The Wenatchee daily world. [volume] (Wenatchee, Wash.) 1905-1971, 1910-08-04
CAN FRUIT NOW;
FEAST LATER
Suggestions to Thrifty
Housekeepers About
Delicacies.


the Wenatchee valley offers splendid
opportunities for the preparation al
this season of the year of the de-
licious preserves and jellies which
are calculated during the longer win
ter months to keep peace in the fami-
ly and the man of the house home
nights. With the fresh fruit markets
getting better every day, the time
for canning and ceiling" is now at
hand, and these profitable operations
may be carried on without extra ex-
ertion or extra heating up if the
householder is content to can a little
fruit at time, say quart or two
at meal time, when there has to be
fire anyway.
Be All Ready.
For the canning proper, the uten-
sils needed are porcelain kettle, not
too large and rather shallow, an agat
spoon and wide-mouthed funnel.
Much time, trouble and temper may
be saved by having everything ready
beforehand-jars sterilizd and stand
ing in hot water ready to fill, tops
perfectly clean and free from dents
and new rubbers. Jars are sterilized
by washing them, then filling them
with warm water and setting in a
| boiler or kettel of warm water, which
is put on the stove and allowed to
come to a boil.
Now, suppose you have bought
peaches-the cheaper ones are
just as good for slicing, pies, ice
cream or canning AS a matter of
fact, small peaches are usually sweet
er than large ones.
And suppose you don't want to
surfeit your family with peaches right
at the beginning of the season. Well,
why not can those not needed for
immediate use? You can take your
choice of two ways.
Can Harden Peaches.
Way No. 1 consists in washing and
pairing the fruit, which should be of
sound quality and not over-ripe. You
see how it all fits in, for the harder
peaches are not good for slicing, but
better for canning.
For the syrup-and this applies to
any fruit that is to be canned-allow
for each pint jar four tablespoons
granulated sugar to three-quarters of
cup of water Boil this mixture 10
to II minutes.
In the meantime, fill your sterilized
jar with the peaches, which have been
halved, then pour the hot syrup over
them until the jar is filled even with
the top. Next put on the rubber and
screw on tightly. Then set the jar in
kettele of hot water and let boil
for 10 minutes, after which screw top
as tight as possible and set away to
cool.
No matter how tight you are able
to screw the top it will loosen a bit
after the jar is cool, so always be
careful about giving it another twist
before putting in the cellar
To Prevent Cracking of Jars.
And when putting filled jars in
the kettle to boil, prevent the posi-
bility of their cracking by placing a
few laths or small boards on the bot
tom of the kettle.
Way No. 2 to can peaches is to
boil the sugar and water five minutes
then add halved peaches a few at a
time, so as not to break them, and
let boil five to eight minutes, the
former time if the peaches are soft
and the latter if they are hard.
Then fill your jars, handling the
peaches with care so as to keep them
intact, and having screwed on the
tops set away to cool.
Another little point that ought to
always be remembered when canning
fruit is the necessity of using new
rubbers each time. Some persons
think the old ones will do just as
we'll, if they are we'll cleaned, but
this is not the case. Rubber hardens,
and when it has lost it's resiliency it
is not airproof.
With apples so high in price as
they have been the past few winters
it is wise to can a few of them for
pies and sauce.
To can apples proceed in the same
manner as with peaches, washing,
pairing and quartering instead of halv-
ing.
And when pears come along, they
can be done the same as apples, al
though pears are greatly improved in
flavor by adding little lemon peel,
a stick of cinnamon or small piece
Of ginger root to the syrup. Without
these additions the canned fruit is
apt to be somewhat insipid.
For huckleberries and blackberries
the following method is suggested:
Pick over the berries, throwing out
all that are too soft, and wash well.
To each pint of berries add quarter
cup Of water and a quarter cup of