Savannah morning news. [volume] (Savannah) 1868-1887, 1884-07-13
H0USEH0Ln N0TEs.

ACHAPTER on HOMEMADE PRESERVES.
I Although the confectiouer's art has TO a
certain extent relieved the housewife from
many duties which in times past she con-
I sidered most essential vet she still takes
1 delight IN her homemade preserves and
/ looks with feeling of pride upon her
/ storer00m, with its rows OF neatly-Iabeled
/ bottles and jars, each the product of her
own handiwork. 1t is true that many Of
1 these-or, rather, limitations Of them
might have been purchased at a cheaper
rate and with q saving of time and trou-
bic; yet she knows that what she has are
at least what they profess 10 be, and this
knowledge is certainly consolation that
may well outweigh the other considera-
tons. We know there are difficulties and
failures TO discourage the housewife and
sometimes prevent her in her preserving
operations from preserving her temper
and patience, and it is for the purpose of
aiding her in avoiding these diffie Mites
and failures that we viii now give few
hints.
The first and most important thing to
be attended to is the selection of the fruit.
This, to insure the finest flavor, should
have been gathered in the morning OF a
bright, sunny day; but as this is an adj
vantage which none but the country
housewife can be sure of. she who is not
blessed with rural home must take her
chances in this particular. She should
see. however, that the fruit is sound. per-
feetlY clean and dry. and, as q general
rule, thoroughly ripe. These are essen
tials which her own Judgment win lind
but little difficulty in securing. If not
used Immediately the fruit should be kept
in cool, dark place until wanted. At
the same time it is well to remember that
the sooner it is boiled after gathering the
better.
The second important point is the sugar.
Don't let her attempt TO practice any
economy here, either in looking for that
which is cheap or in trying to pinch in the
quantity used; for in the former case she
will find her attempted thrift rewarded
by an oYerabundance of scum, and in the
latter her labor may be entirely thrown
away, because, unless enough sugar is
used in the boiling, the fruit Will not keep.
Nor should she err the other way end be
too liberal with her sugar, for in that case
she will lose the flavor of the fruit and at
the same time run the risk of having her
preserves candy. Fruits vary much in
the amount of acidity they contain, and
it is this variation that regulates the
amount of sugar that should be used.
The preserving pan may be either an
enameled one or made of brass or copper.
If of either of the latter metals great
care should be used to keep it bright and
clean.
In selecting preserve jars have none but
glass. They are far preferable, because
they allow the examination of the pre-
serves from time to time, a precaution
which it is well to take during the first
month or two,In order to discover whether
they show any Indication of fermentation
or mold. IL they do they should be at
once removed from the jars and reboiled.
In storing preserves a dry, cool place
should be selected, and one to which the
fresh air can have access, for dampness
will soon mold the fruit and heat cause it
to ferment.
JAMS AND NEUTRALITY-SUSPICIOUS. and
marmalades are similar in their charac-
ter, and are prepared from the pulp Of the
fruits, and sometimes portions of the rinds,
by boiling them with sugar. The chief
difference between the marmalade and
the jam is that the former is made from
the lrmer fruits, while the latter is pre-
pared from that which is more juicy, such
as the strawberry, raspberry, currant,
etc. Both the jam and the marmalade
may be easily prepared, yet they require
considerable care and watchfulness in
the preparation, especially in the boiling
part of the process. If they are at all
burned they acquire most unpleasant
taste, and on the other hand, to insure
their keeping it is absolutely necessary
necessary that a sufficient quantity of
sugar be used in the boiling.
Another point In regard to the sugar
used is worth remembering. If you would
have the jam clear and bright in appear
ance never use sugar in any form but the
Jumps. These Jumps may be crushed
small, but never pulverized, else the jam
will be turbid. The enameled preserving
pan is best for the purpose, and when
placed over the fire should not rest upon
it, but a sufficient distance above it to
prevent the fruit from burning, but at the
same time to allow it to boil rapidly, for
the latter is essential to the better pres
ervation of the flavor and color. AS we
have said before, watchfulness is a very
important part Of the operation. and fire.
quent stirring, which should be done with
a wooden spoon, is also important. AS
the scum rises it should be carefully taken
off, and if there is much of it, owing to an
inferior quality of sugar being used, it
may be strained through a piece of fine
muslin, and that which runs clear put
back into the preserving pan.