Macon beacon. [volume] (Macon, Miss.) 1859-1995, 1891-10-17
CANNING AND PRESERVING.
valuablc Suggestions For the Fruit sea,

NaiuSbie suggestions FOR the Fruit sea.
son.
For canning or preserving choose al.
ways the very best fruit. 1t should be
thoroughly ripe, but firm and sound.
In peeling he very careful TO cut out all
! bruised spots. Reject whatever has
the least trace OF decay; it is ripe for
fermentation, aud may ruin the whole
batch. TO keep apples, pears and
peaches firm and well colored, wash
and drain well before pairing, drop each
one as the riud comes off into clear
lime water, and let stay till all are
finished. Take out upon a sieve, and
rinse by pouring clear water through.
1t for canning, pack close in your jars, /
and set in cold water up to the neck.
Bring it to a boil, while You make sir.
up OF half-pound of sugar and half-pint
of water to each pound Cook five
minutes after the sugar melts, Skim
well, and fill the cans brim full of il.
Let them stand two minutes, then fill
again If ii has sunk below the top.
Press the fruit well below it with the
back of a spoon, and seal at once. If
the cans are glass, be careful to set '
them on something warm when they :
are removed from the water. A sudden
chill will burst them, and make all
your labor vain. For delicate fruit, L
such as Strawberries, make the strip d
.hicker-about three-quarters of sugar $
30 the halt-pint of water. Choose large, n
irm berries, handling them as lightly r
md as little as possible; boil your sir W
lpten minutes, oruutil it ropes a little: u
hen drop in the berries. a handful at a
As the kettle boils again take CT
hem out with a skinner, and pack tie
W IN a hot jar. Keep on scalding a GU
at a time till all are done; then Bi
oil the sirup till it ropes freely, pour Fl
yer them till the fruit is completely en-
oyered and seal while boiling SIT
OF The secret OF success is never Br
put in fruit except when your
ett.e is on the full boil, and not to fla
Id enough to check it but very slight an
: Fruit so treated keeps shape, color an
ID flayor-all which are by ordinary tie
almost wholly lost. tin
preserves allow five pounds best in
gar to each four of pared fruit. After pu'
lslng drain for a minute; then pack qui
layers with the sugar in a deep stone six
r. Let stand twenty-four hours in n clio
OIL place. Pour off the strip then the
% a s~crupulously bright kettle, boil hay
for ten minutes, Swimming very ire
then pour over the fruit, and bre
1t stand another day. Drain off
ain, bring TO a boil, and add the fruit fou
er you have skinned it well. Keep pou
polling briskly, neither very fast O sup
W, Never overerowd your kettle. the
use one that is very large. The boa
y no woman hath discovered. but moi
fact remains that for beautiful hall
ar pink Or golden iellies and pre- cak
YES you must cook only a moderate tbre
at once. If the heat is lust the
In two hours your fruit will be caro-
n sugary all through. Take it bak
with the skinner and lay on broad capc
les, Boil the strip till it is like
adding, if you like it, the noe,
lned juice Of three lemons, along Of =,
pee4 po'!eu III clear water spoo
W. Pielce IT, II ginger min
referred, soak two races overnight min,
lalf a pint Of water and add the MINI
lie to your sirup before BOILING and
n. When it is thick enough, pack viii,
and Al grass or stone ONTO
Lay a branded paper in the the
tn OF each and tie down securely, then
do not seal. -Harper's Bazaar. stir