The morning times., 1895-07-08
LIE SEASONS CANNING.
Valuable Suggestions for HousekeeI

Valuable Suggestions for HouSekeep-
ers who Wish Fruit for Winter.
There are few things the average house
wife takes more pleasure in than her display
OF canned fruits and jellies. and 50 simple is
the process Of making that there is no ex-
cUSe for failure.
The three principal methods Of preserving
fruit is by conserving it, the proportions
being pound OF sugar to pound Of fruit;
canning, one-quarter or one-half pound of
sugar to a pound, and jellies, which are a
pound OF sugar to pint Of juice. But the
last is really the only fixed rule, as different
fruits often needs differen Mt proportions from
those given TO obtain the best results.
1t is OF first importance 10 have every
thing Of the best quality, for poor fruit
VIII not keep, and cheap sugar gives cloudy
results. Granulated or loaf sugar (the
former I use in preference, though some
think the more expense the more sauSfac-
tom and sound, not too ripe fruit, are es-
sential
Then the cans must be looked to, es-
peCially the caps and rUbbers If there is
the slightest chance that the latter are not
in perfect order, it is better TO buy new
ones and not risk the result. The preserv-
ing kettle should be OF granite ware or
porcelain; the old fashioned brass kettle is
so liable TO poison the ingredients. In case
IL Is used it should be secured thoroughly
with salt and vinegar.
When the fruit is ready to put on the
stove, The cans and jelly tumbleTs, which
ever are 20 be used, should also be put on
IN vessel OF boiling water, with cloth
in the bottom TO prevent breaking. Old
fashioned housewives always take the wash
boiler and boil the cans in it, but a large
dish pan VIII answer. If the cans or glasses
are not boiled, there is danger of breaking
when the hot fruit is put in. Many con-
tent themselves with slipping a silver fork
IN each can, but IL s much less trouble TO
boil them all at once
Berries are always looked on as the best
Jelly fruit, though they can be canned or
turned into jam, which is always reIished
by children. Currants, raspberries, both
red and black. blackberrieS and gOOseberries
all come in the summer months. and make
fine preserves, either singly or in combina-
ton.
An Jelly takes the same proportion. pound
for pound, or pound to a pint OF juice. The
modus operandi in all cases are alike. The
fruit which should not be too ripe, is put
IN the kettle with a little water TO prevent
burning at the bottom. When they have
cooked TO pieces, strain through a jelly bag.
Some always use flannel, in which case it
is better 10 let the IEult Stfaln curing lLe
night, for il takes very long time to drop
through. ! use two thicknesses Of cheese
cloth and find il very satisfactory, and
many use metal strainer that is on the
market. When the bags are used, they must
be hung 10y the stove.
The Juice is measured and the sugar
added. When it begins to boil, ii should
be SKINNED carefully, never allowing the
scum 10 go under the surface, or the jelly
will not be clear. Twenty minutes boiling
should be sufficient. Some test il by beat
ing little cool in q saucer, when it will
thicken il cooked enough. A simple method
is to take up a spoonful and let il run off
slowly. II the last drops hang on the end
like a little ball, IL is done.
The tumblers should then be placed in
the sun TO thicken 10 top little. When
perfectly cold, the next day is soon enough,
tie up. Some put branded paper over the
tep. others melted paraffiDe. use buttered
peDer cut 10 fit in the mouth. Then paste