The Evening standard. [volume] (Ogden City, Utah) 1910-1913, 1910-08-20

" most satisfactory and within the
reach of all Is that of sealing
the fruit in air-tight jars. and when
hyglenically prepared and properly
sealed the contents will remain in
good condition for an indefinite period,
losing very little of their wholesome
ness or good flavor,
The first step for success in the pre-
serving of fruit is to have everything
perfectly clean; that Is. to kill the va
rious species of bacteria that promote
mold and fermentation by carefully
sterilizlng the jars or cans and all
utensils used. and by keeping them as
sterile as possible during the process
1t Is good plan. before beginning
the preserving season, TO have all jars,
covers and rings in readiness. Rubber
rings should not be used from one sea-
son to the next. as they stretch and
often become perforated; new ones are
inexpensive. and they will repay the
small outlay in the end.
Whether new or old jars are used,
first wash them in hot soapsuds. care
fully examining the edges and covers,
ecrubbing them thoroughly With
small, stiff brush, then rinse in clean
water, into which a little blcarbonate
OIL BOQd uuS DtSIl ulSSOlNtuf tulo NAA
sweeten them by removing any taint
that may remain in them. Covers, IL
used before, should be rubbed smooth
With little securing soap then rinsed
and carefully dried See that all
covers, rubber rings, etc, fit perfect
ly; IL bottles are TO be used, have
plenty Of fresh corks and sealing wax.
That the fruit may not become dis
colored or lose Its delicate hayors In
the cooking. use aluminium or porcc-
lain-llned kettles. the ideal presery-
Ing kettle should be broad and shall
low. Covers, funnel, ladle, colander.
skinner and basins should all be
either of aluminium or the enameled
ware. Have q wooden spatula for stir
ring, and quart measuring cup (grad-
uated), small scales are most desir-
able, although measurements can, OF
course, be easily substituted for
weights, ono quart eQualing two
pounds. A fruit or wooden masber.
plenty of clean towels, cheese cloth,
q jelly bag and an asbestos mat to
prevent burning In case OF long cook
Ing, Is also necessary.
In selecting fruit for preserving it
must be remembered that to produce
the best results 1t must be perfectly
sound, not too ripe, and In every way
of excellent quality; and decayed spots.
no matter how small, will often pro-
duce fermentation, therefore. carefully
Dick over and wash all fruit before
using It. A good way to wash small
fruits is to put them In a colander
and pour cold water slowly over them,
allowing them to drain thoroughly be-
fore using.
Hints for PAIRING.
Always use a silver knife when par
ing fruit. Peaches. pears or apples
may DO kept from discoloring If
dropped as you pare them into cold
water to which a little vinegar or
lemon juice has been added. Peaches,
plums or tomatoes peel moro easily IL
first immersed In boiling hot water,
then for a moment or two in cold
water. and drained.
While sugar is not altogether neces-
Bary for the preserving Of fruit, II is
apt TO keep its shape better when
rocked in syrup than in water On
The other hand. fruit preserved without
Bugar retains its freshness to greater
extept than when cooked with sugar.
All fruit should be heated and cooked
Elowly, that it may remain as nearly
whole as possible; the juice. too. Will
be clearer and the flavor Of the fruit
more fully retained.
Now that you are ready TO prepare
Tour fruit, first carefully steriliZe your
utensils by putting them in a dishpan
or large basin of hot water and allow
ing them to boil at least twenty min
utes. Spread a clean towel over one
nf q tah1a onh
spoons. knives. skinner, etc, on it as
you remove them from the boiling hot
water, then cover with another towel
until you are ready to use them Next
steriIize the jars and covers In a sim