Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1917-06-04
Federal Experts Tell
Housewives Methods Of
Preserving Strawberries

Washington, June 4,--Speclalists In
commercial handling and preserving OF
fruits In the bureau of chemistry, have
worked out the following accurate di-
| rections (Which may be applied also to
household conditions) for preserving
Strawberries so that just enough syrup
in advance. With this amount of
syrup the berries can be packed at
| trae;ively without floating and no
syrup will be left over, which in many
| cases means an important saving IN
sugar.
Sterilize Jars-While the berries and
syrup are cooking, place the empty
clean jars and caps in tepid water ana
bring to boil, and allow to boil for
at least fifteen minutes Remove the
jars from the water only as they are
to be filed and the caps only when
they are to be placed on the Jars. Sim
ply drain Jars and caps; do not wipe
them. one OF the inexpensive jar lift
ers will be convenient in handling the
hot jars.
Steriliz,ng Rubber Rinss-Do not boil
rubber rings for any length of time.
Just before placing them OH the jars
dip the rings for moment into quart
of boiling water into which one tea
spoonful of bicarbonate OF soda has
been added.
Strawberry Preserves-Recipe No. I.
Syrup--Add thirty five ounces OF
sugar to one-half pint of water bring
| to Il boil and skim.
Preserving-to this amount of syrup
add exactly two and three fourths
pounds of washed, capped and stem
med strawberries. Boil the fruit until
| it registers 222 degrees +. OH a candy
or chemical thermometer. If, no Their
mometer is available, boil until the
syrup is very heavy-about as thick as
molasses. Remove scum from the pro-
serves.
Packing-F'ill the sterilized jars full
of hot berries. Pour in enough of the
hot syrup to fill the jar, leaving as little
air space as possible. Put sterlized
rings and caps on at once, but 40 not
fasten tightly.
Sterilizng Packed Fruit-Stand the
sealed jars in tepid water up to their
necks if possible. Bring this water to
boil Let pint jars stay in the boil
ing water for at least fifteen minutes
and quart jars at least twenty five
minutes, then close caps tightly az
once. At the conclusion of the operation,
stand.each jar for q moment on its cap
to make sure that the seal is absolute
ly tight.
Recipe No. 2.
The following method is preferred by
some because it leaves more natural
color in the preserves.
To . pounds of washed. capped and
steInmed Strawberries add 20 ounces
sugar let stand over night. In morn
ing pour juice thus obtained into
preserving Kettle, add berries and cook
to 222 degrees F. or until the syrup
is very heavy. Pack and sterilize as in
recipe No. i.
lmportance Of Thermometer.
The preserving specialists advise
those who are going to put up any
quantity OF preserves to purchase
chemical thermometer which gives
readings by degrees Fahrenheit for
each degree from 212 degrees F. up.
Equipped with such THERMOMETERS,
the spreserver can be certain of uniform
results. The syrup will not reach 222
degrees f. until 1t is cooked enough and
is of the best preserving consistency.
The reason for this Is that the syrup
viii not reach this. temperature until
the proper amount of water has been
driven off by boiling. Such a tnermom-
eter is also very useful in all forms OF
preserving, in candy making, and IN