Passaic City record., 1893-07-22
N CANNING FRUIT, REMEMBER

That success depends upon:
Using q reliable make of glass jars
and testing the air-tight quality Of
each by pouring little water into it,
adjusting the rubber and cover, and
standing it upside down.
Thoroughly cleansing all jars that
have been used, by washing them first
in warm water, then filling full of
scalding hot water to which borax,
ammonia or washing soda has been
added, and allowing them to stand at
least two hours before rinsing.
Rejecting all old rubber bands that
are stretched out, discolored, or In the
least hardened.
Using firm, large fruit of suitable
varieties and having it under rather
than over ripe; rejecting all that are
crushed, overripe, stunted or knotty,
and carefully preparing the rest.
Washing currants on the stems and
strawberries before they are hulled;
washing all small fruits quickly and by
placing few at a time in colander,
then, holding it over a sink, pour cold
water on the fruit and spread it on
towel to drain.
Allowing the pits of cherries and
peaches and the seeds of pears to re-
main in the fruit; or, if this is objec-
tionable, distribute five or six peach
pits through each quart jar and put
small white net or thin muslin bag
containing handful of cherry pits or
pear seeds in each similar sized jar.
PAIRING peaches with a thin -bladed,
sharp knife instead of scalding them in
lye; not removing the skins of plums,
but piercing each one, two or three
times with fork to prevent the skins
from breaking badly while they are
cooking.
Using only fine favored sugar,
either granulated or loaf, and only
enough to impart pleasant, palatablc
taste.
Cooking the fruit in the jars SO that
It is not broken by handling or its
iavor lost in escaping steam. To do
.his, place the fruit in jars as fast as it
is prepared, cover with syrup to the
aeck of the jar, then put on the cover,
out not the rubber band. Set COM
mon wash boiler or other suitable ves-
sci on the back of the range, place the
jars of fruit inside, but not close
enough together to touch, fill the ves-
sci with hot water until it reaches to
within an inch of the top of the jars,
draw it to the front of the range, cover
closely, and bring to boil. Continue
boiling ten minutes (longer for large,
firm fruits) or until the fruit can be
easily pierced with a fork, and then draw
the vessel to the back of the range. Take
out iaf, set it on a folded wet towel,
fill it to overfowing with boiling
water, wipe off the neck, adjust the
rubber and cover, and screw the latter
tightly. Treat each jar In this man
ner, and, as they cool, endeavor to
tighten the covers about once an hour.
When nearly cold, invert them all, as
a final test that they are air-tight.
Wrap each jar in paper OF draw 9
paper bag over it from the top, label
plainly on the outside, and keep in
cool, dry place.
The flavor of canned fruit is greatly
improved by opening it two or three
hours before it is needed, to restore
the oxygen.
This is neither new nor difficult
method of canning fruit, but is vir-
taally the same as that used by all
manufacturers of sucl goods And
yet, fo- some inexplicable .eLson, the
majority of housewives fail &c appreci-
ate lis superiority ever the method
commonly employed, and are content
to produce third or fourth rate ar
ticle-a sort of canned iam-if only i.
'keeps. New York Times.