covers on sufficiently tight to
prevent water from getting into the can. Place the cans in a boiler, on
the bottom of which has been placed some straw or a rack; also take care
not to let the cans come in contact with each other, by wrapping each in
a cloth or by placing a chip between them. A double layer of cans may be
placed in the boiler, one on top of the other, if desirable, provided
there is some intervening substance. Fill the boiler with cold water so
as completely to cover the cans; place over the fire, bring gradually to
a boil, and keep boiling steadily for four hours. Remove the boiler from
the fire, and allow the cans to cool gradually, tightening the covers
frequently as they cool.

If the corn in the can shrinks, do not open to refill. If cooked
thoroughly, and due care is taken in other particulars, there need be no
failure. Wrap closely in brown paper, and put away in a dark, cool, dry
place.

CANNED CORN AND TOMATOES.--Use about one third corn and two thirds
tomatoes, or in equal portions if preferred. Cook the tomatoes in a
double boiler for an hour and a half or longer; and in another double
boiler, when the tomatoes are nearly done, cook the corn in its own
juices until thoroughly done. Turn them together, heat to boiling, and
can at once.

CANNED PEAS.--Select peas which are fresh, young, and tender.
Shell, pack into perfect cans, shaking and filling as full as possible,
add sufficient cold water to fill them to overflowing, screw on the
covers, and cook and seal the same as directed for canning corn.

CANNED TOMATOES.--Tomatoes for canning should be freshly gathered,
ripe, but not at all softened.

As they are best cooked in their own juices, peel, slice, put into a
double boiler or a porcelain fruit-kettle set inside a dish filled with
boiling water, and cook from one to two hours. Cooked in the ordinary
way, great care will be required to keep the fruit from burning. When
thoroughly cooked--simple scalding will not do--put into cans, and be
sure that all air bubbles are expelled before sealing. Wrap in dark
brown paper, and put in a cool, dry, dark place.

CANNED TOMATOES NO. 2.--Cut the fruit into thick slices, let it
stand and drain until a large portion of the juice has drained off; then
pack solid in new or perfect cans. Allow them to stand a little time,
then again drain off the juice; fill up a second time with sliced
tomatoes, and screw on the top of the cans without the rubbers.