Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1909-06-29
G. II A T

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I promised some preserving recipes this
time. and here they are. Instead of re-
peatinR some that I have given. 1 am
giving you bit OF kitchen lore by Veal
xha A. Wilson. in Pictorial Review. II you
want a fine magazine that helps in all the
lines OF woman's work. I'd advise you to
set this monthly:
Anyone who would be successful in
working with fruit must keep in mind
TIVE simple truths The first one is that
bacteria abound In the air and on un-
sterflized surfaces The other truth is just
the opposite one-that bacteria cannot live
IN sterilized air, and that such a condi-
ton must be provided In order that cam
ed goods shall keep" Cooking the fruit
IN boiling hot liquid. pouring it at once
into hot jars and sealing Immediately
with hot covers and sterilized rings will
insure complete sterilization Perfect. air
light sealing VIII maintain that condi-
ton
Fruit win keep perfectly well without
sugar II all the other conditions named
are provided. This Is OF practical value to
the housewife. enabling her TO insure
fruit from spelling until II is convenient
10 ANACnQ 10 Juices can De
c1nned and made into jelly later, instead
OF trying 10 care for II all at once Some
prefer 10 put up fruit that is to be used
Tor pies IN this way, claiming that the
pure fruit flavor Is secured by adding
the sugar when the fruit Is used. How
ever. for fruit that is to be served as a
dessert by itself. it is generally conceded
that the favor is finer II the sugar Is
cooked into the fruit when II is canned
insead OF adding Il at the table. One
thing must be borne in mind, however:
Whenever canned goods are opened. II
enc wishes to reseal them. they must
afways be reheated or IL is quite likely
s they VIII spoil.
Caring for a large quantity OF fruit
IS tfresome work at best and should
be made as easy as possible by having
everything IN readiness and perfectly
planned The fruit Jars should have
been put away perfectly clean, each
lifted with it's own cover and ring For
a great many fruits II is economy 20
use the half-pint jars Instead Of pint
or quart In buying new jars it is
we'll TO keep this in mind II the
rings are kept from the air they can
be safely used more than once. The
rings are good II the rubber is soft
and pliable. Sometimes II is wise TO
put two rings on one Jar II II does not
seal tightly. II screw tops are used,
they must be frightened as soon as the
Jars cool
Be certain that there are Jars enough
at hand for the fruit te be used. More
than that, decide exactly how mucn
fruit IS TO be put into each jar so
that all will be filled alike For in
stance. q quart OF strawberries should
be allowed 10 each pint Jar in canning.
This definite portion Of fruit should
- rexrN Evx Nsm nj Nc
the fruit in order to avoid handling
any more than necessary.
It IS a good plan 20 have two meas
ures that hold exactly the right
amount OF fruit and sugar and keep
each for that particular use. TIE
work Is made easier II one can have
a little more fruit prepared than is
needed TO start the work It often
happens that the strip can be made
the day before and that lightens the
work somewhat Sometimes a great
amount can be handled in a short time
BY using more than one OF the meta
DDS OF canning. In canning juicy
fruit. Ike berries. II is much better 70
make the strip with the strained Juice
OF the fruit than with water, especial
" II the fruH IS abundant Cooking
one sort OF fruit in the Juice OF an
other IS often done Red raspberries
and currants are two havors often
combined, also currants and cherries
In general. IL Is true that a very
sweet fruit Is improved by a touch Of
acid. but the navoring must be done
skiIfuIly. improving the original flavor
and not revealing the addition. One
must be conscious Of the Improvement
but not Of the means The amount Of
sugar used In making the syrup va
ries from oTNrffrn TO one-sixth as
rnuch as fruit. according to the acidi-
~ OF the fruit. Often a fruit that is
not sour is improved by sugar. After
al. Il is a matter Of taste and II one
Is using sugar IL Is best not TO be toe
economical
Keeping I'm mind all these preliminary
things the real work OF canning begins
with the picking over and washing OF the
fruit. Imperfections should be discarded
Before anything else IS done. however
the fruit must be dipped quickly into
water and drained with as little handling
as possible. A wire basket OF colander is
good for this.
The Jars and covers must be put into
cold water and brought 20 the boiling.
point. and then kept very hot. When
needed. one jar Is taken from the water
and fir1ed at once. the ring dipped into
hot water and pat IN place. the hot cover
fitted on and the whole thing sealed.
The syrup must be boiling hot and the
fruit must actually boil for ten minutes
or until the fruit begins TO look soft and
furry. At the very first sign OF this. how
ever. lift the fruit on q skinner and I'll
into the Jars II Just enough has beer
cooked for one Jar there VIII be no troubl'
about how much to put into one Jar
Wipe the rim. put the rubber In place
then the hot top. and seal
Throughout everything must % vsrg