Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1881-06-10
FARM AND PIREsIDE.
Preserving.
SOME SUGGESTIONS ON THE SUBJECT TO
PROvIDENT HoUsEKEEPERs-How
FRUIT SHOULD BE CANNED-PREPAR-

FRUIT SHOULD BE CANNED-PREPAR-
ING FOR THE CANNING SEASON.
The best, because at once the healthiest
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
keep the fruit better, are more easily man
aged, and while costing third more at
first, last great deal longer-forever. in
fact, If care be 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 alright. If these two
rules are strictly observed the fruit may
be warranted to keep. Have the jars all
ready, with elastic and tops fitted before
you begin, and when the fruit is ready to
can, roll them in hot water, scalding hot,
with quick twist of the hand, drain and
stand them in hot water in a pan on a
stove close to the kettle. Fill each jar
full as quickly as possible and let some one
stand ready to clap on the top, which
must be wiped dry, and screw it as soon as
| the jar is filled. AS the fruit cools the top
must be frightened to suit the contraction
of the jar.
| To can berries heat them slowly to 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.
| dip it out and set aside for jelly or for
| bottled syrup, when it will be Of much
| more use than if canned. Blackberries,
grapes. raspberries, huckleberries, etc.,
are all excellent canned, making pies
equal to fresh fruit, and also very good
eaten with milk for tea.
| Peaches must be cut in halves and pack
| ed in the kettle with sugar, in the same
| proportion, sprinkled between the layers,
| putting cupful of water at the bottom
| Of kettle to prevent burning. Heat slow
ly on the back of the stove, then bring to
boil and boil for ten minutes, to be sure
that every piece of fruit is hot through
Can as hot as can be and seal.
Plums must be pricked with large nee-
die or hairpin to prevent bursting. Then
make syrup, allowing half gill of water
and an ounce of sugar to every quart of
fruit When the sugar is dissolved and
the water is warm, put in the fruit and
heat to boil. Keep them boiling slowly
or they will break, for ten minutes, then
can.
For pears. peel and cut up. make syr-
tip, allowing a quarter of pound of>su-
gar and gill of water to every quart Of
fruit. Heat slowly, boil ten minutes and
can. Bartlett pears should have twice
the quantity of water allowed. Let the
syrup come to boil; then put in the pears
and cook until clear. Pack in the jars,
cover with boiling syrup and seal.
Tomatoes are the cheapest and most use-
full 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 su ccessfully done is to boil the
corn on the cob until the milk ceases to
flow. Cut it from the cob and pack it in
the jars close. Set the jars on the fire in
kettle of water and bring the water to
boil. Seal while still on the fire.
PRESERVES.
For preserves use only the best loaf graz
ulated sugar, and allow pound of sugar
for every pound of fruit if you wish your
preserves very sweet, three-quarters if you
do not; the latter quantity is fully suffi-
Gent fer ordinary preserves. Peel peaches
pears, ounces and apples, and throw into
cold water as you peel them to prevent
their turning dark. Drain off the water,
weigh the-fruit, cover with the sugar and
let them stand for two or three hours. Set
on the fire and heat slowly, then boil slow
ly or rather simmer, until the preserves
are clear. Take out each piece with
skinner and lay on a fiat dish to cool, or
else put in the jars at once. Stew the
syrup, skimming off the scum which rises,
until it "ropes'' from the spoon. If the
preserves are already in the jar pour the
syrup over them and seal; if on dishes, re-
turn them to the syrup and boil up once
before putting up. This is merely matter
| of choice and we have never found and diff
ference in the results of the two methods.
Ounces should be parboiled before peel
ing. In preserving plums prick the plums
and boil for twenty minutes in a syrup
already prepared. allowing gill of water
and three-quarters of a pound of sugar to
every pound of fruit. For berries make
syrup, and when it comes to a boil put in
the berries and boil slowly for fifteen min
utes. Take out with skinner and cook
until it ropes. Preserves keep best in SELF
sealing jars, but if well cooked any other
kind will answer. In this case tie them
up with white cloth, put branded paper in
the mouth of the jar and brush the cloth
with white of egg.
Porcelain lined kettles are the safest for
preserving, etc. For fina fruit nothing
except those or bell-metal kettles should
be used. Where bell.metal is employed
the utmost care must be taken to prevent !
canker. Scour with sand just before using,}
and scald with salt and vinegar, then rinse
and wipe. After emptying wash at once.
If the preserves are allowed to cool in the
bell-metal the result will probably be poi
son to whoever eats them. With due care
these kettles are as safe as the Trailer por
celain; without, they are dangerous in the
extreme. Tin should never be used for
preserves, it turns them dark.
If to the syrup left from canned fruit,
sugar be added. a quarter pound to pint,
and it is then stewed thick and bottled, it
makes delicious syrup for cakes, etc., in
the winter. Blackberry and raspberry cor
dials for summer complaint, are made by