Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1911-09-05
Canned Fruit. and Vegetables.
APPLE JELLY.

Canned Fruits and Vegetables.
APPLE JELLY.
Take seven pounds of ripe apples; u
the rind Is red, the color Of the jelly Will
be beautifully tinged. Remove the
stalks and cut the fruit In pieces, With.
out peelipg or extracting the cores. Add
two quarts of water, and boil until the
whole ia pulp, which pour into jelly
bag placed near the fire las the pulp
thickens In cooling); to each two cup
fuls OF the liquid add one cupful OF
sugar, together with the juice and the
graf ed rind of small lemon; boil to
tolerably thick jelly, which may be ascer-
tanned by trying little on cold plate;
strain again through the bag or piece
of cheese cloth, run into jelly glasses,
and seal.
GRAPE JELLY.
Wash the grapes thoroughly and pick
them from The stems. Put them in an
agate kettle with barely enough water
to cover them and cook until they are
soft. Pour into hot jelly bag and allow
the juice to drip through without
squeezing. Use two glasses of the juice
to two glasses of sugar. Boil on quick
fire until it drops from the spoon, then
pour at once into glasses. Cover when
cold. Always boil a small quantity at q
time: it will be clearer and lighter, and
will fully repay the extra trouble.
GRAPE JUICE.
Pick the grapes of the stems and
throw into cold water to be cleansed.
Reject all that are In any way soft or I'M
perfect. To one peck of sound grapes
picked from the stems, allow three
quarts of water. Put them into porce-
lain kettle, and when we'll cooked strain
the Juice, being careful not to press any
of the pulp through. To each quart OF
the Juice allow two-thirds OF cupful OF
sugar; let it come to boil, skim care
fully, and pour at once into bottles that
have been sterilized. Seal Immediately
and put away in cool place.
PRESERVED PLUNs.
To SIX quarts of plums, allow half q
pint each of water and sugar. Wipe the
plums and prick each with a needle to
prevent them from bursting. Put the
sugar and water into porcelain kettle
and boil until sirupy; add the plums and
boil for FIVE minutes slowly. Fill the
jars to OVERLOOKING and seal tightly and
quickly.
PLUMs AND MELON MARAALADE.
Peel one large melon, remove the
seeds and cut into small dice. Pick
six pounds of plums very carefully, re-
| move the stalks and stone them. Break
the stones, blanch the kernels, and peel
them. Put the whole into large jar or
earthenware dish, and add an equal
quantity of lump sugar. Let this stand
| for six or seven hours, then put 1t In the
preserving pan. When it comes to the
boil, carefully remove the scum, and let
it boil gently for three quarters OF an
hour. Put some on cold plate, and If
it jellies properly, it is ready. Pour
into jars and seal.
CANNED PEARS.
Four pounds of pears, four cupfuls of
sugar, and two cupfuls OF water. Peel
and core the pears, and cook in the sugar
and water, either whole or in halves.
until tender. Arrange In sterilized jars,
FIJI with the strip and seal at once.
CANNED PEACHES.
Select firm, sound peaches, the yellow
freestones are the best. Peel the
peaches and divide in halves, removing
the stones. Then weigh, and for each
quart of peaches allow one cupful Of
sugar, and place In a saucepan over the
fire, with just enough water to cover.
When the sugar and water are sirupy,
add the peaches and allow to boil until
they can be pierced with fork no
longer. Always use silver fork. Heat
alright jars in hot water and fill with
the peaches and strip to OVERLOOKING,
screw on the tops, and put aside to cool.
When cold, see that the tops are tight;
put the jars away in cool, dark place.
CORN.
Select the ears with full grains before
they have begun to harden. Rusk them
and remove the silks. Cut off the grains
with a sharp knife and scrape the cob
| with the back of the knife to obtain all
the sw eetness in the kernel. Pack the
jars full, add q teaspoonful Of salt to
each jar, and I'll to the top with cold
water. Put the rubber ring on the jar
and place the glass top on loosely, being
sure not to press the clamp down.
Place the false bottom in the boiler
and put in as many jars as the boiler will
contain. Pour in enough cold water to
reach half way up the jars. Place the
cover on the boiler and bring the water
to boil. After it has boiled one hour,
remove the cover, let the. steam escape,
and clamp down each jar before remov-
ing from the boiler.
The next day raise the clamps ut the
side of the jar, place the jars again In
the boiler, and boil for one hour. Clamp
down az before and allow them to cool.
Repeat the process tho third day. Be
careful not to place the jars Immediately
in cool place, where draft of cold air
might touch them, or to handle them
with damp cloth, as they are liable to
crack under either of these conditions.
Place the jars in a dark, cool cellar or
closet, as light will injure the color Of
the vegetable. At the end of q week,
test each jar by releasing the spring and
clamp and lifting the jar by the top. II
| the sterilization has not been complete,
the top will come of. II this has hap
pened, taste the corn, and II the flavor
is found to be unimpaired, 1t may be re-
sterilized. II the flavor is injured, how
ever, throw the corn away.
STRING BEANS.
String the beans, which should be
young and tender, and break them into
short lengths or cut them lengthwise
into narrow strips. Fill each jar full,
cover with cold water, and add tea
spoonful of salt 10 each jar. Follow the
same method for sterilizing as under
| Corn"
Select young beets; wash them, cut
off the tops only, and put them In boil
ing water. Let them boil for an hour.
Remove the skins and cut the beets In
thin slices; or, II the beets are small,
can them whole. Pack them into the
jars, cover with water and salt, and
sterilize as described. II covered with
equal parts of water and vinegar sweet
ened to taste, they mako . delicious
pickle.
PEAS.
Young peas should be selected. Shell,
mack In lara and starilize than accordtn0