The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1880-06-17
Aseful aud Curious.
CANNED FRUIT AND JELLIEs.
HINrs on CANNING

HINTS ON CANNING.
Glass Jars arc the most economical; they will
| cost but trife more to begin with, but can he
used year after year, by occasionally supplying
new classics when the old ones grow loose 'Ex-
anime each jar carefully before using, to be
that there is no imperfeetion. The elastic must
be tight and firm, the SCREWS in good order and
the glass without crack or nick. The fruit must
be fresh and mature, but not oyer-ripe- Granu-
lated sugar is the best for canning; common
grades are not pure, and will injure the flavor
of the fruit. Sugar is not necessity in canning,
but fruit put up without if is only suitable for
making pies. Huckleberries, raspberries and
blaekberries are palatable with n very little but
strawberries put up in this plain way look faded
and taste insipid. Sugar helps to preserve the
form of the berries without il they will be liable
10 become musly and soft in cooking, especially
If the process is carried on too long The usual
proportions are, quarter of n pound Of sugar to
each pound of fruit which answers very well for
the sweeter varieties; for those which are very
sour the quantity may be increased or even
doubled, making half pound of sugar to each
pound of fruit, which is the greatest amount
ever used in canning. When the fruit is prop
erly cooked, and while still boiling hot, place
folded cloth in a pan and saturate il with cold
water; on this put the jar to be filed, with
silver spoon in it. Fill the jar to the very brm;
adjust the elastic, wipe it dry, and screw the
top without moments delay; as the fruit cools,
and the glass and metal contract, the top must
he repeatedly frightened, until it can be moved
jars in paper before putting them away. The
action of light affects the color and sometimes
causes fermentation.
If the fruit requires washing, let il be done as
exPeditiously as possible, and the water well
drained off; after which it must be earthly look
ed over, and placed in the preserving kettle with
alternate layers of sugar in whatever proportion
has been decided on. Heat slowly to boiling,
then cook rapidly until the fruit is well heated
through-which will be in from five to Is min
he IN hatriu IN hail
TO its character-and can before directed. II
there is a surplus of syrup, it may be canned sep-
arately. and used To make pudding sauce and
fruit blane-manse Never put away jar partly
filled; 1t will be almost to spoil The fire
for canning should be steady; absolute boiling is
necessary TO the preservation of the fruit, and
unless this is brought about quickly, after the
juice is sufficiently liberated TO prevent burning,
much of the delicate flavor is driven off in steam,
and the fruit also loses its fine color. A more
troublesome method of canning is sometimes
adopted by those who particularly DESTROYS
as TO the appearance of their fruit.
Fill the jars three-quarters full Of berries sAi-
the balance with clarified syrup, boiling hot;
screw the tops loosely on, and set the jars on
crate in a vessel of water, deep enough to come
an inch below the the cover; bring to boil and
cook for ten minutes longer, take out and fasten
the tops tight, Tightening them again as they
cool. Fruit canned in this way retains its firm
ness and flavor better than by any other method,
but II is n tedious process, and can not be recon-
mended where there is great quantity to put up.
FRUIT JELIIEs.
Cherries and strawberries will not produce
firm jelly without the addition Of gelantine.
Raspberris to jelly well must be mixed with a
third their quantity of currants; red and white
currants mixed in equal proportions make jelly
of exquisite color, and black currants alone, one
that is rich and dark and exceedingly palatable.
Currants and wild cherries in equal quantities
make a good and wholesome jelly, and the late
wild plums, that can scarcely he surpassed
either in appearance or flavor Ripe grapes can
not be depended on; grapes should be used while
partially green; gooseberries are better before
they fully ripened. A beautiful amber Jelly
may he made from tart apples, but it must be
favored with lemon juice.
Peaches are not always to be relied on. II
will require the juice of lemon to every pint of
peach juice, and the jelly may, or may not he
firm, according TO the quality of the peaches.
Crabapples both wild and Siberian, and ounces
are particularly easy 10 jelly These latter fruits
must be washed and cut into pieces without
peeling or eOring, and cooked until tender, in
sufficient water to cover them. The fruits before
mentioned may be softened without the addition
of water, by MASKING little of the fruit first put
into the kettle to prevent its burning. The pro-
cess for all ielly-making is materially the same
Cook the fruit until the juice runs freely, avoid
ing all iron or tin utensils, as they will injure
both taste and color. Turn the softened fruit
into three-conered bag made of coarse linen
flannel or cotton. Wiring it out of hot water be-
fore uslng and be sure that II IL stout as well
coarse then suspend it over an earthen bowl
and leave it drip for ten or twelxe hours. When
strained, measure the juice and put it in the
kettle; weigh pound Of sugar for each pint Of
juice. Boil the latter rapidly for 20 minutes;
skim well, then add the sugar, and when it is
dissolved the jelly will fall from the spoon in
flakes; if there is the least doubt to the result
il may he allowed To boil for five minutes longer
but it is seldom necessary. Strain the jelly
while boiling hot, through thin muslin bag
into pitcher; hold the bottom of the bag with
a fork and twist the top, but not too tightly,
then pour, soon possible, into the molds, as
the Jelly will form almost Immediately, and the
quicker il be transferred, the clearer it will
be. Dip each mold into cold water before filling,
that the jelly may turn ont nicely, and if glass
is used, set it a cloth dipped in cold water,
and put in silver spoon while filling. Ofcourse
the fruit must be in good eonditon-fresh, not
too ripe, and never gathered directly after rain.
For the jelly that 'won't come,' nothing can
be done except to use it up.
To CIARIFY SUGAR.-Break pound of loaf
sugar in small pieces, pnt it into 2-auart cop
per PAN with pint of water and the white If
egg, and stir il well with an egg whisk. Have
a cup of cold water ready, and throw in little
when the sugar begins to rise in the pan. Let it
rise three times, and then skim il until il is clear
throwing in n little cold water every time it be-
gins to rise. Then strain it through n flannel
bag, and after il is cool, bottle it until needed