ld dip and cut from
cob. Pack into hot sterilized jars. As corn swells during
sterilization, leave space of 1 inch at top. Add salt and cover with
boiling water. Be sure water penetrates through the corn to the bottom
of jar. Loosely seal and sterilize 3 hours in boiling water. Remove,
tighten covers, invert to test seal and cool.

JAMS

Jams are usually made with small fruits or chopped large fruits. Cook
slowly with equal weight of sugar until thick; put into sterilized
tumblers or small jars and seal.

RASPBERRY JAM

Pick over berries. Mash a few in bottom of preserving kettle; continue
until fruit is used. Heat slowly to boiling point and add equal
quantity of heated sugar. Cook slowly 45 minutes. Put into sterilized
jars or tumblers. Other berry jams can be made in same way.

PLUM CONSERVE

4 pounds plums
1 cup seeded raisins
2 oranges
sugar
juice 1 lemon
1/2 pound walnuts

Wash plums; remove stones; add raisins and oranges which have been
sliced very fine. Measure and add 3/4 cup sugar to each cup fruit and
juice. Put into kettle, cook slowly about 45 minutes or until thick,
stirring to keep from burning. Add lemon juice and chopped nuts. Pour
into sterilized jars.

JELLIES

Heat and mash fruit until juice runs readily. If fruit is not entirely
broken rub through coarse sieve. Pour into sterilized jelly bags of
unbleached muslin or doubled cheesecloth and drain but do not squeeze.
Take 7/8 cup sugar for each cup of juice. Boil juice 8 to 20 minutes
(berries and currants require less time); add sugar which has been
heated in oven; stir until sugar is dissolved and boil about 5
minutes. Pour into hot sterilized tumblers. Hard fruits like apples
and quinces should be cut up, covered with cold water and cooked until
tender before turning into jelly bags.

PICKLES

PICKLED PEACHES

2 pounds brown sugar
2 cups vinegar
1 ounce stick cinnamon
1/2 ounce whole cloves
4 quarts peaches

Boil sugar, vinegar and spices for 20 minutes. Dip peaches quickly in
hot water then rub off the fuzz with a cloth. Cook a few peaches at a
time in the syrup, cook until tender. Pack in sterilized jars. Adjust
sterilized rubbers, and fill each jar to overflowing with hot strained
syrup. Seal jars immediately.

CHOW CHOW

1 quart small white onions
1 quart small cucumbers
2 heads cauliflower
3 green peppers
1 quart vinegar
6 tablespoons mustard
3 tablespoons flour
1 cup sugar
1 t