Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-06-07
DOMESTIC SCIENCE
Conducted by Mrs. Alice Gitchell Kirk

Canning fruits is a very simple
process. If the housekeeper has
thorough understanding of the real
meaning of sterilization and clean
Illness. Fruits should be perfectly
fresh and not oyerripe.
this work be done "by the bushel,"
| which is the manner inswhich most
women have canned or preserved
| fruits and then wondered why they
disliked putting up fruits; wondering
why they were not as successful as
| their neighbors or were i'll for sew
eral days after. 1t is too laborious
and the work ceases to be a pleas
ure.
| If it is necessary to can a dozen
cans at once, the steam cooker sim
! plifles both time and labor, as all
may go in at once. Only one burner
is necessary under it and 1t will run
for two and one-half hours without
rehlling with water. washboiler
for canning fruit is not recommend
ed under any circumstances, as there
are many ways much easier by which
the work can be perfectly done.
When the first canning season
opens, in fact week before, get out
the required number of Jars, wash,
| fit covers (using new rubbers) and
test them by filling with water,
screwing on the rubber and tops and
turning upside down to see whether
they leak
Avoid Delays.
! Do not wait until the jars are filled
with fruit to find this out, nor walt
until the fruit is all ready and some
times over the fire to can or pre-
serve, and then telephone your deal
ers for jars; nine times out of ten
| this results In failure for the house
keeper, because the fruit Is over
cooked and certainly is not fair 10
the dealer.
To sterilize jars and covers, place
them in large kettle of water and
bring slowly to the boiling point and
remove only when ready to use. Dip
ping the rubbers in the hot water
will be sufficient.
Never be persuaded to use preser-
natives of any kind or description.
Scales for weighing are as neces-
sary as jars, as fruits can only be
correctly proportional by weight.
AS a rule, one recipe will answer
for all small fruits and berries. Straw
berries are the exception. They are
the one berry which Is not improved
by heat, and for several years I have
not recommended canning much of
this fruit. But we are learning that
the great secret of canning Is sterili-
zation, and this helps solve the prob
lem.
Canning strawberries-Cold Process.
Material s-Strawberries, four
quarts; graduated sugar, one quart.
Directions-Sterilize the fruit Jars
as directed and turn upside down in
the refrigerator over night. Select
only perfect berries; wash, hull, cover
with sugar and set in a covered bowl
| in the refrigerator with the Jars. In
the morning fill quickly and seal. Set
in q. cool, dark place. These should
keep perfectly and have their original
flavor.
Strawberries and Pineapple - Cold
Process.
Select perfect berries and an equal
amount of perfectly ripe pineapple
Prepare the berries as directed in
the previous recipe and the pineapple
by grating or chopping fine. Put to-
gether in layers in bowl with hall
their weight in sugar. Proceed ex-
actly as in the previous recipe fol
canning.
SUN Preserved Strawberries.
Select perfect berries and three
fourths their weight in sugar. Pre-
pare the berries as previously direct
and lay on plates or a large platter
set in the refrigerator over night
Add one cup of water to each cup OF
sugar and boil until a syrup, about
fifteen minutes; cover and stand this
also in the refrigerator. In the
morning distribute the syrup equally
over the berries; stand in the hoi
sun for two or three days or unit
they look rich and preserved. IL ths
syrup is then not as thick as desired
boil again, cool and add to the Der
ries. Put carefully. SO they will keeT