Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1912-07-30

where fresh fruit is abundant and, there.
fore, cheap. It seems . pity to miss
such an opportunity. Happily tho can.
ming of fruit need not be . complicated
process. What then Ia the very easiest
way of canning fruit?
At the very beginning It might be well
to discriminate between canning and
preserving. Canning 10 the process OF
putting up fruit or vegetables In alright
Jars, either with or without sugar; pre-.
serving is the preparation of fruit with
sufficient sugar to keep without fermen'
tation whether air.tight or not. Jams
The frat step in the process Of canning
Ia to examine the glass jars. Be sure
that they are perfect and absolutely
clean. Next, test them by putting . lit.
tie water in each, adjusting the rubber,
screwing down the top, and inverting
the jar. If the jar is not air tight, 1t Ia
better to discover the fact with only
water In it than after It 10 filled with
fruit. II the jar does not leak, be sure
to keep 1t with its own cover; not every
perfect cover will fit every perfect jar.
II a jar leaks, try another cover, OF
possibly it may need two rubbers. The
rubbers should be new each season, and
should be boiled for at least twenty
minutes before using, that they may not
flavor the fruit. When . jar has been
fitted to a cover so that 1t stands the
test, 1t should be heated very hot either
In the oven or In boiling water to sterll.
ize 1t. Remember that fermentation Ia
of germ origin; II there are no germs In.
side the jar when It 10 sealed, and II II ID
sealed air-tight, none can enter 1t after
ward.
Next find board that will cover the
bottom of the wash boiler, I'll the boiler
five inches deep with water, and let II
heat. If there Is . gas range so much
the better. Now, with the jars tested
and the water heating, take the fruit and
jars to some pleasant shady spot and
prepare to enjoy yourself.
All fruit must be looked over with
care and dscayed and imperfect parts
removed. Berries should be looked
over one by one. II they have come
from a sheltered field or garden, or II
there has been recent rain, II may not be
necessary to wash them. II not, they
will have more perfect flavor. Usually
however, they must be washed. Put
them 10 colander, one quart at time;
fill . large, deep pan with water, and
gently lift the berries up and dowr
several times. Never allow water to ruI
from faucet ON delicate fruit.
Now put the berries into the jars
shaking gently to make the fruit lie u
closely as possible. When the cans are
filled, make syrup of sugar and water
1t 10 entirely matter OF taste how much
sugar shall be used for this syrup, fol
the sugar 10 not, rs some suppose, nee.
essary to preserve the fruit. On the
contrary many housewives put up fruit
without any sugar at all. Such fruit ID
especially nice for pies and buildings
As most persons, however, like canned
fruit to be sweet, q good proportion Is
cup of sugar to cup Of water, and one
and one-half cups of water may be allow
ed for quart can of fruit. As this
syrup must become boiling hot, 1t would
save time to prepare 1t before looking
over the fruit, only care must be taken
not to allow 1t to burn.
When the syrup is boiling hot, fold q
cloth in the bottom Of small basin OF
dipper, pour boiling water over 1t, and
stand the can of fruit on 1t moment be-
fore filling with syrup. Put a wide
mouthed funnel in the mouth of the can
and, using long handled dipper, slowly
pour the syrup into the jar till it il
swimming full. 1t 10 essential that the
jars should be full to the top. II at any
time the syrup should fall short, fill the
jar to the brim with boiling water
Then put the jar on the table, run sill
yer fork down the side to mako sure
there are no air bubbles, put the tor
firmly and evenly in place, and screw
down the ring or fasten the top by 1t,
spring. Then put the jar in the boiler
of hot water. II the top ia adjusted
quickly the jar will not yet be hot
enough to burn the naked hand.
As the other jars are put into the
boiler the water will gradually rise
about them. 1t should cover them com
pletely. As soon a. the water actually
boils, cover the boiler tightly, draw 1t t.
the back OF the stove, or, II It IL on gai
range, turn off the gas, and allow the
fruit to stand till the water 10 cold
Then, when the water is cold or nearly
so, take out the jars, tighten the rings,
wipe the jars dry, and invert them to see
If any OF them leak. As they were care
fully tested, the chances are hundred
to one that they are oil sealed. If, how
ever, water should be found under jar
do not jump to the conclusion that II
must leak. The metal rings often hold
considerable water, but 1t is easy to tell
whether this 10 water or syrup; II 1t Ia
thin and tasteless, It 10 probably only
water. Wipe the jar absolutely dry and
invert again. II 1t still seems to leak,
remove the metal ring and gently feel
the top to see II it is really sealed. II
not, there 10 nothing to do but to heat
the fruit again to the boiling point, fol
canned fruit will surely ferment II 1t Il
not air.tight.
Wiah the single exception Of straw.
berries, this process is satisfactory with
all berries a. we'll az with other small
frnits, including cherries and plums,
For plums and cherries, however, more
sugar may be added, II desired. Straw.
berries contain so much water that very
little, II any, should DO added. The
most satisfactory way Of canning them
seems to be the old method of cooking
them in q granite kettle with one and
one-half cups of sugar for each quart OF
fresh berries.
Peaches are usually peeled and cut Ia
halves and the stones removed, though
one or two stones may be dropped into
the jar for the flavor. The fruit may be
dropped into water to which little
lemon juice has been added, instead OF
being put directly into the jar, to pre-
vent Its discOlOring. When enough Is
ready to fill all the jars, proceed exactly
a. with the smaller fruits, except that Il
may be we'll 10 let the water boil for
twenty minutes after the jars are put
into the boiler.
Pears are prepared exactly n are the
peaches. Some bits of orange rind and
fresh ginger root may be added, II the
flavor IL liked. A delicious sweet pickle
may be made from either peaches or
pears, by adding enough vinegar to 4
rich syrup to make 1t decidedly tart, and
putting little cheese-cloth bag, filed
with one part cloves to three parts CHINA
mon, into each jar. Fill the jar a. be-
fore and allow to boil for twenty min
u,es. For the canned peaches and pears
the. proportion Of one cup Of sugar to
two cups Of water will be rich enough.
All that remains to be done Is TO
wash the jars carefully with hot water,
that no syrup may remain on the outside
Of the jars to gather mold, and to stand
them away In cool, dry place. 1t is
true that 1t has taken some time and Of.
fort, but what woman can look on shelf
full Of jars, with the beautifully oolored
A.. II. AA-l L.