Evening journal., 1897-08-11
HINrs ON ERuIT oANNINe.
A Few Things That the Housewife
should Remembers.


In canning fruit, remember that it 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 il is
good, bad or Indifferent depends upon
your own knowledge and skill. Exclud-
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, IL 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 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 il the sir
up is made of half currant Juice.
The skins Of green gage plums should
be left on and pierced with fork be-
fore they are cooked. The skins of all
other common varieties should be re-
moved. II plums and peaches are inn
mersed in boiling water to loosen the
skins, only few should be treated at
once, and those should first be put in
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
soon as pared, and pears and ounces
into cold water, TO prevent discolora'
ton. Peaches are firmer and richer il
allowed TO remain over night in tho
sirup before they are cooked. Five OF
{ six pits should be distributed through
each quart jar.
The most delicate and natural fla
vor is obtained by cooking the fruit
in the lars. This method also doe.
away with the brealSage from handling
and adds greatly TO its appearance
, Pears and ounces are no exception t'
4 this rule, but. as both are more quick
5 " cooked tender in clear water, it l.
y more convenient to do so before the.
o are put in srup.
e All old Jars should be thoroughly
cleansed with soda and boiling water
= I. and the air-tightness of every ia
! should be tested with water befor
they are filed with fruit, which shoul
!. be placed in the jar as fast as il
s prepared, and the jar filled TO the nee
l. with sirup.
y A flat-bottomed kettle or an ord
nary clothes boiler are convenient fc
e cooking, and board fitted 10 the bo
y tom loosely and closely filed with inc
auperholes obviates all danger of breal
rs age. Put the rubber and cover in p'
le sition, leaving tie latter loose; fill Il
ID boiler in warm water TO the neck
the jars and boil gently until the fru
can be easily pierced with fork. \
definite rule for cooking can be give
ig Ten minutes Is usually long enoul
Ut for berries, while the time required f
larger and more solid fruits depen'
upon their ripeness. Experience soc
m makes one expert. Take each jar o'
p- onto hot plate, FIJI to overhowir
at with boiling water, and screw dow
TO the top. Tighten as it cooks, and j
e. vert TO be sure that IL is air-tight.
n The jars should be wrapped in pap
70 to exclude the light. which is more i
~ furious than one is apt TO think, al
kept in a cool. dry place. The flaw
of fruit is more improved if the oxyg
10 is restored by removing the cover 1
n, hour or two before it is needed.
ho If rich fruit is desired, the followil
he quantities of sugar for each pint
OF will be satisfactory, but as sugaris n
o. the excepting power, much less,
3D. even none, may be used: Strawberri'
or seven ounces; raspberries, four ounce
g. whortleberries four ounces; cherri
six ounces; peaches. five ounces; Ba'
lett pears, six ouncesi sour pears, eig
ounces; plums, eight ounccsi quinc
.ao eight ounces.-N. Y. Times.