The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1898-05-22

OF all woman's work there Is none probably
quite so hard as canning and preserving. The
long hot days over the hot stove are bad
enough, but the certainty that all the work
may not be in vain Is often the hardest part
The first requisite is to have the cans and
tops perfectly clean and scalded with boiling
water gust before using. To prevent breakage
rinse first in very warm water; wrap a wet
towel around each and set in pan in which
there Is an inch Of hot water; pour in the boil
ing water; rinse we'll and put in the fruit at
once. The same method may be used in pre-
pairing jelly glasses.
AS extra precaution after the tops have
been screwed down as tightly as possible,
prepare wax of three parts of rosin, two
parts bees wax and one part tallow. met
and mix we'll, and when preparing to can
put on the back part Of the stove allow 1t
to warm and after each can is ready put a
thick rim of this around the base Of the
top. The friend who gave me this recipe
said: 81 would not give two cents fer a can
had commenced to work. By using the wax
the fruit would keep. if I used no rubbers.
but I always use them to be sure"
thoroughly from three to four hours bsfore
adding the sugar.
To be sure the jelly will jell heat the suqar
added to the juice. To have clear jelly do not
boil longer than from five to ten minutes
after the sugar Is added.
To have whole. bright berries currants
cherries, grapes and crabapples, carefully pick
them over. then rinse in tepid water and put
into the cans, using about one-haH cupful
Of sugar to each pint, fill as closely as pcs
sible without miashing the fruit and cover
with cold water; put on the rubbers and screw
the tops on loosely. put In a boiler in which
Is sufficient cold water to come to two inches
from the tops of cans, and boil about twenty
minutes; screw the tops tight and add the
wax.
Apples, peaches and other such fruit may be
peeled. cut in halves cored or pitted and
canned the same way.
If the fruit is desired sweeter thick syrup
may be made of white sugar and water and
used instead of above method. The fruit
will keep il less sugar Is used.
Plums will keep by putting them in jars,
covering with cold water and scaling closely
by tying paper over the top. Plums for pre-
serves or butter should be scalded and
drained. For preserves, make thick syrup
of water and white sugar. Add the plums
and one cupful of vinegar for each gallon
after the plums have been added. Boil about
three hours, can and seal. There is no need
to measure to get the exact amount Of vine
gar, but any enc who once uses 1t always
uses 1t. To make plum butter. rub the
scalded plums through a colander. add half
much sugar as fruit, boil slowly, stirring
| WELL to prevent burning. until very thick.
| me most SATISFACTORY way 10 make grape
! Jelly is to put the grapes in a granite kettle
with one-half cup of water for each four
! quarts, boil until soft. strain through jelly
bag, pressing through all that will come, boil
| twenty minutes, add as much sugar as juice
and boil ten minutes. This is very dark and
rich and takes the place of grape jam without
! the addition of the useless seeds and skins.
To make very nice grape jelly put the grapes
in jar, place 1t in kettle Of boiling water,
| boil until soft. put in jelly bag. let drain,
| but do not press; add an equal quantity OF
! sugar and boil ten minutes. What remains in
! the jelly bag may be made into sauce by the
addition Of water and sugar and boiling few
minutes.
| Currants to be palatable when cooked, re-
| quire at least one-half as much sugar as
fruit, and much nicer If canned with
that amount of sugar added. Currsnt jelly
! is made like second recipe for grape Jelly.
| Green currants very good canned, but
must be quito sweet if we are to be paid
! FOR our trouble by the way they are liked.
| In green gooseberry catsup is one of tha