New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-05-23
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PRESERVING AND GAINING STRAWBERRIES
The sight Of the hucksters' stalls piled high with
the crimson strawberry 'empts many housekeepers
20 try their skill in preserving them. The fruit
which Dr. Boteler. the friend and comrade Of
Izaak Walton. pronounced doubtless the best
berry God ever made" IL fruit with most
delicate. evanosccnt flavor.
Much Of the natural favor Of the strawberry
evaporates IN cooking It. and II acquires new
favor. which. though delightful. Is different one
from that o. the freshly picked fruit. Even this
acquired favor developed In cooking is ahcr
ovareycent therefore 1t is positively necessary 10
cook the preserve short II time as is possible 10
thoroughly scald IT,
II Is wisest TO fruit fresh from the garden
and that which has been picked on dry day. after
the morning dew IL gone II seldom pays 10 pur-
chase market berries for preserving. unless on"
s assured that they have been recently picked ana
that they are perfectly ripe and sound Even then
4. is q risk. Strawberry preserves seldom or never
spoil when made from fruit brought directly from
the garden II ordinary precautions are exercised
in putting them up. sterize the bottles ana inc
covers OF the bottles
The Wiesbaden process OF preserving strawber-
rios which first published In The Trbunes
household columns many years ago. remains tho
hes, rule for preserving thi. fruit Since the name
Wjesbaden has been associated with many inferior
methods and the genuine process as II was fur
Gr-Inany has been frequently garbled. repetition
OF the rule may be appreciated
WIEsBADEN PROCESS
Measure out ten quarts OF fine, sound, dead
,. s,rawberries In the vicinity Of New-York
to herr,es that ripen rom June TO July are
,ho hos, for preserves Those that rpcn later are
not as fine in flavor
prenare a syrup of five pints OF strawberry
,,,lco made Of sound but not necessarily large,
Scrrics In sorting over the berries lay aside an
,hc sr,aIl,r ONES for juice Add 10 the hvc pints
~ .,;,e 1--WE hounds OF sugar. Let the sugar melt
md come 10 the boiling point. ana Doll TWO or
~ H. minutes Skim of any froth that rises
I'm ,on v.oll-scrze cans with the fresh straw
III ma, were prepared for preserving. Cover
,har, yy,h the syrup made OF the juice ana sugar
~. on the covers close ~. but leave of the rub
iare ar II the are the patent oheE Ica'c thc
Ne'tt g%nt,om of an ordinary fat-bottomed boiler.
iiiacc straw n Kitchen tower pctweeh w, me cans
=, -" ,rovent their knocking together rlh Inc
t ~ Pr mi Of hot water to the necks OF the cans
Let the canned strawberrI'Sn ne' n;,te n INC "''
T,a- ~ begins TO boil. TOT nVc MINUTES 49,, A..
~ uherrIes should have all risen to the top
4, ,bn tnr and absorbed some OF the syrup, anu
horc will he space Tor more ~! up ~ ~ w
ill., nns m 70 the brim quick! WIN some OF the
cans uIpn,, and now brought forward ana polru.
and instantly put on the rup'e'' anu ~ " ~
covers as tightly as you can" ,,, arc co,d and wrap
,pem again when they dTe coid anu ",hP
an lie one i'm paper and set them away IN, W. a or
ea aosa, in n cool cellar where the temperature ooes
NOT rise above 10 degrees ,o,d tho unseerolv I'm,
~ ~ harmIcss layer OF mould that SO oien covers
.ha ion OF these preserves 10 p't htrn a. H. ~
tns AN. wax over the top oil cach can oeio.e nha
pdIu .,,,,s ON the covers. when inc TuDDeIs are
scre"nts omove the cake of parafnne when inc jar
used h e,o 20 nnened for use. and wash IL on 10
OF OF Wmeited and used again when preserves arc Vu'