Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, 1917-07-28

Hard Fruits.-Apples, pears and
ounces. Remove the skin and core
Cut into convenient slices or sections
and drop into slightly salted cold
water to keep from furnishing.
Blanch l Y minutes. Cold-dip. Pack
closely in hot jars or tin cans. Fill
with hot sirup. Put rubbers and
caps of jars into position, not tight.
Seal tin cans completely. Sterilize
for the length of time given below
for the particular type of outfit used:
Water bath ...............20 20 min.
W ater seal ....... IL min.
Five pounds steam pressure. s min.
Ten to fifteen pounds steam
pressure ....... min.
Remove from Gamer; tighten COW
ers; invert to cool and test joints.
Wrap in paper to prevent bleaching.
Windfall Apples.-Separate apples
lnto two grades-whole and reason
ably sound and firm. first grade all
other apples (bruised, worm eaten
and those containing decayed spots),
second grade.
Whole apples. first grade: Pare
and core. Drop whole apples in cold,
slightly salted water to keep from
furnishing. Pack whole apples in
gallon tin cans or 2-quart hot glass
Jars. Add thin hot sirup until full.
Place rubbers and tops of jars in
position, not tight. Seal tin cans
completely. Sterilize for the length
of time given below for the par
ticular type of outfit used;
Water bath ............ 16 min.
water seal .............. 10 min.
Five pounds steam pressure. min.
Ten pounds steam pressure. min.
Remove from canner; tighten COW
ers; invert to cool and test the joints.
Wrap in paper to prevent bleaching
and store.
Apple Pie FilIing.-The only diff
ference between the canning of ap-
pies for pie filling and canning them
whole as by the directions above is
that the apples should be sliced i'm
mediately after pairing into cold
slightly salted water. 1t will be
found desirable to can first grade ap-
pies either whole or quartered and
second grade sliced for pie filling.
Second grade apples and products
prepared from poor stock should not
be sold, of course. without the labels
which make the grade plain.
Fruit Juices
The fruit juice may be pressed
out of fruit by means of a cider
press, special fruit press or other inn
provised presses. then heated in an
acid-proof kettle to 10 degrees
Fahrenheit. The fruit juice may
then be poured into ordinary hot
jars, hot bottles or tin cans and
handled by the same directions as
those for canning fruit itself If
poured into miscellaneous bottles, it
is suggested that the fruit juice be
sterilized as follows:
haIy eN@
into the neck of the bottle and leave
during the sterilization period. Set
bottles in boiling hot water up to
the neck of the bottle, sterilize the
fruit juice for 40 minutes at a tenn
perture of 165 degrees Fahrenheit.
Remove the product, press cork in
top over cotton stopper Immediately.
If the cork fits well no paraffin need
be used. If a poor cork, it may be
necessary to dip the cork in a melted
solution of wax or paraffin. Fruit
juices and apple cider when handled
in this way will not "fatten in taste"
and will keep fresh for future use.
Sirup made from windfall apples
and apple cider
Add ounces of powdered calcium
carbonate to Z gallons of apple cider
Powdered calcium carbonate Gear
Donate of lime) or. to give 1t its
common name, preclpltate OF chalk,
is low priced and harmless. Boil the
mixture in a kettle or vat vigorously
for five or six minutes.
Pour the liquid into vessels, prefer
ably glass jars or pitchers; allow to
stand six or eight hours, or until per-
fectly clear. Pour the clear liquid
into a preserving kettle. Do not al
low sediment at bottom to enter
Add to the clear liquid one level tea
spoonful of lime carbonate and stir
thoroughly. The process is COM
pleted by boiling down rapidly to
clear liquid. Use density gauge or
candy thermometer and bring the
temperature to 220 degrees Fahren-
heit. If a thermometer is not avail
able, boil until bulk is reduced to
one-seventh of original volume. To
determine whether the sirup is
cooked enough, test as for candy
by pouring a little into cold water.
If boiled enough it should have the
consistency of maple sirup. 1t should
not be cooked long enough to harden
like candy when tested.
When the test shows that the sirup