The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-06-18
Some Early Preserving.

Some Early Preserving.
When the housekeeper prefers to stock
her preserve closet with her own hand
work she must make an early begin
ming if she desires to have it well sup
piled with goodies And she must
watch the markets, if not so fortunate
as to dwell under her own vine and hg
tree in order to get fruits and Vege-
tables 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 abality and skill in the
line of putting up fruit And she may
be Justly proud of her success and is
certainly well paid for the labor and dis
comfort attendant upon preserving in
hot weather, as necessity demands, by
the enjoyment of these garnered fruits
in midwinter.
PROCESS OF PRESERVING.
This process is really very simple and
the success lies chiefly in the perfect
sterilization of the fruit or vegetables
and making them perfectly air-tight.
This is done by heating the fruit until
all germs that would promote rermen-
tation are destroyed and then sealing
the fruit in alright jars while scald-
ing hot. When properly done the fruit
should keep Indefinitely. as no mould or
new ferment germs can possibly reach
the contents of the jars.
Glass patent jars are to be preferred for
canned or preserved foods. Select those
with glass tops. SteriIize the jars and
AOBS III S%dlQ1A1S Wallet DClOAS A11l4l1E3
this also prevents their breaking and
will aso show you any fnperfctions in
the jars. The jars should be placed on
a damp cloth while being filed and the
fruit put in scalding hot as quickly as
possible. Fill to overfiowing and run
the handle of a 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 i'm
pervious to the ferment germ and very
effectually protected by a covering Of
melted paraf1n. Melt the paraffIn on side
Of the range while filing the jars. Wipe
the jars free from syrup above surface
of fruit and pour a layer Of melted para
fin over the top and let the jars remain
undisturbed until the paraffln hardens-
When the fruit is used take the paraffin
off, wash and dryit and keep it to use
again.
PROPORTION OF SUGAR USED.
Fruit to be used for pies and desserts
is often canned without adding sugar.
The fruit will be softer and retain the
natural flavor better For table use suf-
icient sugar should be used in canning
to make the fruit palatable, not that it
plays any part in the preservation of the
fruit unless it be that a little higher
degree Of heat is obtained by cooking in
a syrup instead of without the sugar,
thus making the sterilization more GER
tain. 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 over
cook the fruit; the favor is best retained
by sealing the fruit as soon as it is
thoroughly scalded. Do not select fruit
that is over-ripe, or picked in a warm
wet spell, as there is danger that fer
mentation has already commenced. Only
the finest fruits should be used for can
ming, preserving and jellies The in
ferior can be made up into jams. Use
or wooden stirring spoons, agate meas
ures 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 in canning. One method is as fol-
lows: Cut the tender rhubarb stalks
the height of the Jars; do not peel if
tender and young, but pack closely in
glass jars same as 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 boiler on a
wooden rack; adjust the covers loosely;
pour cold water around the 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 q. damp cloth and let then cool:
screw the lids down again and keep in
a cool. dry, dark place
ANOTHER WAY TO CAN RHUBARB.
This has been q. favOrite method with
a good housekeeper for years. Wash
the rhubarb and if stringy peel and cut
into small pieces and ill the jars, which
must have closely fitting screw tops
Put the jars in q kettle of fresh, cold
water, entirely covering them, and
when the bubbles have ceased to rise
and all the air is out of the jar screw
on the tops tightly without taking the
jars from under the water Rhubarb
put up by this cold water process has
been kept a year.
PRESERVED RHUBARB-
To each pound of rhubarb allow
three-quarters of a pound of sugar
Make a syrup with the sugar and just
enough water to keep it from burning
Add the rhubarb and cook gently until
tender, keeping the pieces as whole as
possible Skim out the fruit and boil
the syrup down until like honey; then
put the rhubarb in the syrup and re-