ch as small blocks of wood on the bottom of the kettle or boiler
and surround them with cold water. If blocks of wood are not obtainable
the jars may be wrapped in brown paper to prevent them knocking against
each other. Be sure the mouths of the jars are uncovered. Heat gradually
until the water boils, boil 15 minutes or until ready to fill them.
Sterilize the covers of the jars also, and dip the rubber bands in boiling
water just before using.

[DOMESTIC SCIENCE 821]

Directions for Filling Jars.--Remove the jars from the boiling water--the
handle of a wooden spoon is good to use in removing them. Wring a cloth
out of hot water and place it on a plate, put the jar to be filled on the
hot cloth, put a silver spoon in it,--silver being a good conductor of
heat absorbs the heat from the fruit and lessens the danger of breakage.
Fill the jar with fruit and then add enough syrup or boiling water, as the
case may be, to fill the jar to overflowing. Run a silver knife or spoon
down the sides of the jar to allow any enclosed air to escape; add more
syrup or water, if necessary. Put on the sterilized rubber and seal
tightly.

Tomatoes Canned Whole by Steaming.--Select medium sized, firm, ripe
tomatoes. Wash and peel. Pour boiling water over the tomatoes and they
will peel easily. Pack in sterilized jars, fill with boiling water and put
on the lid lightly. Set in cold water on rests and let boil about fifteen
minutes. If necessary, fill the jar with boiling water to overflowing. Put
on the sterilized rubbers and seal tightly. These tomatoes are especially
good for winter salads.

Canned Corn.--Cut the corn from the cob while fresh, pack in sterilized
jars, and fill with boiling water. Put the cover on lightly and set on a
rest, such as small blocks of wood, pieces of thick paper or the corn
husks, in a pan of cold water. Let boil from two to three hours. Remove
the can, fill to overflowing with boiling water and seal tightly.

Canned String Beans.--Select medium sized beans and string. Pack in a
sterilized jar, fill to overflowing with a brine and seal tightly. This
brine may be made in two ways: First, by mixing cold water and salt;
second, by mixing salt and boiling water and then letting it cool before
pouring over the beans. This method is best as the salt dissolves more
readily in boiling water than in cold water. One part salt to two parts
water makes a strong brine. Keep in a cold place and freshen before using