Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-09-18
ON PRESERVING DAY
Materials and appliances to
Have at Hand.
SELECT BEST FRUIT
PRECAUTIONS THAT MUST BE
OBSERVED IN CANNING.
Marmalade or jam May Be Made
From Jelly Left
Overs.
Written for The Exen,nr o.,

"rztten for The Evening Star.
Have you done all your picking and
preserving. Mrs. de Potts."
No, indeed Mrs. st, Kettles. That crab
apple jelly won't jell and the chill sauce
is bound to spoi1!'
Ihat Is because you don't boil it long
enough Chill sauce should be we'll cooked
and sealed hot, and then you won't have
any trouble. But if you are afraid you
can cork 1t up tightly in pickle bottles and
make them alright with melted sealing
wax. II on opening the bottle the sauce
should show tendency to spoil, scald 1t
over again and use it at once. Be careful
70 wash and scald the bottle before re-
turning the sauce"
Chill sauce is such delicious relish for
coio meat, or hot meat either. that it
would pay any housekeeper to make a sup
ply 1or winter. especially as the home made
article is SO far superior to that which YOU
puy. Ih1s is Mrs. st. Kettles recipe: Take
nine large. ripe tomatoes, scald, peel and
chop them. Chop two chill peppers and
one large onion, add one tablespoonful of
salt, two of sugar, one teaspoonful each of
ground ginger, cloves allspice and CHINA
mon, one grated nutmeg and two teacup-
fuls OF cider vinegar Stew over a moder-
ave nre TOT three-quarters of an hour, TAX
ing care that 1t does not scorch Fill the
Dotties very full and cork while hot This
recipe, OF course, can be doubled or trebled,
or any quantity may be made, according to
requirements.
Another delightful relish is chutnev. It
may be made of tomatoes or apples If
apples are used a dozen will be required
three chln peppers, one good sized onion
one cup of raisins. seeded and chopped,
one pint OF cider vinegar the Juice of four
lemons, two cups sugar one quarter tea
spoonful cayenne. one tablespoonful ground
ginger, one tablespoonful salt Peel core
ana chop the apples, chop onion and pep
pers very fine, add the vinegar and cook
one hour, add the other ingredients and
COOK another hour, stirring often Bottle
hot.
Picalilli Sauce.
TO make the most delicious picalilli slice
one peck of green tomatoes. mix with them
one cupful salt and let stand twelve hours
Pour of the water and chop the tomatoes.
together with one good sized head of celery
and six onions. Mix one teaspoonfuI of
white pepper, one tablespoonful each
sL ,oS alispice, cinnamon and mustard
with two cupfuls brown sugar In a gran
lite Kettle put layer of tomatoes onions
and celery and sprinkle with the sugar and
spice ana so on until all Is used Cover
with cider vinegar and cook until soft
And now l must give you recipe for
some nice sweet pickle. This can be made
from ripe cucumber or the green part of
watermelon If cucumber, pare and re-
Z
Boil teaspoonfulf of alum in two quarts
or water and allow the cucumbers to re-
main In this two or three hours on the
back of the stove, then plunge them into
cola water. Cook until moderately tender
have ready syrpp made of two pounds
OF Drown sugar and a good quart of vine
gar scalded together, with half Gun of
mixed whole spices tied in thin muslin
without removing the spice bag Ripe can
taloupes, peaches, pears sliced pineapple
and tomatoes can also be picked this Way
put II Is not necessary to scald these in the
alum water, and the length of time allow
ed Tor cooking should vary according TO
the fruit. These sweet pickles are simply
delicious with meat, as also are spiced
grapes For these wash seven pounds of
grapes, slip them out of the skins Stew
to pulp and press through fine colander
to remove the seeds, mix with the skins
add four pounds Of brown sugar a pint of
cloef vinegar, one tablespoonful each of
ground cloves and cinnamon. one teaspoon
ful of allspice and a grated nutmeg. Let
boil two hours and put away in lars
Gooseberr1es and currants done this way
are also very tasty.
Excellent Pickle.
Nasturtium seeds make excellent pickles.
They should be picked when green and
tender. Let them soak in brine for two
days and then in clear water for another
day. Pack in bottles or jars, cover with
scalding vinegar and allow the Jars to re-
main a month before opening. Nastur-
uumS have flavor of their own which
makes spice unnecessary.
Now to make citron preserves: Pare and
core the cttrons and cut into strips To
each pound of citron allow four ounces of
green ginger four lemons and one pound
OF sugar. Boil the ginger in three pints
.of water until the flavor Is extracted To
the ginger water add the sugar and Juice
Of the lemons Stir until the syrup is
clear; remove any scum. Add the cftron
and cook until tender, but not too soft.
Put away In jars.
Right Proportions.
In canning fruit a quarter of a pound of
sugar to pound of fruit is generally al
lowed. but the sugar may be omitted alto
gether If desirable. as it has nothing to do
with keeping the fruit. This depends on
thorough sterilization and alright sealing
Fruit for canning should always be perfect,
neither green nor overripe. Many house
keepers are apt to think that half ripe or
imperfect fruit will do for this purpose,
but this is a mistake. Tomatoes may be
put up for winter in glass jars and are
much better and more wholesome than
those bought in tins. Skin the tomatoes
and cook carefully with a little salt until
quite done, but still whole. Seal at once.
Be sure to fill the Jar to overlooking, so
that there is no room for air. Run a silver
knife down inside the jar to libeyate any
UuDDltS WHICH may remain, seal at
once and give the cover an extra turn at
intervals as the jar coUls to insure it's be-
ing perfectly tight.
In canning pears, ounces or any hard
fruit, they should be cooked until tender
before adding the sugar, otherwise they
are apt to be hard. TO make apple mar
malade use very tart apples and be sure
that they are perfect and free from bruises.
Peel and quarter them, and after removing
every particle of gore OF any bruised part
cut them again into lengthwise sections.
To a peck Of apples allow four good sized
lemons. Slice these thinly, rind and all,
cutting only half way across the lemon at
a time. To every pound of fruit allow a
pound of sugar and cook as for preserves
until the apples are teRder but not in
pulp; then put away In jars. 1t will harden
into delicious jellylike marmalade.
Ounces also make a good marmalade in
this way. 80 'Si-;
Care in Selecting.
In preserving fruit to insure 1t against
becoming moldy or, working, care should
be taken to gatheroit when it is quite dry
and not after a rain; also be sure to cook
it sufficiently. Neither will anything pre-
vent. preserves becoming moldy If kept in
a damp place. The Jars should never re-
main in closet with an outside wall. In
the driest quarters dampness will penetrate