The Cass County Republican. [volume] (Dowagiac, Mich.) 18??-1880, 1863-09-03
= pss.T,. 1s.ss wisAsss ssls-sean.s

r-
Prepare Q cement Of one ounce Of
rosis, one ounce gumshellac, and one
cubic inch Of bseswax put them in .
tin cup, and melt slowly-too high or
quick heat may cause it to seorch.
Place the jars where they will be-
ssms warm while the fruit is cooking.
II they are gradually heated there IL no
danger Of breaking.
A. soon as the fruit 10 thoroughly
heated, and while boiling hot, Ill the
Jars full, let the juice cover the fruit
entirely. Have ready some circular
pieces Of stout linen or cotton cloth,
and spread over with cement a space
sufficient to cover the mouth of the rim
Of the jar. Wipe the rim perfectly
dry, and apply the cloth while warm,
putting the cement side down, bring
the csvsr over the rim, and secure il
firmly with string then spreads coat
ing Of cement over the upper surface.
As the contents of the jar cool, the
pressure Of the air will depress the
cover and give . most positive proof
that all is safe.
The cheapest as well a. the most
suitable jars for this use (quart size)
cost 81 so per dozen. Queens or yell
lew ware has imperfect glazing, and
the moisture is forced through the
sides of the jar. Selfsealing cans that
have failed can be pressed into service !;
stone jars, common bottles tin cans,
and various vessels that housekeeper
has on hand can be made to answer !;
emily be sure that the fruit is boiling
hst, and the cover is properly adjusted.
Many think that sugar is essential to
enable fruit to keep. This is not 20.
Berries and peaches are better put up
without it. Sugar strswn over them
IN hour before eating, gives them
more the favor of fresh fruit Cook
emily sufficient to gil two jars at encs,
10 avoid crushing tender berries.
Pears and ounces are best cooked in
water till tender, putting in a. many as
will cover the top of the water at one
time when clear and tender, take out,
and to the water add sugar to taste !;
% soon az boiling hot put in the fruit,
and when it 10 penetrated with syrup,
put it in jars, and Gil it up with syrup
boiling bet. Seal as directed. Apples
the same way, or cooked in water only,
and secured. Let them be cut in quar-.
tiers. for, if smashed, the pulp will hold
% many air bubbles, it will not keep.
Grapes.-Pulp and cook till the
pulps are melted /; strain out the seeds,
put in the skins, and when well cooked,
add sugar to taste. When the syrup
il sufficiently thick, seal.
Cherries and plums are put in with
Or without pits. as one chooses.
Tomatoes are cooked till all Jumps
are dissolved, and the mass quite
thisk.
Swsetmssts of any kind, secured in
this way, will keep for years. Ii re.
CURED for transportation, perhaps, it
would be well to use close fitting corks,
eut off even with the cemented cloth,
otherwise corks are not necessary.
Feseta6Ies.-Squash is steamed in
pieces.
Caulifower cooked a for the table !;
oil jars while the articles are hot, and
Ill up with boiling water /; let the jars
remain in kettle of boiling water fer
. while 70 expel any sir that may have
lodged while filing. When no air es.
sapes, seal up the jars in the kettle !;
when cool remove them.
Green peas and green corn seem to
possess fsrmsnting piuoiple which 10
not destroyed by degree of heat sui.
dcisnt to secure them apparently as
well as fruit. To keep these, I have
tried various methods all fail, except
drying or putting in salt.
BY this method of self sealing, pro-
vision can be made in years of plenty
for those times wheE fruit fails, and
with less labor and a certainty of sue
cess that no other method as simple as
this Godey's Lady's Book
I" The New Orleans Era publish
- bit of poetry, entitled "a Wound