Canning.
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.