Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1909-06-29


II another kettle was started little later
than the first one the work will proceed
Nrapidly. 1t is a good plan to provide plen-
ty OF clean old towels or cloths to avoid
staining the good ones.
For canning in large quantities one
may use the oven or a boiler. For oven
/ work. put the fruit in the hot jars, fill
! with hot syrup and set on asbestos sheets
\ or in case Of hot water and cook at high
| temperature for ten minutes. Remove one
! Jar at a time and seal as directed. II ne
| cessary. the jars may be filled with boil
/ ing syrup kept in reserve and added as
J needed.
4 In case the boiler is used. the bottom
should be fitted with stats 10 keep the
I Jars from the bottom and some arrange
ment made to keep them from touchin6.
The jars are filled as for the oven and the
covers are placed on loosely. Water is put
IN to the depth Of four or I'VE inches and
allowed 10 boil for ten minutes after tho
/ fruit is in. The water is hot to start.
but must not be deep enough to move the
Jars while boiling. To remove the jars
push the boiler to one side and remove
the cover. then take out one. Jar at
time and seal.
Canned Cherries-One-fourth as much
sugar as cherries and one-third as much
water as sugar. Make a syrup Of the
water and sugar and then put IN the
cherries. seeded or not, as you choose
Cook as directed.
RaSpberries and Currants-Make a syrup
T, OF currant juice and sugar. using equal
measures OF whole currants and sugar.
J Extract the Juice, boil with the sugar and
I cook the raspeberries TIL heated through.
Plain Raspberries-Make syrup as
directed above. using raspberries for
/ Juice.
Rhubarb or Characterization account OF
their great acidity. can be kept in water
Prepare the fruit and pack IN hot Jars
and MI with cold water. After ten min
utes drain of the water and Ill TO over
flowing with gold water. Seal with hot
rings and covers. Some place layer OF
sterile or heated cotton on top before
sealing.
Preserving-The same general directions
amply to preserving as TO canning, but
| II is better to use small glasses. The pro-
norton Of sugar is usually three-fourths
as much as fruit. and where long cook
| ing is required the fruit is sometimes
cooked in water until almost tender and
finished in the syrup. as this keeps II
tender. The syrup has a tendency TO hard
en- the fruit Seedy berries are best cooked
to soften and then put through a sieve
! to remove the seeds. In making cherry
preserves use the sour varieties. Preserves
may be cooked down as thick as one
likes.
| cherry Preserves-Use sour cherries
Stone and save the Juice with which 70
make the syrup. Use three-fourths as
much sugar as fruit by weight. When
syrup Is clear put the cherries In and
cook slowly till thick.
Ounce Preserves-A mixture OF apples
/ and ounces gives a finer navor 10 the
preserves than all ounce and is often
/ more economical The apples should be
mildly tart and keep their shape fairly
well in cooking. Pare and core the
| ounces and slice very thin, keeping the
/ slices even in shape and size. Put into
clear water and simmer till almost tender.
Prepare apples In the same way using
about half as many apples as ounces.
Drain the water from both kinds OF fruit
/ and use for the syrup. There should be
! as much sugar as fruit and one-fourth as
I much water as sugar. Cook TIL perfectly
| clean and then put the fruit in alternate
/ layers. Simmer slowly TIL the fruit is
/ tender and the syrup thick. Lift gently
I from the bottom of the kettle to keep
| from sticking, but do not stir. The fruit
must be unbroken IL possible. II less
! rich preserve is wished. use three-fourths
as much sugar as fruit. In this preserve
/ the syrup will form Into a sort of jelly.
Ounce Marmalade-This can be made
/ of the less perfect fruit or OF the pulp left
/ after making jelly and will be in fine
/ PURGE Use three-fourths as much sugar
| as fruit.
Crane Preserves-wash the grapes and
/ stem. Keep the skins and pulp separate.
Put the pulp on to cook in as little water
| as possible to keep from burning, and
when soft enough press through sieve.
Add the pulp and juice and three-fourths
f, as much sugar as fruit Cook slowly till
AZ oure in hot lars
! Preserved Apples-Pare and core the
apples and put into just enough water 70
cook tender. Add the juice of one lemon
to the water. When tender lift them out
| carefully and make a syrup OF equal parts
of apples and sugar. II they are not to be
kept long. use less sugar. Cook till thick.
J Tomato Preserves-Use the small yell
low or red variety. Dip quickly into boil
ing water and then pare. Allow equal
| parts OF sugar and tomatoes and use as
little water for the syrup as possible. For
every four pounds of fruit allow the Juice
Of one lemon. AS soon as the syrup has
| cooked clear, add the tomatoes and cool;
l slowly an hour. or until the tomatoes a =
tender. They must not lose their shape.
A small bag Of ginger or a few pieces Of
green ginger root can be cooked in the
! syrup.
Marmalade OF Wild Plums.-Prick plums
and bring TO boiling point in water to
cover. Drain and put in water 10 cook
tender. Press through a sieve. Pare and
core some sweet apples and cut thin.
Add TO the plum pulp and half as much
/ sugar as pulp. Sweeten IL necessary as
It cooks. There should be about half az
much apple as plum pulp and the apples
must cook to pieces. Stir frequently to
reduce TO a fine mass.
Preserves OF Cultivated Plums-Prick
and parboil as in previous recipe. Make
syrup Of half as much sugar as fruIt
and one-fourth much water as sugar
When clear add the fruit and cook gently
till thick. or about twenty minutes. Seal
white hot.
Don't let this good old summertime
make you put of writing the letter you
planned to send us. So many OF you
have failed to answer the roll call
hope that every one of you will have
the incest sort OF vacation and that YOU
VIII tell me all about IL.
/ am counting on four days next week
and later hope for a longer one. some
Of the Y. ". c. A. girls are now In
Asheville. y. c.. and the post cards that
they send me make me long for the noun
tains. hear the roar and whistle of the
cars so constantly that I'd like to go al
least ten miles from railroad One OF
the girls sent me a view of the source
of the French Broad river and some OF