The Calhoun chronicle. [volume] (Grantsville, W. Va.) 1883-1984, 1897-08-31
a CHAPTER ON CANNING,
VALUABLE HINTS AND RECIPES FOR
ANXIOUS HoUSEKEEpERs.

There IL Economy in Canning Fruits aud
Vegetables mt Uome-IIow to Prepare
Fruits For the Cooking KettIe-The
Best Jars-Recipes Useful la Canning.
In recent article on modern house
hold improvements, writes Eliza II.
Parker, In the Housewife, the art of
canning fruits and vegetables was
mentioned as one ofthe most import
ant In lessening the labor of the house
wife, and contributing generally to the
comfort OF the family. BY the pro-
cess OF canning, the pantry shelves in
every household may always be filed
with vegetables aud fruits, rs we'll as
fish aud meats. The inquiry comes TO
us every spring from many anxious
housekeepers: Is it more economical
TO can your own fruits and vegetables.
or to purchase them? After much
consideration given the matter. our
judgment confirms the belief that can
nlng can be done more economically
Mt home; true, an inferior article can
be purchased very cheap, but such is
never satisfactory; only the best brands
are mt for family use, aud they sell
nigh, and are in no way superior to
tlloSt Cuuneu Nt nome.
But, in order to do the work prop
erly, so the articles canned will retain
their natural flavor and keep well.
great care and attention to details ere
necessary. The most perfect and
freshest fruits should be selected. and
such as are at all decayed, or even
overrlpe, should never he used. as the
results will never be satisfactory
Most fruits are best put up in thin
sirup, but the use of sugar is not Mt nil
necessary for their preservation.
Large firm fruits should be pared
thin with silver knife, and laid in
cold water until ready to cook, when,
If tough, they should be boiled in clear
water until tender aud then dropped in
the boiling sirup.
Small fruit, such as strawberries.
currants, raspberries and blackber-
RES, must he very carefully handled if
1t IS desired to retain their shape and
color. They should never be too ripe.
and may be sprinkled with sugar and
set aside few hours, then the sirup
may be drained off and heated before
the fruit is put in, and brought very
slowly merely to the boiling point.
Glass or stone jars only should be
used for fruit, and those with self
sealing tops will be found most con
venient, though the tin sealed tops.
which are much cheaper, will answer
very well, if care is given the proper
sealing. The cans should be thor
oughly heated before filling, by set
ting in pan of water and heating
gradually, end then fill quickly, fun
mel being used for the purpose.
While filling, n cloth wrung out of
boiling water may be folded around
the jars TO prevent cracking. When
full to the top, the fruit may be
pressed down with spoon and the
top screwed or sealed on at once.
The jars should be set where thev NAV
be inspected the next day, and looked
after for n week or so, when. if LOOKING
well, they should be set in cool. dark
place, until ready to use. If signs of
fermentation are observed, the cans
must be opened at once, aud the fruit
may be recooked and used, but never
recanned. The best sugar should be
used in canning, rs the fruit will be
much less liable to ferment.
Such variety of cooking kettles is
now manufactured that few house
keepers use brass or copper kettles.
but If either is used, it should be well
secured to cleanse it thoroughly from
verdigris.
1t is never we'll to cook too large n
quantity of fruit at once; therefore.
only sufficient to fill two or three lars
should be put in at time.
If these directions are carefully fol-
lowed, the fruit and Vegetables cannot
fail to keep. As general directions
cannot be given that will apply to diff
ferent varieties, the following recipes
will be found useful in canning:
Canned Pears-Pare, cut in halves
and remove the core. Throw into
very cold water; when sufficient to
put up Mt one time prepared, drain
and weigh, put in preserve kettle.
cover with boiling water and simmer
about twenty minutes. Make sirup
OF one-fourth of pound of sugar and
pint of water for every pound of
pears, let boil and skim. Lift the
pears carefully from the kettle. and
drop one piece at time in the boiling
sirup, let them heat, put in the can
and seal.
Canned Peaches Pare three pounds
OF firm, ripe peaches, remove the
stones and throw the peaches into
cold water Put three-fourths of n
pound of sugar in preserve kettle.
with water TO make sirup, and let come
10 boil put the peaches in and cook
slowly until tender, take MP each
piece separately, put carefully in the
can; when nearly full, pour over sirup
to fill. press down wish q spoon. seal
and set aside to cool
Ounces Pare, core and quarter
ripe ounces and put into cold water :
when ready TO can, take from the water
drain, put in n porcelain kettle. cover
with boiling water and cook very slow
ly until tender Make strip of half
~ pound Of sugar and q pint of water
for every pound of ounces. Put the
ounces in, boil five minutes. fill the
cans and seal Canned ounces are
very delicious, and. if not discolored
or mashed, look like quartered or
anges. The Feelings and cores may
be used for Jelly, as also the water in
which they were first boiled
Canned Apploa Whole Tab .;,.