Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1893-08-05
The Food We Lat.

have made a discovery. have
found a good thing and like any other
GENEROUS woman ! am anxious 20 share
fbe news with my friends. We have all
heard of the modern way Of making
ielly in which the juice Is boiled twenty
minutes. the sugar heated in the oven,
the two put together and the Jelly Is
done. Il struck me one day that II the
sugar we're heated for putting up any
Mind Of iruit the dissolving process
vould be accomplished instantly, as is
the case with the Jelly. So, two or
three years ago ! thought ] would ny
canning and preserving my fruit TINS
way. IL was pronounced success,
Since then others have canned my irui1
until this summer. The method ol can
ming is this. For eight quarts OF sour
irnit such as red currants and goose
berries, pour pint Of boiling water IN
the preserve kettle, put the iruit gently
I'm. and cook len or fifteen minutes &C
roruing to the heat of your ire, skim
ming meanwhile. Do not stir the fruit
as n will not stick aud stirring breaks II
all 10 pieces. AS soon as your fruit IS
IN the kettle measure out two quarts
pf sugar II the fruit Is sour, one quart
ior swecter fruit as strawberries, less
sull for peaches and pears; put the
sonar IN shallow pans and put II In the
oven. See that the oven Is not too hot.
Don't be uneasy Il the sugar brown on
the ton and even melts a little at the
side. Now when the fruit Is done pour
the sugar into It, and a great 'sizz' VIII
ensue as Il goes in Let u cook up one
moment to make all sure; then bottle
instantly. In this method the fruit will
retain its form and is juices. the color
Will be as delicate as the flavor will be
rich and iruity. II half preserve IS
desired, increase the amount Of sugar
to iour uuartsto the eight quarts OF fruit.
Richer preserve Is made by taking two
tnirlg OF sugar OF even equal parts. II
preserve Is made In this way the Juice
wi! be OF jclly-like consistency, the
nuu will retain Us flavor and form,
nothing will ever stick ON the kettle
or burn, aud hest Of all, half an hour
is all the time required for the whole
lob. There is another advantage have
found Ia this method; the fruit does not
cook away as in the old.fashioncd
method. A friend Of mine, this spring
had forty quarts Of strawberries, which
method made but eight quarts Of
canned fruit. Twenty quarts put up
IN my way made eleven quarts, and the
berries are not all settled on the
top OF the jar either Stone cherries
cooked In this way make the most deli
eIous pic fruit for winter.
Great care must be used in the pre-.
pauiion Of bottles, lids, and rubbers.
Some housekeepers carclessly leave
bottles dirty until time to use them.
When left so | fancy the fruit is far
more apt to spoil, besides the disagree
able task Of having to clean them at
the last moment. Lids should be eX.
amined carefully and If they are marred
or look dark and stained new ones
should be got. Careful women never
use rubbers the second year.
Honey can be used very advantage
ously in the place OF sugar. The pro-
portions to be used are one-half pint
OF honey in place Of pint OF sugar
Its not so good for jelly, but still 1t
can be used II necessary. Honey IS
cheaper and much more nutritious and
heallhul.