Aberdeen herald. [volume] (Aberdeen, Chehalis County, W.T.) 1886-1917, 1902-05-29
HOW TO CAN FRUITS.
POINTS FOR THE UP-TO.DATe
HOUSEWIFE,
If Cooked in Cans None of the Deli
cate Flavor of Fresh Fruit Is
Lost How This May Most Convent.
emily he Done.

Lost How This May Most Convent
emily he Done.
1t would certainly seem that the very
general use of the canned vegetables OF
the market and the wholesome. nat
ural flavor that characteriZes even the
cheaper grades would have made the
prime cause of their excellence, name
ly, cooking in the cans so that none OF
their delicate flavor is lost in escaping
steam-an open secret to the majority
of housewives before now. II 1t has.
there never was more fOrcible illus
tration of the truth of the old adage
that None are so blind as those VINO
will not see" than the persistency with
which housewives cling to the inferior
method of cooking fruit in an open yes
sci and afterwards dipping it into jars
and sealing. Probably the incorrect
belief that it is more work to cook fruit
in the jars than out and that the latter
are very liable to break during the ope-
ration, has done much to keep the old
method in favor.
Away with these and all other bug
bears. One method is not harder or
more difficult and risky than the other,
and other things being equal. fruit that
is cooked in the jars is greatly superior
in appearance and flavor. In other
words, canning fruit is sticky. hard and
disagreeable work at best, and only
that which at least comes within sight
of its possibilities ever pays any divi-
dends on the investment. Every step
of the work from A to u. from selecting
the fresh fruit to opening it for use.
must be properly done.
All fruit should be well grown. fresh
ly picked. and Il little under. rather
than over. ripe.
! All berries except strawberries
should he firm and large. With these,
the smaller fruit towards the last yield
is best.
| Currants and black berries are never
satisfactory. canned.
Making the syrup one-third currant
juice gives an appetizng tartness to
canned red raspberres. and adds rich
ness to cherries
! The pits of cherries and peaches and
the cores and seeds of pears improve
the flavor of their respective fruits. II
removed. distribute five or six peach
pits through every quart jar, and put
little net or muslin bag filled with pits
or cores in the center of cherry or pear
jars.
| Prunes and most varieties of plums
should have the skins removed. Scald
only few at one time. and put these
in a wire basket or sieve first. and be
careful not to over scald them.
Pears should he pared and halved
with silver knife and dropped into
cold water to prevent their turning
dark.
Prepare peaches in the same way.
rather than risk softening them by
scalding.
Lemon. green ginger or other flavor
ing should only be added to insipid
pears, watermelon rinds, citron and the
like.
GRADUATED sugar should always be
used. 1t costs but a trifle more than
coffee sugar, and has far more deli
cate flavor.
Cleanse and sweeten old Jars with
boiling water. to which soda. borax or
ammonia has been added Test with
water to be sure they are alright be-
fore filling.
Put the fruit into the jars as fast as
it is prepared. and fill the Jars to the
neck with syrup. Adjust the rubber
and cover but do not screw down the
latter. Wire racks to fit different-sized
kettles, or wash boiler, can be had at
the shops, but one of narrow wood stats
answers the purpose nearly as well,
and can be easily made at home
Fill the vessel with warm water to
the necks of the jars. and boil until the
fruit can be easily pierced with fork
Berries will cook In ten minutes cher
res in fifteen or twenty, and larger
fruits proportionately longer No def
mite rule can be given. but experience
soon enables one to Judge closely. Be
fore screwing down the cover, fill to
overlooking with boiling water
RaSpberrieS. whOrtlcberries and
peaches require five ounces of sugar for
pint jar: Strawberries. cherries and
pears seven ounces. and ounces nine
ounces If this seems too rich less can
| be used.
The color of canned fruit is quickly
injured by the action of light. No mat
| ter if il is kept in n dark cloSot ovorv
jar should be wrapped in paper.
If fruit is opened an hour or two be.
fore it is needed to restore the oxygen
the flavor is much improved Albany
| Cultivator.
NOC,S IRIP IAROIINL CGMcp