Evening star. [volume] (Washington, D.C.) 1854-1972, 1893-06-24
CHERRIES.
How TO Can and Preserve Them-some
seasOnable Suggestions.

How 70 Can and Preserve Them-some
seasOnable Suggestions.
From The New York Tribune
The season Of cherries will soon he here The
white ox-heart cherry is in its prime from June
70 TO July and this is the very best of the fruit
for canning. The Tartarean cherry does not
make so good canned fruit, although IL is
delicious eaten out Of ne hand. and none Of al
the sweet cherry tribe is of any special yalue for
preserving or picking For such purposes we
must wait for the sour Mo.ella cherry. which
ripens about a week later.
To can cherries procure sound, ripe fruit.
Fruit which is partially ripe, as we have often
SAID before, is never fit for canning, although
some authorities recommend such fruits. but
the result Is always unsatisfactory Look the
cherries over very carefully DO not stone
them Some housekeepers clip off half the
~: DINERS prefer TO remove the whole stem;
this Is matter of fancy. When the fruit is ali
prepared put it into clean cans and cover il
Win light strip. in the proportion of five
pounds OF granulated sugar to nv pints of cold
water. This should be enough sirup for ten
quarts OF cherries. After filling the jars to the
Drim with sirup put on the covers. leaving
the rubbers off-or. if they are patent cans.
close them, Pack the jars in a large fat-bot-
TONED Kettle and put them on a rack used for
the purpose. Pack towels between the
Jars TO prevent their knocking together;
or, If more convenient, wisps Of
water in the boiler, as high up as the necks Of
the Jars. Let the water boil and cook the cher
rles In this way for fifteen minutes after the
water begins to boil At the end Of this time
remove the jars, one by one, to a shallow pan
containing little boiling water. Take of the
covers and fill them up again with boilinckirun.
which should have been reserved for this pur,
pose. Considerable strip will have been abb
soroed during the cooking. leaving space for
me new sirup. Tut on the rubbers and seal
,he cans up tight. When the jars are cold
tighten them again with all your strength. wilma
them on with a cloth and they are ready 10 set
away In a dark. cool closet, the temperature of
which should never rise above 60 degrees.
A sour Morella cherry is a dark crimson
run, winch makes a delicious preserve and an
not confound ii. however with the bitter villa
cherries. good sour cherry has q rich. 6pe
naVor OF Its own, and is very JUICY. but il of
medium size. To preserve il. allow three
quarters OF pound CT sugar TO pound Of
Irult Stem and stone the cherries. saving
every particle OF juice. Add to the Juice
enough water TO make a cupful for every three
pounds OF sugar used. Boil the sugar and
liquid together for a moment or two. stirring n
I'll the sugar Is dissolved. Add the cherries
and cook them for ten minutes. Then i'll iars
with them, adding the strip in equal quantity
cold tighten them again and set them awsy.
Some housekeepcrs take the extra precaution to
ne layer OF cotton batting over the mouth Of
the jars of all their preserved fruit
The best rule for spiced cherries. or sweet
pickles, is seven pounds OF sour cherries. three
pounds and a half Of sugar and a mint of vine
gar. The cherries should be stoned and the
juice carefully preserved. Put the Juice. cher
ries, vinegar and sugar over the stove to boil.
Add two tablespoonfuls of stick cinnamon and
one tablespoonful OF whole cloves. Let the
pickle cook for about an hour, then can il. or
set it away in jars. 1t is an excellent pickle
served with meats.
For brandy cherries use the white ox-heart
cherry, and select the largest and ripest Won
have Allow nine pounds OF fruit to six pounds
OF sugar. DO not stone the fruit, but stem il.
Make sirup OF the sugar, adding pint Of water
10 SIX pounds OF sugar. Cook the cherries for
ten minutes in the strip and then add quart
OF nice white brandy. Bottle the cherries A
once. dividing the liquid equally.
oid-fashioned housekeepers sometimes added
ralsins TO their preserved cherries in the pro-
portion OF one pound Of raisins 10 Eve pounds
OF cherries. Renders are cautioned that these
recipes VIII prove satisfactory only when 6irec.
uons are strictly adhered TO. However excel
lent the average sweet cherry Of the market
may be, IL is very insipid when preserved in q
large amount of sugar. as in the rule given for
Morella or sour cherries. The white ox-heart
makes an excellent canned fruit. or fruit pu. up
In light strip in an air-tight can a. distin-
guished from the preserve, which owes its ex-
ceuence and preservation to the amount Of
sugar used The Morella or sour cherry. on
the contrary. would make a very unsa tisfactorv
canned fruit, while IT makes excellent pre-
serve and good ''spiced cherry" The or
heart is insipid spiced. but black Tartarsan
cherry makes very fair spiced fruit For
branded fruit the white ox-heart u pre-emi.
nently the first choice.