The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1869-07-15

spend time and labor with that winch is |
inferior. 1t should be picked from leaves
and stems, and carefully cleaned from ALI
foreign substances. When this can be i
done without washing, the flavor is best
retained. All fruit should be canned
when it first ripens. Berries, especially,
ferment readily, and it is difficult to COM
pletely arrest the fermentation when once
commenced. The greater amount of
cooking required to make jam is favorable
to the Keeping of berries when not en-.
tirely fresh, hence, such had better be
used in that way. The larger fruits that
require pairing, will grow dark coloredHif
allowed to lie after the skin is removed,
and should therefore be excluded from
the air at once. r-..s...
Of all varieties of vessels in use for
fruit canning, glass jars, holding from
one pint to three, we think preferable
They should be made perfectly clean If
they have been previously used, put in
side little coarse sand, soda and hot
water, give them good shaking and
rinse we'll. Care should be taken, too, in
cleaning corks that are not new. IF the
fruit is to be first cooked use porcelain
lined kettle or substitute tin pail never
use brass, copper or iron for this purpose.
| A good cement for sealing down the
corks is made of one pound of tallow
melted with one and half ounces of
common rosin. Make sufficient at first
to answer your purpose the season through,
as it is improved by repeated melting
The difference in the prices of sugars
| is not of sufficient amount to make it an
object to buy any but that of a good quail
lity The various grades of refined sugars
may be used, and the better the sugar the
nicer the fruit. Peaches and pears. put
up with the best white sugar will look
| the color of the clearest honey il
Having the things all in readiness, the
process Of putting the fruit into the
/ jars is next to be considered. There are
two methods in common use. The form
. of the fruit is best preserved, and the
aroma retained, by placing the fruit with
the required sugar in the jars, to be then
! heated and sealed Use common boiler
for this, covering the bottom with layer
of straw, to prevent unequal heating of
the jars; fill to the top of the vessels
with water and place over 1.-The fire, to
stand until the fruit is thoroughly heated
through. If the contents sink away, fill
the jars full from one Of the vessels wipe
the tops dry; crowd in thecorks and seal.
There are some fruits, such as hard pears,
crab-apples aud ounces that require to be
cooked till tender, and as this takes some
time, the better way to treat these is to
make syrup, using five or six pounds of
sugar to gallon of water, put in the
fruit, and when tender remove, with a
wooden or silver spoon, to jars previously
heated to the same temperature as the
lruit. To heat glass without danger of
breaking,apply the heat to all parts evenly
and gradually increase it. After the
fruit is dipped in fill with the syrup and
seal as before. Let the jars containing
the hot fruit cool off gradually, then stand
away in a dark, cool place. When brought
out to be opened, pour warm water over
the cement and increase the heat till it
softens take out the cork, remove the
mold if there be any, and little of the
fruit on the top also wipe the top of the
jar on the inside with dry cloth, and, if
the above observations have been needed,
no doubt the fruit will come out unchanged
| by many months keeping.