Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1881-08-15
gaaiss' Column.
PRESERVING FRUIT.
The best, because at once the health,-

The best, because at once the nealtnl-
est and cheapest as we'll as the most
toothsome mode of preserving fruit is to
can it. For this, very little sugar is
necessary; indeed some people use
none. Glass jars are to be preferred
to tin, because they keep the fruit bet
ter, are more easily managed, 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 necessary
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 jars
all ready, with elastics 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 wa
ter in pan on stove close to the ket-
tie. 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.
Peaches must be cut in halves and
packed in the kettle with sugar, in the
same proportion, sprinkled between the
layers. putting cupful of water at the
bottom of the kettle to prevent burn
ing. Heat slowly on the back of the
stove, then bring to boil and boil ten
minutes, to be sure that every piece of
fruit is hot through. Can as hot as can
be and SEAL
Plumbs must be pricked with a large
needle 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 dis
solved and 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 a
syrup, allowing quarter of a pound Of
sugar 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 pu
in the pears and cook until clear
Pack in the jars, cover with the boilin;
syrup and SEAL.
Tomatoes are cheapest and most use
full of all canned fruits or vegetables
Pour boiling water over them to loose
the skins, peel and boil for ten minutes
then can piping hot and screw the can
as close as possible. Green corn
difficult to can. The only way in whic
we have ever seen it successfully dor
is to boil the corn on the cob until til
milk ceases to flow. Cut it from IL
cob and pack it IN the jars close. s.
the jars on the fire in kettle of wat,
and bring the water to boil. Sc
while still on the fire.
For small fruits, grapes, etc., S
them on the fire in stone jar in Ike
tie of cold water, and heat until sol
Mash with wooden spoon and stra
through a cloth. Allow a pound
granulated sugar for every pint ofjuit
Set the sugar in the oven in baking tt
and let it heat, while the juice boils, I
twenty-five minutes. By this time
should be too hot to bear your hands
it. Empty it into the juice and s
until dissolved. Boil five minutes
make sure. Fill your jelly glass
Lay papers on top and seal while h
Tin covers are best. but letter pal
brushed with white of egg may be pa
ed on instead. Brush with the c
after FASTING over the glass. Jams m
be made in the same manner, withc
straining the fruit, and using half
quantity of sugar. These last must
frequently stirred to prevent burnt
For ounce jelly boil the parings, co
and small pieces which cannot be 2
served in water, and use the water
making jelly. Never use gelatine
fruit jellies, unless they are to be ca
at once. 1t is almost sure to m;
them mould. Use only the best era
lated sugar.
For preserves use only the best
granulated sugar. and allow pound
sugar for every pound of fruit if
wish your preserves very sweet tn
quarters if you do not; the latter gu
tity is sufficient for ordinary preser'
Peel peaches, pears, ounces and app
and throw into cold water as you ,
them to prevent their turning d;
Drain off the water, weigh the fir
cover with the sugar and let them st
for two or three hours. Set on the
and heat slowly, then boil slowly
rather simmer, until the preserves
clear. Take out each piece with 81
mer and lay on fiat dish to COO
else put in the jars at once. Stew
syrup, skimming off the skum w