The Savannah morning news. (Savannah, Ga.) 1900-current, 1903-08-03
How To Can Fruit.

A pracuCal Gamer OF trulL IN an eA-
change says: ITO can fruit success
fully is an accomplishment which
every housekeeper should strive to &C.
quire, for there is no food that can
take the place of home canned fruits,
jellies. preserves. Fruit for canning
should be freshly gathered and not too
ripe. A porcelain-lined kettle is much
better for cooking preserves or buffers
than graniteware, as 1t does not heat
as quickly and there is not so much
danger of scorching.
Il always use glass cans and prefer
self-sealing ones. l know people who
claim that some fruits, such us
peaches and tomatoes, can only be
kept in tin, but l disagree with them.
If fruit is properly canned it will keep
just as well in glass, and the same
cans may be used year after year with
out danger of making the fruit un-
healthy. l seldom, if ever. lose a can
of fruit and 1 believe the secret lies
in boiling water. While the fruit is
cooking l fill the cans to overlooking
with the boiling water and cover the
lids with water also. Now, remember
l say boiling, for as Josiah Aliens
wife says: when I say bile, 1 don't
mean simmer" There is no danger
of the cans breaking and wasting the
fruit If the hot water is put in them
first. When the fruit is cooked 1 pour
out the water and fill one can at a time
leaving my kettle on the stove, so as
to keep the fruit boiling hot. When
the can is filled l run a spoon to the
bottom several times to let the air all
out, then l place white cloth on top
of the fruit, pressing ii down all around
the sides nf tho If mold
forms it will be on top of this cloth.
and can be easily removed. l then add
a little more juice if the can is not
entirely full, wipe the outside dry and
seal. 1t is best to buy new rubbers
each year and if the lids are not good,
or do not fit perfectly, buy new ones.
If pears are dropped into a bucket of
water as soon as they are pealed they
Will not turn dark If they are to be
preserved l weigh them and to ten
pounds of fruit l allow eight pounds
of sugar, and a half cup of water, cook
slowly until the fruit is clear and the
sirup as rich as desired. If I am max
ing more than one kettle full at once
/ add little of the strip instead of
the water to the second. Peach pre-
serves l make in the same way, but
cherries require more sugar. 1 use as
many pounds as l have fruit, and l
let AneIll Sldllu LOT several nOuFS De-
fore cooking. Cherries need no water.
Tomato preserves also require an
equal weight of sugar and are better
If they stand in the sugar over night.
In the morning add sliced lemons and
cook until the Juice is rich.
Grape jellies are best made of half
favored jelly can be made from over
ripe fruit. But a very pretty and fine
ripe grapes If the skins are removed
and only the pulp used. In making jel-
lies 1 cover the fruit we'll with cold
water and cook until tender Then
strain through a bag 0f you want the
jelly to be very clear do not squeeze
the bag. but let 1t drip; then for each
cup of juice l take one cup of sugar
Place the juice on the stove in a rath-
er shallow pan and boil hard. for l put
the sugar in a pan and set ii in the
oven, heating 1t as hot as possible,
but being careful not to scorch it. Then
l pour the sugar into the juice and
move 1t to the back of the stove, where
it will keep hot, but not boil. l stir
il gently until all the sugar is melt
ed and when ii drops thick from the
spoon ii is done. There are a few COM
binations of fruits which / have tried
and found good. Sweet apples and
wild goose plums are nice canned to-
gether, and l think the finest pre-
serves / ever ate were made from
Keifer pears and ounces. Apple jelly
may be favored with lemons or ounces
and grape Juice may be thickened with
pears or apples and makes a very
good butter. Fruit is so scarce this
season that we will have to try all
kinds of combinations"