Richmond planet. [volume] (Richmond, Va.) 1883-1938, 1908-10-24
THE CANNINGSEASON
BUSY TIME FOR TIE PRoWDENT
HOUSEWIFE.
Winters Supply Of Vegetables and
Fruits Must Be Put Up Now
Some Helpful
Hints.

| The season is here when the good
housewife is making her preparations
for her winters supply OF canned
| fruits and &c sc abies, and the follow
/ ing is offered in the way OF helping
her succe ssfully perform the task:
To prepare peas for canning. pour
into a Co.auder. Rinse them thor
| ouphly and Put IN saucepan. Add
| three very l3-ae cooking spOonfuis of
| cold water. salt. lite sugar. enough
TO make them taste like sweet pea.
and lump of buster. Set the sauce
1 pan iu another of hot water. cover
and cooS FOR 30 minutes.
Corn to Zee canned must be fresh
l and sweet Split kernels lengthwise
with knife. then scrape with back
Of knife. thus leaving the hulls upon
| the cob. FIJI glass Jars full of corn
pressing very hard 20 get all the
| spaces flied up and the air crowded
1 out. Use ten or e,evcn ears medium
size) TO an a quart jar. Put in no
water. but PUT on top rather loosely
or not real tight Place a rack in
| bottom OF boiler Oo prevent break
| age). fin boiler with cold water to
| cover Jars and boil three hours steady.
DO not let them stop boiling one min
ute. Jars can be laid down ON side ia
| boiler 1T preferred when canning vege-
! tables After removing from boiler
! screw on tops tight When cold see
/ that tops have not loosened. Set away
n>dry. dark closet.
Tomatoes for canning should not be
scaldod TO remove the skins. Instead.
lay them in dripping pan and place
them I'm oven. letting them bake for
/ few minutes. A black liquor viii
/ come from them. which if not man
aged in This way remains In the fruit.
causing them ,o spoil When they are
| partly cool peel them and cook them
! for about go minutes in a boiler. or
until they are done a. they would be
1 for the table Iil cans and seal them
at once. do NOT season them until
YOU wish to use them. When they are
TO Doe used ou the table. if cooked
enough when pat up. they viii only
lueed "a thorourh heatue and season
/ ing. Always use perfectly ripe, fresh
/ tomatoes 60 can. and do uot use them
after August
To can bccts. place in saucepan.
cover with cold water ana cook until
/ tender. This win take about an hour
/ I'm summer and four iu wiuler-possi-
I bly, longer. DO not pierce or bruise. or
they viii bleed and lose color and fla
vor. When tender. skin. COOL pack in
/ FAIRS and cover with very salt water
that has been boiled and cooled. When
cooled put iu boiler of cold water.
cook am hour with The cover partly
on. then a half hour with &c screwed
tight. Bcuzoato ol soda and boraX or
boric acid are the personalities
most largely used In the commercial
ly prepared vegetables. But these are
mot necessary 81 the best raw matori-
ais arc selected I'm the first place and
the canning is done with absolute
1 cleanliness and a due regard for sani-
tauon. I'm an examination conducted
at Washington as Go The effects OF
borax and boric acid on the system it
was proved that So per cent. OF the
borax used ON the poison squad" as
the young men who were testing It's
effect on themselves were called. af-
4 fected the Kidneys.
| RIucberries can be canned without
sugar and taste more ike the fresh
/ fruit for use I'm pies. shortcakes and
buildings. IL preferred sweet, allow
half cup Of sugar 10 a quart Of Der
ries. excepting In the case OF swamp
berries, when n cup OF sugar IS none
too much. In putting up without
sugar. pick over and wash the berries,
drain. then pack in jars. filling as full
as possible. Pass a silver knife down
around the sides TO help them settle
into place. Pour boiling water over
the fruit going over and adding moro
/ boiling water as the fruit settles and
| absorbs the water. When filled TO
running over. screw alright and
keep in a cool. dark place.
To every three pounds OF pears al
low IL pounds of sugar and a half
pint of water. Peel pears and lay
/ them in cold water TO keep them from
turning black. When strip is boiling
put in pears and cook until they are
clear and a fork will go into them
easily. Have jars standing in pan OF
hot water, and carefully I'LL them with
the fruit. Pour strip over them, fill
! ing 10 top. Seal at once.
Stem grapes and heat gently until
when mashed the juice will run easily.
Strain them through a colander and
cloth bag. To one pint OF juice allow
one pound Of sugar. and to every quart
a scant quarter Of a box OF gelatin.
I When the juice is put TO boil add
gelatin and warm sugar in a tin basin,
watching IL closely to see that IL does
not burn. When the juice is boiled 20
minutes run It through a hair sieve,
let it boil again and add the sugar
/ Wnen It bubbles up once remove from
fire. 1t is very hard to make grapes
and cherries ''jell' without gelatin.