Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-09-01
HOMEMAKERS COLUMN.
ON topics Of interest 70 the adie.
n solicited. Address: Editor HOAIAAAkSH9s
CoLUHN. Oxford Democrat. South Paris. Nc
Practical Canning Hints.

Canning time is ut hand and busy
house wives must take mp the task OF re-
filling the rows and rows OF empty Jars
Jelly glasses, etc. With the conven-
fences afforded the average no usewife,
we do not wonder that canning time Ia
something to be dreaded. We know
women who yearly put up fair supply
Of fruits, jellies, and preserves with no
other utensils than o dishpan, Few
buckets and the table knives for pairing.
Since granite stewpans are 80 cheap
every woman who cans fruit In any
a uantity should provide two or more OF
the largo sizes with covers, as most
fruits cook more evenly, also quicker, IN
a vessel with tight fitting lid.
For pairing peaches, apples and pears,
as we'll as many other uses IN the
kitchen, the small pairing knives are
much superior to common table knives,
and the low price brings them within
reach of all.
There is almost always shortage OF
fruit Jars during the rush OF canning,
hence one can save both money and time
by buying early.
Cooking and canning fruit on the
kitchen stove In the heat OF summer 10
disapreeable work, but by buying Sec
ond hand stove or range TO be set up on
the back porch or in an open shed the
fatigue of the work will be much lessen
ed.
In choosing the stove or range select
one with az much top space as possible
since It is often advisable to have several
pans cooking at once.
All fruits for canning should be fresh,
and not too ripe. If from any cause
fruit becomes over ripe, 1t should be
used for jellies, buffers, or marmalades
instead Of canning, as 1t seldom keeps In
good condition.
To prepare berries put them 10 . wire
basket, dip up and down gently In YES
sci of water, and set aside to drain.
They should then be put to cook with
out water; when boiling good dip into
can, wipe top Of can dry, and seal.
Peaches, apples and other bard fruit
should be cooked until tender before
canning. :.
II fruit is to be eaten from the can, 1t
should be canned In syrup, made by put.
ting one pint Of sugar to two pints oil
water in q stewpsn, bringing slowly to
boil, and boil from ten to twenty MIN.
utes without stirring. Use one-halt pint
of this syrup to each quart jar OF iruit:
For very sour fruits, use two plnts OF
sugar to one pint of water. See that all
lids, Jars and utensils are thoroughly
steriiized before using. This may be
done by setting in the hot sunshine for
few DAYS, or by boiling. II there are any
places where the lid does not fit down on
the rubber, tap lightly with asmall ham
mer, turn can upside down, and II nc
Juice leaks out 1t will keep. III one
lacks a few spoonfuls of fruit in filing
can II may be filled with boiling water
or with syrup.
To cook fruit in cans, prepare as fol
cooking; pack into the cans as tightly al
possible; fill with water or syrup; put
the lids on loosely; put either wooden
rack, or thick layer Of straw In the bot
tom of the wash boiler. Place the jars
| in the boiler, putting either straw OF
clean cotton rags between them to pre-
| vent breaking; fill with warm water
| nearly to top Of jars; boil from ten min
utes, the time required for berries, tt
one hour for the hard fruits, as peaches
apples, etc tomatoes should boil thirty
minutes. When water has boiled the
required time, slip boiler to back Of
stove, remove lid to let steam escape
take jars out one at time, remove lid
filling with boiling water or syrup, wipe
dry, put on rubber and seal.
To cook in oven proceed as above
only set the jars filled with fruit either
on an asbestos mat, or In shallow pans o.
water in the oven of range. Begin witt
a moderate heat and increase heat grad
ually and cook as in boiler. This last
method is adapted to cooking buffers
marmalades, ETC., requiring long cook
ing, as very little stirring Is necessary
when this mode of cooking is used.
For jellies choose fruit little under
ripe, az the juice from such fruit will
| iell with less trouble than when ripe
fruit Is used.
| Fruit which is too ripe for canning Of
| jelly-making may, by trimming out al
damaged parts, be converted into either
butter or preserves, but for the nlces
preserves only firm fruit little under
ripe should be used.
Store canned fruits, jellies. ETC., in
dry, we'll ventilated cellar or room
| Dampness is fatal to successful keeping
of canned fruits as 1t causes q mold tt
/ form, uhich destrovs the flavor,