The acid of
the tomatoes helps to keep the corn, but the combination requires longer
cooking than just plain tomatoes. Prepare each vegetable as for canning
separately, but, if desired, cut the tomatoes into pieces. Mix the two
foods in any desirable proportion and, for the cold-pack canning method,
put the food into the jars. Add 1 teaspoonful of salt to each jarful,
but no water. Then adjust the jar lids, and proceed to sterilize and
cook the jars of food. In the water bath, cook them 1-1/2 hours; in the
pressure cooker, cook them for 50 minutes at a pressure of 5 pounds or
for 35 minutes at a pressure of 10 pounds.
DIRECTIONS FOR CANNING FRUITS
77. The chief difference between the canning of fruits and the canning
of vegetables is that sugar in the form of sirup, instead of salt water,
is used for the liquid. Fruits may be canned without sugar if desired,
but nothing is gained by so doing, for sugar will have to be added
later. Because of the sugar used in canning and the acid contained in
the fruit, canned fruit has better keeping qualities than canned
vegetables. In fact, it is much more likely to keep well even though it
does not receive such careful attention as vegetables.
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