The White Pine news. [volume] (Treasure City, Nev.) 1868-1906, 1902-07-10
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
entity BE Done.

1t would certainly seem that the very
general use of the canned vegetables oil
+ the market. and the wholesome, nat
ural flavor that characterizes even the
cheaper grades would have made the
prime cause of their excellence name
+ ", 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. IT Ii mas,
+ there never was more foreibie MUS
+ tration of the truth of the old adage
that "None are so blind as those who
+ vii! aat see than the persistency with
+ which housewives cliGg to the inferior
method of cooking fruit in an open YES
sci and afterwards dipping II into Jars
f and sealing Probably the Incorrect
F belief that 1t Is more work 10 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
bearsl 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
dlsagreeable work at best, and only
that which at least comes within sight
of its possibilities ever pays any diyi-
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 a little under. rather
than over, ripe.
All berries except Strawberries
should be firm and large. With these,
the smaller fruit towards the last yield
Is best.
Currants and blackberries are never
satisfactory canned
Making the syrup one-third currant
juice gives an appetlzing tartness to
canned red raspberrles, 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 a
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 a few at one time, aud put these
In wire basket or sieve first. and be
careful not TO over scald them.
Pears should be pared and halyed
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 favor
Ing should only be added to insipid
pears. watermelon rnds, cltron and the
like.
GRADUATED sugar should always be
used. 1t costs but n 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 ft dilferent-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 a fork.
Berries viii cook in ten minutes, cher
rles 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. I'LL to
overlooking with boiling water.
Raspberries. whortleberrles and
peaches require Ave ounces of sugar for
a pint Jar; wberries, cherries and
pears seven ounces. and ounces nine
ounces II 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 1t Is kept in Il dark closet. every
lar 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
Y