The Fairmont West Virginian. (Fairmont, W. Va.) 1904-1914, 1905-06-27
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Fruit lf' OF JULY
II July isa month $prodigal Of many
kinds " berries, and jinfJuly we usual.
40 With berries as the Illinois girl
told The glishman they did with
theif corn: We eat what we can and
Gan what We cant. 1t is poor econ.
oniy tos epriye ourselves Of fresh
init i'm It's season that We may store
~ away in cans for future use, but
after we have eaten all we can, then
itsis worth whileS TO know Just how to
can VI hat we ican't SO as to preserve
its1 reshness5 and flavor and color.
Berries for canning should be fresh
and not soyer-rlpe, and the finer the
nut the finer will be the produce OF
Sar labor. v
IL better to do our canning. and
orr prese wing in July, and for this
work we need a porcelain kettle,
iarge wood den spoon. a silver spoon,
large granite dipper with short handle,
can filler, several clean towels, a fine
strainer Aand ID small granite dlpper.
Hiack berries, gooseberries, red and
bIack raspbe and currants are
ready for. serving In July, and the
same general method Of canning ap-
plies to AL with the exception of the
Sutognt Of sugar and water, needed.
an the July Housekeeper Elizabeth
Clarke Hardy gives directions for
eahning and preserving various fruits,
lew which are here reproduced. (
preserve Strawberries TO can,
place q small quantity at, time in a
eoIIander and dash cold water over
hem To- remove the grit before they
me picked over. Washing any kind
suf berries after picking over not only
WASTES the Juice, but destroys the
layor Place the can covers in a pan
% hot water on. the back Of the
range and lay a folded cloth, dipped
III stepids water in the ,short.handled
Upper
To- Can; Strawberries--Pick over the
fresh clean berrles4and sprinkle with
srgarsi in proportion to one.half pound
to one pound berries; let them
sta1d until the Juice is drawn out, but
nj unit they become soft. Pour off
the Juice into "a porcelain kettle and
% soon as 1T becomes hot add the
fuit and let cook three or four min.
sitsss pushing the fruit carefully down
INTO the syrup with wooden spoon.
1ss the sterilized can a whirl in the
PAM OF hot water, set it in the dipper,
Rlaea yer spoon in the can with
small granite dipper and fill the can
with the berries. Move the spoon
czrefnITy around in the can to allow
shes air bubbles TO escape; remove it.
5anS the rubber that has been dipped
In seal ding; water and screw on the
t1t cover: W N w with the small ham
nier taH the edge Of the cover all
atonnG and set the cover upside down
10 the able. When the fruit is cold
apsthe can in paper and set away
jn$ As cool place, We have given this
process at length, as 1t will apply tc
What follows
~ Black Ras pberrie Pick the berries
oSer carefurlY and. place them in thu
Kettle adding nearly water enough t.
,segers The! berries. As soon as the,
begin % boil add one-half cup sugar t
two quarts berries, let boil until scale
"a and then can. as before directed.
Red Raspberrles- Sprinkle suga
oysr The 5raspberries. in the same pre-
portion sas for Strawberries. AS 500
Z al he fruit comes to boil CAREFUL
remove y the scum and fill the cans.
cnpfnl Of ripe currants added to enc
qua t5 Of either red or black rasphc
rtss4 greatly improves their flavor,
phsrries :aretrather insipid in flaw
ithouts the addition of some ia
fruit 8
Green Goosebe rries.-Canned COOS
barries3 are both healthful and appel
Z sing, and also make excellent PHI
S;S Plclt over the berries carefully, coy
ia water and let come to a be
"a dd one pound sugar to one pou
berries and cook until thorough
xcatled through Do not allow