St. Paul daily globe., 1892-07-18
PRESERVING.
Seasonabie Hints on Canning and
Preserving Fruit.


Preserving Fruit.
This is the season of the year when
the housewife rises from the breakfast
table with stern resolve written upon
every feature. and announces that it
really cannot be delayed any longer:
that if she is going to have any canned
or preserved strawberries or cherries or
currantS, she must be about it, saws a
writer in the New York World. Then
the berries are brought out OH the side
porch or in the dark. cool dining room.
nlmble fingers tear the hullS from the
rosy fruit, there is Dubbling and seeth-
ing in the kitchen. perfume the gods
might sniff Issuing from huge porce-
lain kettle, considerable stirring and
tasting. and finally row of fat glass
jars heaped to the brim with syrup
nectars and very flushed and proud
cook, who eyes the product of her Skill
and industry with triumphant glances.
10 he sure, its warm and tiresome
work, this OF putting up fruit. Still,
every good hOuSekeeper considers her
stOrehouse incomplete without the rows
of jelly, preserves and marmalade. The
old-fashioned preserves of our grand
mothers are, alas! not often found these
days. Canning is more in favor than
preserving. but who among us does not
regretfully recall those dishes of amber
and ruby sweetness IN which tile odOr
of the fields had been caught and i'm
prisoned, served out by dear old lady
who smiled serenely over her Spectacles
at our little grOans of satisfaction?
'Pound for pound, my DEAR" you hear
her say, land if you use maple sugar,
so much the better; put the sugar over
The ire with just leetle mite of water,
stir until dissolved to keep from burn
ing. add your strawberries and boil fast
twenty minutes"
Currants are now fast coming into
market, and canned or jelled are al
ways In high favor with the epicure.
Here is an excellent recipe for making
cnrrant jelly which has stood the test
OF years, and is recommended by
capital COOK. Pick over currants ripe
and free from stems. Put the fruit in a
porcelain kettle and let 1t get Thoroughly
heated. Take it from the fire and let it
cool sufficiently to strain through a
cloth. Squeeze out all the juice pos
slble and put it back in the kettle, and
to each pint of juice use the same meas
ure of white granulated sugar. Let the
Juice boil five minutes and skim we'll.
Before adding the sugar lay it on fiat
dish in hot oven. After adding. let
the syrup boil ten minutes. Remove it
from the fire and put III the jelly cups
or glasses at once. Cover with writing
paper stuck On with a paste made of
Hour and the white of an egg. Jelly
made in this way will keep for years.
Grape jelly may be made in exactly the
same way, except that the juice should
be boiled little longer before adding
the sugar.
Ii you wish to can currants. after
H1rpfnllV lnnlinn ;oIt
mash them and heat them in the por-
celain Kettle, which, be it remarked en-
passant. is feature of all preserving.
Have an equal amount of sugar heating
in the oven. When the fruit is Loiling
not Stir in the sugar. Let the syrup
come to boil. pour out on large plat
ter and let it stand one day in the sun.
After it has jellied put it in your jars
and seal tightly. This is a delicious
way OF preserving currants. To spice
currants follow this recipe: To six
pounds of currants put four pounds of
sugar, one pint Of vinegar, one table
spoon allspice, one OF cinnamon and a
teaspoon of cloves. Boil all together
and put in stone jar and cover tightly.
Currant catsup is very nice, though
not generally known. To five pints of
ripe currants put three pints of sugar,
one pint of vinegar. one tablespoon
ground cinnamon. one of cloves, one of
black pepper. one of allSpice. One-half
tablespoon of salt. Boil half an hour.
POSSIBLY when blackberries arrive you
may wish to make some of the delicious
Old-fashioned blackberry pickles. Take
three pounds of sugar and one pint of
vinegar. When the sugar is nicely dis
solved in the vinegar add nine pounds
of carefully looked-over ackberries.
When thoroughly cooked. skim out the
berries in jar and place them where
they will keep hot, then let juice boil
down until quite thick aud pour it over
the berries. If you like you may use
spices tied up in little muslin bag and
boiled i'll this liquor. Keep the pickles
Ill stone jar. well covered
10 can peaches or pears, have two
kettles. In one have your sugar and
water and boil the fruit in this In an
other have boiling syrup made of white
sugar and water, about one heaping cup
OF sugar and scant half-cup of water.
When the fruit is thoroughly heated and
SO soft that it can be pierced with fork.
take it out with wire spoon OF skim
mer and place in glass jar. Fill to the
top and then pour in all the syrup pos
slble. The water in which the fruit is
cooked can be boiled down, and 10y ad-
ding more sugar you can have MARINA
tade, lQ prepare peaches for Calming,
pare with tim, sharp knife, halYe and
remove the stone. Do not Prepare more
than enough for one jar at time, as they
discolor SO rapidly. Have all your jas jas
perfectly sweet, wiring a towel out of
cold water, lay one end down. set the
jar on it and wrap the rest of the towel
around the jar. This is better process
than putting the jars in hot water before
putting in the fruit.
All marmalades and jellies should be
Kept in cool. dry, dark place. A good
recipe for grape marmalade is the fol-
lowing: Heat the grapes in porcelain