New-York tribune., 1902-06-12
CANNING Strawberries.
ONE WOMAN COOKS THEM IN THE SUN
THIS FRUIT NEVER BETTER
THAN NOW.

Housekeepers who failed to take advantage OF
the surplus of Strawberries which surprised the
dealers after the warm wave OF two weeks ago
will probably not have another opportunity this
season buy the fruit by the crate for preserving
and canning at the rate Of eight or nine cents
box At present the condition Of the berries ar
irving daily from New-Jersey and nelghoorhg
counties is excellent. Better straWoerrles nave
seldom been seen here. although some dealers
claim that with the cool weather and consequent
slow ripening. the fruit is somewhat less sweet
than under reverse conditions. Strawberries yes
terday sold for from 1212 cents TO % cefts box
but should the weather be warmer next week these
prices would undoubtedly be lower
For putting up" native berries are always to be
preferred not only because Of their cheaper price
but also because. ripening near the market theif
favor lost by too early picking nor oy long
TRANSFORMATION. The fruit should be ripe and hrTl-
No money can be saved by buying fruit left over
from the day before which may be selling cheaper
than the fresh berries. All. on the other hand may
be lost by this means
Strawberries cannot be cooked by the ordinary
method without losing their color and without
one woman VINO is famous for the delicious quai- l,
Strawberries in the sun for preserves their ] cooor
and original flavor retained The process some
times takes several days but the housewife claims
S oers @ nstfers with single layers Of large ripe.
solid berries; sprinkes them with granuated sugar
them in the sun until the sugar is melted and the
sugar is allowed 10 cne pound Of berries, the con-
serves are very rich To facilitate this process she
warns the sugar in the before turning II over
the fruit. The plates brought into the mouse
as soon as the sun disappears at night, and are
put again the next day Clear, warm weather
is needed for the purpose ,,,, l.,
Perfect sterilization Of fruit can and hquld is
the secret Of successful canning. The sugar, II *
said has no part in the preservatiVe process J ne
the market must always. of course, be washed
Put it pound by pound, in a colancer set the col
ander in a pan of cold water and rinse II gently
up and down until all sand has been removed.
Then remove the hulIs with as little injury 10 the
The best results can be obtained by cooking only
a pound at a time 4 larger quantity is apt TO De
bruised and crushed by its own weight Put a
pound of the fruit Into each OF two bowls, cover
each with pound Of granuated sugar, and let
shows signs OF melting. but not until the berries
soft. :,
During this period the may be made ready
BE sure that there is a rubber for each can
Put the jars and lids into dishpan or not water
and rinse them thoroughly. The last thlng oefore
filing each can and cover should be scalded, and.
before adjusting, each band should also be scalded
AS soon the fruit and sugar are readY. turn
into TWO saucepans and bring to boil Scald a
Jar stand IT on towel and fill II running over
any bubbles that may be there and fasten down
the scalded top
IF wisdom is used there will be delay, because
small quantities of fruit being handled at one
time While one process is in progress another
NAV be going on. After sealing the jars, stand
them in warm part OF the kitchen, where the air
will not strike them, and leave them over night
In the morning give the final turn 10 De
sure they absolutely tight, and put them INTO
dark cool closet It IS well to examine the Jars
carefully in week two. to be sure the trule is
all right.