The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-06-18
SOME EARLY PRESERVING.

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When the housekeeper prefers TO stock
her preserve closet with her own hand
work, she must make an early beginning
if she desires TO have it well supplied with
goodies And she must watch the mar
kets If not so fortunate as to dwell under
her own vine and hg tree, in order 10 get
| fruits and vegetables in primest condition
and at the same time reasonable in price.
Above all other household accomplish
ments the woman who loves cooking
prizes most her ability and skill in the
! line CT putting up fruit" And she may
| be justly proud of her success; and is Ger
tainly wei repaid upon preserving IN hot
weather. as necessity demands. by the
enjoyment Of these garnered fruits in mid
winter
Process of Preserving.
This process is really very simple and
the success lies. chiefly in the perfect ster-
| ilization of the fruit or vegetables and
making them perfectly alright This is
done by heating the fruit until I'll germs
that would promote fermentation are de-
! stroyed and then sealing the fruit in air
tight Jars while scalding hot. If this is
properly done the fruit should keep in
germs can possibly reach the contents OF
the jars.
Glass. patent jars are to be preferred
for canned and preserved foods. Select
those in scalding water before filling; this
also prevents their breaking and viii
show you any imperfections in the jars.
The jars should be placed on a damp
cloth while being filed and the fruit put
in scalding hot and as quickly as possible.
Fill to overlooking and run the handle OF
heated silver spoon down at the sides
of the jar to liberate any air bubbles.
Cover as soon as this is done and screw
the lids down tight.
Very rich preserves may be made inn
pervious to the ferment germ and very eff
fectually protected by a covering Of melt
ed paraffin. Melt the parafin on side OF
the range while filing the jars. Wipe the
jars free from syrup above the surface of
fruit and pour layer Of melted paraffin
over the top and let the jars remain undis-
turbed until the paraffin hardens. When
the fruit is used take the paraffin of,
wash and dry it and keep it to use again.
Proportion of Sugar Used.
Fruits to be used for pies and desserts
is often canned without adding sugar.
The fruit will be softer and retain the
natural flavor better. But for table use
sufficient sugar should be used in canning
to make the fruit palatable. not that it
plays any part in the preservation Of the
fruits, unless it be that a little higher OF
heat is obtained by cooking in a syrup
instead of without the sugar. thus making
the sterilization for certain. When fruit
is canned with sugar the proportion is
usually one-quarter of a pound of sugar
to each pound of fruit and for preserving
three-quarters of a pound to a pound Of
sugar to each pound of fruit. In canning
do not overlook the fruit; the favor is
best retainedbest retained by sealing the
fruit as soon as it is thoroughly scalded
Do not select fruit that is overripe, or
picked in a warm. wet spell. as there is
danger that fermentation has alread COM
menced. Only the finest fruits should be
used for canning. preserving and jellies.
The inferior can be made up into jams.
Use porcelain-lined preserving kettles. |
agate or wood stirring spoons. agate |
measures and wide mouthed funnel in this |
work on account of the action of fruit /
acids upon tin. or unprotected metal.
Canned Rhubarb.
This is one of the first of our native !
garden products which we may begin with /
canning Our method is as follows: Cut /
the tender rhubard stalks the height of I
the jars; do not peel if tender and young, /
gut pack closely in glass jars same as 1
asparagus Set the jars under the cold /
water faucet, first letting the water run
out which has stood in the pipe. Then /
let the water run into the jars for about /
five minutes; then set jars into a deep F.,
boiler on a wooden rack; adjust the covers
loosely; pour cold water around tho Jars
to about two-thirds their height; put lid
on the boiler and bring TO boiling point.
and keep boiling steadily for an hour
Then screw the lids on tight. set jars on a
damp cloth and let them cool: screw the
ids down again and keep in : cool. dry,
dark place.
Another Way to Can Rhubarb.
T his has been a favorite method with
good housekeeper for years. wash the
lI.-:barb and II stringy peel and cut into
small pieces and fiji the jars. which must
have closely fitting screw tops. Pr. The
Jars in a kettle Of fresh. cold water. IN
-nely. COY ering them. ard when the bub-
HES haze ceaseo 20 Tiss ard sill tstn air is
,ut of the jar, screw on the tops tightly
without taking the jars from under the