Weston weekly leader. [volume] (Weston, Umatilla County, Or.) 1878-189?, 1880-07-10
ments.
CANNING rRurr.I

CANNING k8UET.
AS small fruit must now be put up,
we give some hints about it this week; it
seems to some to be more difficult to
make these delicate kinda Of Fruit keep,
but if the jars are kept in the dark they
will come cut better.
GENERAL pIREcrioNs:
Glass jars are the best for fruit, and
the most economical, sinoe they can be
used year after year by occasionally get
ting new elastics when the old ones grow
loose. Be sure that each jar is perfect,
the elastic tight and firm, and the cover
in good working order. The fruit must
be fresh and mature, but not; dead ripe,
Sugar is not necessity in canning, but
fruit put up without it is only fit for
making pies; even for that purpose I
think it better to add little at the time
of canning. Sugar helps to preserve
the form and color of the berries; with
out it they are liable to become soft and
mushv in cooking; especially if that
process Is carried on too long. Use the
granulated sugar, common grades are
not so pure, and will injure th. favor.
The usual proportions are q quarter Of
q pound Of sugar to each pound Of fruit,
which answers very well for the sweeter
varieties; for the more acid, the quanti-
ty may be increased or eve n doubled,
making half pound of sugar to every
pound Of fruit, which is the greatest
amount ever used in canning.
When the fruit is properly cooked,
and when still boiling hot, place folded
cloth in a pan and saturate it with cold
water; on this put the jar to be filled,
with silver table spoon in it. Fill the
jar to the very brim, adjust the elastic,
wipe it and screw on the top without a
moments delay; as tbs fruit cools and
the glass and metals contact, the top
must be repeatedly tightened, until it
can be moved no further. Keep in. cool,
dry place, and, unless it is dark as well,
wrap the jars in paper before putting
away. The action of light affects the
color, and sometimes causes fermenta-
tioll. Good fruit, put boiling hot into
perfect cans, that are filled full, and
sealed while the contents are still boil.
ing bot, .wiK be as fresh when the can is
opened as when it was sealed; but these
conditions must be strictly complied
with, and so you see fruit cannot be
canned with any certain success by sim
ply pouring boiling water over it, with
out heating it clear through, neithe,
should can remain unsealed any Longer
than is absolutely necessary. If yor
use glass with the self-sealing top, il
takes only an instan to put it in place
IF you use tin, set the cans on the stove
to keep hot until you are ready to seal 8
number at once.
CANNED BERRIES
If they require washing, let it b
done as expeditiously as possible, ane
the water well drained off; after which
look them over carefully, and place il
; preserving kettle with slternateiayers o
sugar in whatever proportion has beer
decided on. Heat slowly to boiling
then cook rapidly until the fruit i
heated through, which will be in from
five to fifteen minutes, according to it
> character; then can as before directed
{ If there is surplus Of syrup, it can b
: bottled separately and used to make pud
) ding sauce and fruit blancmange.
Never put away jar partly filed;
v will be almost sure to spoil.
a The fire for canning should be steady
absolute boiling is necessary to the pres
: ervation of the fruit, and unless this
: brought about quickly after there is sui
. ficient juice to prevent burning, much q
r the delicate flavor Is driven of in steam
It and the fruit also loses its fne color.
z Persons who are particlar as to th
A. appearance of their fruit, viii prefer +
y can the small, soft varieties, with as Ii
4 tie handling as possible. For this rea
n on, and also because the flavor is betts
preserved, they cook the fruit in Ii
a. jars,
a CANNED STRAWBERRIES, RAsPRERRIks AN
" BLACKBEaRIRs.
y Make q syrup by melting Eve pount