THE MANITOBA ‘HEALTH COOK BOOK

Canned Corn

Select corn on which silk is still green and tender. Remove
husks and silk and cut corn from cob, using a very sharp knife and
cutting as close as possible. Put corn into saucepan, cover with
boiling water and boil for 3 minutes.

Pack loosely into hot, sterile jars, adding | t. salt and 2 t.
sugar to each quart. Corn swells during processing period, so do
not pack it tight. Adjust rubbers and caps and partly seal.

Place jars on rack in canner, cover three inches over tops with
hot water. Bring to boiling point and when boiling cook steadily for
3 hrs. Remove jars, one at a time, tighten caps completely. Store
in cool, dry place.

Canned Tomatoes

Select med. sized tomatoes. Scald, then cold dip and peel.
Cut out core and pack carefully so as not to crush, into hot, sterile
jars. Fill jars to within 14 in. from top with strained tomato juice.
Adjust rubbers and caps and partly seal. Place on rack in canner,
fill with hot water to come at least 3 in. over tops and bring water
to a boil. After it is actively boiling, cook steadily for 30 minutes,
then remove jars, tighten-and seal completely. Test for leaks after
jars are cold.

Canned Beets

Small beets should be canned whole. Wash well, leaving
about | in. of stem to prevent ‘“‘bleeding.”’ Cover with water and
boil about 15 minutes, until skins loosen. Remove skins and pack
beets into hot, sterile jars. Do not add salt to beets, but add boil-
ing water to come within !/4, in. from tops of jars. Adjust rubbers
and caps and partly seal. Place on rack in canner or boiler and
have water over the tops of jars at least 3 in. Bring to a boil and
counting time after water is actively boiling, process 2 hours.

Remove jars, one at a time and tighten and seal completely.
Do not under any circumstances remove caps to add more liquid.

Canned Peas

Select fresh, young peas for canning. Wash pods well before
shelling and it is not necessary to wash peas. Cover with water
and boil small young peas 3 min., larger one 5 minutes pre-cooking.

Pack loosely into hot, sterile jars and add | t. salt to each qt.
jar. Fill with water in which they were cooked or with boiling
water, to within | in. from top. Partly seal and process under boil-
ing water for 3 hours., making sure water is actively boiling before
you count processing time. Remove from canner, tighten the seals
completely.

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