The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1881-06-25
CANNING AND PRESERVING.

The best, because at once the hcalthiest
and cheapest as well as the most tooth
some mode of preserving fruit is TO can IT,
For this, very little sugar is necessary; in-
deed, some people use none. Glass jars
are to be preferred to tin, because they
keen the fruit better, are more easily man
aged. and while costing third more at
first, last a great deal longer-forever, in
fact. If care be taken of them. In canning
fruit and vegetables two things are neces-
sary-thc fruit must be put up boiling hot
and sealed at once alright. If these two
rules are strictly observed the fruit may
be warranted to keep. Have the jars all
ready. with elastic aud tops fitted before
Won nesisi. aud when the fruit is ready to
can. roll them in bot water, scalding hot.
with quick twist Of the hand, drain and
stand them in hot water in a pan on
stove close to the kettle. Fill each jar
full as quickly rs possible and let some one
stand ready to clap on the top, which
must be wiped dry, aud screw il as soon as
the Jar is filed As the fruit eools the top
must be tightened to suit The contraction
of the jar.
To can berries heat them slowly 20 boil
ing in your preserving kettle. When they
begin to boil add heaping tablespoonful
of sugar to each quart Of fruit. Boil for
fifteen minutes. IF there is much syrup,
din il out and set aside for jelly or for
bottled syrup. when it will be of much
more use than if canned. BlaekbeFries,
grapes. raspberries, huekleberries, etc,
are all excellent canned, making pies
equal to fresh fruit, aud also very good
eaten with milk for tea.
Peaches must be cut in halves and pack
cd ia the kettle With sugar, in the same
proportion, sprinkled between they layers,
putting q eupfal of water at the bottom
Of kettle to prevent burning. Heat slow
IL on the back of the stove, then bring to
a boil and boil for ten miautes, 10 be sure
that every p:eee Of frait is hls through.
Can as hot as can be and seal.
Plums must be pricked with a large
needle or hairpin to prevent bursting.
Then make a syrup, allowing half gill OF
water and an ounce Of sugar to every quart
of fruit. When the sugar is dissolved aud
the water is warm, put in the fruit and
heat to a boil. Keep them boiling slowly
or they will break, for ten minutes, then
can.
For pears, peal and cut up, make syF-
up, allowing quarter of pound Of sugar
aud gill of water to every quart of fruit
Heat slowly, boil ten minutes and eau.
Bartlett pears should have twice the guam
tity of water allowed, Let the syrup come
70 boil; then put 10 the pears and cook
until clear Pack in jars, cover with boil
ing syrup and seal.
Tomatoes are the cheapest and most
useful Of all canned fruits or vegetables.
Pour boiling water over them to loosen
the skins, peel and boil for ten minutes,
then can piping hot and screw the cans as
close as possible. Green corn is difficult
to can. The only way in which we have
ever seen it successfully done is TO boil
the corn on the cob until the milk
ceases to flow. Cut it from the cob aud
pack it ia the jars close. Set the jars on
the FIRE 10 kettle of water and bring the
water to boil. Seal while still on the
fro