The morning star and Catholic messenger., 1878-09-01
CANNING FRUITS AND VEGETABLEs,.
A PROFITABLE IL NOT A PLEASANT SUM
MER OCCUPATION.

y
MER OCCUPATION.
Canned fruits aud vegetables have be-
come one of the staple articles OF food in
our country as well as leading article OF
export to other lands. Such goods may be
bought at reasonable prices of all respect
able grocers. and form usually large part
of their stock in trade. Still many people
have a rejudice in favor of home made
canned goods, as well as of home made
preserves and even where the fruits and
vegetables muet be bought, there is q con-
siderable saving in putting them up at
theme. When, however. they are home
lackwn and must be used or lost, the saving
ms considerable item In the family ex-
ern ses. The cost lie a mere nothing except
Who'll the cans, and these, especially If of
notvs, can be used from year to year. The
recipes we know of call for ouly o
ufe' espoonful of sugar to quart of fruit,
ling many housekeepers nee none, though
thepn the email quantity mentioned greatly
60 de to the security of the canned fruit.
ID perfectly sound, bat never over-ripe: !:
the second, 1t should be boiling hot
Ehen put into the cans and sealed tight,
saen kept in . cool, dark, dry place. By
Hi means use glass jars. They cost more
60 begin with, but are cheapest in the end,
easier to manage than the tin, which
need to be soldered. If you are careful
they will not crack. The breaking of glass
| is due to the unequal expansion of the
| inside end outside, caused by heat. Thus
! hot water poured in will break glass.
and 30 equally will plunging it into hot
water. To prepare your jars roll them in
hot water and then act them on the stove
| to dry or else wipe out and set them on
a towel wrung out of hot water and folded
into eeveral thicknesses. A large spoon,
silver or tin-iron will discolor fine fruits
a. IL, In - 4 4
to the security.
For berries aud fer peaches sprinkle the
sngar between the layers and set the kettle
| on the fire, where it will not burn until the
juice is extracted. 1t is good plan for
this to set the kettle in pan of water,
then let them boil for five minutes to be
sure that every piece is heated through and
can piping hot. Pears will need q syrup
which should ba made from a quarter
pound of sugar and half pint of water to
each quart Of fruit. Boil the syrup, and
when it has boiled five minutes drop the
the cores) in asd boil until each piece is
done clear through. Then fill your cans
piece by piece, with the fruit; pour over
the pears the boiling eyrup-which mnst
have been kept boiling all this time-and
seal closely. Plums must be pricked with
from bursting. Use always the best gran
ulated sngar-cheaper qualities are apt to
ferment--and prevent the danger of throw
ing away a dollar to save q dime Much
syrup is no advantage in your cans it
takes up room and does no good but if
sugsr to each pint of fruit syrup left over
after filling; boil fifteen minutes; bottle
hot and seal tightly. 1t will be deli
cious syrRp for tot cakes during the win
ter.
CANNED TOMATOES.
Every housekeeper knows the value of
this vegetable. Pot up at home in the
height of the season, when tomatoes are
plenty and therefore cheap, they are an
excellent investment. See first that the
tomatoes are firm and sound, and also ripe
rejecting all which are either soft or
bruised. PourSbUiIiDg water over them to
loosen the skins take out the cores and
clip off the ekine; drain eff all the juice
you can, aud then stew fur from ten to If
teen minutes. Can them boiling hOt-heat
is the first requisite here-and keep them
in a cool, dark place. The light will cause
them to ferment, and once fermented they
are hopeleesly lost. We have known bouse
keepers prepare tomatoes for soup by
ste win g.to thick pulp and then drying in
the sun on dishes into sheets, which, when
dry, were rolled into balls and kept in
brown paper bags, hung up in cool, dry
closet. Each ball was the size of hens
egg and sufhced to flavor two quarts of
soup. Corn is the most difficult of vegeta-
bles to keep. Marion HarIand's recipe is
the best of which we know. Boil on the
cob until the milk ceases to flow when
the grain is pricked. Cut off the corn and
pack in stone jars. A layer of salt at the
bottom half an inch deep, then one of corn
two inches deep, then another of salt half
an inch, and 30 on until the jar is nearly
fall. Let the top layer of salt be double
the depth of the others, and pour ever all
melted (not hot) lard. Press upon this
when nearly hard, thick, white paper cut
to At the mouth of the jar. Keep in a
cool place. Soak over night before using
it. If your fruit or vegetables mould on
top only the top layer will probably be
spoiled scrape that off and the rest will,
in all likelihood, be found uniDjured.
"Separate thyself from thine enemies,
and take heed OF thy friends. A faithful
10 n nArc AnE and hn hak hn kh