The Middlebury register and Addison County journal. [volume] (Middlebury, Vt.) 1883-1885, 1885-08-07
Tho Canning Season.

Boil tomatoes twenty minutes, add q
little salt; can hot.
Boil blackberries six minutes with six
ounces of sugar to the quart.
Raspberries six minutes, with four
ounces of sugar to the quart.
Boil cherries five minutes; the amount
of sugar to quart is six ounces.
Boil plums ten minutes; eight ounces
Of sugar to a quart is needed.
Boil ripe currants six minutes; amount
of sugar to quart, eight ounces.
Boil peaches whole fifteen minutes,
using six ounces of sugar to quart.
Boil whortlebcrries five minutes; the
amount of sugar to a jar should be four
ounces.
Boil Siberians, or crab apples, whole
twenty-five minutes; eight ounces of
sugar to quart.
Fruit jellies may be preserved from
moldiness by covering the surface one
fourth of an inch deep with pulverizcd
sugar.
Boil pears from twenty to thirty min
utcs-twenty for halves and thirty for
whole pears-using six ounces of sugar
10 quart can OF 1rult
SPICED CURRANTs--Four quarts ripe
currants, three and one-half pounds
brown sugar, one pint vinegar, one
tablespoon allspice, one tablespoon
cloves and little nutmeg. Boil slowly
nearly an hour, stirring occasionally.
PIcKLED PEARs.-Pare and halve the
fruit; take seven pounds of fruit, three
pounds of sugar, one quart of vinegar,
one ounce Of whole cloves, one ounce of
stick cinnamon; put all together and
boil slowly for a short time. This recipe
is good for either pears, peaches or
plums.
PICKLING RIPE TOMATOES. To one
gallon of ripe tomatoes, peeled, add two
tablespoonfuls of mustard, two of black
pepper, two of allspice, one of salt, one
of cloves; ali the seasoning must be
ground, cover them with vinegar, let
them scald but not boil three hours.
BE sure to select good, firm tomatoes for
picking.
SWEET PICKLES, PEACHES AND PLUMs.
Put the fruit in stone jars, cover with
a syrup made as follows: Three and one
half pounds of sugar, one quart of the
best vinegar, two ounces stick CHINA
mon, the whole boiled together and
thrown over the fruit hot for three sue
cessive days. Keep in a cool dark place
well covered.
PRESERVED CCRRANTs. Get your cur
rants when they are dry; to every pound
of currants use a pound of sugar in a pre-
serving pan, with as much Juice as will
dissolve it. When it boils, skim and put
in your currants. Boil till the juice cl-
lies. Can while hot or the same as any
canned fruit. This is nice for tarts
GREEN CUCUMBER PICKLES. Put the
cucumbers in a stone jar sprinkle salt
over them; then pour boiling water over,
just enough TO cover when a weight is
laid on them; let them stand until thor
Oughly cold, or over night; drain dry
and pour over sharp vinegar seasoned
with cinnamon, cloves and pepper, add
ing sugar to make them taste nice and
sweet. Put horse radish leaves on top
of the pickles.
TOMATO CATsUP. Cut your tomatoes,
boil soft and rub them through a wire
sieve. To four quarts Of pulp add one
tablespoonful salt, one teaspoon black
pepper, one-hqlf teaspoon cayenne pep
per, one half teaspoonful cinnamon, one.
half teaspoonful cloves, and sugar to suit
the taste. When nearly done add little
good strong vinegar. Boil three hours.
Bottle and cork tight, seal The corkq
with sealing wax.
CHOW .CHow.-Two gallons of green
tomatoes, sliced without peeling, sprinkle
salt plentifully over them, stand over
night, drain dry as possible, and add
twelve good sized onions sliced, two
quarts Of good vinegar, two pounds OF
sugar, two tablespoons each Of ground
mustard and allspicc, one tablespoon OF
cloves, one tablespoon of black pepper
mix all thoroughly, cook until tender,
but not soft enough to fall to pieces.
RIPE CUCUMBER PICKLES. Take large
yellow cucumbers, pare and take out the
seeds and cores, soak in salt and water
two days. Then take them out of the
brine, pour over them boiling water, and
let them stand over night. Pour of
this water and they are ready for the
pickle, which prepare thus For each
quart OF sharp vinegar take two and a
half large cups sugar and one tablespoon.
full each of the following spices: CHINA.
mon, cloves, allspice, black pepper and
nutmeg. Add cup Of raisins; scald all
together until the cucumbers are easily
penetrated with a fork. -Detrou Free
Press.
Fruit cans ought to be frightened both
before and after the fruit cools. Never
use poor rubbers if you want your fruit
to keep well. The best cans have porce.
lain tops. Keep canned fruit in dark,
cool place in the cellar. 4 plain board
cupboard lin the CELLAR with doors is
just the thing to keep fruit in. Swing
shelves in the cellar is no place for fruit.
Fruit gets too much light and sometimes
takes IL fall, and, great is the fall thereof,
as we as great waste of fruit and time.
Avoid all such calamities Have a cup.
board for your fruit Any man or boy
that is handy with tools can make one
good enough to put in dark corner of
your cellar. can assure you it will pay
well for the trouble. Fruit kept in the
dark retains its flavor better. Try it
and judge for yourself.