Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1911-08-04
selection and Preparation

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Selection and Preparation
Fruit should mot be gathered and
allowed to stand long before using,
as it loses its freshness. If impossible
to use fruit at once put where it will
keep cool and Crisp. Prepare olly as
much fruit as can be cooked while
IL stu retains its color and crispprss.
In order to hasten the canning or
preserving of fruit have the syrup
in preparation, or if the sugar is to
be added to the fruit have it meas
ured before preparing the fruit. Any
thing that will make the work more
convenient is saving of time and
labor. Decide upon the amount of
fruit to be cooked at a time and have
two measuring bowls, one for the su-
gar and one for the fruit. AS the
fruit is being prepared drop in the
is full both fruit and sugar are ready
for preserving kettle and the way
is clear for another measure of fruit
to be prepared and put in the sec
ond preserving kettle.
To Prevent Fruit Discoloration
If pared or cut fruit is exposed to
the air it rapidly turns black in color
owing to the action of oxydoses, or
ferments usually present in fruit, up
on the tannin or other readily oxidiz-
able bodies which are also normal
fruit constituents.
To prevent such discoloration, drop
such fruit as apples, ETC., into bowl
Of cold water which has been made
slightly acid Zone tablespoon full
of lemon juice to a quart of water)
also salt or lime water is sometimes
used.
Another source of discoloration of
fruit is the kind of knife used in pre-
pairing The action of the acid of the
fruit on a steel knife is the same as
that which takes place when fruit is
cooked in an iron kettle, thus leav-
ing stains and dark places on the fruit
besides giving it a metallic taste.
To prevent this silver-plated knife
should be used.
Various Methods of Canning
The old-fashioned method of can
ming has always been to add the fruit
to syrup in a preserving kettle and
when cooked dip into jars and seal
But the housewife is now on the
alert to find even newer and better
ways; ways that mean the saving
OF time and strength, and yet produce
the same desired results.
Probably the best of the more re-
cent methods is that of cooking the
fruit in the can, itself. The fruit is
prepared the same as for the old
way, and the making of the syrup
is the same. Place the fruit in a ster-
ilized jar. When well filled pour the
syrup over it slightly cooled so as not
to break the jars and screw cap on
loosely. If Economy jars are used,
rinse caps in cold water and adjust
on jars with one clamp only. Have
ready a flat-bottomed clothes boil
er in the bottom of which has been
placed a wooden rack on which to
set the jars, in order that they may
not come in contact with the bottom
of the boiler, otherwise they would
break
The water in the boiler should
come up to within an inch of the top
of the jars or necks. The water should
be of the same temperature as the
fruit in the jars. To avoid breaking
the jars should be placed in the boil
er SO as not to touch. Cloth or folded
newspaper should be placed between
the jars and the sides of the boiler.
Cover boiler and bring water to a
boil. The time of boiling will neces-
sarlly depend upon the nature of the
truit-small fruits will need to be
cooked about one-half hour, the
harder fruits will require from three
quarters Of an hour to one and one
half hours. When the fruit is cooked
lift out of the jars, place on towel
rung out of hot water, screw lid on
tightly, label and set aside to cool.
Another method which has not vet
come into general use is that of cook
ing the fruit in the oven, which does
away with standing over the hot
stove and the constant Watching in
VOWED in the old method. Prepare the
fruit as for canning, place in porce-
lain basins on an asbestos mat in
the oven. If the fruit is not Juicy
a little water may be added to start
the process. When done, can. If the
amount of juice is deficient, add
boiling water. Pears and peaches are
more easily cooked in this way than