieces; to every pound of peaches allow one half pound of white sugar; put the sugar over the peaches and let them stand two hours; then put them into a porcelain kettle on the fire, and boil slowly; stir all the time until the fruit is mashed smooth, and it almost jellies; put into glass jars.

To each pound of cherries allow three quarters of a pound of white sugar; seed them; and as you do so throw the sugar gradually into the pan with them; cover, and let them stand over night; next day boil them until they form a thick paste.

Separate the pulp from the skin and seeds of the oranges; soak the skins over night in cold water; (if the oranges are bitter put a little salt in the water). Scrape the skins well, carefully removing all the white; then cut the yellow part into shreds, as fine as possible, and add to the pulp. Add one pound of sugar to every pound of fruit. Boil twenty minutes.

Peel pineapples, carefully cutting out black specks with a penknife; grate on a coarse grater. Use one pound of sugar to one pound of pineapple; boil until clear (about three quarters of an hour). Put in small glass jars, and seal up.

Take one half pound of sugar to one pound of tomatoes; put together in a stone jar and let stand twenty-four hours; then take off the juice and strain it. Put it in a porcelain kettle; bring to a boil, and skum; then put in the tomatoes with a handful of stick cinnamon tied in a cloth; stir all the time. About ten minutes before removing from the fire, take out the cinnamon and add one teacupful of good vinegar to one gallon of jam. Boil until the jelly will not separate.

Mrs. J. R. Young.Get the best sweet corn; scald it on the ear, and cut it off while hot; put it in a pan over a kettle of boiling water, to keep it hot until you get enough cut to fill a can. Have a kettle of weak brine boiling in a porcelain kettle. Fill your can within an inch of the top with corn; then cover it with the brine, leaving room for it to swell; seal the can while boiling hot.

Dissolve one and one fourth ounces of tartaric acid in one half pint of water; cut the corn from the cob; put it in a vessel over the fire, and bring to the boiling point; to each pint of corn allow one tablespoonful of this solution. Boil one half hour, stirring occasionally; then put the corn in quart cans, and seal tightly. When wanted for use, pour the corn into a bowl, and stir in two thirds of a teaspoonful of soda to each quart of corn. Let it stand one hour before cooking.

Cut the corn off the cob; pack very closely into quart cans; then solder so that every particle of air is excluded. Set the cans in a kettle of cold water and bring it to a boil; let the corn boil two and a half hours in this sized cans (larger cans will require more time). When done pour cold water into the kettle to cool the cans and enable you to remove them carefully.

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