The Portland daily press., 1898-08-25
THE HOME,
NOTES ON CANNING.

| The first step in this business is to pro
| VIDE the necessary utensils, and the lis
given here will be equally useful in an.
branch of the work, preserving, picking
or jelly making,
Granite or porcelain-lined kettles, O
stew pans. with bales, or handles, ant
lips, for convenience in pouring, shoule
be broad and shallow, that considerable
surface may be exposed to the heat.
OF large bowls and platters every house
keeper usually has sufficient number
but there are many women who nevel
think to provide themselves with small
sharp- pointed knife for pairing. On'
made of the best steel, if kept sharp ant
bright, answers very we'll; but the better
way is to have silver-plated fruit-knift
ground down to fine edge, and kept OK
pressly for fruit pairing.
Other desirable articles are woodel
spoons. some of them with slots or per
forations q wire spoon, silver spoons
large and small, silver nutpick, OF
shower, scales for weighing, hair sieve
bright tin strainer, like a squash
strainer, but with finer meshes, colan
der, wooden masher, and plentiful
supply of cheese cloth, both fine ane
coarse, and hne cotton-and-wool flannel
Provide two sizes Of jelly tumblers, and
the best glass jars with perfect fitting
covers, and an extra supply OF rubbers.
The pint size jar is the best for nearly
everything, but be careful to select those
which have large tops. A few, holding
two quarts, will be useful for large whole
fruit A large-nouthed funnel Will hell
greatly in filling the jars.
The preparation which each fruit needs
is given under each recipe, and the only
directions equally applicable to every
fruit, are Theses: Observe the utmost
cleanliness in every part of the work,
both of the hands, the utensils, and the
fruit. Avoid anything which will tend
to change the color or lessen the flavor OF
the fruit, such as tin, iron, or brass uten-
sils, or any undue exposure of the pared
fruit to the air. Use only sound fruit,
and as soon after gathering as possible.
Use pure granulated sugar, free from any
blush tinge, the purest spices, and the
best cider vinegar.
ers. Even IL oleansed when put away,
they should be scalded just before using.
See that each one Is in perfect condition,
and that the rubbers fit prefectly. Use
new rubbers every season. Stand the jars
in a shallow pan of water on the back OF
the range, where the water will keep hot.
If the fruit is to be cooked In water first,
have pan of water on boiling. Pare
only enough to make one pound or I'LL
drop at once into the boiling water. 20
on with the pairing, covering the pared
fruit with an old wet napkin to exclude
the air, at the same time watching the
fruit in the pan. Take out each piece
as soon as soft, and put it on large
plate. Do not pile one piece on another,
for the lower ones would be crushed.
When all the fruit is cooked, strain this
water and use it for the syrup. In that
way none of the flavor Is lost. Boil the
syrup and remove the scum. IT the fruit
is to be cooked again IN the syrup, put 1t
in carefully and boil according to direc-
tions in that special recipe. When ready
to fill the Jars see that the water in the
pan is hot and the jars hot. Draw the
preserving kettle close to the pan OF jars,
put the funnel in the jar, and with sill
spoon, put each piece in the jars, SO that
the best part Of 1t will be next to the
glass. Fruit like pears and peaches cut in
halves, must be arranged so the syrup
will fill the hollow places.
Small fruit and berries should be ia
ken up with skinner. Fill the jars
nearly full, then pour In the syrup with
a iteacup. Run silver knife or spoon
handle round the inside and up and down
the jar, to let any bubbles of air escape;
then wipe off the top, put on the rubber,
HI to OVERLOOKING with boiling syrup,
put on the cap andasorew 1t down, being
careful to see that the rubber bears even
Iy on the glass. Remove from the water
and invert on the table. AS tho jar cools
the caps will bear sorewing down trife.
The next morning examine the jars to
see if there be leakage. If the covers are
tight, label the jars with name and Cate,
wrap each in paper, and put away in a
cool. dry, dark place. Examine again
after a week, and If the covers are not
tight. scald and use at once, or toil down
for marmalade. A little mould or foam
on the top is not always an unfavoraple
Indication If the cover is tight.
Lincoln in the Kitchen Magazine.