Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1901-08-15
Rules Tor Canning and Preserving.

l
In II porcelain-li lined kettle, the follow
ing rules should be closely observed:
| The jars must be washed, plunged into
| scaldng water; and rolled around
quickly. The lids put into cold water.
brought to Il boiling point and kept
! there. The rubbers adjusted. The
jars iilleG one at time and fastened
| Each jar should be placed. to prevent
| breakage, on IA folded damp towel In
| plate or pie dish. a wide mOuthed
funnel viii facilitate matters very
much. The jars should be filed TO
overlooking and the tops fastened
| down. There is no advantage what
ever in having press Of any sort III
| the top of the jar. 1t Is not necessary
| that the fruit should be under the
| liquor. Fruits that viii mould outside
| or the liquor in Il jar are not sterile
| are unwholesome. and have been care
| lessly canned.
| Currants and I;aspberries.-To each
fun quart of large red raspberiies
| allow half piut of currant juice ana
half a pound of sugar. Put the berries
| into porcelain-lined kettle "A layer
| of berries and layer Of sugar,
| the fruit slowly to boiling point;
skim. ana nj into the cans.
Pums.- The following receipt Will
answer for cages and all sorts OF
plums. Where sugar Is used, allow
| half a pound to every pound of piuins.
| Wash the pluns. stick them carefully
with a large pin 10 prevent the SKIN
| from cracking. Weigh. Put layer
of berries and a layer OF sugar.
| Of sugar and a layer Of pluns into
porcelain lined kettle. having mol
more than four layers Of piuins. Let
them stand FOR an hour 81 Two On thc
| table then put them over moderate
fire: bring very slowly 10 boiling point;
| skim. and I'LL into the jars AZ
| described.
| There Is always great dcal of sur
plus juice in canning piums ana Sinall
fruits. ana this may be put asia" -
boil down Tor jelly.
canning Vegetabl.s-All vegetables
are better when cooked w the Jars. ~
| fact. | doubt II any che can cook corn
or peas IN a kettle and put them lnt"
| lars. ana nave them keep. So thht
| the iars are Washed thoroughly. the
| rubb.rs adjusted. tn" lids put into
cold water ANA brought I" boil!n.
polnt. corn must bc freshly gathered.
| cnt from the cph as soon As possible.
| Va. kei into thr lars the rubbrIS ad-
| iustcd. the tops put on loosely. stand
| the lars in a wash boiler. the bottom
cf which has been protected with
rack or strips ~ wood Surround
| them partly wiki cold waite. cover me
| boiler. bring tn boiling point ana he'll
| continuously fur four hours LIT one
| lar IF "A time. and flsten on the TOP
at once,
| Peas.-Selcct very young peas. be
| fore the starch is developed Shell
| them: pack them INTO the Jars. fiji the
! lars Uith cola water. adjust the rub
bers. put on the tops loosely. sur
round them with cold water. bring %
boiling point. ana boil FOR three hours
after they h. gin to boil.
Young lima beans. string beans.
bec;s. small turnps ANA carrots may
be canned ia precisely the same way.
| allowing three hours for the young
lima beans ana an hour and half for
each Of the other vegetables.
| Asparagus Wash the asparagus
| throw IL into boiling water. ana boil
rapidly FOR ten minutes. Put it into
the Jars heads up. I'M the jars with
cold water, adjust the rubbers, and
cook for one hour and a half: fastened
rs directed in the directions for can
rinc frui;.
! Whole Tomatoes Select plump.
small round tomatoes Scald them by
| putting them into q wire basket ana
! pluneing them down once or twice in
boiling water. Remove the skins and
! put the tomatoes into the jars. Add
teaspoonful Of salt: til the jars with
| cold water. adjust the rubbcrs. put
| the jars into the boiler as directed N
| prct ediug receipts. boil for ten min
utcs after they reach the boiling point.
| Tomatoes being acid. should be
peeled stewcd in a porcelain lined Nct-
tie. and filled into the jars through
wide mouthed funnel as directed t"f
| fruits Tomatoes are the most easily
kept of all vegetables.
| Preserved Quinces.-Parc the quin-
| ces: cut them into rounds or into thin
| slices. saving all the rough pieces with
| the skin for jelly. Put The ounces
| into a porcelain-linc kettle. and just
| cover with cold water: bring to boiling
! point and cook slowly until they are
| tender. Drain. saving this water 10
cook with the skins and rough piece
| for jelly. Weigh the ounces. ana T.
each pound allow half pound OF
| sugar. Put the sugar into 4 porcelain
| lined kettle: add just 4 little Of IN"
| water in which the ounces were
boiled bring to boiling point. and SKIM
| Throw in the ounces and cook slowly
until they are 4 dark red and perfectly
| translucent. Lift carefully, a piece at
a time. and put them into tumblers OF
| jars. and cover with boiling syrup
| Ounces preserved in this way may be
| drained the syrup in which they were
| cooked saved for jelly making. and the
| ounces dried on scive. rolled IT
! graduated sugar and put aside to ns'
as a conserve Mrs. Rorer in Ladies
! Home Journal.
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