South Bend news-times. (South Bend, Ind.) 1913-1938, 1913-07-12
CARE NECESSARY
IN CANNING FRUIT
Mrs. Coe Gives Many Rules
That Must Be Observed to
Have Success.
BY CAROLINE COE.

preservation of fruits and vegetables
is the process of sterilization OF the
food and sealing Of the cans so as 10
exclude all germs. Many have an
idea it is the oxygen in the air which
causes fermentation and putrefaction.
but IL is the bacteria and other mic
roscopic organisms which produce
this. III the housewife succeeds in
excluding these there will be no DON
ger of canned goods spelling.
In preserving. canning or Jelly
making. iron or tin utensils should
never be used. Acid fruits attack
these metals and give bad color and
a metallic taste to the product.
Every housekeeper should own at
least one preserving kettle that should
be used for nothing else. A broad
based porcelain lined affair-not too
deep-as the deep kettles allow any
layers of the fruit to cook uneVenly
and those at the bottom are often
overlooked and those at the top not
perfectly heated.
The selection of fruit is one of the
first steps in obtaining successful re-
suits The flavor Of fruit is not fully
developed until il is fully ripe, but, as
soft fruits begin TO ferment almost as
soon as they are fully ripe, the best
time for using them for canning pre-
serves or jelly is just before they are
perfectly ripe. Jelly making is often
a failure because over-ripe fruit has
been used and the "pectin," which is
the quality which makes the jelly, has
lost it's jelly-making qualities.
One should try to use freshly pick
ed fruits, but II il is not possible TO
use the fruit the same day IT is picked
I it is far better to keep it In cellar
or cool room rather than an ice box.
Don't prepare more fruit than can
be cooked at one time, as IT loses it's
color and the juices drain. This is
the reason often the last few cans Of
berries or cherries have so much
| more juice than those first put up.
Have several bowls or cups the same
| size, so when you measure a bowl Of
fruit you will have another perfectly
| dry bowl in which TO measure sugar.
| Do not use more than two quarts of
any small fruit at one time In MAX
| ing preserves. The fruit then does
not cook to pieces and the last in a
| large kettle is often very much over
| cooked and has an undesirable or
| strange taste
Wash all large fruit before pairing.
| Ounces or pears should be dropped
into bowl OF cold water and lemon
Juice Cone tablespoon TO q quart OF
water.)
If berries must be washed do this
before you stem or hull them. Put
! them, few at time. in the colander
and allow water to run over them.
! Pare fruit, If possible, with a silver
knife, so as not to stain or darken il
Table for Preparing Syrup.
| one pint of sugar, one gill of water
| gives syrup OF 40 degree density
Use for preserving strawberries and
cherries-one pint of sugar and three
gills OF water gives syrup of 2s de-
| gree density. Use this for preserved
peaches, plums, ounces and currants
one pint Of sugar and one pint OF
water forms syrup suitable for can
ming (not pTeserves) acid fruits.
| Put the sugar and water in a gran
mite or porcelain sauce pan and allow
| II TO dissolve. Heat slowly to the
boiling point and boil gently, without
stirring, for 10 minutes, taking care
not to jar the pan or it will crystal
lie. Syrup may be made a day or
two In advance Of canning time. If
possible possess a SYRUP gauge" This
is a graduated glass tube with a
weighted bulb and is necessary to de-
termine the quantity Of sugar in the
syrup.
In canning, any proportion OF sugar
may be used, or fruit may be can
ned without sugar. The latter is used
Tor pies. Many think the flavor is
better. Juicy fruits need no water.
Sun Preserves.
| Use formula for 40 degree svrlln.
given elsewhere. Heat syrup to boil
Ing point. Remove from fire. drop
the cherries. strawberries or peach
slices into syrup and see that all the
fruit is covered with the syrup. Cover
the kettle and allow to cool. Place
the fruit on large platters or granite
one layer at first and then place in
hot sun. A table in an open space in
the yard is best. Be sure to place leg.
OF table in shallow pan, in which put
q little coal oil or you will have ants
in your fruit. Fill the pan with wa
ter. Keep the pan filled with water
Then all bugs given the table a wide
berth. Have pieces Of lath or board
I nailed to each corner, of table high
enough so there is no danger Of this
netting dropping into fruit The fruit
must be taken in each night and a.
1t dries or shrinks put them together
and three days of hot sunshine usual.
| ~ is sufficient but one cannot give Z
| perfect rule as to time. Try sprfnk.
| ling one platter with a little spice
| When the syrup is thick and fruit
rich pack in jelly cups and cover with
| paraffine. This is the finest preserve
that Is made and well worth the
| trouble il takes to make IL.
Mr.. and Mrs. John A. Murphy. e1C
Il frt.r 81 Tsx1.r