The Dalles daily chronicle. [volume] (The Dalles, Or.) 1890-1948, 1897-12-04
4INrs On FRuIT oANNINo.
A Few Things That the Housewife
should Remember.


In canning fruit, remember that 1T is
hard and disagreeable work at best.
and unless you can come within sight
of its highest possibilities, the game is
not worth the candle" Whether it is
good bad or Indifferent depends upon
your own knowledge and skill Eaclud-
ing the air to prevent fermentation is
only the A B c of success Fruit must
look as well as taste delicious, and, in
order to do this, it must retain its nat
ural flavor and appearance, and be
sweetened with granulated sugar.
Fruit for canning must be freshly
picked, and a little under rather than
over ripe.
All berries except strawberries should
be large and firm. With these the
smaller the better. Blackberries, no
matter how fine or of what kind, are
never satisfactory and palatable.
Cherry pits add much to the flavor.
and when removed from the fruit a
handful should be tied in a piece of net
and put in the center of each jar. Pear
seeds should be used in the same way
if the core is removed. Cherries are
richer and handsomer colored if the sir
up is made of half currant juice.
The skins of green gage plums should
beleft on and pierced with a fork be-
) fore they are cooked. The skins of all
other common varieties should be re-
moved. If plums and peaches are i'm
mersed in boiling water to loosen the
skins, only few should be treated at
once, and those should first be put in
a wire basket or sieve. After remain
ing two minutes or so dip in cold wa
ter and gently rub off the skins.
A silver knife should be used to shred
pineapple and pare pears and ounces.
Peaches should be put in sirup as
soor as pared, and pears and ounces
into. cold water, to prevent discolora-
| ton. Peaches are firmer and richer If
| allowed to remain over night in the
sirup before they are cooked. Five or
six pits should be distributed through
each quart jar.
The most delicate and natural fla
vor is obtained by cooking the fruit
/ in the Jars. This method also does
away with the breakage from handling,
| and adds greatly to its appearance.
| Pears and ounces are no exception to
| this rule, but, as both are more quick
| ly cooked tender in clear water, it is
more convenient to do so before they
are put in sirup.
All old jars should be thoroughly
| cleansed with soda and boiling water,
and the air-tightness of every jar
| should be tested with water before
! they are filed with fruit, which should
be placed in the jar as fast as it is
prepared, and the jar filled to the neck
with sirup.
A fat-bottomed kettle or an ordi-
nary clothes boiler are convenient for
cooking, and board fitted to the bot
tom loosely and closely filed with inch
auger holes obviates all danger of break
age. Put the rubber and cover in po-
sition, leaving the latter loose; fill the
/ boiler in warm water to the neck OF
the jars and boil gently until the fruit
can be easily pierced with fork. No
definite rule for cooking can be gigeu-
Ten minutes is usually long enough
! for berries, while the time required for
larger and more solid fruits depends
upon their ripeness. Experience soon
makes one expert. Take each jar out
onto a hot plate, fill to overflowing
with boiling water, and screw down
the top. Tighten as it cooks, and in
vert to be sure that it is air-tight.
The jars should be wrapped in paper
to exclude the light, which is more in
furious than one is apt to think, anc
keptjin cool, dry place. The flavor
of fruit is more improved if the oxygeI
is restored by removing the cover al
hour or two before it is needed.
# rich fruit is desired, the following
quantities of sugar for each pint jal
will be satisfactory, but as sugar is no
the keeping power, much less, o.
even none, may be used: Strawberries
seven ounces; raspberries, four ounces
whortleberries, four ounces; cherries
six ounces; peaches, five ounces; Bart
lett pears, six ounces; sour pears, eigh
ounces; plums, eight ounces; ounces
eight ounces.-N. Y. Times.
Pretty Fast.
It was in negligence case recently
and a pood-humored Irishman was