The labor world. [volume] (Duluth, Minn.) 1896-current, 1912-06-22

| seeder is used. "a ;,+<-'a:s
-Four Methods for Cherries.
Cherries may be canned by sew.
eral methods; cold water, internlft-.
! tent sterilization, steamlng and boil.
| ing. Another way is to fill the cans
with cherries that have been seeded,
| washed clean and drained and then
| pour over them rich, boiling hit
| syrup until the cans run over. Perfect
covers and new rubbers should be
used in sealing This Is nearly as
! simple as the cold-water method, and
! has the added advantage Of sweet
ening the cherries. BY this method
i enough heat is provided to preserve
! tie. cherries, placed in the boiler ana
| steamed for q few minutes. They
Should be removed from the boiler
one at a time and filled to overflow:
| ing with heavy. syrup made by
boiling quart Of granulated sugar
with quart Of water for 20 min
| utes. This quantity makes one and
a fourth pirts OF syrup.
Intermittent sterilization secures
very thorough sterilization, bat re-
| 4uires considerable time and trouble.
Fill the cans, putting in a layer OF
cherries, then a layer of sugar, and
| so on. Place the covers on loosely,
stand the cans in the boiler and let
| the water come Just to a boil. Re-
move tho cans, seal them and allow
! them to stand "a hours. Then loosen
! the covers a little, place the cans in
| the boiler and again let the water
come to a boil. Then remove and
! seal them.
The boiling method should not be
used in canning cherries, Butt if it
| is employed the fruit should not boil
| more than minute. In fact, it
would be better merely to bring the
cherries to the boiling point. Do
not add water.
| The cold water method is good for
! canning cherries only. when a tart
cherry is desired. If such is the case
! fill the sterilized cans with clean,
| perfect fruit and add fresh, cold
water until they overflow. Seal
| them with sterilized covers. After
the jars have stood for "a hours
drain off the water, which by this
| time contains considerable amount
! of juice. Refill them to overflow
ing with water, seal and put away.
When this method is used the cher
ries should not be overripe, because
at that stage they, contain less of
the acid that does the work of pres
| ervation. =: -.
! The mehod of filling the cans with
| seeded cherries and pouring over
them a boiling hot syrup is without
! question the best one to use unless
a strongly acid fruit is desired: The
next best methods are intermittent
| sterilization and Stea ming.
Pineapples are strongly acid. They
| should be used when ripe, because
| their flavor is best then. The easiest
way to prepare them for canning is
as follows: Cut off the top and the
| lower end and place the pineapple
in an upright position on the table.
| With a sharp knife slice off the
rough outer covering and take out
each eye. Lay the pineapple on it's
side and cut off circular: slices half
an inch thick, quarter these slices
| and remove the core FROM, each.
Wash the pieces carefully but quick
| ly and place them in the cans, pack
ing them down firmly. Stand the
jars in the boiler and steams them
! until the pineapple is heated through
Remove them one at time, fill
! them to overlooking with heavy
| syrup, and seal.
L. If pileapples are being prepared
/ for table use they should be sliced as
for canning. The slices may then
be cut into pieces,:.o the. desired
size, heavily covered with sugar and
! allowed to stand at least two or
three hours before being used. This
helps to draw out the juice and
makes the fruit much more edible.
GOOD FRUIT COMBINATIONS.
Preserved Pineapples:
/ Remove the skin and the eyes as
| directed above. With a silver forl,
begin at the stem end and fork out
small pieces. . This will leave the
tasteless and juiceless core. When
sufficient fruit is thus prepared
sprinkle over it three-fourths Of a
pound Of sugar to each pound OF
pineapple. When a syrup forms
cook the pineapple in it slowly un-
til transparent. Then remove the
pineapple and place it in jars, boil
the syrup little longer, fill the Jars
to overflowing and seal.
Cherry and Pineapple Nlarmalade.
Select firm, ripe cherries, run
them through the meat grinder. Dur
! ing this process the cherries lose &
considerable amount Of juice, but
in making marmalades this is de.
sirable because the slow cooking
tends to give the cherries strone
flavor, and taking out some of the
Juice remedies this to a degree. Pre-
pare the pineapples as for canning OF
table use, and run them through the
meat grinder. Combine the cherrie.
'and pineapples, place the mixture
! on the fire and add two thirds a.
much sugar as there is fruit. Sti,
the mixture thoroughly and cook i
slowly untils 1t is thick. Then pour
1t slowly until it is thick. Then pour
1t into glasses and cover each '+glas!
with melted paraffin. The marina
lade need not be sealed, as bacteris
do not thrive in such substances
but a covering Of some sort is neoes
sary to keep out dust and preven
evaporation.
The proportion Of cherry and pine
apple to be used depends entirely
upon the taste. The relative guam
titles may be half and half, or either