Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1881-07-06

the contraction OF the jar.
To can berries heat them slowly
to boiling in your preserving kettle.
When they begin to boil AIDA heap
ing tablespoonful of sugar to each
quart of fruit. Boil for fifteen
minutes. Ifthere 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, ETC., are all excellent
canned, making pies equal to fresh
fruit. and also very. good eaten
with milk for tea. r -gT 81
Peachesmust be cut in halves
and packed 10 the kettle with sugar
in the same proportion, sprinkled
between the layers, putting a cup
full Of water at the bottom of Kettle
to prevent burning. Heat slowly
on the back of the stove, then bring
to q boil aud boil for ten minutes
to be suite that every piece Of fruit
is hot through, Can as hot as can
be and seal.
Plums must be pricked with a
needle or hairpin to prevent burst
ing. Then make a syrup. allow
ing half gill of water and an
ounce otsagar to every quart Of
fruit. When the sugar is dissolv-
ed andthe wafer Is warm. put IN
the fruit and heat to a boil. Keep
Them boiling slowly or they will
break, for ten minutes, then can. Ge
For pears,peel and cut up make
syrup, allowing a quarter OF a
pound of sugar and gill Of water
to every quart of fruit. Heat slOwy
boil ten minutes and can. Bartlett
pears should have twice the guam
tity OF water allowed. Let the
syrup come to boil; then put ip
the pears and cook until clear
Pack in thin 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 success
sfully 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 jar close. Set the
Jars on the fire in q kettle of water
and bring the water to a boil Seal
while still on the fire.
For preserves use only the best
loaf granulated sugar for every
pound of fruit if you wish your
preserves very sweet, three-quart-
ers if you do not; the latter guam
tity is fully sufficient for ordinary
preserves. Peel peaches, pears,
ounces and apples, and throw into
cold water as you peel them to pre-
vent 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, and then boil
slowly, or rather simmer, until the
preserves are clear. Take out eac b
piece with a skinner aud lay on a
FAT dish to cool; or else put in the
jars at once. Stew the syrup
Swimming off the scum which rises,
until it ropes from the spoon. If
the preserves are ready in the jar
pour the syrup over them and seal;
if on dishes, return them 10 the
syrup and boil up once before put
ting. This is mere a matter Of
choice and we have never found any
difference in the results Of the two
methods.
Ounces should be parboiled be-
fore peeling, In preserving plums
prick the plums and boil for TWEEN
ty minutes in syrup already pre-
pared, allowing a gill of water and
three-quarters Of a pound of sugar
to every pound of fruit: For ber-
ries make a syrup, and when it
comes to boil put in the berries
and boil slowly for fifteen minutes.
Take out with a skinner and cook
until it ropes. Preserves keep best
in self'sealipg jars, but if well
cooked any other kind will answer,