Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1917-10-25
HOMEMADE FRUIT BUFFERS
Surplus May He Conserved In This
way.


Way.
As final drive on fruit preserving the
United states department Of agriculture
urges the making Of homemade fruit but.
tiers. This is recommended not only to
those who grow the fruit, but to those
In the city who may take advantage Of
large supplies and cheap prices. In q
great many cases II will be possible for
city people to get from outlying farms
fruit which might otherwise be wasted.
Various fruit buffers recommended are
apple butter with cider, apple butter
without cider. apple butter with grape
Juice, apple butter with lemons. pear
butter, peach butter. plum butter. and
Garfield butter made with plums and
peaches. with the exception Of . good
preserving kettle very little equipment IL
needed for the preparation Of such but.
tiers.
APPLE BUTTER.
There is no better way to use good Ap.
pies, says the department. than to make
them into butter. The sound portions
Of windfalls. wormy and bruised apples
may also be used. The better the apple
the better the butter will be. In apple
butter with cider either fresh sweet
cider. or commercial sterilised cider
should be used. after being boiled down
to about half its original quantity. The
peeled and sliced apples may be cooked
in the boiled cider or they may be first
made into apple sauce which 10 then cook
| ed in cider. 1t usually takes about equal
quantities Vt sweet cider and sliced APP
plies to make butter Of the right consist.
ency. In other words, 2 gallons Of sweet
cider should be boiled down to gallon,
and 2 gallons OF the prepared apples
should be added to II either uncooksd or
az apple sauce. The two essentials of
good apple butter are long. slow cooking
from = to 8 hours-and frequent stirring
II sugar is used, 1t should be added after
! the cooking is about two-thirds done.
| About pound of sugar In the usual pro-
portion for each gallon Of apple butter
but more or less may be used to suit the
taste. The butter may be spiced with
cinnamon. cloves and allspice. or with
any one Of the three. the spices being
| stirred in when the cooking IL finished.
While still boiling hot the butter should
| be packed in sterilized glass rscsptaclss,
or In stone jars with thorough precau-
lions against spelling as with any other
preserves.
WITHOUT CIDER.
out cider. In this case enough water ID
added to make IA thin apple sauce. Brown
sugar rather than white sugar Is or.
dinarily used. II II grape flavor is desired
it may be obtained by the use Of grape
each gallon Of the peeled and sliced ap.
Pile. There should also he added cur
Of brown sugar and IA teaspoonful salt
When the desired thickness is obtained
l teaspoonful cinnamon Is stirred in.
Pear butter Is made like apple butter
juice in the proportion OF l pound te
without the cider.
In making peach butter 1t IL desirable
to put the peaches into a wire basket
and dip them in boiling water for a few
seconds until the skin slips. then dip tn,
peaches into cold water. peel them. and
pit them. Well-ripened free-stone peacne,
are best. They should be mashed ant
cooked in their own juice without boil
ling water. and n butter Of a fine texture
is wanted the pulp should DO put through
a colander or coarse wire sieve. To each
measure of pulp add a half measure Of
sugar. Peach butter can be made also
from dried or canned peaches. Lemon
Juice in the proportion Of lemon to I;
pounds Of peaches may be added to Civ,
tartness.
Plum butter is made like peach butter
except that the skins and pits are sep
arated by rubbing the pulp through 9
colander or wire sieve after the plum
have been cooked. Free-stone plums
however. may be treated exactly lik,
peaches.
The Garfield butter is made Of two.
thirds plums and one-third peaches ant
needs rather more sugar than the plair
peach butter.
Farmers Bulletin 800. Homemade Fruit
Buffers" which contains detailed direc
tions for making various fruit buffers
may be obtained free from, the United
States department of agriculture. Wash
ington, D. c., as long as the supply lasts