Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1912-08-20

fruit, after being carefully prepared,
is put into the stewing a over a
moderate fire, being sure the pan is
without a flaw.
Berries and all ripe. mellow fruit
require but little cooking, only long
enough for the sugar to penetrate.
Harder fruits. like pears, ounces,
etc. require longer boiling.
When ready to put the prepared
fruit in the Jars. slip a broad skim
mer or ladle under one jar at a time.
removing it and letting the water
run free. Set the jar in the shallow
milk pan and fill to overhowing witt.
the boiling fruit. Slip a silver-plated
knife or the handle of a spoon around
the inside of the jar. that the fruit
and the juice may be packed solidly-
Wipe the rim of the jar, dip the
rubber ring in hot water. Put it
smoothly on the jar and fasten.
Place the jar on a board and out
of the draft. The work of filling
and sealing must be done rapidly
Inasmuch as the glass jar contracts
as it eools, it is necessary TO tighten
II again iater.
Light acts chemically upon fruit,
SO ii should always be kept in a dark
place.
>. Canned Fruit Cooked in h Dive
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. If this is not available
nut in shallow pans which are filled
with about two inches OF Dolilne
/ water. Sterilize the jars and uten-
sils.
Make the syrup; prepare h frui'
/ the same as for cooking in the ket'
lie Pill the hot jars with II ant
nour in enough syrup to I'LL the 1al
solidlv. Run the blade of a silver
bIaded knife around h inside of th'
lar. Place the jars in the oven. either
on the asbestos or IN the pan 9
water.
The oven should BIZ moderately hot
Cook the fruit ten minutes; re
| move from the over and fill the Jal
/ with boiling syrup. Wipe and sea-
Place the Jars on a board and ou'
Of a draft. If the screw covers arr
used be sure to tighten them agar
after the glasses are cool.
Note.-Large fruits. such a.
peaches. pears. ounces. crabapples
etc. will require about n quart O
syrup to each quart of fruit
The small fruit will require a Int
tie over one-half pint of syrup. TIL
amount Of sugar in each quart o
svrup should be regulated to suit tn
fruit with which ii is to be used
3 Canned Fruit Cooked in Watef
Rath-Prepare the fruit and syrup al
for cooking in the oven. FIJI th'
sterilized Jars and put the covers Oh
| loosely. Have a wooden rack in tn
bottom of a washboiler- Put II
enough warm water to come oeaooa
four inches above the rack Piae'
the lars in the boiler, but do no
let them touch one another. Paci
| clean. white cotton rags or, perhaps
better. cotton rope between ant
around the jars TO prevent them from
touching n another when the waite
begins to boil.
Cover the boiler and let fruit cool
ten minutes from the time the watel
begins to boil. Draw the boiler back
take off the cover. When he steam
passes off take out one jar al a tim
and place in a pan of boiling watel
beside the boiler; fill up with boil
ing syrup and seal
Put the jars on a board. Do no
let cold air blow on them.
Making the Syrup-For cannint
fruit allow one-third its weight II
sugar and two and one-half to thre'
cups of water to each pound of su
gar. Boil sugar and water ten min
utes to make a syrup. This is a gen
eral rule which every Gamer WI
modify according TO the knowledg'
gained by her own experience.
Canned Sweet Apples-Core the ap
ple and drop into water. When al
are ready pack in heated glass jars
Have at hand a syrup made by mix
ing a cupful of water. allowing thi
quantity to every two-quart can
Boil hard fifteen minutes, allowing
the juice of half a lemon for ever,
two cups of sugar. Roll the can
in hot water before putting in the ap
pies. Fill at once with the boilinl
syrup. Set in a bakepan of hot waite
and then in a hot oven. When IN
syrup is again at the boiling poin
seal Immediately. If larger apple
are used il is possible to can Their
the same way, only quarter ther
first.
Canned Tart Apples-Peel an
quarter firm apples. THROWN
them into cold water as 70
do so. Weight the fruit and allo'
two pounds of ~granulated sugar
eight pounds of apples. Put the az
Piles into a preserving kettle. Pou
over them barely enough cold waite
to them, and let them coo