Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1912-09-02
Canning Recipes

preparation. Never attempt to can
any vegetable that has matured and
commenced to harden, or one that
has begun to decay.
AS a general rule, young vegetables
are superior in flavor and texture.
This is especially true of string beans
sand asparagus.
Vegetables are better If gathered
in the early morning instead of later
in the day.
If 1t is impossible to can them i'm
mediately after gathering do not let
them wither. Put them in cold water
or in a cold, damp place until ready
to use them.
The principle of sterilization is
equally as important in canning yege-
tables as in canning fruit.
Canned Tomatoes.-Canned toma-
toes are easily kept even in the
common screw-top Mason jar. Be
careful to sterilize Jars before using.
Handle as little as possible, and be
careful not to put the fingers on
the inside of the jar or inside
of the rubber after it has been
immersed in boiling water. Fill the
jar with the cooked tomatoes while
steamihg hot. Put on the rubber,
screw on the top firmly. Inyert and
let it stand in that position until cool.
Tomatoes Canned Whole.-Select
firm, ripe tomatoes. immense in boil
ing water for a few minutes to slip
off the skins. Have ready a large
kettle of boiling water. Into this put
enough tomatoes 10 fill just one Jar.
1t takes about six. Cover and allow
them to remain eight minutes. Pack
into a hot jar. Fill up with boiling
water and seal at once.
To preserve successfully. firm, ripe
fruit must be used. Peel and pre-
pare 1t as for canning, unless you
wish to preserve it whole. The i'm
portant thing to remember in pre-
serving is that equal parts of sugar
must be allowed for equal parts of
fruit.
Stinting the sugar is not economy.
Preserving fruit should be cooked
diltii II 10 tCiidCit bdI W DlOhtn.
Pack the fruit in Jars and fill the
latter to overlooking with a we'll
cooked syrup. Seal Immediately.
Preserved Pears-Peel the pears,
but do not remove the stems Allow
a pound of sugar to each pound of
fruit and put in alternate layers in
the preserving kettle. Set at the side
of the range where the contents will
heat SO slowly that the sugar will
not scorch. Gently stew the pears
until they are clear and tender. Then
lay them carefully on platters in the
sun while you boil. the syrup until
thick and clear, skimming off any
scum that arises. Put the pears into
seal.
Preserved Plums-Wipe the plums
carefully and prick each one with a
fork to prevent bursting. Weight the
fruit, and to every pound of 1t allow
a pound of sugar and a pint of water.
Cook the sugar and water to a clear
syrup, then lay in the plums and boil
very gently for twenty minutes. Re-
move the fruit carefully, not to break
it. and lay on dishes to cool. Boil the
syrup until thick, pack the plums
in glass jars, fill to overlooking with
the scalding syrup and seal imme-
diately.
Preserved Pineapple-After p~eeling
the truit and removing the eyes
weigh it, allowing a pound of sugar
to each pound. Slice the pine
apple and put it and the sugar in
the kettle in alternate layers. Pour
in a cup of water to prevent burning,
and bring slowly to a boil. Remove
the pineapple. spread on platters to
cool and boil the. syrup for fifteen
minutes more. Pack the fruit in jars
and fill these with the boiling liquid.
Seal Immediately.
Fire Tomato Preserves-Peel the
tomatoes and to every pound of them
allow a pound of graduated sugar.
Cover the tomatoes with the sugar
and set aside over night. In the morn
ing drain off the syrup and boil it,
frequently. Lay in the to-
and simmer for twenty min
utes, then remove them and spread
pIatters in the sunshine while the
syrup boils. The juice of a lemon
added to the syrup will improve the
flavor Of the preserves. Pack the
tomatoes in jars and fill these to
over1owing with boiling syrup. Seal
Immediately.
Preserved Peaches-Peel, stone and
weigh firm, white peaches, allowing
to each pound of fruit a pound of
white sugar. Arrange fruit and sugar
in alternate layers in a broad
preserving kettle and set the
at the side of the stove where
contents will heat slowly. Stew
for about half an hour after the pre-
come to a boil, or until the
peaches are tender when pierced with
a fork. With a perforated skinner
the peaches from the syrup and
spread them on a platter while you
boil the syrup until clear and thick,
often. Pack the fruit in
iars. fill these to overlooking with the
liquid and seal Immediately.
Stand the jars in a pan of hot water
filling them.
Picked Onions-To each quar- Of
vinegar add two teaspoonfuls of. all
and two te~aspoonfuls Of whole
black pepper. Have the onions gath
cred when quite dry and ripe, and
with the fingers take off the thin out
side skin; then with a silver knife
(steel should not be used, as it spoils
the color of the onions) remove one
more skin, when the onions will look
quite clear. Have ready some dry
or jars, and as soon as the
are peeled put them in. Pour
Athem sufficient cold vinegar to
cover them, with pepper and allspice
the above proportions, taking care
each jar has its share Of the lat