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A historical recipe from Every Step in Canning, by Grace Viall Gray (1920).

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A historical recipe

Every Step in Canning: The Cold-Pack Method, by Grace Viall Gray (1920). Project Gutenberg eBook #13775.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: home canning or sealing in jars. Check current food-safety guidance before following this.

Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 1 ingredient

One teaspoonful salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

One teaspoonful salt to every quart jar of vegetables, and an equal amount of sugar to tomatoes, corn and peas if desired.
7.
Add boiling water to within a quarter inch of top to all vegetables, except tomatoes and greens.
Tomatoes contain ninety-four per cent water, so none should be added.
Tomato juice can be used if desired.
Greens are canned in just the water that clings to the leaves after the cold-dip.
8.
Adjust rubber rings and the covers of the jars;
partially seal.
9.
Sterilize--see time-table on pages following.
10.
Remove from canner and completely seal.
Test for leaks.
Cool jars as rapidly as possible, without drafts striking them.
Rapid cooling of the product prevents overcooking, clarifies the liquid and preserves the shape and texture of the product.

Plating

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Cookware for this recipe

Saucepan
Chef's knife