Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1894-11-14
IN CANNING FRUIT, REMEsrBER-

That success depends upon:
Using a reliable make of glass jars
nd testing the air-tight quality of
'ch by pouring little water into it,
ijusting the rubber and cover, and
landing it upside down.
Thoroughly cleansing all jars that
have been used, by washing them first
warm water, then filling full of
calding hot water to which borax,
.mmonia or washing soda has been
,dded, and allowing them to stand at
east two hours before rinsing.
Rejecting all old rubber bands that
re- stretched out, discolored, or in the
east hardened.
Using firm, large fruit of suitable
2rieties and having it under rather
lan over ripe; rejecting all that are
rushed, cve1ripe, stnnted or knotty,
and carefully preparing the rest.
Washing currants on the stems AMI
strawberries before they are hulled !;
Washing all small fruits quickly and by
>lacing q few 1T q time in a colander,
hen, holding it over a sink, pour cold
rater on the fruit and spread it on a
.owel to drain.
Allowing the pits of cherries and
,esches and the seeds of pears to re-
aain in the fruit; or, if this is obiec-
oionable, distribute five or six pea ch
pits through each quart jar and put r
snail white net or thin muslin bag
containing handful OF ch erry pits or
pear seeds in each imilar sized jar.
PAIRING peaches with -bladed,
harp knife instead of scalding them in
{; ye; not removing the skins of plums,
,ut piercing each one, two or three
lines with fork to prevent the skins
rom breaking badly while they are
rocking.
Using only fine favored sugar,
ither granulated or loaf, and only
nough to impart pleasant, palatablc
aste.
Cooking the fruit in the jars SO that
It is not broken by handling or its
flavor lost in escaping steam. To do
This, place the fruit in jars as fast as it
+ prepared, cover with syrup to the
neck Of the jar, then put on the cover,
lut not the rubber band. Set a COM
mon wash boiler or other suitable ves-
iel on the back of the range, place the
irs of fruit inside, but not close
enough together to touch, fill the YES
sci with hot water until it reaches to
within an inch of the top Of the jars,
,'raw It to the front of the range, cover
ilosely, and bring to boil. Continue
toiling ten minutes Qonser for large,
Iirm fruits) or until tho 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,
fll it to overfowing with boiling
water, wipe off the neck, adjust the
rubber and cover, and screw the latter
tightly. Treat each jar in this man
ner, and, as they cool, endeavor to
tighten the covers about once an hour
When nearly cold, invert them all, as
final test that they are air-tight
Wrap each jar in paper or draw a
paper bag over it from the top, label
plainly on the outside, and keep in a
cool, dry place.
The flavor of canned fruit is greatly
improved by opening It two or three
hours before it is needed, to restore
the oxygen.
This is neither q new nor . difficult
method Of canning fruit, but is vir-
tuaily the same as that used by all
Ean,fecturers of such goods. And
yet, for some inexplicable reason, the
nsior.sy ce housewives fail to appreci-
lte i.s superiority over the method
commonly employed, and are content
to produce . third or fourth rate ar
kcle-a sort of canned jam-if only it
'tkeeps. New York Times.