The Guthrie daily leader. [volume] (Guthrie, Okla.) 1893-1996, 1910-08-11
+ the several methods Of presery-
ing fruit for winter use, the
most satisfactory and within the
rssrh or All is thar !. sealing


reach Oh all Is that u sealing
the fruit In hir-tight Jars and when
hfgienically prepared and properly
sealed the contents win remain Ia
G0od condition for an indefinite period,
losing very little 0f their wholesome
nsss or good flavor
The first step for success In. the pre-
serving uf fruit Is 10 have eferythlng
perfectly clean; that is, To Kill Tie va
lious species Of bacteria that promote
mold aud fermentation by carefully
eterilizing the jars On cans and all
Utensils used, and by keeping them as
etsrils as possible during The process.
Ii Is good plan. before beginning
the preserving season, TO have all Jars,
covers and rings In readiness. Rubber
rings should not BIZ used from one sea-
son 10 the next, as they stretch and
often become perforated; new ones are
inexpensive. and they Will repay the
small outlay in the end.
Whether nex or old jars are used,
arst wash thsh IN hot soapsuds, care
.ully' examining the edges ana covers,
,erubbing them thoroughly With
,mall. stif brush. then rinse In clean
fsfef. into which a little biearbonate
IL soda has been dissolved; this Will
.weeten them by removing any taint
that may remain la them. Covers, II
used before, should be rubbed smooth
with little securing s. then rinsed
and carefully dried that all
soyers. rubber riEgs. e,5., tit perfect
N: II bottles are to be used, have
tleIly of fresh cofks and sealing wax.
That the fruit ma, not become dls-
:0ivred or lose its delicate nagors IN
ne cooking, use aluminium or porce-
XiH-iined kettles; the ideal pre-ers-
Hs kettle should be broad and shat
{3w Covers. funnel ladle. colander
ikimmer aud basins should all De
fither OF aluminium or the enameied
ware. Have wooden s9atula for STIR
,ing. ana quart measuring zap tgrad-
1ated), small scales are most deslr-
Able although measurements can. OF
houtses be easily substituted for
4;sifLls, one quart equaling two
joo as. A fruit or wooden masher,
,l<L u Of clean towels. cheese clush,
= Jelly bag li,d an asbestos mat 10
sffevent burning In case OF long COOK
sne Il also necessary
In selecting fruit Tor preserving II
must be remembered that 10 produce
The best results II must be perfectly
x;ounc. not TOO ripe, and In every way
III excellent quality. and decayed spots
no matter how small, Will often pro
tucs fermentation. therefore, carefully
cck over ana wash all fruit berors
ssiue Il. 4 good way 10 wash small
arifs Il to put them Ia d colsndel
i1i uour cold water slowly over them
flowing them to drain thoroughly be
ore ssfiss-
Hints for PAIRING.
Always use q silver knife when par
ue fruit Peaches. pears OF apples
nav be kept from discoioring \
lroppsd as you pare them iato eoie
rSfsr 10 which little vinegar ol
anon iuice has been added. Peaches
= ,s.,rns Or tomatoes peel more easily i
- immsrsed in boiling hot water
t~a Tor = moment Or two In cole
:1ter, aud drsined.
yshsls sugar IL not altogether neces
sry Tor tls preserving OF fruit, u !
ut TO kssp its shape better whei
0oked in a g-up than 10 water. oI
<iAe othsr hand, fruit preserved withou
hugar retains its freshness to create
extent than when cooked with sugar
'7Au fruit should be heated and cooKe'
sblowly. that II may remain as nearl,
whole as possible, the jui-c. too, vii
he ciearer and the fiayor OF the frui
more fully retained.
Now that you are ready to prepar
lyonr fruit, first carefully sterilize you
utensils By putting them In dishpa
Tor large basin OF hot water and allow
finf them 20 boil at least twenty min
intes. Spread clean towel over on
lend OF the table and arrange you
spoons, knives, skinner. etc, on It a
YOU remove them from the boiling he
water. then cover with another tow'
until you are ready to use them. Nea
ssterilize the jars and covers in sin