The Whitefish pilot. [volume] (Whitefish, Mont.) 1904-current, 1912-08-15

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nearly full. Arrange the jars in a
boiler or kettle of warm water, with
straw or rack underneath to avoid
breaking. Put in water enough to-
come nearly to the top Of the jars
and put on the tops, but not the
rubbers. Let the water boil until
the sugar in the jars has melted and
formed a clear syrup. Meanwhile
have more syrup boiling in another
kettle, and as soon as the fruit is
ready, which will be in five or
10 minutes, take out the jars one at
time, fill with the scalding syrup
and seal at once.
Raspberry Jelly.
Crush the raspberries and strain
through a wet cloth, add an equal
measure of sugar and boil for ten or
twenty minutes.
Raspberry Jam.
Crush the raspberries and allow
pound of sugar to a pound OF fruit,
boil twenty minutes. A few currants
added to raspberry jam is consid-
cred great improvement. Remem-
her, the best sugar is the cheapest
in the end. 1t is poor economy to
stint either in quality or quantity.
Inferior sugar is wasted in scum and
the preserves will net keep we'll UNI
less sufficient amount of sugar is
used, but also remember too much
sugar is bad, as it destroys the nat
ural flavor of the fruit, and it is
likely to make fruit candy rather
than preserves.
The best proportion in making
preserves is a pound of sugar to a
pound of fruit. There are a few
fruits that require more sugar.
MRS. F. B.
Canned String Beans.
Select young and tender beans;
string and cut or break into short
lengths. Fill thoroughly sterilized
glass jars with the beams, pressing
compactly until the jar is filled to
within an inch of the top. Add
teaspoonful Of salt and fill the jar
to the top with cold water. Put the
rubber ring around the neck Of THE
jar, and place the glass top on loose
ly. If you use spring-top jars do not
press it down.
Have ready the boiler or large
bottomed kettle with the wooden
or wire rack in the bottom. Put in
as many jars as the space will &C
commcdate without permitting them
to touch. A coil of rope is a good
thing for keeping them separated.
Pour in cold water to cover the cans
to about half their depth, adjust the
cover Of the boiler and set over the
fire. Bring the water to boil and
cook steadily for an hour. At the
end of that time take off the cover
of the boiler to let the steam es-
cape. screw the tops of the cans
tightly or press down the spring, am,
let stand in the boiler until the next
day. On the following day raise the
spring again or partially unscrew
the top so as to relieve the pressure
from the steam about to be gener-
ated. Add more water to the boiler,
if necessary, and cook an hour or
two more. Again screw tightly and
leave until the third day. Repeat
the same process en- the third day,
cooking for as many hours as it is
necessary to make sterilization COM
plete, then screw tightly, and when
cold, label and put away. In taking
jars from the boiler be careful not
to expose them to drafts, as a sud-
den change in temperature is apt to
crack the jar.
Tomatoes Canned Whole.
Select medium-sized solid toma-
toes.Put in a wire basket and plunge
in a pan of boiling water. Rub off
the skins and arrange in wide
mouthed jars. Fill with cold water,
adjust the rubbers, lay on the tops
and stand in the wash boiler. Cover,
bring to the boiling point and boil
half an hour. Screw down the tops
and leave in the boiler until the
next day. Repeat the cooking for
another half hour reckoning from
the time the water reaches the boil
ing point. then screw tightly. Toma-
toes are easily kept and do not re-
quire as long cooking as most vegeta-
bles.