Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1894-08-29
PRESERVE MAKING.

Only the most perfect and best tia
vored fruit should be used in making
preserves, says Eliza Parker in the
Courier Journal. Equal quantities OF
fruit and sugar should be used If the
preserves are to be first-class, though
fruit that is not acid may be made with
less, but must be sealed in order to
keep. Small fruits should be cooked
slowly half an hour or more; larger
fruits, pared, and put in the syrup,
and cooked slowly until clear and ten
der. Small jars are best for preserves,
thereby prevent opening q larger guam
tity than is needed. Haste is necessary
in preserving, as the natural flavor OF
all fruit is thus more readily retained.
Peach Preserves-Pare good, firm
peaches, and remove the seed, make a
syrup of as many pounds of sugar as
fruit, in which boil half n dozen seeds
after cracking. When clear add the
peaches, and cook gently for twenty
minutes, skim out the fruit, and set
aside to cool; boil the syrup until
thick, return the peaches, and boil un-
til clear. Put in glass jars.
Crab Apple Preserves-Select perfect
ripe crab apples, put in kettle, cover
! with boiling water, to which add small
! lump of alum. Take the fruit from the
water, and rub the skin off with e
cloth, but leave on the stems. Strain
the water, add as many pounds OF sugar
as you have fruit, and boil to syrup,
drop the crab apples in and cook slow
ly until clear. Take up carefully, boil
the syrup low and pour over.
Citron Preserves-Pare off the outer
skin, cut in halves, remove the seeds
md cut each half in small pieces. Put
them in a stone jar, add half teacup
Of salt to every six pounds of citron.
| Cover with cold water, and set aside for
i've hours drain and cover with fresh
cold water. Soak two hours. Dissolve
teaspoonful of powdered alum in two
quarts of boiling water, add the citron,
ct boil five minutes. Drain. Make n
ryrup, allowing pound Of sugar for a
pound of fruit. Put in the citron, and
simmer until tender. Sift carefully
rom the kettle with skinner, lay on
dish and set in the sun two or three
lours. Add the juice of two lemons
;or every ten pounds of fruit to the
yrup. Boil gently for fifteen minutes.
Put the citron in jars, and pour the
polling syrup over. Watermelon rinds
nay be preserved in the same way.
Plum Preserves-Allow equal guam
ities of sugar and fruit, add sufficient
Eater to make rich syrup, boil and pour
,ver the plums, let stand over night.
n the morning drain off the syrup, put
n kettle, add the plums, let boil half
IN hour, take up, and put in glass jars.
Blackberry Preserves-Pick the ber-
les over carefully, put pound of fruit
% o pound of berries. Let stand with
he sugar over for five or six hours.
Soil slowly half an hour.
Grape Preserves-Pick grapes from
he stems, pick and put in kettle,
ook until the seeds are loose; strain,
Feigh with the skins, and to every pound
low a pound of sugar. Put the grapes
IN kettle, lei boil, add the sugar, and
ook slowly until thick and clear.
Ounce Preserves-Pare and core the
ruit, boil In clear water until tender !;
uake syrup with pound of sugar to
pound of fruit, and boil the ounces
10 it until clear.