Walker Lake bulletin. (Hawthorne, Nev.) 1883-1926, 1893-08-02
w Olnan'S World.
STRAWBERRY PRESERVE.
Ordinary Canning Destroys Form and
Color of the Berry.

The old-fashioned strawberry pre-
serve is by many preferred to all
other confections of this fruit. 1t is
unquestionably the easiest to make,
and there is no difficulty in keeping it,
provided it is properly packed The
very best way is to put it while hot,
into ordinary fruit jars, in the same
way as canned fruits are put up
Let the cans, covers and rubbers be
very hot, put the fruit in while bub-
bling and screw the tops down.
Kept in cool, dark place, it will re-
main for use as good as when pre-
pared. Exposure to the light may
cause it to candy. Just why this
takes place is a disputed question
with many persons. By some it is
claimed that it is caused by light;
others by some warmth or other
popularity of the season, and others
again insist that as the year rolls
round there is something in the sea-
son which causes fermentation. BE
this as it may, there are instances in
which fruit has been kept for use as
good as when first preserved.
The ordinary process of canning
Strawberries is open to the objection
that the fruit loses its form and
color. Berries dropped in syrup
of granulated sugar, kept at the
boiling point until the fruit is cooked
through, may be put into cans filled
up with a sufficient amount of syrup
to cover them and closed instantly.
If prepared in this way they keep
very well, but cannot always be de-
pended upon.
If one chooses to put up berries for
the flavor rather than the looks, the
regular processes of canning work
very well. The fruit should be thor
oughly cooked. There is no rule
other than the taste The fruit
should seem to be done-should taste
done-before putting into the cans.
Everything connected with the pro-
cess must be kept very hot. The
cans should be put into kettle of
scalding water which stands con-
veniently by on the stove. From
this they are lifted one by one, as
required, into pan, in which is a
little water to prevent burning and
a saucer or plate which keeps the
can from direct contact with the
heat of the stove, which would strike
through the pan and crack the glass.
The covers must be in a smaller dish,
filled also with hot water. A fork
or small ladle is necessary with
which to lift them when required.
Thus equipped the operator is ready
for work. The utmost dexterity in
handling and an absolute disregard
for scalded fingers are among the
necessary requirements. AS soon as
the cans are filled and closed they
should be wiped off with a cloth
wrung out of hot water and placed
on table in the kitchen to cool. 1t
is not we'll to remove them to very
cold place until the temperature oi
the fruit is somewhat lowered, for
the sudden change might crack the
jars.
A good deal has been said of late
about preserving fruit in the sun.
The process is a slow one and while
it is sometimes successful, the
weather must be veay bright and
sunny or the fruit is likely to sour
before 1t is finished.
There are objections to this way OF
putting up berries, among the fore
most of which is the possibility OF
dust or small insects getting into
the fruit 1t is difficult, if not inn
possible, to cover them so securely
that they are safe from this danger.
Sometimes strawberries are dried
in sugar, but this is almost equiva-
lent to preserve, and they must of
necessity be very rich. Strawber-
ries are candied and made into Jam
or are allowed to drain after cook
ing, leaving clear and delicious
syrup, which is much liked for
drinks or for flavoring creams and
custards. Grange Homes.