The Superior times. [volume] (Superior, Wis.) 1870-1912, 1881-07-02

toothsOme mode of preserving fruit is to
can 1T. For this very little sugar is
necessary; indeed, some people use none.
Glass jars are to be preferred to tin, be-
cause they are more easily managed.
and while costing q 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 nee.
cessary-the fruit must be put up boil
ing hot and sealed at once air-tight. If
these two rules are strictly observed the
fruit may be warranted to keep. Have
the 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 a quick twist
OF the hand, drain and stand them in q
pan on 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 1T as soon as the jar is filed. AS
the fruit cools the top must be frightened
to suit the contraction of the jar.
TO can berries heat them slowly to
boiling IN your preserving kettle. When
they begin to boil add heaping table
spoonful of sugar to each quart of fruit.
Boil for fifteen minutes. If there is
much syrup dip it out and set it aside
Tor Jelly or for bottled syrup, when it
will be of much more use than if canned.
Blackberrles, grapes, raspberries.
huckleberrles, etc, are excellent canned.
making pies equal to fresh fruit. and
very good eaten with fresh milk for tea.
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 burning.
Heat slowly 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
needle or halrpin to prevent bursting.
Then make syrup, allowing half a 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 q boil. Keep them
boiling slowly or they will break, for ten
minutes.
For pears, peel and cut up, make a
syrup, allowing quarter of . 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 put in the
pears and cook until clear. Pack in the
jars, cover with the 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 successfully done is
to boil the corn on the cob until the
milk ceases to flow. Cut it from the cob
and pack it i'll the jars close. Set the
jars on the fire i'll kettle of water and
bring the water to boil. Seal while
still on the fire.
HOW TO MAKE JELLIES.
For small fruits, crlrrants, grapes,
ETC., set them on the fire in stone lar
in a kettle of cold water, and heat until
soft. Mash with a wooden spoon and
strain through cloth. Allow a pound
of granulated sugar for every pint of
Juice. Set the sugar in the oven in bak-
ing tins and let it heat, while the Juice
boils, for twenty-five minutes. By this
time it should be too hot to bear your
hands IN it. Empty it into the Juice
and stir until dissolved. Boil five min
utes to make sure. Fill your Jelly
glasses. Lay papers on top and seal
while hot. Tin covers are best. but
letter paper brushed with white of egg
may be pasted on instead. Brush with
the egg after FASTING over the glass.
Jams may be made in the same manner,
without strainlng the fruit, and using
half the quantity of sugar. These last
must be frequently stirred to prevent
burning. For ounce jelly boil the
parlngs, cores and small pieces which
cannot be preserved in water, aud use
the water for making iell. Never use
gelatine for fruit jellies, unless they are
are to be eaten at once 1t is almost
sure to make them mould. Use only
the best granulated sugar.
PRESERVES.
For preserves use only the best loaf
granulated sugar, and allow a pound of
sugar for every pound of fruit if you
wish your preserves very sweet, three
quarters if you do not; the latter guam
tty is fully sufficient for ordinary pre-
serves. 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, uutil the preserves
are clear. Take out each piece with a
skinner, and lay on a flat dish to cool,
or else put in he ars at once. Stew the
syrup, skimming off the scum which
rises, until it "ropes" from the spoon.
Ii the preserves are already in the jar
pour the syrup over them and seal; if ON
dishes return them to the syrup and boil
up once before putting up. This is
merely matter OF choice and we have
never found any difference in the results
of the two methods.
Ounces should be parboiled before
peellng. In preserving plums, prick the
plums and boil for twenty minutes in
syrup already prepared, allowing a gill
of water and three-quarters of pound
of sugar to every pound of fruit. For
berries, make syrup, and when it comes
to boil put In the berries and boil
slowly fifteen minutes. Take out with
skinner and cook until it ropes. Pre-
serves keep best in self-sealing jars, but
If well cooked any other kind will an
aver Tn this case tic them nm with