The Mathews journal. (Mathews C.H. [Court House]) 1903-1937, 1912-09-26
Helps for Canning and Preserving.


III the operation OF canning and
preserving the most important thing is
the getting ready, and this begins far
in advance Of the actual canning day.
Kettles which have never been used
Tor any other purpose than preserv-
ing, spoons, forks knives, swimmers,
ulppers tunnels, jelly bags, fruit press,
strainers, scales, measures and all
necessary implements should be in
a state Of perfect order and clean
hness. Have enough suitable Jars,
cans glasses, etc, with rubbers, tops
ana covers at hand, plenty Of paraffin,
i"oels ana cloths for wiping and
handling utensils. A Iony-sleeved
apron Of red calico Will not show
stains. The table will be absolutely
clean lt several layers Of newspapers
are spread over il. IL there is any
uahSer OF juice being dropped upon
a good floor or linOlcum, papers may
be spread down there also.
procure the best fruits and vege-
tables. OVCrripe fruits never make
GOOD preserves or jellies. Use granu-
iateu sugar Tor all preserves. ielIies
anu Jams, light brown sugar for spiced
iIullS. Heat the sugar for jellies in
the oven before adding TO the fruit
JUICE DO not cover while cooking un-|
less YOU want trouble.
Tut Jars. covers and rubbers in 4
pan OF cold water and bring grad
uaHy to boil. Boil fifteen to TWEEN
" minutes. When the fruit is ready.
empty the jars and place upside down
on a not cloth. Put on the steri-
llzed ruDbers- Place knife in the
jar whlle hiling, so that bubbles will
break. Fill and overflow the lars
KemoVe the knife and overflow again.
Screw on the sterilized tons iuma-
diately. After screwing the tons on
dip into hot paraffin over the rubber.
mus ming any tiny air passage. Place
the jars upside down until cold
wash off the jars and put in a dry.
cool place. a common error when
canning fruit is that of retightenin,,
the covers Of glass Jars after the SAM
nave become thoroughly cold This
should never be done, as it IoOsens
the cement, which Is formed by the
rubber ring of common fruit jars com
ing in contact with the heat, which
makes the Jars alright.
The proper method is to fill the Jars
to the top with the boiling fruit. putt
on the rubber rings and screw the
covers on as tight as possible. I'll
this method is followed a spoiled lar
of fruit Will be a rare thing. If old
hds and rubbers are used ii is well to
test them before risking the fruit Do
this by first putting a little hot water
into the jars, screwing on the lids.
and turning upside down for some
time. y silver tablespoon placed with
in glass jar while being filed will
render IL crackproof
Much Of the success Of the canning
of fruits depends upon the arrange
ment Of the preserve closet. The posi-
ton is a serious matter. If possible
the closet should face a north or west
wall, never a south or east window
for low temperature mainta ined with
out special refrigeration is essential
The shelves Of a model closet for pre-
serves should not be deeper than six
or eight inches, just wide enough for
one row Of jars. When two or three
rows are placed on the shelf il neces-
states constant moving. No one needs
to be told that preserves should be
moved as little as possible after the
covers have been frightened. 1t is best
to have adjustable shelves. In this
way one may economic space and
utilize all there is without crowding
Tack a sheet of paper to the inside
of the fruit cupboard door. on this
write the number of cans Of each kind
of fruit you put away. Keep a small
pencil hanging at the top Of the sheet
of paper, and each time that you
remove can mark it off. You can
then see at glance what fruits you
have on hand without moving the
jars about.
When you want to open n fruit Jar
instead of prying open with a knife
Just hold the jar top in warm water
for n minute. You will be surprised
to see how easily the lid will come
off, and besides YOU Will avoid cut
ting your hands as oftentimes hap
pens.