Canning tomatoes is quite a simple process.  A large or small quantity may be done at a time, and they should be put in glass jars in preference to those of tin, which are apt to injure the flavor.  Very ripe tomatoes are the best for the purpose.  They are first put into a large pan and covered with boiling water.  This loosens the skin, which is easily removed, and the tomatoes are then put into the preserving kettle, set over a moderate fire without the addition of water or any seasoning, and brought to a boil.  After boiling slowly one-half hour, they are put into the jars while boiling hot and sealed tightly.  They will keep two or three years in this way.  The jars should be filled to the brim to prevent air from getting in, and set in a cool, dark closet.

TO CAN CORN.

Split the kernels lengthwise with a knife, then scrape with the back of the knife, thus leaving the hulls upon the cob.  Fill cans full of cut corn, pressing it in very hard.  To press the corn in the can, use the small end of a potato masher, as this will enter the can easily.  It will take from ten to a dozen large ears of corn to fill a one-quart can.  When the cans are full, screw cover on with thumb and first finger; this will be tight enough, then place a cloth in the bottom of a wash boiler to prevent breakage.  On this put a layer of cans in any position you prefer, over the cans put a layer of cloth, then a layer of cans.  Fill the boiler in this manner, then cover the cans well with cold water, place the boiler on the fire and boil three hours without ceasing.  On steady boiling depends much of your success.  After boiling three hours, lift the boiler from the fire, let the water cool, then take the cans from the boiler and tighten, let them remain until cold, then tighten again.  Wrap each can in brown paper to exclude the light and keep in a cool, dry cellar and be very sure the rubber rings are not hardened by use.  The rings should be renewed every two years.  I would advise the beginner to use new rings entirely, for poor rings cause the loss of canned fruit and vegetables in many cases.  You will observe that in canning corn the cans are not wrapped in a cloth nor heated; merely filled with the cut corn.  The corn in the can will shrink considerable in boiling, but on no account open them after canning.

TO CAN PEAS.

Fill the can full of peas, shake the can so they can be filled well.  You cannot press the peas in the can as you did the corn, but by shaking the cans they may be filled quite full.  Pour into the cans enough cold water to fill to overflowing, then screw the cover tight as you can with your thumb and first finger and proceed exactly as in canning corn.

String beans are cut as for cooking and canned in the same manner.  No seasoning of salt, pepper or sugar should be added.

Mary Currier Parsons.