Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1871-08-24
Canning Fruits.

Many housekeepers may not know that
waXed cotton coverings are as desirable
for preserving fruitas many Of the patent
covers, particularly when the difference
in price is considered In our house.
hold we use one-quart glass jars, with
two-lnch openings and broad lips-such
as were used in the hospital by the United
States army during the late war. Many
are now in the market, at $1.75 per
dozen. BY fastening securely these
waxed cloths, the jars can be made posi-
lively alright Use strong, closely
woven, unbleached cotton cloth, cut IN
squares, about three inches wider than
diameter of jar; have them ready in
time, with a good supply of strong wine;
also, have the wax prepared in advance,
as follows Equal proportions in bulk
of beeswax, tallow and resin, melted
together. 1--WE keep an iron saucepan,
with lip, always on hand for this com
pound.)
After rinsing the jars in hot water,
pile them in the range-oven, leaving them
to become thoroughly heated while the
fruit is cooking. Each jar, while being
filled, should stand on a hot plate u
wide-mouthed funnel, just the size of the
opening of the jar, is found most useful.
With these things conveniently near the
boiling kettle, fill the hot jar full, and
then place on the top of the contents q
round piece Of white writing-paper, pre-
viously cut of the exact size of the open
ing.
The melted wax ready, take the four
corners of muslin in your fingers, and dip
the center in the wax, turning it q little
each way, to cover sufficiently large
surface. Press it instantly on the jar,
waxed side down, and drawing down the
sides well over the jar, tie the cloth
closely below the rim with the Irvine,
meantime pressing the cloth firmly
around the edge. When all the jars are
filled and covered, then drop over the
surface of each cloth a fresh covering of
wax, to insure perfect sealing. The sur,
face will soon afterward become concave,
if these directions are followed, particu-
larry if the cotton cloth is closely woven
and strong, and the hot fruit has been
instantly covered. Two workers are bet
ter than one for filling the jars.
The same cloths, if carefully removed,
can be used the following year by slightly
warming them on a heated piece of tin {;
indeed, they are improved by use. We
find it an advantage to cover pickles with
wax cloths.
We have used these covers and jars
successfully with all the small fruits, and
where various proportions of sugar were
used. A long-handled ladle is useful for
pouring the hot preserves into the jars.
We make an improved jam of raspberries
by adding currant juice at the rate of
pint of currant juice to one of raspberries,
allowing an extra pound of sugar for each
pint of currant juice. Crush the ripe
fruit with wooden ladle ; sprinkle fine
sugar upon it, in the proportion of one
pound of sugar to four of fruit let it
stand in deep dish, thus covered with
the sugar, over night, or at least for
few hours. Add the currant juice when
the fruit and sugar are poured into the
prcserving-kettle and boil twenty min
utcs.
Some young housekeepers become dis
couraged when canning fruit, because
they undertake to prepare too large n
quantity at time. If more than two
gallons are to be boiled it is best to
divide the quantity and have two "boil-
ings"
Currants make q delicious marmalade
as well as jelly, using three quarters of a
pound of sugar to one pound of fruit.
Allow the fruit to be partly; crushed,
and stew slowly before the sugar is adj
ded then stir in sugar, and boil until
it thickens Less sugar may be used if
sealed carefully with waxed cloths. This
marmalade makes delicious pies.
The juice for currant jelly should be
boiled twenty minutes, and skinned
while boiling then throw in the sugar,
crushed fine stir well and take off the
fire instantly.
1t is more expeditions to have two
porcelain kettles in use at one time, if a
large quantity of fruit is to be preserved,
alternating between the two, so that
neither will be kept on the fire too long.
Hearth and Home.