The Dalles daily chronicle. [volume] (The Dalles, Or.) 1890-1948, 1897-10-18
hlnrs on ERuIT cANNINo.
e Few Thfngs That the Housewife
ShouId Remembers.

In canning fruit, remember CnA6 IL u
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 1T is
good. bad or Indifferent depends upon
your own knowledge and skill. EXelud-
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 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 if 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. If plums and peaches are i'm
mersed in boiling water to loosen the
Skins, only a few should be treated at
orice, and those should first be put in
a kvire basket or sieve. After remain
ink 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 the
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
Mn the Jars. This method also does
away with the breakage from handling
and adds greatly to its appearance
/Pears and ounces are no exception te
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 Slrup.
I All old jars should be thoroughly
caeansed with soda and boiling water
and the air-tightness of every Jal
should be tested with water befor'
they are filled with fruit, which shoulC
Sbe placed in the jar as fast as it il
prepared, and the jar filed to the necl
with sirup.
A fat-bottomed kettle or an ordi
nary clothes boiler are convenient TO
cooking, and a board fitted to the bot
tom loosely and closely filled with incl
auger holes obviates all danger of break
age Put the rubber and cover in po
sition, leaving the latter loose; fill tn
| boiler in warm water to the neck o
| the jars and boil gently until the frui
can be easily pierced with a fork. n
definite rule for cooking can be given
Ten minutes is usually long enoug
for berries, while the time required fo
; larger and more solid fruits depend
/ upon their ripeness. Experience 500
makes one expert. Take each jar on
onto a hot plate, fill to overflowin
with boiling water, and screw dow
the top. Tighten as it cooks, and IL
vert to be sure that it is air-tight.
The jars should be wrapped in pape
to exclude the light, which is more il
furious than one is apt to think, an
kept in a cool, dry place. The fiavo
of fruit is more improved if the oxyge
is restored by removing the cover a
hour or two before it is needed.
If rich fruit is desired, the followin
quantities of sugar for each pint j.
will be satisfactory, but as sugar is NJ
the, keeping power, much less,
even none, may be used: Strawberrie
seven ounces; raspberries, four ounces
whortleberries, four ounces; cherrie
six ounces; peaches, five ounces; Bar
lett pears, six ounces; ;>sour pears, eigl
ounces; plums, eight ounces; ounce
eight ounces-N. Y. Times.