The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-07-26
HOUSEHOLD MATTERS.
A Collection of SensOnabIe Directions
for Fruit Canning.

NhAA
Success in canning fruit depends upon:
Using a reliable make of glass jars
and testing the air-tight quality of each
by pouring little water into it. adjust
ing 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 wash
ing soda has been added, and allowing
them to stand at least two hours before
rinsing
are stretched out, discolored or in the
least hardened.
Using firm, large fruit of suitable va
rieties and having it under rather than
over ripe; rejecting all that are crushed,
over ripe. stunted or knotty and care
fully preparing the rest.
Washing currants on the stems and
strawberries before they are hulled I:
washing all small fruits quickly and by
placing few at time in a colander
then. holding ii over a sink, pour cold
water the fruit and spread it on a
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 objection
able. distribute five or six peach pits
through each jar and put in a small
white net or thin muslin bag containing
a handful of cherry pits or pear seeds in
each simlar-siZed jar.
PAIRING peaches with a thin-bIaded
sharp knife instead of scalding them in
I've: 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
til
impart pleasant, palatabe taste
Cooking the fruit in the jars so that
il is not broken by handling or it's flavor
lost in escaping steam. To do this place
the fruit in jars as fast as ii is pre-
pared. cover with Sirup to the neck of
the lar. then put on the cover. but not
the rubber band. Set a common wash
boiler or other suitable vessel on the
back of the range, place the jars of fruit
inside, but not close enough together to
touch. fill the vessel with hot water until
il reaches to within an inch of the top of
the Jars. draw ii to the front of the
range. cover closely, and bring to a boil.
Continue boiling ten minutes Qonger
for large, firm fruits, or until the fruit
can be easily pierced with fork, and
then draw the vessel to the back of the
range. Take out jar. set it on a folded
wet towel. fill it to overlooking with
boiling water. wipe off the neck, adjust
the TuDDtT anu CONtIs anu StItW lllt IL
ter tightly Treat each jar in this man.
ner. and. as they cool, endeavor to tight
en the covers about once an hour. When
nearly cool invert them all, as a final
test that they are alright. Wrap each
lar in paper or draw a paper bag over it
from the top. label plainly on the out
side and keep in cool dry place.
The flavor Of canned fruit is greatly
improved by opening ii two or three
hours before 1t is needed to restore the
oxygen.
This is neither a new or a difficult
method OF canning fruit, but is virtually
the same as that used by all manu-
facturers of such goods. And vet. for
some inexpIicable reason, the majority of
housewives fail to appreciate its supe-
rioritv over the method commonly en-
ployed and are content to produce a
third or fourth-rate article-a sort of
canned iam-if only 1t keeps. New
TfpoaC