South Bend news-times. (South Bend, Ind.) 1913-1938, 1917-05-12
HOW To PRESERVE
ST RAWBERRIES IS
TOLD BY EXPER T.
Bureau of Chemistry Hands
Out Some Valuable Infor-
nation for Housewives.

Specialists in commercial handling
and preserving of fruits in the
bureau Of chemistry. Washington,
ID. c., have worked out the follow
ing accurate directions (Which may
| be applied also TO household con-
ditions) for preserving strawber-
ries so that just enough strip OF
the proper consistency can be made
| in advance. With this amount of
strip the berries can be packed
attractively without floating and no
strip will be left over, which in
many cases means an important
saving in sugar.
Sterilize jars-While the berries
and strip are cooking, place the
empty clean jars and caps in tepid
water and bring to a boil. and al
/ low to boil for at least 10 minutes.
Remove the jars from the water
only as they are TO be filled and
/ the caps only when they are to be
placed on the jars. Simply drain
jars and caps; do not wipe them. One
of the inexpensive jar lifters will
be convenient in handling the hot
| jars.
Sterilizing rubber rings-Do not
| boil rubber rings for any length of
time Just before placing them on
| the jars dip the rings for a mo-
ment into a quart of boiling water
into which one teaspoOnful of bicar-
Il hAAofa &C Lnnr, oIdn1
STRAWBERRY PRESERVES.
Recipe No. I.
! Sirup-Add 80 ounces of sugar
to IL pint of water, bring TO boil
and skim.
Preserving-To this amount of
strip add exactly ga pounds of
washed. capped and stemmed straw
/ berries. Boil the fruit until it regis
/ tiers 222 degrees + on a candy or
chemical thermometer. If no Their
mometer is available, boil until the
strip is very heavy-about as thick
as molasses. Remove scum from the
preserves.
Packing-Fin the sterilized jars
full of hot berries. Pour in enough
of the hot strip to fill the jar. leav-
| ing as little air space as possible.
Put sterilized rings and caps on at
once. but do not fasten tightly.
Sterilizing packed fruit-Stand
the sealed jars in tepid water up TO
their necks if possible. Bring this
water TO a boil. Let pint jars stay
| in the boiling water for at least 10
minutes and quart jars at least 20
minutes, then close caps tightly at
once At the conclusion of the OPP
Grafton. stand each jar for a mo-
ment on it's cap to make sure that
the seal is absolutely tight.
Recipe No. -
The following method is preferred
/ by some because il leaves more of
the natural color in the preserves.
To two pounds of washed, capped
and stemmed strawberries add 90
ounces sugar. let stand over night
In the morning pour juice thus OBJ
tanned into a preserving kettle, add
berries and cook to 222 degrees f or
until the strip is very heavy. Pack
and sterilize as in recipe No. 1.
importance of Thermometer.
The preserving specialists advise
those who are going 10 put up any
quantity of preserves to purchase a
chemical thermometer which gives
readings by degrees Fahrenheit for
each degree from PIP degrees up.
Equipped with such a thermometer
the preserver can be certain of uni
form results. The strip will not
reach 222 degrees +. until IL is
cooked enough and is of the best
preserving consistency. The reason
for this is that the strip will not
reach this temperature until the
proper amount Of water has been
driven off by boiling. Such a Their
mometer is also very useful in all
forms of preserving. in candy max
ing and in other cooking operations
where results depend upon exact
heating.
The following tested recipe for
preserved strawberries is used in the
boys and girls club work in the
northern and western states.
Recipe No. ,.
Make a strip Of one quart of wa.
ter and II pounds Of sugar and cook
in an open kettle until a candy Their
mometer registers 265 degrees when
placed in the strip. Add eight
pounds of berries 10 the strip. Cook
very slowly, just at the boiling point.
Stop the cooking when the Their
momete- registers PIG degrees and
pour into shallow pans TO cool Has
ten cooling by pouring sirup over
berries Skim while cooling. FIJI
into jars when cold and allow TO
stand unsealed for four days. Put
rubber and cap in position. not tight.
(Cap and tip, if using enameled tin
cans) If using a hOt-water bath out
fit. sterilize 90 minutes; If using a
water-seal outft. or a five-pound
steam pressure outfit, or a pressure
cooker OUTFIT. sterilize 10 minutes.
Remove jars. Tighten covers. In
vert 10 cool and test the joint. Wrap
jars with paper 10 prevent bleach.
ing and store.
FURNITURE & AUTO POLISH
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