Los Angeles herald., 1910-06-26

tnen for q moment or two In cold wa
ter, and drained.
While sugar Is not altogether neces-
sary for the preserving of fruit, 1t Is
apt to keep its shape better when
cooked in a syrup than in water. On
the other hand, fruit preserved without
sugar retains it's freshness to a greater
extent than when cooked with sugar,
All fruit should be heated and cooked
slowly, that it may remain as nearly
whole as possible; the juice, too, will
be clearer and the flavor of the fruit
more fully retained.
Sterilize the jars and covers by plac-
ing each on a small block of wood to
prevent cracking surround with cold
water, and allow them to heat slowly
to the boiling point. When sufficiently
steriIized pull the pan to the back of
the range and let them remain in the
hot water until needed.
When preserving with sugar. prepare
all fruit you are to preserve at one time
before you begin, so you can give undt-
Vided attention to the cooking. Put
only enough in the kettle at time to
fill a few jars, then the last will not be
broken or overlooked.
When the fruit is ready for the jars,
wiring a soft towel out of tepid water
(not too dry), fold it into several thick
nesses, and lay in the bottom of a ba-
sin. Remove a jar from the hot water
and place it on the folded towel, adjust
the sterilized funnel and proceed to fill
with fruit; just here it is necessary TO
work quickly. When the jar is full,
slip a heated silver knife around the
inside of the jar and through Its con-
tents, thus allowing the air to escape
and the fruit to settle: add little
more hot juice; wipe off the moisture,
adjust the rubber ring, first dipping it
q h. stu
and screw or fasten down as tightly as
possible. If there is any doubt about
the jar being air-tight, reverse 1t for
moment or two, and see If any air bub-
bles rise through the fruit
1t is a good plan to stand each jar
upside down while cooling, so If by
chance there is any imperfection in the
rubber or cover few drops of the
Juice will ooze OUT in this case, return
the fruit to the kettle, reheat and refill
the jar, using another cover or a new
rubber. After the jars are sealed, al
low them to stand two hours before
putting them away.
When putting away preserved fruit,
label each can or jar with the name OF
the fruit, wipe clean with a damp cloth
and set in a dark, dry closet.
rawberries-Remove the stems and
carefully pick over eight quarts OF
IrulL, WASH u1ueI d SlIStla VI "oIOA ~
the colander and drain. Put two quarts
of the fruit on a double boiler with one
pint of sugar, and heat slowly until the
berries are soft; drain through cheese
cloth, and return the juice to the pre-
serving kettle, with one quart of sugar;
stir over the fire until the sugar is
completely dissolved; boil five minutes
and skim, then add the remaining fruit;
heat slowly to the boiling point and
cook six minutes. Fill each jar to
overflowing and seal.
Raspberries and Blackberries-Follo
the same method as given for The pre-
serving of strawberries, or they may be
preserved without sugar.
Fruit Juice-A number OF delicious
beverages may be made from fruit
Juice, and when carefully sealed in air
tight bottles it will keep from one year
to the next. Prepare the fruit as for
preserving, put into the double boiler
with one cupful OF sugar to each quart
of fruit and heat until the fruit is soft
and broken. Turn into jelly bag and
drain until the juice has completely
oozed out Do not squeeze. Return
the Juice to the fire and heat until boil
ing hot. stand sterilized bottles in a
pan of hot water and fill; insert the
corks firmly then Immediately dip the
top of each bottle in melted sealing
wax. The same method may be en-
ployed for raspberry, blackberry or for
grape Juice.
Currants-Wash in a colander and
strip the fruit from the stems. Heat
one quart Of the fruit with one cupful
of sugar, and extract the juice; strain:
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