White Cloud Kansas chief. [volume] (White Cloud, Kan.) 1857-1872, 1857-09-03
astfllI arlb Curious.
Brief Directions for Preserving Fresh
Fruit, Tomatoes, &C., in self-Seal-
ing Cans and Jars.

Fruit, tomatoes, &C., In Seu-oeal-
ing Cans and Jars.
Rhu5ar6 or Pie PlGnt.-Cut up the
stalks without peeling. Stew with sugar,
as for pies, and sealing up hot.
IStrasc5erries.-Use from half to three
quarters of pound of sugar to . pound
Of fruit. Sugar the strawberries and let
them stand for ten minutes /; then put
them into preserving kettle, and let
them boil for three or four minutes. Fill
the can or jars, and seal quickly, while
the contents are hot.
Rdsp6erries.-Same as Strawberries.
Cherries.-- Stew, with or without
sugar, ten minutes, and seal up boiling
hot. Most persons seed them. No fruit
is more easily kept in this way than
cherries, and none retains the natural
favor more perfectly. Either for pies or
the tea-table they are delicious.
Goose6erries.-Heat to boiling point,
in a preserving kettle, with sugar-say
from half pound to three-gusrters, for
each pound of fruit, and serve up hot.
Currants. same as gooseber-
ries-ripe, same as cherries.
BLaek6erries.-Same as strawberries.
Observation-Disclosures as cherries.
Plum5s.-Make a syrup, using from
half to three quarters of a pound of sugar
for every pound of fruit. After taking
off the skins, boil the plumbs in this
syrup for ten minutes, or until the fruit
is tender. Then fill the cans or jars and
seal up hot. These are very fine.
Peaehes.-There are various ways of
putting up this delicious fruit. We will
give several recipes, and the housekeeper
can try all, or select the one she likes
best.
l. Make a syrup using half "a pound of
sugar for every pound of fruit. Pare and
halve your peaches. Boil them five or
ten minutes in the syrup. Fill the cans
or jars, and seal up while hot.
2. Pare and cut the peaches in'halres.
As they are cut up place them in con-
venient vessel, in layers, putting as much
sugar as is regarded desirable between
each layer. Cover the vessel containing
the fruit, and set it into boiler of water.
Let the water boil until the fruit is heated
through; be sure that the fruit at the
center is heated, as well as the sides.
Then fill the cans. first heating them by
rinsing with boiling water, and seal up
without delay. 1t is better to heat a
quantity of the peaches together, and
then transfer to the cans, than to heat
after the fruit is put into them. The
large mouth Of these vessels allows this
to be done without injury to the fruit.
8. Stew your peaches, whole or cut,
with sugar, as for the tea-table. Fill
your cans and seal up hot.
Ounces and Pears.-Take good pre-
serving pears ; peel and quarter them,
and boil small quantity of water until
tender. Take about one fourth the guam
tity of ounces, and do them in the same
way. Then put both together, with as
much sugar as will sweeten to the taste,
into preserving kettle and let them boil
for three or four minutes. While boiling
hot, pour into the cans or jars, and seal.
APples.-Take firm, well-havored ap-
Piles, such as pippins, DC. Pare, quarter,
and boil tender, but not so long as to
break in pieces. Then add as much sugar
as will sweeten to the taste, and let the
whole boil up once or twice. Fill the
cans or jars, and seal as above. Few ar
ticles for winter desert, or the tea-table
will be found more delicate. Try few
cans.
Stored Apples.-Apples kept over for
winter use lose their perfect flavor, and
the summer luxury of ''stewed apples" is
rarely enjoyed during the winter or spring.
While apples are plenty and in fine flavor,
stew them with sugar and seal them up.
They will be as spicy and delicious at
Christmas as in September A cheaper
or more favorable article for the tea-tabIe
can scarcely be found.
Aprieot.-Same as peaches.
Ion,dtoes.-Take off the skin, put
them in preserving kettle, or other con-
venient vessel, without salt, and boil them
a quarter of an hour. Fill the cans or
jars, and seal up hot.
Some persons in putting up berries,
especially strawberries, prefer covering
them in the cans with light syrup, in
stead of sweetening at the time OF using
hem. 1t is quite desirable to do so-the
fruit is improved by it. To make the
syrup, add one pound of crushed sugar
to one pint of water, and boil two min
utes.