The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-07-06

the Jars IN q cool. cry place. DOLlOHl
side up. and let them remain for few
days If. at the end Of that time, they
show no sign of leaking out. you may
be sure your work has been successful.
and at the end of two or three weeks
you can safely store your fruit away.
Put it in a cool, dark closet. A very
good plan is to cover each jar with a
brown paper bag, such as your grocer
les come in. If your jars began to leak,
showing signs OF fermentation, open
them at once, boil the fruit well. adding
a little more sugar and use at once.
Your fruit was probably Over-ripe or
not cooked thoroughly IN every part In
the beginning
When mold appears on top of canned
fruit, treat in the same manner.
Preserved fruit will often keep for n
long time with mold on top. unless the
jars are very small
ANOTHER METHOD OF CANNING.
For those who have not a sterilizer
for the purpose the following method is
very successful when you wish to can
any considerable amount of the same
kind of fruit and save time
All ripe. mellow fruit, as a rule. can
be placed at once in the jars. Place
these in a large boiler Of warm water.
with little blocks of wood or a board
underneath Make 2 syrup according
to directions given above. A cup Of SUI
gar to a quart of fruit for the tart
from one to three cups of water, ac-
cording to juiciness Of the fruit Pour
this syrup while boiling hot into the
jars over the fruit Set the lids on
loosely, cover the boiler closely and
keep the water boiling from Is to 80
minutes, according to kind and quality
of fruit. Then screw down the lids at
once and set the Jars Oh a folded damp
cloth. unless YOU do not need the boil
er again. in that case you can let TIE
jars cool in the water after sealing
Proceed same as with other process
All large fruit that is pared should be
dropped into cold water Immediately
to prevent discoloratfo
Pears should. as a rule be canned
whole, and require long cooking
Ounces. hard peaches. pears. apples
and such fruits as require softening
should be cooked in water until Just
tender. and then in the syrup but df-
rectly in the syrup if the fruit is mellow
and will soften easily.
If You have not quite syrup enough to
fill the cans, use boiling water.
The surplus juice left from berries or
other juicy fruits may be made richer
by additional sugar. bottled and sealed
for winter use in ices and many other
ways.
PRESERVING.
The usual method is to use equal
weights of fruit and sugar. and cook a
sufficient length of time to keep the
fruit without being perfectly air tight
Preserved fruits are very rich. and
for economical reasons. at least. most
persons prefer the canned fruits for
daily use. But some fruits are more
palatable preserved than prepared with
a less amount of sugar.
CANNED STRAWBERRIES.
Select the finest and freshest berries.
TO each quart allow cup or half pint
of sugar and unless the fruit is very
juicy. one or two tablespoonful OF
water to prevent the berries from burn
ing until the neat draws out the juices.
Heat slowly so the fruit viii be evenly
cooked When it boils. add the sugar.
which has been heated as hot as pos
sible in the oven without discOlOrfng.
Stir very gently with a wooden spoon
or paddle until the fruit boiIs up again.
Allow to cook for fifteen minutes. stir
ring or pressing the berries down under
the syrup continually. Seal them up
Immediately. If there is any syrup left
add to the next lot Of berries instead of
using water. If you cook but one quart
of berries at a time you viii have bet
ter success. If your fruit is in good
condition you viii have no trouble with
it keeping.
PRESERVED STRAWBERRIES.
Put two quarts of Strawberries in n
preserving kettle, crush them and stand |
over the FIRE. where they will heat grad |
ually- As soon as they boil. take from
the IRE and press them through ielly /
bag. Measure the juice. and allow a /
pound Of sugar to pint of the juice. i
Stir over the FIRE until the sugar is dis /
solved Boil for ten minutes. skimming /
with care Then put in two quarts Of I
fine, ripe berries. boil rapidly for ten I
or until berries are clear, ami 4
then remove from the FIRE and let cool 4
Cover with cheesecloth TO keep out the 1
dust Heat again to boiling point then \
carefully fill small open mouthed Jars. \
When cold cover with paraf1ne paper. /
tie closely and put in a dark. cool place.
CANNED PINEAPPLE.
Pare the pineapple cut out the eyes
and pick or tear the pulp from the 4
core with a silver fork Make syrup 4
of two and one half pounds Of sugar 4
to three pints of water. Boil I'VE min 4
utes- skim then add the fruit. Let II /
boil for twenty minutes. Pour into I
heated Jars and seal at once
PRESERVED PINEAPPLE
Prepare as above, and TO each pound 4
Of pineap ple allow three-auarters of a 4
pound of sugar Sprinkle the sugar III 4
layers over the pineapple. and let stand 4
over night. covered with q cloth. In i
she morning put the fruit into the pre-
serving kettle bring quickly to a boil, 4
skim carefully and simmer gently for I
three quarters of an hour, until the Il
Put into jars and tie up when cold.
CANNED BLACKBERRIES
To every pound Of berries allow II
he berries are very sweet Put the
berries in the preserving kettle. add a
small cupful Of water TO keep berries
from burning When they boil add the
5u gar and cook for ten minutes Fill
heated Jars and seal at once