put
in glass jars, into which has been poured a cupful of cold water. Fill the
jar full of the rhubarb and then cover completely with water. Seal and put
in a cool place. When opened in the winter time a few minutes' boiling
with sugar added will make a delightful sauce.

12. Canning Corn.--The following is one of the safest and surest ways of
canning sweet corn, without the use of acids or the necessity of putting
up the corn with tomatoes, etc. Cut the corn from the cob and put in glass
jars, pack down tightly and screw covers on loosely to allow the air to
escape. Set the jars in a boiler and fill the boiler with cold water until
it reaches the rim of the jars and let boil for four hours. Remove the
cans and when sufficiently cool tighten the lids and set them away. A good
plan is to place a board or some corn husks in the bottom of the boiler on
which to set the jars to prevent them from cracking. Corn will keep as
long as you want it if canned in this way.

13. Canned Grapes.--Take the grapes and wash them thoroughly. Have two
dishes on the table. Put the seeds in one dish and the skins in the other.
Boil the pulp until all the seeds come out easily, then put through a
sieve. Add the skins, allowing one-half pound sugar to one pound of fruit.
When done put either in glass jars or crocks, taking precaution to see
that they are sealed tightly in either case.

TABLE FOR CANNING FRUIT.
Time
Quantity of sugar for boiling
per quart. fruit.
Apricots 2 teacupfuls 10 minutes
Sour Apples 1-1/2 " 10 "
Crab Apples 2 " 25 "
Black Berries 1-1/2 " 6 "
Gooseberries 2 " 8 "
Raspberries 1 " 6 "
Huckleberries 1 " 5 "
Strawberries 2 " 8 "
Cherries 1-1/2 " 5 "
Currants 2 " 6 "
Wild Grapes 2 " 10 "
Sour Pears (whole) 2 " 30 "
Bartlett Pears 1-1/2 " 20 "
Peaches (in halves) 2 " 8 "
Plums 2 " 10 "
Peaches (whole) 1 "