New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-07-23
PLUlfS.
DIRECTIONS FOR PRESERVING AND CANNING


comes 10 market In July. This Is the wild rcd goose
plum Of the SOUTH which makes very excellent J'ly'
using exactly the same rule BY which curr"h' I'''
Is prepared Ii hardly deserves the attention oI Tue
Northern honsekcep'r. however because OF III" graz
distance which the fruit must BE- brought aHu NV
cons qucnt high price at which 1t is likely 10 NC SUM-
when no other plums are to be had The first piumS
which are valuable to the Northern househccp'r io
preserving are the golden egg plumS, which are iohu
in market at any time from about August III 10
septcmbcr /. The grecngage plum Is equally dc-
srlblc and is considered by many TO be superior W
the golden egg for preserving, canning ana ior
branded fruit. They should not cost over 30 cents
or 81 peck. The purple varieties OF piuhls "'e
not rs good for these purposes and do not LOOK as
we'll but they are richer for sweet pickle The very
best plum for sweet picking, however, Is the niue
purple dam>on, which ripens In the latter part "i
August, a little later than the Cages ana the eeS
punls. 1t shoud cost not more than 40 or % ec''S
a peek most delicious jelly and an excellent Jam
are also made from damsons.
To plumS, select either grcengages or '"e
golden eggs Take care that they be luscionsy RIPE
but without spcck or spot to mar them. iT'h
each plum two or three times with a silver iorN
and remove the stem or cut In two. DO not al
tcmpt to retnOve skins. FIJI five quart Jars WIN
the plumS after they are prepared. Have syrup
ready cover then, soon "a the Jars are hIl'''
To make this syrup melt over the fire three ana a
half pounds OF the best granulatcd sugar. with hVe
halfpn cups OF cold water. Stir this syrup over the
fire until the sugar and water are thoroughly assmi-
lated but do not let them boil. FIJI the Jars OF plums
with this syrup up to the brimS. and set them on
fiat wooden rack In II deep tin boiler. with wisps OF
hay or Kitchen towels between them. The tops OF
the lars should be screwed OF without the rubbers
FIJI the Tin boiler with cold water until II reaches
ND to the necks Of the bottles. Let the water com"
10 the boiling point. and boil steadily around me
bottles for eight minutes after II begins Remove
the lars from the water unscrew the cover, and II
the syrup has boiled down fill them up with irrsh
syrup which should have been boiling for ton min
u,es while the fruit Is cooking Put the rubbrrS
on the lars and screw them mp tight ~ possible
and : you can after hlling thcm' l'eh'eh
thm again when they cold.
The grccngnge makes very delicious preserve
Weigh the sugar ont in the proportion OF thre"qnar
ter, Of a pound to pound Of fruit. Select perfectly
ripe choice grecngagrs for this purpose. tSc the
best granulatcd sugar. and TO every pound OF sugar
add a cup OF cold water. Use rather broad. shall
low iron saucepan. lined with white porcelain. Bring
the syrup the boiling point In this saucepan linen
add the plums. all Of which should first be- prlc"'d
several times 10 prevent their bursting 40 not AT
tempt To cook Il large quantity AT "A tine. quart
Of pums viii be quite enough to cook ut once. Let
them cook Just six minutes In the syrup. Pal them
I'm the far, ana prepare another in'talm"nt. When
all Tho plum, have thus been cooked. IN III" Jars up
with syrup screw them mp with the ribbcrN on. ana
LET them cool. When they are cold. s'r'T them up
again as tight as possible and set them away In a
preserve cOs':.
branded plmns are prepared in somewhat the
same way rs Lraniicei peaches though they are not
as good rs the branded peach. select rather
sweet plum for This purpose perfectly rip" green
gage or Colder egg Is the best Prick the fruit ana
stem IT, Coos 1t for SIX minute, In syrup made
in the proportion Of thrr"quarcrs OF ponhd "'
,ugar 10 a pound OF fruit. Use a cup Of water I"
every pound and a half Of sugar in making til" syrup
FIJI the bottle, Win the fruit and half cover them
with syrup. adding cnoueh VI Tie BEST White prahus
TO MI up the b)ttl"s.
I'm rcpy 10 an inquirer on this subject, we Will
say mat a maceiolnc Of branded fruit Is prepared
with all varctc, o! fruit, beginning with stra""ril'
and I'M luding cherries, bachDrrii =, pn'apll's, apr
cots pluins. peaches bahamas nnd any other lrht
one may fancy. Begin with quart OF rich syrup,
m wafer COOK a quart Of straw berries in syrup
II few moments ana add quar- OF brahd.' No,r,
h" a large stone lar holding al least two gallons.
10 INCLUDE eight varieties OF fruit. When white on
heat clcrlic, are In market boil a quart OF them
Ior ten minutes in Just enough syrup TO cook them,
md add thcsc to the jan, with ~ lnuch mdidy IL
Won hav, added syrup Continue In the Wa,
Vita slice, Of sugar lonf pineapple cat fl dlcc ana
cooked for one inmate In syrup. Add biachb'rrl,''
cooked IN syrup for one minute ih,n nGi ap n
grccngagc plunls their finest, skin IA quart of
then ~ p'urns hoilns warr over Lem, ana c1",
and cut Ia slices. should be cootcd In syrup for ten
minute. and finally bananas, which require 10 b.
~o"knd about the same length Of time ~ PEACHES.
All these fruits should be- added In thor season I"
I, inr of ,iriwlnrri,.s always adding the syrup In
brandy p syrup. The miAlur" should br NOR
oulhly stirred al lnc addition Of each fruit IN or,
ful 10 limit the amount OF syrup usrd III c""hihs
to ,mill quantity rs VIII serve Tor III" pnrp,S".
II Is not safe. however 10 begin III" miAinr' wiz,
any r Of g Trp y, ' ih fruit h"nd be- @ unicr
tI.. all th. Imc
mi xlur, is preferred by some people Ia Ia" plnii
brandlcd pcache, branded pim'. ana Is especially
nice, when sew d with ic" cream.
Perhaps he rch"~ Of AL P.,mS /. The purple dn n,,
this fruit turns "A l4!It Shnlr Of purple some time
iciorr /, rpcns PAT th" plnmN Tor jelly In a stone
thc Jar up To lis meek IN warm water. Let III" water
boil around the jar for from tlrec-qnartrrs OF an
and III" juice begins 10 show. II VIII assist the proc
css Of extracting the Juice somewhat If each plum
plum however, both add To the favor aud the
< lninou, qu'iit> Of tac jucc obtalnd \, soon Il,
th,n. pressing through all the juice that you can.
Measure the Juice and FOR Every pint OF It weigh ont
TIL add the sugar. which should b" heating in the
oven whiL the Juice IS boiling down. The heated
slight kissing sound. let the sugar and juice boil
together ior two or three minutes: then test ID"
jclly ~ soon ns 1t j. firm pour II into Irll, bowls,
paper and seal then all up.
Of British housewives. stem and skin ~ mlIy pounds
of The plifns YOU de- r. to pat up. Allow three
quarters OF pound Of 10 every pound Of fruit.
Add abort cnpful Of dhm,on Juice. oblancd In The
same way YOU do the Juice Tor jelly. stir this III
th, pll:nS ana you Iced not aid wafer 'n pre-
vent their burning. The .hin /, removed by throw
mc boiling water over III" piu- aud >hnn.ng thrh
with Ill" fngcss. let thr Nee ana pltuS boil To
eeth'r for alodl twenty minutes stnin; contnnnly.
Then strain ~" mixture through a porcelain lined
colander IN remove the pts Return the lam 10 III"
ire add the sugar and boi 1t for half an hour longer.
stirring II very frequently Ia prevent It, burning.
Grc,neaee p!Lms arr sometimes mad, into jam iy
This rule. but they do not make ~ rich n jan ~
Cail>On~.
1icrc are very fcw sweet pickles WHEN ~" 80
thoroughly Sufc"S~ those u da'nson pI'n>.
They rank nrAi 10 y aches. To ten pounds q. purl>
ALLOW hVr hhos OF sugar. one quart ~ vim" ga two
Ounces OF clNnam0n. ana IN ounce nf cl,v,s. Prick
the pidhi> ana rcnov" ia" stems. Md the vim eir
{" The sugar, put II In purcrl.nlin.l Kettle over
the nrr. ana when II boS add th. plum, and spices
Cock the whole Ter about ten minutes. ar mill thr
plrnia are EASILY pierced with straw. Remove ihrni
from 'he IRE ana pm them mp I'm stone lar. II j
not necessary to seal th'm up tight or 10 can them.