The Bridgeport evening farmer., 1911-09-01
UTENSILS. MUST BE
 =SURGIECcALLY CLEAN
Vars Cans Pots and Kettles Should Be Sterilized Kill Bacteria Before Anything
 = ~@ Else Is Done
Else Is Done

ITS E- s1f s%s tA-'N1ris
 ~ ' the, several methods of preserv-
 sT.s-1l ss.fruibk for winter uS@ss the
 E@o5fSsi isf1c1ory and within the
 Se1En 6f all is that Of sealing
 .e T ' sis F i l1 aa Etss ahd Tngn ;driL
 h. .., R+.Sn3aseG auu as4uuss pi1pFiiy a sex a-lae -c@Iete eits2r viii remain, jn 1cS.ne very fI---fe- or their wholesome l'ness Or good flavor. tf-~
 Ths first sep for success in the pre- .ses Ting oI fruit is to have eTerythfng kpe-seesfy, loaIl, tllat is,. to kilI the. va
 riols f.Deciazs of lha ctafia that promote kInd,d an d. fern6rtation1 by carefully Fste9iiizing the jars CT cans and all tNtensils used, and by keeping then as .fsterile as possible during ths process. l 1t is a good plan, before beginning E5he preserving season, to have e-al jars, fcoTsTs aaGsrings in readinesss4T Rubber trings should not be used from one sea- Esod to the. next, as they stretch and Eoften become perforatedi new ones are ESnexpersiVe, and they will repay the EsmaH outlay in the end. ----.------ { Whether new or old jars are used, Efi1st wash them in hot soapsuds, care H0lly Examining the edges and covers, Escrubbihg them thoroughly 2 with a ssmall, stiff brush; then rinse iin5 clean fwater, fRtos which a little bicar bonate fcf soda has been dissolved; ;; this will isweeten them hyAremoying any taint fthat may remain in them. m.--Ge*efs, if Hsed before, should be rubbed smooth iwith little securing soap; then rinsed hand carefully dried. oH See sthat all icoYers, rubber rings, etc, fit perfect By; if bottles are to be used, have splenty of fresh corks and sealing wax. That the fruit may not become dis scolored@ or Se-itS- delicate- daEafS in 1.-the cooking, tseNsf1Hdidum or porce e1ain-lined kettles; the ideal preserv- sing kettle should be broad and shal- low. Covers, funnel, 1adle. colander, Fskimmer and i. basins should all be teither of aluminium ore the. .aenameled kware Hate.a woedenispatnla "a for stir firing, and quart u1has suting e{sp ,tgTad- Euated); small scales are most desir- able, although measurements can, of course, be easily substituted '. for weights, qons quart equaffnl "a E. two pounds : sAg frNit i4ora wooden. umasher, plenty rof 1elaaRc tosFelsE cheese cloth, la jelly bag and am easbestosi mat, to sprevent buehin $ ain case of long cook Ding, is also necessary. .eeS,
 In ssIectipg fruit s,,, for prsserying it must -b44~Iss b4~I sffS;,In ret sd taat tss preduce the best resuies ftt fl" ntfstt De, ,perfectly lsound, not too ripe, and in every way iof excellent quality; and decaFed spots, sno matter how small, wilP1OftRpr pro- lducs Fermentation; therefore, carefully ipicf1 over and wash all fruit before iusing 1t. A good way to wssh small fruits is to put them in aeolander land pour cold water slowly, over them, tallowing them to drain .th6roYgh1y be- ifore using.. .sv <s, 3 Hints for Parins.Se
 AlwSvs use a silver knife when par Ting f uit. teaches, pears or apples : may be kept from diseoloring if | dropped as you pare them into cold ! water to which little vinegar or [ lemon juice has been added Peaches, plums CT tomatoes peel more easily ii first immersed iRNbCiling hot water, then for a moment or two in cold svater. and drained.
 { Nhae sugar is not altogether neces- lsary for the preserving Of fruit it is apt to Keep its shape better when cooked in a syrup than in water. On Ftns other hand, fruit preserved without sugar retains it's freshness to a greater .extent than when cooked with sugar. lAk 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. - =
 Now that you are ready to prepare your 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 clean towel over one
 end of the table and arrange your lspoons, knives, skinner, etc, Ion it as you remove them from the boiling hot water, then cover with apotheE towel until you are ready to use them. Next ssterilize the jars and covers in a Sim-