Slice firm, ripe tomatoes of a size to go through the mouth of the jar, dip into boiling water about five minutes, and remove the skin and place in jars. When the jars have been filled, add one teaspoonful of salt and the boiling water or tomato juice made as follows:
Wash and slice ripe tomatoes and put over the fire and cook same as for stewed tomatoes. Cook about twenty minutes, add a teaspoonful of salt to each quart of tomatoes, and put through a colander to remove skins and seeds. Pill the jars to within one inch of the top, reserving some of the juice or water with which to fill the jar when finished cooking. Put in the oven on asbestos or in a shallow pan of water and bring slowly to the boiling point, then allow to cook very slowly for ten to fifteen minutes. Remove from the oven and fill the jar to overflowing, allowing the bubbles to escape. Adjust the rubber and screw on the top, which should be tightened when cold. Tomatoes canned in this way are delicious served whole or as a salad.
Prepare the beans the same as for the table by removing the strings with a paring knife, then cook in a saucepan until they begin to get tender. Then fill the jar as full as possible with the pods and add a teaspoonful of salt to each quart. Pill the jar with boiled water, as the water in which the beans are cooked gives them a dirty color. Place in the oven and let boil slowly for one-half hour or more, or until the beans are perfectly tender. Seal as for beets.
Select corn as lately removed from the garden as possible. The grains must be milky, and not hardened in the least. Cut the grains from the ear with a sharp knife, not too close, cutting off about half the grain, then pressing out the remaining juice from the hull, in this way avoiding the tough skins. Season the corn with salt, a teaspoonful to a quart, or more if desired, then pack in jars as full and as closely as possible. Adjust the rubber, place the cap on the jar and screw down loosely. Cook in a boiler as described above about one hour. Set aside until the next day, when the corn should be reheated for another hour, likewise the third day. The object of the three cookings is to kill any bacteria which may be present, also the spores which are not killed by even a boiling temperature. The first day's cooking kills the bacteria but does not affect the spores which, however, germinate, or in other words become fullfledged bacteria in a few hours' time, due to the heat and moisture. Hence, after two days, the bacteria which were previously spores are probably killed. The third day's cooking is to kill any spores which may have escaped germination the first day.
Select young, tender beets, wash and put to cook in a saucepan in boiling water and cook until tender enough to remove the skins, then place in jars and fill with water which has been colored as follows:
Peel two or three raw beets, slice and cook in one quart of water about fifteen minutes, or until the water is of a beautiful shade of red. Do not overcook, as the water will become a brick color; fill the jar with this liquid and place in the oven and cook ten to fifteen minutes after reaching the bubbling point. Seal the same as for other fruits or vegetables.