The Minneapolis journal. [volume] (Minneapolis, Minn.) 1888-1939, 1906-07-08
Preserving that Should Be Done Now

uOR most housewives there is but one time Of year
n when the preserving kettle is allowed to become
in the dripping heat Of dog day weather Laden with
berries and fruit the market stands the gar
den at that prodgal in their offerings, and
she of thrifty purpose has to consider it the best
and only opportunity to replenish her supply of
meats for the following winter.
The expert housekeeper, however, teaches diff
ferently. In July she puts up her most delicious
preserves, and she defends her custom thus "Ber-
ries and fruit for preserving are not always best
when they cheapest is it always good economy
to wait until they reach the lowest mark. Women are
apt to buy them with lavish hand thinking the cost is
30 small waste of fruit is the inevitable conse
quence and what be saved in the expense Of the
berries is lost in the quantity Of overripe fruit
supply Of canned sweetmeats left in the storeroom to
be thrown away when preserving time round
again 1t certainly pays in the end to buy the most
perfect fruit the market Affords and with this in view
I shall do the greater part of my canning early
The following choice recipes for preserving
seasonable fruits which will reach the height Of
their perfection.
Raspberry and Cherry Jam.-Boil together for if
teen minutes eight pounds of raspberries and four
pounds of stoned cherries Then take the scum from
The top and add nine pounds of sugar. Allow the fruit
to boil again until the jam hangs from the spoon,
when it should be skinned again and poured into
small stone jars Cover closely with paraffne paper
and the jam will be ready for
Cherry Observation-Disclosures the stems and stones
from the amount of cherries to be used. Crush the
of water and boil until the flavor is extracted. Fill
the fruit into preserving pan, adding two three
cupfus OF water and boil until all Is reduced to
pulp With wooden spoon stir frequently to prevent
sticking to the bottom. To each pound Of fruit meas
ure out three-qua of pound Of loaf sugar and
add to the strained water in which the stones have
been cooked. Allow the sugar to dissolve and boil
until transparent bubbles appear on top. Now pour
the melted sugar with the fruit continue stirring
until thick and smooth Turn the marmalade into
small glasses and when cold the top with tissue
paper and stand away until ready for
Strawberry Conserve.-Buy large and very ripe
strawberries. When they have been carefully hulled,
place then in cheesecoth bag and mash wrnging out
the juice Measure this juice by dessert spoonfuls In
stewpan measure out sugar. six ounces to each table
spoonful Of the strawberry juice. Boil this sugar
until it strings without stirring. Remove from the
fire and add the strawberry juice Mix together with
wooden spoon until the conserve begins to be dry
and white, and put away sin earthenware ja-.
Cherry Jam Without Sugar.-Wipe the required
quantity of cherries with cloth free from all dust and
the stones and stems. Break the stones and
boil them for few minutes with small quantity of
it back into the saucepan with the fruit and boil until
all is reduced to thick JAM Stir all the time with
wooden spoon. Add little cinnamon and powdered
cloves if the flavor is desired When the jam becomes
thick pulp put it in small Jars, and set away
Pineapple Jely.-Choose perfectly ripe pineapples
pare them and the eyes. Now CRATE the pines
and to every cupu Of the grated fruit add
of pound of white sugar, allowing them stand to-
gether for three hours. Place the stove in pre-
serving pan and let slowly to boil. Continue
boiling very slowly until the fruit Is quite SOFT then
pour into jellybag and have the syrup drain thru
without squeezing into earthenware BASIN leaving
1t in the bag until the syrup has all drpped out TX
each breakfast cupful Of syrup add a quarter Of