The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1899-08-08
CANNING AND PRzsERvING--Iu
BACHELOR JACK

DEAR AUNT JENNIE :-With your per
mission I will begin this letter just
where I left IF in the other one. When
you are quite sure your jar is full wipe
carefully around the top in order to
remove every particle of fruit that
may have adhered to the outside of
the ar then adjust the rubber and
screw on the top. d. not remove the
sack that covers it until you have
turned the jar bottom up, on the table
where let it rem in until perfectly
cold. When you move them try the
tops and see if they are as tight as
you can screw them. Now your fruit
is ready to put away for future use,
but il your closet is a light one be sure
to wrap the jars in paper and then tx
clude the light for if exposed to it the
fruit will ferment. label all my jars
as oon as they are ready to put away
and it saves trouble when you are in a
hurry for you can tell at a glance
what each jar contains. D mt forget
to can some tomatoes for winter use.
They are just es good as those you buy
and besides will save many a dime to
you when making soup and other
dishes that are improved by their use.
I can mine just as I do other fruit save
of course I slice the tomatoes and do
not cook them quite so long 1 never
try to can any thing until it begins to
boil. This I consider ESSENTIAL.
Preserved Pears. ALLOW one pound
of sugar to three pound of fruit, and
one quart Of water to three pounds Of
sugar. When the syrup boils put in
the fruit and cook until it can be
pierced with a broom straw. For very
rich preserved pears, allow three
fourtts Of a pound Of sugar to each
pound of fruit.
Preserved Citron.-Pare off the rind,
seed, cut in thin slices two inches long,
weigh, and boil for one hour with
water enough to cover. Take out the
citron, and to the water add as much
sugar as there is citron by weight.
Boil until quite thick; add the citron
and two sliced lemons to each pound Of
fruit, boil for twenty minutes; take
out the citron, and boil the syrup until
it is like thick molasses, then pour it
over the fruit.
Preserved Peaches. ALLOW three
fourths of a pound of sugar to one
pound of fruit, and one cupful of water
to each pound of sugar. When the
syrup boils add the peaches, a few at a
time and cook until tender. A few
stones cooked in the syrup improves
the favor.
Preserved Grapes.-Pulp the grapes
and cook the pulp a few minutes
until s oft; strain to remove the seeds.
Weigh skins and pulp, and allow three,
fourths of a pound Of sugar to each
pound of fruit. Boil gently for fifteen
minutes and seal.
Tomato Preserves Scald and peel
carefully small, perfectly formed to
matoes, prick with a needle, weigh,
add al equal amount of sugar, let lie
oyer night, then pour eff all juice into
a porcelain lined kettle, and boil it I'm
til a thick syrup. Add the tomatoes
and boil gently until they look trans
parent. A little root ginger or n
sliced lemon to a pound of the fruit i'm
proves the fl avor.
Canned Peaches.-To each quart Of
fruit allow six ounces of sugar and two
cupfuls of water. Proceed allowing
the peaches (haIve1J to boil ten min
utes.
Canned Q 2inces Make a syrup, al
lowing two cuptuls OF water and ten
ounces Of sugar to each quart Of fruit.
Cook the fruit as directed above for
thirty minutes.
Canned Pears, Crabapples and
PIums.-AIlow two cuptuls OF water
and eight ounces of sugar to each
quart of fruit. Make q syrup and
cook the fruit as directed for other
canned fruits, allowing twenty five
minutes for plums and ~crabapples and
twenty for pears (~halved).
Canned Apples with Iinces.-Pare
and cut an equal quantity of sweet ap
pies and ounces. Sew the ounces
until they are tender, take them out
and stew the apples in the same water.
Lay the apples and ounces IN alter
nate layers in a crock Or bowl. Pour
over them a hot syrup made with one
part sugar to two and a half parts
water, and let sGand over night. In
the morning rehest to boiling and
can.
Hoping that you will find these re