“Canning Hints,” Ensign, July 1983, 56
Over the years of canning and preserving foods for our family, I have used two time-saving techniques:
1. When canning peaches, tomatoes, beets, or pears, I place my deep-fat fryer (heated and filled with water) close to the sink. The fryer’s basket can be filled conveniently with fruit, lowered into scalding water, and transferred to a sink of cold water without extra steps to the stove. The skins will then slip off easily.
2. When preparing corn for freezing or canning, removal from the cob is easily and quickly accomplished with an electric knife. Karma Bingham, Carey, Idaho