Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-05-23
STRAWBERRY SWEETS
Soon Time to Begin the Pre-
serving.
SUN DRIED FRUITS
CANNING METHODS THAT ARE
EASY.
Marmalades, Sweet Pickles and Other
7 Ways to Use
Them.
written for The Evening Star.

While in the midst of strawberry time,
the conserving of the fruit for winter use
should not be overlooked. Although it has
the reputation of being hard to preserve.
no fruit will so repay a little extra care.
With proper handling it will retain both
shape and flavor.
Preserved 'Strawberries-To each quart of
| well chosen berries allow one pound of
granulated sugar and to each three quarts
| one pint of water Place the berries in a
| large shallow bowl and put the water and
| the sugar in kettle and stand over the
| fire. Let boil slowly for ten minutes. then
remove all the scum and set aside. When
| cold pour the syrup over the berries, cover
| the bowl and let stand for twelve hours. At
| the end of that time drain off all the syrup
| boil it for ten minutes. again set aside, and
| when cold pour over the fruit Repeat this
process at the expiration of another twelve
| hours. Next day drain the berries care
| fully, place the syrup over the fire and let
| 1t boil until it threads. Then add the
| berries and cook very slowly, removing all
| the scum from time to time. When a little.
| poured upon plate, will stand without
| spreading. the cooking is finished. Remove
| from the fire and pack in heated jars. filling
each one to the point of running over
Screw the lids on loosely. let stand until
| cold. and then screw the covers on firmly
and store away until needed.
Strawberries Preserved in the Sun-No-
| where Is fruit more perfectly preserved in
| the old dominion state, where every house
| wife still prides herself on the store closet
| filled with dainties for winter use. A IA
nous method makes use of the heat of the
| sun.
For each pound Of the hulled fruit allow
three-fourths of a pound of white sugar
| Mix the sugar with just enough water to
| molsten 1t thoroughly and put over the fire
Let boil until syrup Is formed, removing
| all scum. Put the berries in a shallow
earthen dish, pour the boiling syrup
sun for two days. Stir gently and occa-
| sionally. On the third day drain off the
| syrup. which will be found thinned by the
| juice of the fruit. and again place it over
| the fire. Let boil for moment or two and
| during the process drop in a lump of alum
| as large as an ordinary bean for each three
quarts. Again pour the hot syrup over the
| berries. and. after covering with glass. set
| In the sun. On the following morning pour
both fruit and syrup into the preserving
kettle and boil until the berries plump up
| Again cover with glass and stand in the
| sun for another day. Next morning pack
| in small jars. cover with branded papers
and seal.
Canned Strawberries Easily Prepared
| For this purpose select large fruit that is
! ripe. but not soft. Hull. rinse quickly with
| cold water. drain and pack in glass jars
| putting as many berries in each jar as it
| can be made to hold. For each quart jar
allow two cupfuls of sugar and one of
strawberry juice. which has been extracted
| from additional fruit. Boil together for
| three or four minutes. Then add a little
vegetable colorfng and fill the Jars with the
hot syrup, having previously heated them.
Screw the lids on loosely and put what
syrup remains on the back Of the stove.
Place the in a large kettle or wash
boiler. on the bottom of which narrow Stats
of wood have been placed. Fill the kettle
with warm water. up to the shoulders of
the jars and place over the fire to heat.
Let boil for five minutes and then remove
from the fire. Heat the surplus syrup to
the boiling point. Remove the lids from
the jars and fill each to the brim. Screw
the lids on tightly and let stand in the wa
ter until cold.
Strawberry Marmalade.-H the fruit
| and rinse and press through a sieve or fine
vegetable press. Measure the pulp, and for
each pint allow three fOurths of a pound Of
| sugar. Put the pulp in the preserving ket-
tie and cook slowly until it is reduced one
half. Put the sugar in a separate kettle,
with one-half cupful of water for each
pound. and boil until the strip will form a
ball when dropped into cold water. Add
to the fruit and boil all together, carefully
| removing all scum, until 1t is so thick that
| a drop will retain its shape when dropped
on a cold plate. Pour into heated jars and
when cold cover tightly.
fruit. remove the hulls. and, if necessary,
| rinse quickly with cold water. For each
quart jar allow one-fourth of a pound of
the best granulated sugar. Pack the fruit
in the jars. sprinkling each layer with
sugar. Then fill each jar with the best
preserving brandy. Cover tightly and store
in COOL dark place six months before
| using.
Strawberry Sweet Pickle.-For each seven
pounds of berries weighed after hulIing
allow three and one-half pounds Of brown
sugar, one and one-half pints of the best
| cider vinegar, one ounce of whole cloves
and one ounce Of stick cinnamon. Place
the Strawberries and spices in alternate
layers in a stone jar. Boil the sugar and
vinegar together for three minutes and
pour over the fruit while hot. Let stand
for twenty-four hours drain and again
boil the liquor and return to the berries
while hot. Let stand for another twenty
four hours and then place all together over
the fire and let boil slowly for thirty min
uteS. Pack into small lars. cover and store