Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-06-21
Table and Kitchen.
Some Early Preserving and the Pro-
cess to Follow.

anu eAAS ~
cess to Follow.
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 50 fortunate as to dwell under
her own vine and fig tree, in order to get
fruits and vegetables in prmest 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 of putting up fruit And she may
be justly proud of her success; and is GER
tainly well repaid for the labor and disconl
fort attendant upon preserving in hot
weather as necessity demands, by the en-
joyment 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 air-tight. This is
done by heating the fruit until all 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 ndefi
nitely, as no mold or new ferment germs
can possibly reach the contents of the jars.
Glass patent jars are TO be preferred for
canned and preserved foods. Select those
with glass tops. SteriliZe the jars and tops
in scalding water before filing them: this
aiso prevents their breaking. and VIII show
you any imperfections in the jars. The
jars should be placed on a damp cloth while
being filled, and the fruit put in scalding
hot and as quickly as possible. Fill to over
flowing and run the handle of a heated
down sides q
libcrate 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 eff
fectually protected by a covering of melted
paraffin. Melt the paraffin on side of the
range while filling the jars. Wipe the jars
free from strip above surface of fruit and
pour layer of melted paraffin over the top
and let the jars remain undisturbed until
the paraffin hardens. When the fruit is
used. take the paraffin off, wash and dry it
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. 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 I'M
less it be that little higher degree of
llt1b - cDldl!ltu DN CpOhlHS III Il SlTup IN
stead 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 camping do not
overlook the fruit; the flavor is best re-
tanned by sealing the fruit as soon as it is
thoroughly scalded. Do not select fruit
that IS overripe. or picked in d warm, wet
spell, as there is danger that Fermentation
has already commenced. Only the finest
fruits should be used for canning, preserv-
ing and jellies The inferior can be made
up into jams. Use pOrcelain-lined preserv-
ing kettles. agate or wooden stirring S O0nS,
agate measures and wlde-mouthed funnel in
this work on account of the action of fruit
acids upon tin unprotected metal.
Canned Rhubarb.
This is one of the first of our native gar
den products which we may begin with in
canning. one method is as follows: 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 aspara-
gus. 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 wood
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 a damp cloth and let
them cool; screw the lids down again and
IL