Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1891-08-05
HOUSEHOLD.


In canning fruits 1t should be remem.
bered that the ''Heepiny" property lies
not in the sugar used. as in preserves,
but in having the jars perfectly air
tight. Indeed, in the writer's family,
pieplant and Piles are often put up
without any sugar whatever, the sweet
ening being addei when needed, and
do most excelently for pies and tarts
throughout the winter. Since, then,
so much depends upon the can, well
known and tried make of glass jars
should he selected, and when saved
from year TO year care should be taken
not 10 mix the tops or rubber rings, for
thos' that fit one will not always fit
another
The process here gwen of cooking
in the Jars Is great Improvement on
the old method of canning and will
produce much finer looking fruit, while
the amount of sugar required for each
quart jar has been reduced, by a house
wlfeiy writer, to the convenient table
Civ en- below:
For strawberries, 10 ounces.
For raspberries. 6 ounces.
For hucbleberries, ounces.
For cherries, s ounces.
For ounces, II ounces.
For peaches, u ounces.
For Bartlett pears, ounces.
For pineapples, s ounces.
For plums, 10 ounces.
For currants, 10 ounces.
For crab-apples. 10 ounces.
Small straw berr ies seem to be better
for canning, but all other berries should
be large aud firm. Cherries are canned
with the pits IN, as the pungent kernel
adds much to the flavor. Pineapples
are peeled the ''eyes" carefully picked
out, and then shredded with a silver
fork or else cut into small, square dice.
W hen pears are not too large to pass
through the neck of the Jar they are
canned whole, with some of
the stems Lett on, but IL of goodlv size.
pnre and cut in halves, but do not re.
move the seeds. Peaches are usually
pared, halved and pitted; but the
writer has eaten very delicious small
ones put up whole, with the stones left
IN. Ounces must be pared, quartered
and corel.
When all is in readiness and the lars
tes ted by filling with water, covering
'A' WI "l'oidc ttO"u ~ see InuL no
moisture ooZes out, drop the fruit care. !
inlly INTO the cans, gently shaking so
ns to Ill the interstIces closely. Next |
find the amount of sugar required for
each quart and use rs many times this |
quantity as you have cans of fruit. |
Melt thus IN saucepan over the fire, |
with Just enough boiling water to dis |
solve it. and when slightly cooled di- !
vide 1t among the jars, teaspoonful at |
a time. If there is not sufficient syrup !
to fill each one to the top, add luke |
warm water up to the brim, and screw !
or ''lock" on the covers rather loosely.
Now have ready sp cious kettle or
wash boiler, IN the bottom of which |
has been laid "A thick, soft cloth, and in |
this set the jars; fill with warm mot hot) |
water mp to within an inch of the top !
Of the cans, and place the whole Oh the |
stove to boil. 10 not set directly over |
4 very hot fire however, or the jars
nay crack, and the object is to slowly |
steam the fruit. After the water bub- |
es allow 1t to boil for ten minutes.
hen remove the top of one can, and |
pierce the fruit with steel fork. II |
oft 1t Is cooked sufficiently.
Ten minutes is generally long enough
or berries, but pears, apples and
luinces take longer, according to their
'olldlty, and therefore the exact time
must be left to the judgment of each
,;anner. When sure that the fruit is
lone set the kettle to one side and.
the hand IN a towel, lift out
he Jars; remove the covers and fill
With boiling water until they are over
lowing, after which adjust the tops as
lulckly as possible, screw on securely,
ma invert to be sure they are perfectly
lr-tght. Should any juice ooze out
'iter the can is cool, the only remedy
S to turn the contents into a saucepan
md boil according to the old-fashioned
Method; but this will rarely happen j.
directions are followed INFINITELY.
Screw tops should always be- fastened
With wrench. Keep i'll a cool, dry.
lark place, and always open canned
rnlt few hours before it is to be used.
IS the oxygen in the air restores any
lavor 1t may have lost by being con-
ined so long. If a jar does not open
'nslly never ruin it by trying to pry
III the top with knife. Instead, I'M
nerse 1t, top downward, in water as hot
s You en- bear your finger, after
'hich the cover will generally turn
eadlly.-AQricuItuTist.