The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1912-07-24
HINTS FOR the HOUSEWIFE


The greatest objection most Of LII
have against putting UP home made
furits in the summer time is the
length of time that must be spent in
a hot kitchen, just at the time of year
when one longs most for the cool of
the. veranda..
A celebrated Frenchman has been
making experiments in canning, on
| the theory that longer exposure to a
very much lower temperature will ac-
complish the same results as a short,
rapid boiling. do not think he has
|yet given the housekeeper any prac-
teal results, but here IL new meth
cd of canning along the same lines.
that is tested, tried and true--and al
most too good to believe, 1t will
work with every kind of berry and
also with peaches. The harder fruits,
like pears and ounces cannot be
canned by this method.
The fruit is canned, absolutely
without any boiling, and the best Of it
is that your jar of strawberries, for
instance. which, in ordinary canning
has detestable habit Of shriveliinS
and losing its color. under this meth
cd comes out with pump, red ber-
ries, full measure and delicious in
flavor.
Fill your jars--any kind will do,
the old screw-tops or the most mod
ern alike-with fine, fresh berries,
shaking them well. SO as to fill the
Jars very solidly with fruit. You can
do this on the veranda. You will need
the kitchen stove Just long enough to
heat several kettles of water to the
boiling point. Make syrup, any
swee; IS you usually use. A cup Of
water to a cup Of sugar is good, but
lit need not be so sweet as this. Put
the syrup on to boil. Try to estimate
about how much you viii probably
need for the number Of jars you have
filled with fruit, but be sure to have
enough. If you have any left over you
can put it in a Jar ana treat 1t the
same as the fruit and save it for your
next canning.
Pour about an inch of warm water
in large shallow baking pan. Set
the jars full of fruit In the pan and
place | nthe oven q few minutes.
while the syrup comes to a good boil.
The jars should be warmed through
just enough so as not to be In danger
of cracking when you pour the boil
ing syrup over the fruit,
Fill the Jars brim full with the hot
syrup and seal up tightly, just as II
lyon were all through your canning
Put couple of hot wet towels in
the bottom of the wash boiler. You
are not going to cook the fruit. 30 do
not put the boiler onJ the stove. Set
1T in any convenient place in the
kitchen or the back porch. Place the
jars on the hot towels They are not
going to rattle tagainst each other as
in ordinary wash-boiler canning, so
you may set them quite close to-
gether
Now pour a kettlafui OF boiling
water into the wash bofter, letting the
water flow in against the metal side
of the boiler, rather than directly
on the glass jars. Add boiling water
until the jars are covered and there
| is at least two inches over the top.
The more jars there are the less wa
ter it takes to cover them.
Adjust the cover of the wash boiler
carefully, then throw an old quill or
blanket over the boiler and so back
to yonr cool veranda. Your canning
| is done
| Leave the boiler undisturhed for
twenty-four hours and Then remove
the jars. Tighten covers or screw
tops, II necessary. II you have a
leaky jar, due to defective cover or
rubber, you will have TO boil the fruit
in the ordinary way to save 1t. but
unless the jars are defective the can
ming will be perfect The fruit will
keep perfectly and will look and taste
better than by any other method. ]
saw dozens of Jars OF fruit, canned
by this method. shipped from New
York 10 Georgia last winter, without
spelling a jar, even under this rather
rough treatment.