prevent water from getting into the can.  Place the cans in a boiler, on the bottom of which has been placed some straw or a rack; also take care not to let the cans come in contact with each other, by wrapping each in a cloth or by placing a chip between them.  A double layer of cans may be placed in the boiler, one on top of the other, if desirable, provided there is some intervening substance.  Fill the boiler with cold water so as completely to cover the cans; place over the fire, bring gradually to a boil, and keep boiling steadily for four hours.  Remove the boiler from the fire, and allow the cans to cool gradually, tightening the covers frequently as they cool.

If the corn in the can shrinks, do not open to refill.  If cooked thoroughly, and due care is taken in other particulars, there need be no failure.  Wrap closely in brown paper, and put away in a dark, cool, dry place.

CANNED CORN AND TOMATOES.—­Use about one third corn and two thirds tomatoes, or in equal portions if preferred.  Cook the tomatoes in a double boiler for an hour and a half or longer; and in another double boiler, when the tomatoes are nearly done, cook the corn in its own juices until thoroughly done.  Turn them together, heat to boiling, and can at once.

CANNED PEAS.—­Select peas which are fresh, young, and tender.  Shell, pack into perfect cans, shaking and filling as full as possible, add sufficient cold water to fill them to overflowing, screw on the covers, and cook and seal the same as directed for canning corn.

CANNED TOMATOES.—­Tomatoes for canning should be freshly gathered, ripe, but not at all softened.

As they are best cooked in their own juices, peel, slice, put into a double boiler or a porcelain fruit-kettle set inside a dish filled with boiling water, and cook from one to two hours.  Cooked in the ordinary way, great care will be required to keep the fruit from burning.  When thoroughly cooked—­simple scalding will not do—­put into cans, and be sure that all air bubbles are expelled before sealing.  Wrap in dark brown paper, and put in a cool, dry, dark place.

CANNED TOMATOES NO. 2.—­Cut the fruit into thick slices, let it stand and drain until a large portion of the juice has drained off; then pack solid in new or perfect cans.  Allow them to stand a little time, then again drain off the juice; fill up a second time with sliced tomatoes, and screw on the top of the cans without the rubbers.  Pack into a wash boiler as directed for canning corn, and boil for two hours, then put on the rubbers and seal.  When cold, tighten the covers and put away.

STRING BEANS.—­Select young and tender beans, string them, and cut into pieces about one half inch in length.  Pack the cans as full as possible, and fill with water until every crevice between the beans is full.  Screw on the covers and can in the same manner as corn.

Shelled beans may be canned in the same way.