The Dickson County herald. (Dickson, Tenn.) 1907-1979, 1917-09-14

or pans are Desirable Tin II not de-
sirable because fruits will discolor In
Il. Pach preserves cold. bring the
sirup In which they have stood to boil
Ing. test BY observing thickness when
poured from a spoon. and II Of proper
density, pour over the packed pre-.
serves patching WIN tim x6odtn rsts,-
,ssls or knife blade to remaya all air
bubbleA II not OF the right density
for packing. the strip must be concen-
trated By boiling. To seal properly
and to insure safety from mold II Is
desirable that all preserves be pro-
cessed. 11ght-seaiing jars must BE-
used, therefore. for these products.
since they can be stcrillzed below the
boiling point. processing at simmering
$50 degrees C) for 20 minutes IL pre-
ferahie 10 boiling. because this TEN.
peraturs viii give better color.
TIE general directions gwen may Be
applied to practically any fruit to
make preserves. For additional con.
venience, however, the following spe.
cinc recipes are given for products
most likely TO be abundant during the
remaiAdn II the season.
WatsrmsIon pressres,--Cut one
pound watermelon r1nd into inch
squares Allow to stand overnight In
clear water. Drain and cover with
about No, 3 sirup C cupfuls sugar to
l quart water. Boil for % minutes.
Let stand overnight immersed In s!rup
Next morning add Juice Of half lemon
and three slices Of lemon additional
for each pound. Cook until transpa.
rent (nbout one hour. Let stand un-
III cold. Pack. add the arun garuish-
Ing with slices Of lemon. c,AlA and pro-
ceAA
: Ginps~ed Ws<srmesom 1Rsnds--To
each pound Of rind cut INTO l-inch
squares, add two quarts Of water and
one ounos slaked lime. Let stand In
lime water overnight Next morning
drain and NJ stand one to two hours
In fresh cold water. Drain wen and
bail rapadly In strung ginger tea iona
ounse ginger to one quart water) for
Is minutaA Drain. put into No. s
sirup msds BY ualns ono pint strained
ginger ten with ono quart water and
one and A Aalf pounds Of sugar. Cook
until tender and transparent (about
one and q half hours). After boiling
q haK-houS odd half . lemon sliced
thin rsos In shallow pans to cool.
having the rind well covered with IT.
rup When cool arrange pieces at
tractively In Jars. cover to overfiowing
with sirup Cap clamp and process.
The density Of the packing eirup for
preserved and Fingered watermelon
rind talso ngs and pcaches) should be
between that Of No 5 and No g.
Peach pressrvss---noil three pounds
sugar and three quarts water together
until sugar IL dissolved Strain out all
impurities Have four pounds peaches
well sorted 70 that an are sound and
6nn Peel the Fruit after inmersinx
for about one minute Tor until the
skin slips on easily into boiling VA.
ter--<hen into cold. II desired, cut
the fruit into halves, or thinner cres-
cent-shaped sliccA Add tho peaches
to the strip and cook until clear and
transparent Remove fruit b shallow
tray. COVER with strip and Iet stand
over night to plump
Pack the preserves 10 ster!iired ja1.
cover to OVERCOMING with sirup which
should b further reduced By boiling
II not thick enough Adjust lid and
rubber and process
rcssaAe prsesewsa-Maks sirrp.
using two cupfuls sugar and three
cupfuls water: add one lemon Gliced
thiniy. sir inches Of stick cinnamon,
and let boil Is minutes: then add one
pound Of small! yellow pluu,s" or EGG
which have been rricked
with q coarse needle or scalded and
skinned let simmer until tomatoes are
clear. Remove tomatoes and spread
out tn tray. Cook strip until prop
er consistency, pour over the toma-
tots and allow 70 stand over night
Next morning. pack into small jars.
pour strip over them, partly seal, ard
process pint jas Is minutes