This is a most valuable manner of preserving vegetables and fruits. In
cities where vegetables, fruits, or berries are bought at high prices,
and perhaps not entirely fresh at that, my experience has taught me that
it is cheaper to buy the canned fruits than to have them put up in the
house. In the country the expense is very little, as the cans may be
purchased in quantities very cheap; and, with proper care in cleaning
and drying them, they can be used several times.
The manner of canning one kind of fruit or vegetable applies to almost
all kinds, except corn. I would not advise any one to attempt canning
corn without the correct process direct from Mr. Winslow himself. By
mixing corn and tomatoes together no difficulty will be found. Gumbo and
tomato mixed are valuable for soup. Canned tomatoes are invaluable in a
household. They are very easily managed, and are as desirable for soups
and sauces as for a separate vegetable dish. If fruits or vegetables of
any kind are quite fresh, and there is not too large a quantity scalded
at one time to prevent careful management of each can, not one can in a
hundred will be lost. I also advise the _canning_ of sweetmeats of every
kind. In that case the same amount of sugar is not required, and the
fruit does not have to be boiled until the natural flavor is entirely
lost. If glass jars are used instead of cans, they must be put on the
fire in cold water with a plate or piece of wood in the bottom of the
kettle. They should not be filled until the water is boiling, and then
they will not be broken. They should be sealed as soon as possible after
they are filled, and when they are cold the covers should again be
tightened, as the glass will contract a little after cooling.