The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-09-11
PRESERVING.

ill.,. PRESERVING. h.r,.-4
With the waning of the summer
comes the thought Of the time when
the fruits, now 80 plentiful, will have
passed away, and not until another
year has gone will they be seen in as
great profusion. With this thought
in mind, the housewife turns to the
preserving of some of these fruits for
the winter, as the next best thing to
the fresh summer article. Most women
have a fixed rule for doing this work,
and will not depart from it on any
consideration, and as this way is gen.
orally the result of years of experience,
it naturally follows that the rule is a
good one. But there are many women
who have no rule for this work, pre-
ferring to profit by some other g expe.
rience,, to working out q rule for their
own guidance. Then there are young
housekeepers who may find a few sug-
gestions valuable, for of all the dis.
ceuraging things~a housewife has~to1
contend with, few are as bad as a win:
ter store Of preserves that have been
spoiled.
Before beginning on the fruit, the
jars and crooks should9be thoroughly
cleansed. B Wash the jars in! warm
ammonia water, rinse and wipe dry.
If the same rings. are to be, used, re;
move from the jjarAand let soak inthe
ammonia water a few minutes, then
take out, dry thoroughly and replace
on the neck of0the jar. 1t is a better
way, if it can be afforded, to buy new
rubber rings when using old jars ae1
the old ones are apt to let in the AIR.
and consequently spoil the preserves.
The new rings will cost very little,
and be much cheaperin therend where
the old ones, have been much worn.
To clean earthen jars or crooks that
have had grease in them,2 and have
become musty, place them face down
on the earth outside, and let remain
two,or three days If they are very
and musty, as is usually the
case where lard has been IN them fpr1
some time, fill them with fresh earth,
place outside, and let them remain for
two weeks; then empty the crooks,
and they wilhbe as freshvand sweet
smelling as when new. When cook
ing fruit, use a porcelain lined kettle,
if possible, but where a woman has an
old Fashioned brass kettle, and prefers
to useiit;J f. AonldIbe very bfighfadd
Some women use tin when
cooking fruit, which is a very poor
plan, preIparticularlyin the cooking
Of acid fruits, as the latter is sure to
eat the coating from the tin This
kind of ware should uever be used for
the above purpose, if it can be con
veniently avoided, for, aside from dis.
coloring the fruit, it is positively dan
~ ZIIob ,..
AS fruit darkens if left standing for
any length of time after pairing, many
do not pare but just the
quahtity to- be cooked at onces but iif1
the fruit is dropped into cold water
Immediately after pairing it will pre-
vent discoloration and as much fruit
can be pared IS the housewife wishes
to use that day. oqT To remove the skin
from peaches, scald them and it will
come off easily, then drop them into
cold water and let them stand until
wanted for use. Do not cook the fruit
SO that it breaks, but as soon as a straw
can be pushed throughosit, remove
from the FIRE. Most fruit is nicer if
cooked in the syrup but hard, fruit,
such as ounce, hard pears, ETC., should
be first cooked in clear water and
when done removed to the syrup and
simply scatded through. The water
in which Che Ounce has BeeK eo6ked
may be used for jelly, using the same
quantity of sugar. l5l Berries preserve
their appearance better and are much.
nicer if allowed to come to the scald,
then bottled Immediately, with or
without sugar. The best syrup is
made by allowing two pounds Of
sugar to q pint of water, and just be-
fore it comes to the boil adding the
white Of an egg slightly beaten to
clarity it. Remove all the scum that
arises and there will be- beautiful,
clear syrup far in advance of the old
kind. Cook only q little fruit at 9
time if you wish it to look nice and
whole. If the fruit is to be canned