New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1893-06-18
CHERRIES.
HOW TO CAN AND PRESERVE THEM
effects Of c.

The OF cherries will soon be here. Tho
white Oxhcart cherry Is In It's PRIME from June 20
to July A. and this is the very best Of the fruit Tor
canning The Tararcan cherry does not make so
good a canned fruit. although IT Is delicious eaten
out OF the hand. and none Of all the sw"'t-cherry
tribe IS OF any special value for preserving or pick
ling For such purposes must wait for the sour
Morela cherry. which ripcns about week later.
To can cherries, procure sound. ripe fruit. Fruit
which Is partially ripe. have often said be-
fore. Is never iii for canning. although some au'h"n-
ties recommend such fruits. but the result Is always
unsatisfactory. Look the cherries over very care
fully. Do not stone them. Some houSekcepers cIp
of half the stem Others prefer TO remove the whole
stem this is a matter OF fancy. When the fruit Is
all prepared put IL into clean cans and cover II with
a light syrup in the proportion Of five pounds OF
cranuated sugar TO five pnts Of cold water. THIS
should he enough syrup for ten quarts Of cherries
After filing the Jars TO the hrim with syrup put on
the covers leaving the rubbcrs on-or. II they are
patent cans close them. Pack the jars In large
nat -bo-tomcd kettle and put them on a rack us'h
for the purpose. Pack towels between the Jars ~
prevent their knocking together. or. II NOR" 'on
y,nicnt wisps Of hay will serve. Pour uk"warm
water in the boiler. as high mp th" n"hs Of the
lars L., the water boil and cook the cherries IN
this way for fifteen minute, after III" water begins
to boil. At the end Of his tim" remove the Jars
one by one. shallow pan containing hiil"
boiling water. Take on the cover, and I'LL them up
again with boiling syrup which should haN" been re-
served for this purpose. '"n~lhch'p'" syrup WI"
have been absorbed during the cooking leaving
space for the new syrup. Put on the rubbers and
seal the cans up tight when the jars are cold
tighten them again with all your strength. wipe
them of with q cloth, and thcy ar" ready I" sol
ovav I'm n dark cool closet IA" temperature Of
which should never rise above 90 dcgr"",.
4 sour Morclla cherry Is dark. crimson 'rnit
which makes a delicious preserve and an excellent
" spiccd cherry or sweet plche. DO not confonnd
it. however. with the bitter Wild cherries. \ good
sour cherry has a rich. fine flavor Of rs own. and
is very Juicy. bu, (, Of mtdGm size. 1" preserve
IT, allow thrcc-qrartcr, Of pound Of sugar I"
pound II fruit. stem and sion" the cherries, saving
every particle Of Juice" Adj TO the June"
onoucb water To make cupfn for every
tTrce pounds Of sugar used. Boil the sugar
and nquid together for moment or two.
stirring # til the sugar l. dissolved. Add the
cherries and cook them for ten minutes. Then MI
Jar, with them. adding the syrup In equal gmntl''
to each Jar. seal them M, and when they are c"id
tighten them again and set them away. some house
keepers take the extra procaHiion to lie layer o'
cotton batting over the mouths oil The la'a oi All
their preserved fruit.
The bcs, rule for spccd cherries. or sweet pickles.
IS seven pounds II sour cheIri"- tire" pounds ana
should BE- stoned and Tie I'M" "rciuy pr'>'r &c"
Pu, the Juice. cn'rr.. vincs'r ~" Nu2nr OYER ti'
cinnamon and one tablespoonful Of Who'll" cloves.
Let the pickle cook for about an hour men can u
or set # away In Jars. 1t /, an excellent pIckl"
served with meats.
For brandy cherries use the Whit" OK hrar' cherry ,
and select the largest and rip"st you have Mlnw
nine pounds Of fruit 10 six pound. OF sugar -"
not stone the fruit. but stem H. Make syrup OF 'ne
sugar adding pint Of water 10 siN pound, "f sugar.
Cook the chcrre, for ten minutes In ~" hyrul, ana
,bcn add a quart Of NICE whit" brandy Bottle the
Ihrrrics at once dividing the liquid equally.
od lashionct hosck rI"iH ,nm''im'' "u n'
raisIns 10 their preserved h'rrrN III III" pr"
norton of one pound Of iai-in- 10 Nv" I"lhh> 81
Headers cautioned that th"~- recipes
utu satisfactory only Wi"1 directions Hir
.,rictlv adhered to. However excellent the aN"ri."
sweet cherry of the market may be-. II !, very In
,ipid when preserved In a large amount 81 sugar rs
In the ruiz, given for Moreila or sour cherries IN"
white on heart makes Az excellent canned iii', or
Irlut nut up in light syrup In an mir tgh' can, rs
ds,in he'd from the preserve. when owes lis cN
ccIIencr and preservation 10 the amount oi sugar
lIscd The Morella sour cherry. on the contrary.
would make a unsatisfactory canned ffiit. VIM"
I, makes an excellent preserve aud a good spirri
cherry The OK heart l. in-iTdd pie a bu' n
HACK Tararcan cherry makes very fair >plcrh fruit.
Inr branded fruit the White OX-hcart Is pre-
eminentIy the FIRST choice.