Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1879-09-11
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Ca..i.s A.a Pres~rvt.x Br~is..
soME SUGGESTIONS TO FRoyIpEST HOUSE
kEEPERs-TnE ART OF MAKING JELLIEs.
The best. because at once the health
lest and cheapest as well a. the most
toothsome msde OF preserving iruit j.
TO can il. For this very little sugar il
neoessary-indecd. some people use
none. Glass Jars are 10 be preferred 10
10 tin. because they Keep the fruit bet.
ter. are more easily managed, and.
while costing q thifd more at trst, last
great deal longer-iorever. ia fact, if
care is taken of them. In canning fruit
and vegetables two things are neces-
sary-the fruit must be put up boiling
hot and sealed at once sir tight. II
these two rules are strictly observed.
the fruit may be warranted 10 keep.
Have the jars all ready. with elastic-
and tops fitted before you begin. aud
when the fruit is ready TO eau. roll them
in hot water. scaldin. hot. with q quick
twist OF the hand. drain aud stand them
in hot water in pan on the stove close
TO the kettle. Fill each ar tull a. quickly
as possible and let some one stand ready
TO clap on The top, which must be wiped
dry and screw il a. soon A. the jar i.
filed. As the fruit cools the top must
be frightened 10 suit the contraction Of
the Jar.
To can berries beat them slowly TO
boiling in YOUR preserving kettle.
When they begin to boil add hesping
tablespoonful OF sugar TO each quart
of fruit. Boil for fifteen minutes. II
there is much syrup, set aside for Jelly
or for bottled syrup. where it will be
of much more use than if canned
Blackberries, grapes, rsspberries. huek-
leberries. etc. are all excellent canned
making pies equal TO fresh fruit. and
also very good eaten with milk for tea
Peaches mus, be cut in halves and
packed in the kettle with sugar in the
same proportion, sprinkled between the
layers. putting s cupful OF water At ths
bottom Of the Kettle TO prevent burning
Heat slowly on the back of the stove
then bring 10 boil aud boil for tel
minutes, 10 be sure that every piece o
fruit 10 hot through. Can as hot as car
be and seal.
Plums Ii ust be pricked with a lArg,
needle TO prevent bursting. Ther
make syrup. allowing half 8 gil
OF water and an ounce OF sugar TO ever,
quart of fruit. When the sugar 10 dis
solved and the water is warm, put IL
the frui, and heat to q boil. Keep then
boiling slowly or they will break TO
ten minutes. then can.
For pears, peel aud cut up. make
syrup. allowing quarter of pound O
sugar and gill of water 10 every quar-
Of fruit. Heat slowly. boil ten minute
and can. Bartlett pears should hsv
twice the quantity of water allowed
Let the syrup come 10 8 boil: then pu
in the pears and cook until clear. PacI
in jars, cover with the boiling syrup au
seal.
Tomatoes are cheapest and most use
full ofsll canned irui,s or vegetable.
Pour boiling water over them TO loose
the skins, peel and boil for ten minute.
then can piping hot and screw the can
~ close ~ possible. Green corn
difficult TO can. The osly way in whic
we have ever seen it successfully don
10 TO boil the corn on the cob unit. ,b
milk ceases TO few. Cut IL from IN
cob and pack ii In the jars close. So
the jars on the fire In . kettle of ws,e
and bring the water to Q boil. Sc,
while still on the Ore.
HOW TO MAKE JELIIEs.
For small fruits, currsnts. Rrspes. s,c
set them on the fire in q stone lar in
kettle OF cold water and heat until sof
Mash with . wooden spoon and strsi
through . cloth. Allow . pound {
granulsied sugar for every pint of juic.
Set the sugar in the oven in baking tin
and let it beat, while the Juice boils fc
twenty-five minutes. By this time
should be too hot to bear your hand !
it. Empty it into the juice and stir III
ill dissolved. Boil five minutes I
make sure. Fill your jelly giasse.
Lay branded papers on top and ses
while hot. Tin covers are best, bu
letter paper brushed with the while G
an egg may be pasted on instead
Brush with the egg after pssting owe
the glass. Jams may be made in tb
came manner. without straining ID
fruit, and using half the quantity o
sugar. These last may be frequentl,
stirred to prevent burning. For quinc
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