The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1891-09-20
CANNING AND PRESERVING.
For This Always Select The VERY Best Of
FTRit-GOOd Results.

For canning or preserving choose always
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 oil decay;
it is ripe for fermentation, and may ruin the
whole batch To keep apples, pears and
peaches firm and wel-colored wash and
drain well before pairing, drop each one as
the rind comes off into clear lime-water.
and let stay till they are finished. Take 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 neck.
Bring it to a BOIL while you make 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 it. Let them stand two minutes,
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 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-aoouS three-quarters of sugar to
the half-pint of water. Choose large firm
berries, handling them as lightly and as lit
tie as possible; boil your syrup ten min
utes, or until it ropes little, then drop in
a
kettle b0ils again, take them out with
skinner, and 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 COW
cred, drop 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 flayor-all which are by ordinary
methods almost wholly lost.
For preservds allow five pounds best
sugar to each four of pared fruit. After
rinsing drain for a minute. then pack in
layers with the sugar in deep stone jar.
Let stand tweDty-four hours in cool place.
Pour off the syrup then into scrupulously
bright kettle. boil it for ten minutes skim
ming very closely; then pour over the fruit
and let 1t stand another day. Drain off
again, bring to boil and add the fruit after
you have skinned it well. Keep it boiling
briskly, neither very fast nor slow. Never
overcrowd your kettle nor use one that
is very large. The reason why no woman
hath discovered, but the fact remains that
for beautiful clear pink or golden jellies and
preserves you must cook only a 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. IL you
like it, the strained juice of three lemons,
along with their peel boiled in clear water
until a straw will pierce it, If ginger is
preferred, soak two races over night in half
a 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 a branded paper in
the mouth of each, and tie down securely.
but do not seal.-Harper's Bazaar.