New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1903-08-23
IN CANNING TIME.
Perfect Cleanliness and Best Materials Spell
Success

Perfect cleanliness and the best materials pro-
durable spell success in canning. The cans with the
best make of top knOwn-the self-seahng-should
be Of the first quality. Bargain sales of sugar
and OF preserving cans delusion and snare.
With the cans called seconds, while they are all
right for holding groceries or fruit which is TO be
used at once the money saved on a few dozen cans
purchased for in preserving will be lost many
times in spot fruit and disappointment As
for the it is sufficiently difficult at all times
to procure unadulterated sugar
An agate or porcelain lined kettle OF medium size
should always be used for cooking the fruit, and
this kettle should be used for no other purpose.
tin saucepan is an abomination Do not. for econO-
ry's sake, use a kettle in which summer after sum
mer successive crops Of fruits have been cooked.
In these days agate is sufficiently cheap to be
within reach of all Glass utensils of all kinds
have been placed upon the market. With these it
is possible 10 be chemically clean. porcelain lined
coaader strainer is sold for in canning, and
scales with glass pan or tray, glass measuring
cups, ladies and swimmers are to be found, all at
reasonable prices. These should be put away by
themselves in perfect condition each time they are
used, and kept for the purpose-canning. a
square of white table oiicloth to set the and
utensils upon is also aid to cleanliness in can
ming.
To make sure that each jar is perfect fill with
cold water and turn upside down, after screwing
the top tightly possible. If it leaks at
all. discard it, for fruit put up in it will spoil There
are successful Gamers who maintain that it is ali
right to use rubber rings year after year long
as they are whole and are boiled before using. but
rubber rings very cheap it seems unnecessary
to run the risk of using ole ones.
An oil stove or gas range makes the work of
canning far easier. They are cooler than a wood
or coal range. and the heat is even. The fire does
not require replenishng from time to time, and
when the flame has been adjusted the question OF
heat is disposed of till the work is done.
MAKING JELLY.
Jelly bags should be made at home. They are
three cornered in shape. preferably of flannel and
least half dozen should be in readiness for the
canning season
In making jelly take care not to squeeze tbs
straining bag impairs the cearness of the jelly
While the juice is cooking, place the sugar in
pan in the and heat through; take that it
does not burn, and stir it about from time to time
SO it will heat evenly. When the fruit juice has
cooked for twenty minutes pour the sugar into it
little at a time: the sugar being hot does not lower
the boiling point. and jelly made in this way will
always 'jell." If the sugar does not hiss as it
touches the juice it is not sufficiently hot Let it
sugar dissolves. and then pour into pitcher tying
FIRST wet in cold water and then wrung dry out of
very hot water Pour the juice into the glasses
soon as it becomes covered with pulp. This final
straining is little extra trouble. and makes the
covers are not advisable for jelly as they are apt
paper ans is eoPsdered BEST for the tops Of jelly
glasses. Tie the paper hrmly in place after the
here closely to the glass. If parafine is used
il should be put in a thin layer thick coat
ing is apt to shrink and leave the jelly exposed
Cover the jelly while it is cooling. as it makes an
excellent culture medium for germs, and set in
cool place A layer of granulated sugar placed over
the top the jelly Just before the paper is put
will prevent the formation Of mould.
To all such fruits grapes and peaches. which
do not give clear jelly, little apple juice should
be added. This will not destroy the favor of the
grapes. With appes except in the case of crab
apples some other fruit should be used to give
flavor A small quantity of the parings. and cores
of ounces will flavor large amount of apple
Jelly but the seeds should never be allowed to get
into preserve jelly, as they will make the one
sticky and prevenut the other from being clear. A
rose geranium Leaf bruised slightly and left on the