The Jersey City news. (Jersey City [N.J.]) 1889-1906, 1899-09-21
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WOMAN'S WORLD.
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EFaSOH Ac tAt0 -
tempting bargains in the way of fruits to
the city housewives. and peaches, pears
and different vegetables are clamoring for
the farmers wives to can and preserve
and pickle before they .go to waste
This is the time, above all others, that
we viii be gIad to have In readiness vari-
Gus receipts for the easy preservation of
these fruits and vegetables for winter use
If we are tired of the usual plain pre-
serves. newer methods of canning Will be
welcomed by the h~ousekeeper.
The following directions for canning
peaches will be found useful
If the fruit is just a little too hard TO
eat fresh, it will be all the better for cam
ming. Pare carefully enough peaches for
one can. Have enough water to just cover
them in your pan or granite-ware kettle
The peaches should be halved and dropped
carefully. the cut side down. in the boil
ing water. Cook moderately. keeping them
covered, till a silver fork will pass through
them easily. Have in another vessel a
syrup made Of one cupful of graduated
& and two of water. When the
peaches are done. before they have time
to cook to pieces, lift them carefully into
the can; fill up the can with boiling
syrup. shake down and refill until the
syrup bubbles out at the top, then screw
on the top, tighten as the can cools; and
after being sure that the can is perfectly
tight, set away in the dark can closet, or
wrap in brown paper, to exclude the
light.
Proceed in the same manner with the
other peaches, and when all have been
canned strain the liquor in which they
have been boiled; measure and add TO
every pint of juice a pound of sugar and
boil till it jellies.
Peaches that are too ripe for canning
may be made into m~armalade. and If there
is difficulty about burning when cooked on
top of the stove, baking will obviate the
trouble. Peel the ripe peaches, slice finely
and weigh. Fol a pound Of srait allow
three-quarters of a pound Of graduated
sugar. With a masher make them 40 fine
and smooth as possible. Put in an eartaen
Jar. cover and bake in tAe oven Ike
beans. This will take several hours.
When the peaches 5eeome solid enough
to jelly place in tumbiers. bowls, jelly
cups or anything convenient. Cover and
seal when cold, the same as jelly.
II you wish to pickle peaches with a
course crash towel rub the bloom from
the peaches. Stick several cloves IN each
peach, and for twenty-five pounds of fruit
use twelve pounds of sugar Put on the
stove in a large graniteware or porcelain
kettle five pints Of vinegar and a handful
of stick cinnamon; as 1t becomes hot
gadually stir in the sugar When the
sugar is all dissolved and the syrup Is
boiling hot put in the peaches, a few at
a time. Cook until dome and skim out
in a three-gallon jar. When all are
cooked, boil the syrup down a little and
pour over the peaches, placing a saucer
on them to keep them under the syrup.
In a few days pour off the syrup and
boil down thick. BY this time the peaches
viii have shrunken so that they will go
in a t~wo-gallon jar. Pour the hot syrup
over them, put on a plate and tie paper
over the jar. They will keep until peaches
come again.
Pears, the same as peaches, are bet
ter not too ripe for canning. Peel them
naive carefully, and take out the blossom
and core. Make a syrup the same as for
peaches. Put in enough pears for one
can. Cover and cook till just done and
clear. Put them in the can with a sill
yer fork, being careful not to break the
halves. Place a small tea s~trainer on top
of the can and fl with the hot syrup.
Give it a shake to settle and exclude
the gas. refill n seal The small seekel
pear may be canned whole, simply peel
ing and taking out the blossom.
When splicing pears peel, cut in halt
and core Il pounds of pears. Take three
pints of cider vinegar, a handful each of
stick cinnamon and whole cloves and five
pounds of sugar. Put the pears in this
syrup, cook till hone and can while hot.
Select for picking very small-sized GU
cumbers, those about the size of your
little finger being preferable Wash in
cold water, put them in a picking tub
and cover with a brine made of salt and
water strong enough to float an egg /.
Spread over the tub a coarse cloth, then
the lid of the tub, which should slip !
inside and press down the ~cucuinbers.
Put a weight on the lid to keep it down.
Let them stand for about nine days, or
anti perfectly yellow: then wash in clean
cold water. Examine each one and if
soft or bruised reject 1t. Put the sound
ones in a preserving kettle; cover with
hot water and cabbage leaves. Put a
plate over the top and stand them where
they will keep hot, but not simmer. When
perfectly green take them out, drain them
and put them in YOU jars; first a layer
of cucumbers, then a teaspoonful of whole
allspfce, half a dozen cloves. some strips
of h~orseradish, half a ~teaspoonful of mus
tard seed and a teaspoonful of celery
seed, and so on until the jar is full. Pour
in as much vinegar as will cover them,
allowing a teaspoonful of powdered alum
to each jar. In a day or two examine
them and fill up the jars with vinegar
if the pickles nave absorbed it, so that
the top ones may remain covered.
To make chow chow chop up one peck
of green tomatoes, two large heads of
cabbage. Ia large onions, half a dozen red
peppers and half a dozen green peppers.
Sprinkle over all two handfuls of salt
and allow it to stand over night to drain.
After draining off all the water which
has accumulated add three pounds of SUI
gar. half a pint of grated horseradisn. !
two ounces Of mustard seed, one ounce
of celery seed, half an ounce Of urmer
seed and a tablespoonful of black pepper.
Add enough vinegar to cover, boil alto
gether for ten minutes and put in jars.
Tie up closely and stan in a cool place.
If You wish to stun manages, cut and
wit your fingers extract the seeds from
three dozen. Mix together one pound OF
grated horseradish, two pounds of white
mustard seed two mounds IF hroua u,-