In canning pears, pare and drop at once, into cold water, as this prevents their turning dark.
Always use a porcelain-lined kettle, and stir either with a silver or a wooden spoon,--never an iron one.

Currants are nice mixed with an equal weight of raspberries, and all fruit is more wholesome canned than in preserves.
TO CAN TOMATOES.
Unless very plenty, it is cheaper to buy these in the tins.

Pour on boiling water to help in removing the skins; fill the preserving kettle, but add no water.

Boil them five minutes, and then can.

Do not season till ready to use them for the table.