Passaic City record., 1891-09-26
CANNING AND PRESERVING.

CANNlN6 AMI fhESChNlNds
For canning or preserving choose al
ways the very best fruit. 1t should be
thoroughly ripe, but firm and sound. In
peeling be very careful to cut out all
bruised spots. Reject whatever has the
least trace of decay; it Is ripe for fer
mentation, and 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
rind comes off into clear lime water, and
let stay till all are finished. Take out
upon sieve, and rinse by pouring clear
water through. If for canning, pack
close in your jars, and set in cold water
up to the neck. Bring it to boil, while
you make a syrup of half pound of
sugar and half pint of water to each
pound. Cook five minutes after the
sugar melts. Skim we'll, and fill the cans
brimful of 1t. Let them stand two min
utes, then fill again if it has sunk below
the top. Press the fruit well below it
with the back of spoon, and seal at
once. If the cans are of glass, be care.
full 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,
such as strawberries, make the syrup
thicker-about three quarters of sugar
to half-pint of water. Choose large firm
berries, handling them as lightly and as
title as possible; boil your syrup ten
minutes, or until it ropes little; then
drop in the berries, handful at a time.
As the kettle boils again, take them out
with SKINNER, aud pack down in a
hot jar. Keep on scalding few at
time till all are done; then boil the
syrup till it ropes freely, pour over them
till the fruit is completely covered, 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 when your kettle is ON the
full boil, and not to add enough to check
it but very slightly. Fruit so treated
keeps shape, color and flavor-all which
are by ordinary methods almost wholly
lost.
For preserves allow five pounds best
sugar to each four of pared fruit. After
rinsing, drain for minute; then pach in
layers with the sugar in deep stone jar.
Let stand twenty-four hours in cool
place. Pour off the syrup then into a
scrupulously bright kettle, boil it for
ten minutes, skimming very closely;
then pour over the fruit, and let it stand
another day. Drain off again, bring to
a boil, and add the fruit after you have
SKINNED it well. Keep it boiling brisk
ly, neither very fast nor slow. Never
overcrowd your kettle, nor use one that
is very large. The why no woman hath
discovered, but the fact remains that for
beautiful clear pink or golden jellies and
preserves you must cook onlya moderate
quantity at once. If the heat is just
right, in two hours. your fruit will be
clear and sugary all through. Take it
out with the skinner. and lay on broad
dishes. Boil the syrup till it is like
honey, adding, if you like it, the strained
juice of three lemons, along with their
peel boiled in clear water until straw
will pierce it. If ginger is preferred,
soak two races overnight in half pint
of water, and add 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 branded
paper in the mouth of each, and tie
down securely, but do not seal.-Har-
per's Bazar.