Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1896-05-21
PUTTING UP STRAWBERRIES.
Beforehand Suggestions That VIII be OF
Value When TIM Fruit Is Chenp.

beforehand Suggestions That VIII be OF
Value When tho Fruit Is Cheap
Just at present, while strawberries are
still scarce and rather high in price, we
find no difficulty in disposing OF all lnat
come in our way by eating them PLAIN win |
cream and sugar or ndulglnug III the
luscious strawberry shortcake Oh spring
time But soon the warm WeuNner VIII
again come upon us suddenly, the northern
berries will ripen rapidly, and almost be-
fore we realize that the season OF plenty
| Is upon us, we will be clamoring for good
receipts for canning, jelly-making' Tor
tanning and otherwise preserving Ine lus-
cious fruit, perhaps just too late 10 secure
1.-The really nice berries at low prices. IL
| will be much better TO have list OF SUCH
| rcceipts in readiness, choosing only those
| that have been thoroughly tested by prac-
tical housewives. And with these methods
| of preserving the fruit well In hand' we
can take advantage of the very flrst ran III
prices, while the berries are still In their
prime.
CANNING STRAWBERRIES.
Glass Jars with self sealing tops are the
best and most economical In the end
| with care they can be used year AFTER
year The rubbcrs will harden after be-
ing used once or twice, but can be easily
replaced from any good rubber store Tor
a trile. 1t is important TO attend 10 TINS
matter, as the air Is very apt to creep III
about a stiff rubber The cans are never
so good for acid fruits, but in selecting the
glass ones it is Important to see that uley
havo no flaws nor air blisters.
Eight or ten minutes will be long enough
to cook the berries ordinarily, and caro-
should be taken that they do not burn
lnor stick to the bottom of the Kettle. IN
regard to tho quantity of sugar, use any
or none, as you wish. This will not affect
. a of
important point Is to keep the air out; but
It Is generally better to Swcoten them
ready for use before canning. 1t Is very
important to have everything in readiness
before beginning to can If the berries
are not cooked in the jars have funnel
convenient to fit the mouth of the jar, and
be sure that the Jar Is well rinsed in warm
water and thoroughly heated before pour
ing in the boiling fruit. Use n porcelain
Kettle; brass kettle Is In abom1nation III
canning and preserving, and iron or dark
land rusty kettles will discolor the fruit,
and the spoon used should be silver or a
largo wooden affair.
| While the fruit Is cooking rinse ana
Thoroughly scald the jars and have them
ready for use in a pot of hot water. When
ready to fill set one at II time on not
plate and the Juice that Is spilled may be
saved. 1t is better to prepare only two or
three cans of fruit at once, as the berries
will cook better and more evenly than
2 when u large quantity Is prepared in the
Kettle. a large cup of grnulated sugar Is
n good allowance for u quart OF berries.
Melt the sugar with n very little water,
and when clear add the berries careful. y
and boil about ten minutes, s,t-r.1g just
enough to keep from burning, but not
enough 10 mash the fruit. Attend only to
one can at a time. Fill level full. Wipe
off the neck of the jar, put on the rubber,
fiji up with hot syrup so that fruit settles,
4 f1t 10Th AZ - l.
BILE, holding the jar with u damp towel.
COOKING THE BERRIES IN THE JARS
Fill the Jars perfectly full of fresh whole
berries and pour i'm syrup of half sugar
and half water. until the jars are two
thirds full of THE liquid Then put on the
tops loosely without, the rubbers Cheat Will
0 injure these, and set the jars in "A boiler
of cold or lukewarm water. The latter
should reach to within two inches of the
top of the cans. Have Stats of coarse
straw in the bottom of the boiler and &c
not let the jars touch each other. Heal
gradually and let the berries cook sever
or eight minutes aftCI the boiling point is
reached. Take out the cans, one at time
Keeping the boiler cover on; have littl'
boiling syrup in a separate kettle on the
stove, and If the fruit is shrunken and the
Jar Is not perfectly full, fill up with Tho
boiling syrup: wipe off, put on the rubber
of canning for keeping the fruit from
crushing. II less juice Is preferred, pu
very little water in the jars, or none at all
simply sprinkling the necessary quantii!
of sugar among the berries when they arr
put into the lar Set the jars in the bole
70 of water and proceed exactly as before
2: The sugar and juice that flow from tn
berries will make n very rich juice. a ia
at a time when the berries happen to b.
l. plentiful can be nicely put up by filling tn
Jar with fruit and setting in Il tea KEITH
Of boiling water. When canned by thi
process, no matter how firmly the cover
may have been screwed on, it will be nee
essary 10 tighten them once more afte
the jars have been partially cooled; the
turn them over, top downward. If the
do not leak about the covers in n it'll
while they may be considered safe; but b
careful to keep them in a perfectly dry
ID. dark place. This is important in keepin
rs all acid fruits. Ii is also well to wrap tn
jars In dark paper or cloth.
STRAWBERRY PRESERVES.
There is very little difference nowaday
between the canned and the preserved al
ticlc. Very few people, since the day G
self-scalng cans dawned, care to folio,
the old pound for pound receipt for suga
and fruit. 1t was once necessary to max
a thick preserve in order to have 1t keel
but fruit canned with little sugar Is no'
more generally liked. If a stiff prescrv
is wanted, however, weigh the prepare
fruit carefully. and take an equal weigh
of sugar. Melt the latter with a very lit
water. and when dissolved put in the frui
Let 1t boil gently for ten minutes, or unit
the fruit looks clear, and then take out II
, berries with a wire spoon or strainer an
nc boil the juice to a thick jelly; drain Il
al thin juice from the berries, and put in II
III thick syrup. Seal in glass jars or put I'M
m.