Clinch Valley news. [volume] (Jeffersonville, Va.) 18??-2019, 1892-02-19
CANNING AND PRESERVING.

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
we'll 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 syrup of half pound of
sugar and half pint of water to each
pound. Cook five minutes after the
sugar melts. Skim well, 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 we'll below it
with the back of spoon, and seal at
once. II the cans are of glass, be care.
ful 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 aud as
title as possible; boil your syrup ten
minutes, or until it ropes little; then
drop in the berries, handful at time.
as the kettle boils again, take them out
with skinner, and pack down in a
hot jar. Keep on scalding few OF
time till all are done; then boil the
syrup till it ropes freely, pour over them
till the fruit is completely covered, 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 tho
full boil, aud not to add enough to check
1t but very slightly. Fruit SO treated
Keeps shape, color and havor-all which
are by ordinary methods. almost wholly
lost.
For preserves allow nve pounds best
sugar to each four of pared fruit. After
rlnslng, drain for a minute; then pach in
layers with the sugar in deep stone jar.
Let stand twenty-four hours in a cool
place. Pour off the syrup then into
scrupulously bright kettle, boil it for
ten minutes, skimring very closely;
then pour over the fruit, and let it stand
another day. Drain off again, bring to
boil, and add the fruit after you have
SKINNED it well. Keep it boiling brisk
~, neither very fast nor slow. Never
overcrowd your kettle, nor use ono that
is very large. The why no woman hath
disc covered, but the fact remains that for
beautiful clear pink or golden jellies and
preserves you must cook only noderat,a
quantity at once. If the heat is lust
right, in two hours your fruit will be
clear and sugary oil through. Take il
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 dclicatcly
In glass or stone jars, and cover an inch
dep with the syrlp. Lay a branded
paper in the mouth of each, aud tie
down securely, but do not scal.-Har-
per's Bdzar.