The Big Stone Gap post. [volume] (Big Stone Gap, Wise County, Va.) 1892-1928, 1894-08-16
PREPARING Fauirs FOR WINTER
Son'e Suggestions on Cnnning. Preserving
and Splicing.

Sone Suggestions on Canning, Preserving
and Splicing.
When preserving large fruits, select
only the best cooking varieties Of sound.
fresh fruit, which is not over.ripe; paro
carefully with q silver knife. and throw
immediately into cold water 60 prevent
discoloration. Use equal quantities of
fruit and sugar; weigh accurately and
cook slowly until tender and transpar-
ent.
Delicious apple preserves arc made
by pairing, coring and quartcring firm.
ripe apples. Allow one pound Of sugar
to half pint OF water; put in pre-
serve kettle; add the juice and rind Of
one lemon and let boil Ave minutes; put
in the apples. and let cook gently until
clear; take from the Ere; stand aside to
cool; when cold put carefully In Jars;
boil the strip low; pour over and cover
closely.
In making peach preserves select
large. firm, frecstonc peaches: pure, cus
into halves aud remove the stones;
weigh. and to each pound allow pound
OF sugar. Spread the peaches out on
large dishes and cover with sugar; let
stand five or SIX hours: put into por-
celain-lined kettle and bring quickly
to boil; then let simmer slowly until
clear; take up carefully. piece at %
tino, and put into glass Jars; let cool;
pour over the sirup and cover.
Pear preserves are made In the same
manner.
When making apple jelly, take ripe,
tart apples; wipe. but do not peel: cut
into pieces; put into preserve kettle
with water sufficient to cover; set on
the fire, and let boil slowly until the
apples arc very tender: take up and
strain through jelly bag without
squeezing. TO every pint Of juice allow
thrce-quarters of a pound OF sugar.
Put the juice into porcelain-lined
kettle and bring 1t to a boil; add the
sugar; stir until dissolved, and boil
rapidly until it jcllics. AS soon as
jellied put In glasses cover and set in
a cool, dark place.
TO make peach jelly. pare stone and
slice acid peaches; put into q stone jar
with u little water. Stand the jar In q
kettle of boiling water; cover. and iet
boil for an hour; stir and break the
fruit; pour into jelly bag, and Lei
drip without squeezing. Measure the
juice, and to every pint allow pound
of sugar. Put the Juice into kettle
let coiuc to rapid boil; add the sugar
stir until dissolved, and boil until
jcllied.
Delicious peach marmalade may be
made from very ripe, soft peaches
wiped carefully, but not peeled; cut in
halves, remove the stones; allow hall
pound of sugar to every pound OF
peaches Put the peaches in preserve
kettle, add water to cover, and bring
slowly to q boil; stir and mash the
peaches; add the sugar with handful
OF peach kernels pounded to paste
boil and stir until thick and smooth
being careful not to scorch; put away
in glass jars.
Apple and pear marmalade may be
made in the same way.
Take quarters Of peeled apples
peaches or pears. Make sirup OF
thrce-quarters OF pound Of sugar and
half pint of water to every pound OF
fruit. Boil the fruit slowly In 1t unti
clear; take up carefully, spread OF
dishes, and set In tho sun to dry; wher
dry roll each piece in granulated sugar
and puck in jars, and you will have
delicious fruit conserve.
Spiced peaches arc prepared by TAX
ing seven pounds of ripe, soft peaches
wash and wipe, but do not peol Put !
pint of strong apple vinegar into
kettle with four pounds OF brown
sugar, and set over the fire TO boil
Take one teaspoonful each OF ground
cloves and mace. two teaspoonfuls OF
allspice and cinnamon. with half ar
ounce of ginger root; put into little
muslin square, the and throw into the
vinegar. When the sirup is boiling
hot drop the peaches In, and let heH'
through; take from tho FIRE and TURF
into u stone jar; stand in cool place
over night Next day drain the liquor
from the fruit into the kettle, and SCI
over a moderate fire; when boiling pour
back into the jar over the peaches
Repeat the scalding process for nine
days, the last time adding the fruit te
the strip while boiling, and let heat
through put in jars and seal
Apples and pears may be spiced IL
the same way.
In can ming apples, peaches and pears
they should be prepared as for preserv.
ing. boiled In clear water until tender,
and then put in the sirup. Select only
ripe, sound fruit; pare, core and throw
in cold water; when ready to can take
the fruit from the water, weigh, anc
nsat in a porcelain kettle; cover with
boiling water; let cook until tender.
while they are boiling make sirup o!
,one pound Of sugar and n quart o.
water for every four pounds of fruit
flavor with the grated rind and juice o.
one lemon With skinner lift the
fruit from the boiling water and put
carefully into the sirup; let heat
through; put In the cans; cover vel
with the boiling sirup and seal. lr
canning pears use pint Of water to 8
pound of sugar to make the sirup.
Keep your preserves, jellies, con
served and canned fruits in q cool, dark
and perfectly dry place. -Ladies' Home
journal.
PROTECTION AGAINST MOTHS.