Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1912-08-30

the draft. The work Of filling and
sealing must be done rapidly.
Inasmuch as the glass jar contracts
as 1t cools 1t is necessary to tighten
it again later.
Light acts chemically upon fruit,
so it should always be kept in a
dark place.
2. Canned Fruit Cooked in the oven
Cover the bottom of an oven with
a sheet of asbestos. 1t is cheap and
can usually be purchased at a plumb
er's shop. II this is not available
rut in shallow pans which are filed
with about two inches of boiling wa
ter. Sterilize the jars and utensils.
Make the syrup; prepare the fruit
the same as for cooking in the ket-
tie. Fill the hot jars with cit and
pour in enough syrup to fill the jar
solidly. Run the blade of a silver
biaded knife around the inside of the
jar. Place the jars in the oven, either
en- the asbestos or in the pan of
water.
The oven should be moderately hot.
Cook the fruit ten minutes; re-
move from the oven and fill the jar
with boiling syrup. Wipe and seal.
Place the jars on a board out of a
draft. If the screw cover are used
be sure to tighten them again after
the glasses are COO.
~Note.-Large fruits. such as
peaches. pears. ounces, crabapples.
etc., will require abou one quart of
syrup to each quart of fruit.
The small fruit will require a lit
tie over one-half pint of syrup. The
amount of sugar in each quart of
syrup should be regulated to suit the
fruit with which it is to be used.
3. Canned Fruit Cooked in Water
Path-Prepare the fruit and syrup as
for cooking in the ven Fill the
sterilized jars and put the cover on
loosely. Have a wooden rack in the
bottom Of q washboiler. Put in
enough warm water to come to about
foul inches above the rack. Place
the jars in the boiler. but do not let
them touch one another. Pack clean,
white cotton rags or, perhaps. better.
cotton rope between and around the
jars to prevent them from touching
m another when thc water begins
TO boil.
Cover the boiler and let fruit cook
ten minutes from the time the wa
ter begins to boil. Draw the boiler
back take off the cover. When the
steam passes off take out one jar
at a time and place in a pan of boil
ing water beside the boiler; fill up
with boiling syrup and seal.
Put the jar on a board. Do not
let cold air blow on them.
Making the Syrup-For canning
fruit allow one-third its weight in
sugar and two and one-half t. three
cups of water to each pound of sugar.
Boil sugar and water ten minutes
to make a syrup. This is a general
rule which every Gamer will modify
according to the knowledge gained
by. her own experience. p
Canned observation-disclosures your
berries and allow a heaping teaspoon
full of sugar to- ach quart of fruit.
Put the berries on alone and bring
slowly to the boiling point, and if
there is n surplus juice dip this out
before adding the sugar. Boil the
berries and sugar for fifteen minutes
and can quickly. filing each jar to
Overlooking.
Canned Pears-Select thoroughly
sound pears. Halve and n them.
Put on the stove and cook in clear
water in an agate saucepan. Use
enough water only.to cover the fruit.
Cook slowly. When the pears are
tender but not broken remove them
from the stove and AXE them out
of the liquor. Set them aside. Then
take enough of the liquid to fill up
the bottles and add sugar to 1t until
/. makes a rich syrup. Cook for a
few minutes and hen drop the pears
carefully into it, letting them simmer
for ten minutes. Sliced lemons
cooked with the pears and their liquid
add greatly to the flavor. Use about
two lemons to half a gallon of liquid.
Can the fruit scalding hot and seal.
Canned Peaches-Peaches, eight
quarts. sugar. one quart; water, three
quarts. Put the sugar and water to-
gether and stir over the. fire until
the sugar is dissolved. When the
syrup boils skim it. Draw the kettle
back where the syrup will keep hot
but not boil. Pare the peaches, cut
in halves and remove the stones, I'M
less preferring to can the fruit whole.
Put a layer of the prepared fruit
into the kettle and cover with some
of the hot syrup. When the fruit
begins to boil skim carefully. Boil
gently, then put in the jars and seal.
If he fruit is not ripe 1t may take
a little longer. 1t is necessary that
the fruit be so tender that a silver
fork will easily pierce it.
Canned Plums-To six quarts Of
plums allow a cupful each of sugar
and water. Wipe the plums and
prick each with a needle. Put the
sugar and water into a porcelain
kettle and lay the plums in this.
Bring slowly to a boil and cook for
five minutes. Put the plums into
jars and I'LL these to overlooking with
boiling liquid. Seal at once.
l will give you the recipe for pre-
serving pineapple. canning tomatoes
and preparing picked onions in an
other issue Of the paper. 1 am sure
you will see the reason for this.
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