Greengages
should be canned without skinning. They should be well scalded in a little sweetened boiling water before canning.
Corn.
Since writing the preceding discouraging remark about corn, I have found, in a Supreme Court decision, Mr. Winslow’s receipt for canning corn, as follows:
Fill the cans with the uncooked corn (freshly gathered) cut from the cob, and seal them hermetically; surround them with straw to prevent them striking against each other, and put them into a boiler over the fire, with enough cold water to cover them. Heat the water gradually, and when they have boiled an hour and a half, puncture the tops of the cans to allow the escape of gases, then seal them immediately while they are still hot. Continue to boil them for two hours and a half.
In packing the cut corn in the can, the liberated milk and juices surround the kernels, forming a liquid in which they are cooked.
This process, patented by Mr. Winslow, is by far the best one for preserving the natural flavor of green sweet corn.