The Penn's Grove record., 1892-09-30
CANNING FRUIT.

Miss ParlOA, In her tax on prederv-
az fruits before the Massachusetts,
Horticultural Society in Boston, last
Wiuter, said: There are few kinds OF
fruit that are not improved BY some
sugar, because il axes the color and
favor and gives nuch finer Tesuits.
Some kinds Of fruit require but little
sugar for this purpose, while others
are poor indeed without Q generous
amount One has. only to contrast the
flavor aud quality Of the canned
peaches that are put with and without
sugar to realize the great superiority
of those with which saccharine matter
has been used. Where fruits are too dry
% give out enough juice to generously
cover them, q ! ght syrup should be
used. But in the JUICY fruits, avoid
water, If possible. A good rnle In b
case OF small berries is to allow one.
third OF q pound of sugar to each
pound of fruit.
For fruit like peaches, pears, plums,
etc., make . light syrup. Ounces
must first be cooked In clear water
until tender.
In pairing fruit use s~ilver.plated
knives, and drop each piece as soon as
pared into q bowl of cold water. which
has been made acid by tie addition OF
lemon Juice, This prevents the fruits
from turning dark. Use earthen bowls
and wooden or silver-p!sted spoons
Avoid any delay while doing this work:
To prepare peaches and plnms put
Q little Of the frrit into . wire basket
plunge it into boiling water for three
minutes. Take the basket from the
boiling water and plunge it into cold
water q few seconds; then turn its con-
tents into an earthen Dish and pare
with q silver knife. Save all the Juice
that fall. INTO this bowl. When the
work ia properly done. the skin will
pc. l off perfectly smooth.
To Gil the jars, have on the stove two
pans partially filed with water. Let
the water in one be boiling, but 10 the
other not SO hot that the hand cannot
be held in 1t with comfort Put q few
Jars and covers in the coGlor water.
turning them now and Il On until all
parts become wtrm; then put them In
the boiling water. This does away
with all danger Of bresking. When
the jars have been heated IN boiling
water drain, I'LL and seal them, n at
. time.
In filing the jars be sure that they
stand level. that the syrup has hlied
oil the interstices between the fruit,
and that ii also runs over the top OF the
Jars. Even with this overfiowirg OF
the syrup it will be found that after
cooling the can Is not quite full, but II
the work has been properly done the
fruit will keep all right
In making jam of plums, damsons or
cages, the fruit should be first scalded
with boiling water. so that the thin
outside skin can be readily removed.
Put the plums in the kettle. ant then
put through q sieve which will take out
ali the stoues. Crack these, and put
them back into the frnIt, add the sugar
pound for pound in this case-put
over tue fle, and stir and skim 1t for
6fteen minutes. Then put through tho
sieve again, when 1t will be ready TO be
put in Jars and set away in yolr store
loom.
Craze Jam Ia q very delicious dish
that not one housekeeperin q thousand
Knows how to prepare. Take thorough
ly ripe grapes-Concords are the best,
| because OF their tender skins. itemoye
he skins-this can be done verV rapid
" by slight pressure between the
ihumb an anger-and put the skins in
,ne dish and the pulps in another.
Then put the pulps over the tre with .
very little water, and let them boil for
ZEN minutes or longer. Then pass
through q sieve ape enough to retain
Ill the seeds. Now put pulp and skis
| together over tie FIRE. with s~ngar-ten
,uDces to each pound of the fruit.
Boil slowly, stirring and Swimming for
forty minutes, when it is done. Ths
,kins should be thoroughly broken aud
| blended with the pulp, and to effect
his more perfectly, the jam may be
passed, il desired .througha coarse sieve,
hen boiled up once again before pnt'
| hug in jars. If other grapes than the
Concord are used. a larger proportion
ii sugar will be needed. GOOD House-
Weeping.