The Somerset reporter., 1891-09-17
FARM. GARDEN AN ID
HOU SEUOLD.
Canning and Preserving

For canning or preserving choose al
ways the best fruit, 1t should be thor.
oughly ripe, but tirm and sound. In peel
ing be very careful to cut out all bruised
spots. Reject whatever has the least
trace of decay it is ripe for fermentation
and may ruin the whole batch, To keep
apples, pears. and peaches firm and we'll
colored, wash and drain well before par
ing, drop each one as the rind comes of
into clear limewater, and let stay till all
are finished. fake out upon a sieve, and
rinse by pouring clear water through
If for canning, pack close in your jars,
and set In cold water up to the heck
Bring 1t to boil, while you make a syrup
of half-pound of sugar ard half-pint of
water to each pound. Cook five minutes
after the sugar mclts. Skim well, and
I'LL the cans brimful of it. Let them
stand two minutes, then I'LL again If 1t
has sunk below the top. Pless the frnt
well below it with the back of a spoon,
and seal at once. III the cans are of
glass, be careful to set them on some
thing warm when they are removed
| from the water. A sudden chill will
burst them, and make all your labor vain.
For delicate fruit, such as strawberries
make the syrup thicker-about three
ter. Choose large Arm berries, handling
| them lightly and as httle - possible; boil
your syrup ten minu'es. or until it ropes
a little; then drop in the b3rrc1 a hand
full at time. As the keltle boils agsiu,
tske them out with skinner, aud pack
down in hot jar. Keep on scalding n
few at a time till all are done, then boil
the syrup TIL 1t ropes freely, pour over
them until the fruit Is complete " C ,vered,
drop a teaspoonful of brandy In the top
of each jar, and seal while boiling hot.
The secret Of success is never to put in
| fruit except " HIN your kettle il on the
full boil, and not to add enough 10 oh, OK
it but very slightly. Fruit so treated
keeps shape, color and hsvnr-all which
are by ordinary methods slmost wholly
lost.
For preserves allow five pounds best
sugar 10 each four Of pared fruit After
rinsing. drain for a minute then pack In
lay rs with the sugar in deep stone jar.
Let 1t stand twenty four hours in a cool
place. Pour Z II the syrup then into a
scrupulpusly bright kettle, boil for ten
minu cs, skimming very closely; then
pour over the fruit, and let IT stand
another day. Drain off again, bring to q
boil and add the fruit after you have
skinned it we'll. Keep it boiling briskly,
neither very fast nor slow. Never over
crowd your kettle, nor use one that ID
very large. The why no woman hath
discovered but the fact renal that for
beautiful clear pink or golden jcllies and
preserves you must cook only n moderate
quantity az once. If the heat is Just right
in two hours your fruit will be clear snd
sugary all through. Take 1t out with the
SKINNER, and lay on broad dishes. Boil
the syrup till it is like honey, adding, il
you like it, the strained juice of three
lemon $, along with their peel boiled IL
clear water until a straw will pierce it
If ginger is preferred, soak two race
overnight in half u pint Of water, and ado
the whole to your syrup before boiling
down. When it is thick enough, pack
your fruit delicately in glass or stone jars
and cover an inch deep with the syrup
Lay a branded paper in the mouth OF
Zach, and tie down securely, but do moi
seal.