The true Democrat. [volume] (Bayou Sara [La.]) 1892-1928, 1897-08-14

and drop into the strip, let hea
through, put in cans, cover with sirul
and seal. Apples may also be cooked
} for pies, apple sauce, or float, sweet
ened, favored and then canned.
Canned Currants-Pick CAREFUL,
from the stems, allowing pound o.
sugar to two Of fruit, put them in 6
kettle, let them heat slowly, add the
sugar and mix very gently. Do not
let boil, but keep very hot for twenty
minutes then put in cans and seal.
! Canned Gooseberries-Cook green
gooseberries until tender, but do not
break the skins, put in cans with just
enough boiling water to cover, seal.
When ready to use for pies or sauce,
open, stir and sweeten.
Canned Cherries-Stone ripe cher
ries, put in preserve kettle, heat un-
til juicy, add one-fourth Of pound of
sugar to every pound of cherries, let
simmer gently for ten minutes, then
boil for five and can.
Plums-Take large blue plumo,
green or yellow gage, wild goose, or
any other large, firm plums. Wash,
wipe and prick each with large darn
ing needle to break the skin. Make
sirup of half a pound of sugar to a
pound of fruit, drop the plums in, let
come to boil, and can boiling hot.
OBSERVATION-DISCLOSURES large perfect
berries, put in stone crock and
sprinkle with sugar, allowing pound
to every three pounds of fruit, let
stand until the sugar dissolves, put in
q kettle and heat gently; when very
hot, can and SEAL
Blackberries-Weigh ripe, perfect
berries, allow one-fourth of pound of
sugar to every pound Of fruit. Put IN
a kettle together, let heat gradually
until they come to boil. Fill cans
with the berries and seal. Dewberries
and huckleberries may also be canned
in the same way.
Canned Pineapple--Peel and slice
ripe, perfect pineapples. Make strip
Of two pounds of sugar and pint Of
water for three pounds of fruit, let
boil until tender, fill cans and seal.
Canned Tomatoes--Take ripe, fresh
tomatoes mot too ripe), scald and skin,
slice, put in porcelain-lined kettle,
bring slowly to boil, and cook gently
for half an honr. Put in the cans boil
ing hot and seal. Thick tin cans are
best for tomatoes.
Canned Corn-Sugar corn is best
for canning, and should be perfectly
fresh. After husking, carefully cut
the corn from the c6b. Pack very
close in cans and leave very full. Put
tops on and fasten down. Cover the
bottom Of large boiler with corn
husks or hay, set the cans on it and |
pour around cold water, cover the
boiler and boil two hours. Then take
out the cans, seal or screw the tops on
tight and set in cold, dark place.
Canned corn is difficult to keep.
ST.. pg Beans String fresh, tender
beansl break in pieces, cook in boil
ing water half an hour, put in cans
md sea1T.
Camel Lima Beans-Fill cans
with raw, sholled beans, cover with
cold water, set in kettle of cold
water and boil until tender, screw
tops tight and keep in cool place,
Canna Peas-Shell fresh peas,
'cald, put in cans, filling as full as
possible, put on tops and boil half an
lour, screw tops on tight. Asparagus
nay be canned in the same way.
Canned Corn and Tomatoes Scald.
'eel and slice firm, ripe tomatoes, and
,ut IN 9 saucepan, with an equal guam
lty OF corn cut from the cob, and
looked separately for twenty minutes.
after mixing we'll let boil and put in
ans, seal and set in q cool, dark
'lace. This is an excellent mode of
;eeping corn.
Canned Pumpkin-Stew pumpkin
8 for pies, put while hot in cans and
cal.