Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1881-09-09
Canned Fruits and Vegetables.

Came fruit and vegetables have be-
cOme one of the staple Article. of food
in our country as we'll as leading arti-
Clio of export to other lands. Such
goods may be bought ct reasonable
prices uf any Respectable grocer and
form usually Il large par. OF their stock
i'll trade Snil many people have q
prelndice III favor u. icme. made canned
goods, rs weii' ,.s Il home made PIE
serves, and eSe;, "..ere the fruit aud
vegetables mus; ue bougLt. there is
considerable saving Ii pn';ing thcri up
ut lone. When. however, they are
home grown and must be use !! or lost,
the saving forms u considerable item IL
tho fsmiIy expenses. The COS. is a
mere nothing except for the cans. and
these, especially il Of glass. may be
used from yesr TO year. The best
recipes We know Of call for only q
tablespoonful of sugar to quart of
fruit, and many housekeepers use none,
though even the small quantity men
tioned greatly adds to the security of
the canned fruit. In ,he first place the
fruit should be ripe ard perfectly sound,
but never over.ripe; in the second 1t
should be boiling hot when put into the
cans and sealed tight, then kept in a
cool, dark, dry place.
by all means use glass jars. They
cost more to begin with, but are Chez D.
est in the end, for they last from year
to year and are far easier to manage
than the tin, which nee ds to be soldered.
If yen are careful they will not crack.
The breaking Of glass is due to tue un
equal expansion of the inside and out
side, caused by heat. Thus hot water
poured 10 will break O glass, and 50
equally will piunging it into hot water.
To prepare your jars roll them III hot
water ard then set them on the stove to
dry; or else wipe out and set them on u
towel wrupg out of hot water and fold
ed into several thicknesses. A large
spoon, silver Sr tin-iron will discolor
fine fruips-put into the jar while filling
1t will add to the security.
For berries and for peaches sprinkle
the sugar between the layers and set
the kettle on the fire, where it will not
burn, until the juice is extracted. 1t is
good plan for this to set the kettle in
pan of water. Then let them boil for
five minutes to be sure that every piece
is heated through, and can piping hot.
Pears will need a s. rup. which should
be made from quarter pound Of sugar
and haif-pint OF water to each quart
OF fruit. Boil the syrup, ard when it
has boiled I've minutes drop the pears
(tirst peeled and cut up, taking out the
cores) IN and boil until each piece is
dnnn nloar fbrarn1, Than &Il
GALS. piece by piece, with the fruit;
pour over the pears the boiling syrup
which must have been kept boiling all
this tIme-and seal closely. Plums
must be picked with large needle or
steel pin to prevent them from bursting.
Use al ways the best granulated sugsr-
cheaper qualities are apt to fermeEt,
and present the danger of throwing
away dollar to save u dime. Much
syrup is no advantage in your cans; it
takes up room and does no good, bot if
you like you can add a quarter of a
pound of sugar to each pint of fruit
syrup lett over after filling; boil fifteen
minutes, bottle hot and seal tightly.
1t will be delicious syrup for hot
cakes during the winter.
Every housekeeper knows the value
OF tomatoes. Put up at home in the
height Of the season, when tomatoes
are plenty and therefore cheap, they are
an excellent investment. See first that
the tomatoes are firm and sound and
also ripe rejectiDg all which are either
soft Or bruised. Pour boiling hot water
over them to loosen the skins; take out
the cores and slip of the skina; drain
Il oil the juice you can, and then stew
from ten to fifteen minutes. Can them
Loiling hot-heat is the requisite here
And keep then in cool, dark place.
The hight will cause them to ferment,
and once fermented they are hopelessly
lost. We have known housekeepers to
prepare tomatoes for soup by stewing
10 thick pulp and then drying in the
sun on dishes into sheets, which, when
Dry, were rolled into balls and kept in
orown paper bags. hung up in a cool.
/, dry closet. Each ball was the sizs of a
hens~egg, and sufficed to flavor two
quarts Of soup.
Corn Is the most difficult Of veReta.
bles to keep. Marion Harland's recipe
is the best OF which We know. Boil on
the cob until the milk ceases to flow
"hen tue grain Is pricked. Cut off the
corn and pack in stone jars. A layer
o1 salt at the bottom halt an inch deep:
Inen one OF corn two inches deep; an
otner of salt half an inch, and so on
unfli the Jar is nearly full. Let the top
iayer OF salt be double the depth Of the
others, and pour over all melted (not
notl lard. Press upon this W hen nearly
hard, Thick, white paper cut to fit the
mouth OF the jar. Keep ia cool place.
ooak over night before using 1t. If
your fruit or vegetables mold on top
only the top layer will probably be
spoiled; scrspe that off, aud the rest
VIII, IN all likelihood, be found upin-
Jured.-IE Ex.
Brush silk with piece of cotton
velvet rolled up tight. Fer washing,
pour q pint OF boiling water on table.
spoonful of alcohol. Let il stand t;ll
tepld. and GnnnoA the oooaa ru;th ;t