Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1906-07-09
HOUSEHOLD.
CANNING FRUIT:

peCiaIiy, L Will give the results Cl NY
eight years. experience in canning
! fruits.
First, don't be deceived into believ-
/ ing it is not necessary TO take pains.
/ Cleanliness and well selected fruit
! mot green and not overripe), cans
sterilized and tried with water to see
that they do not leak, and the remov-
ing Of air bubbles from the cans by
running silver knife around between
the fruit and the can are important
points. Also fill the can brim full, as
the fruit will contract on cooling, and
and if there is any air space in the
can the contents will mould, if they
do not spoil. If cans are put on a
wet cloth they will not break in filing.
First in the season come pineapples.
Select large, ripe fruit. wash thor
oughly, cut off the tops, cut in eighths
vertically, pare and remove the eyes
and cut in strips, removing the
woody portion of the middle. Run
through the food chopper and put
into hot syrup, made by using one
large cup of granulated sugar to one
small cup of water: Cook few min
utes and can. One dozen large pire-
apples should fill twelve quart cans.
Strawbe rries should be washed,
hulled and placed in saucepan with
ona cup of sugar for every large qua
of hulled berries. They are so juicy
no water need be added. Heat
slowly, boil up we'll, skim and can.
Make preserves the same, only use
double the amount of sugar. Cook
until thick and seal. This is very
nice served as jelly with meats.
Currants may be canned the same
as berries, but with 2 ore sugar. For
spiced currans use five pounds OF
. ripe cnrrants, four pounds OF brown
sugar, one pint of vinegar and two
tablespoonfuls each of cloves and
:. cinnamon. Boil two hours or more
J. Hntjj quite thick. To make currant
T conserve use nine pounds of mashed
!. currants, ten pounds of sugar, two
n pounds. of chopped and stoned rails
: 1. ms, the,juice and pulp of six oranges
and the peel of three, cut fine. Cook
!. e1owly one hour and half. Currant
;; conserve and spiced currants are
: delicious with meats.
2 Wash cherrie and pit and look out
for. worms. Throw into hot syrup
/ skim and seal.
4 Red raspberries ard black rasp
berries may be canned the same a
D Strawberries, but the sscold way i
;; much nicer, as they taste so fresh on,
:, would think they were just picked
and they go further. Look the berrie
. over into quart cans, shake down
slightly, place the cans in boiler OF
I q wooden frame, and not touchin!
each other; pour on hot syrup
b. remove the bubbles, and seal. Cove
d the cans in the boiler with warn
;, water and let it come to boi
e Remove the boiler from the stove
- and when cool remove and wipe th
= cans. Store in a dark, cool cupboard
o To preserve he juice of berrie
n, cook the fruit and strain out tn
81 juice. Cook down one half; add on
FL; cup of sugar to one can, and sea
This is very nice to use in place {
gu water, or with WATERFALL and half
Il and with geIatine to make fane
jellies or deserts. Red raspberry ia
a may be made by, cooking the fru
as down thick, but we prefer the thie
juice and jellies without the seeds.
81 Blackberries can be cooked or dol
Is; the "cold way" the same as ras
0c berries. Add one teaspoonful
7s' vinegar to one quart can if you wa
81 them a little tart. They may
"a. canned without sugar Ior pies, but
a think sugar favors them bette
Toe Jelly made from blackberries is blac
CHI ard not 50 finely favored as raspber
jelly.
Scald and peel p9ums, cool in syr
n
lis thick for preserves, Or can the ''ct
way" For plum catsup boil
rel; plums until soft, press through
zen coiander, and to five pounds of pt
allow three pounds of white sug
'G half pint of vinegar and le'
49, teaspoonful each of cinnamon, cloN
and salt: boil until thick and se
C a eo' ooiA "n'Ai
1el. It will keep if only corked tightly
,ep- bottles. For spiced plums allow
3 eight pounds of fruit four pounds
oh; sugar, one teaspoonful each of cloN
td6 and cinnamon and one cup of vineg
.oZ- Cook thick as jelly.
Pears should be pared, quart ]
per and dropped into water to prev,
I'M discoloring; then dropped into