The Penn's Grove record., 1894-11-09
IN CANNING rHUrr, arxrunrR.

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IN CANNING FRUIT, REMENBER- |
That success depends upon:
Using q reliable make Of glass jsE
ID testing the alright quality y
sch by pouring a little water into it
ljusting the rubber and cover, ant
landing it upside down.
Thoroughly cleansing all jars thai
ave been used, by washing them frs
a warm water, then filling full o
,alding hot water to which borax,
ammonia or washing soda has beer
lded, and allowing them to stand q
,ast two hours before rinsing.
Rejecting all old rubber bands tina
re stretched.out, discolored, or in I'll,
east hardened.
Using firm, large fruit OF suitabli
arieties and having it under rathe-
IAN over ripe; rejecting all that tar'
rushed, oYerripe, stunted or X, btty
and carefully preparing the rest.
Washing currants on the stems mn
strawberries before they are hulled
washing all small fruits quickly and b,
alaoing q few 1t . time in a colapder
hen, holding it over . sink, pour colo
gater on the fruit and spread it on
towel to drain.
Allowing the pits of cherries ant
peaches and the seeds of pears to RI
main in the fruit; or, if this is obiet
iionable, distribute ave or six peadi
pits through each quart jar and put
small white net or thin muslin bas
containing a handful of cher tpits d
pear seeds in each similar sizst"s I
PAIRING peaches with q thin blsd5d
sharp knife instead of scalding them
ye; not removing the skins Of plumb
nut piercing each one, two or thru
lines with q fork to prevent the skim
rom breaking badly while they nt'
rocking.
Using only fns fayored suga4
Either granulated or loaf, and onI
Enough to impart q pleasant, palatabla
aste.
Cooking the fruit in the jars SO thai
! is not broken by handling OF it,
flavor lost in escaping steam. To dc
his, place the fruit IN jars as fast as il
IS prepared, cover with syrup to thu
heck Of the jar, then put on the cover
but not the rubber band. Set q conn.
mon wash boiler or other suitable yek
lei on the back Of the range, place tn
airs of fruit inside, but not cloA'
enough together to touch, fill the YES,
sci with hot water until it reaches to
within an inch Of the top Of the jars,
t,raw 1t to the front Of the range, cover
loosely, and bring to boil. Continue
boiling ten minutes Qonger for large,
FIRM ~fruits) or until the fruit can be
asily pierced with a fork, and then draw
lac vessel to the back of the range. Tate
out a jar, set it on . folded wet towel,
ill it to cveriowing with boilin :
water, wipe OF the neck, adjust til,
rubber and cover, and screw the latte
tightly. Treat zach jar in this man.
ner, and, rs they cool, endeavor Il
tighten the coversabont once an hourI
When nearly cold, invert them oil, 4
q final test that they are air-tight
Wrap each jar in paper or draw
paper bag over il from the top, labsl
plainly on the outside, and keep in 4
cool, dry place.
The fsvor of canned fruit is greatly
improved by opening it two or three
hours before it is needed, to restore
the oxygen.
This Is neither a new nor o diHicull
nsshod Of canning fruit, but is vir'
tuaily the same as that used by al
@anassctursrs of such goods. And
yst, for SOFAS insxplicahle reason. til,
majority % housewives fail to approci
lte it's superiority ever the methoS
sommonly employed, and are conteni
10 produce . third or fourth rate ar
ticfs-a sort Of canned jAm-n only i
'ksepA New York Times.