Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1917-10-25
CANNING LESSONS.

From the National Emergency FooS
Garden Commission 20 Maryland
BIDS. Washington ID. e.
Grape jelly Is the king Of jelies. says
| to-day's bulletin of the National Elmer.
gency Food Garden Commission. with
which this newspaper liz cooperating IL
| a nationwide food conservation move.
ment.
An acid grape Is best for jelly. The
sweet. ripe grapes contain too much
sugar. Half-ripe fruit. or equal portions
of nearly ripe and green grapes, will
| also be found satisfactory. Wild grapet
make delicious jelly.
Pick grapes from stems, put into pre-.
serving kettle, crush with wooden potato
masher or wooden spoon. heat slowly,
stirring frequently while simmering.
Cook until fruit is broken into pieces.
Strain through a jelly bag. To each cup
Of juice add a cup OF sugar and boil until
1t thckens on the edge of a spoon dip
ped into it and cooled. Pour into hot
! jelly glasses and when cold cover with
hat paraffin.
Grape Jelly in layers.-Make some Ma
CARA and Delaware jelly. also a small
quantity of Concord jelly. In the bot
toms of individual glasses place a layer
! OF Delaware jelly and let IL harden, then
cover with u layer of Niagara jelly.
! When this has CONCEALED finish with the
deep-tinted Concord jelly. Cool and seal
as usual. When serving as dessert top
with spoonful of whipped cream and
| decorate with cherry.
Grape Jam.-Stem. weigh and wash
grapes. Measure out one pound of sugar
oh of Put cranes
in preserving kettle with enough water
to keep from sticking on bottom. Cook
gently one-half to three-quarters OF an
hour. press through colander fine enough
to keep seeds from passing through. Add
sugar. return to Kettle stir we'll and cook
slowly until it drops from the spoon In
a jelly-like consistency. Skim IL needed
and when thick as desired turn into
glasses.
Ripe Grape Standardization grapes:
to each half pint allow cup Of sugar.
Pulp the grapes and keep skins. Elk
tract seeds by boiling pulp until tender.
rubbing through fine colander. Put pulp
Juice and skins over nre In preserving
kettle and add sugar Boil until very
thick, pour into jars and SEAL
Green grapes can be used in making
a delicious marmalade, says to-day's
bulletin of the National Emergency Food
NidTOen tOfIlIuibsiOH, Co-OpcIdtWB WIN
this paper in a countrywide conservation
campaign.
Stem and wash two quarts of green
grapes. drain and put in preserving pan
| with one cup of water. Cook until soft.
rub through sieve or force through fruit
press and add equal amount Of sugar to
pulp. Boil hard for % minutes. taking
care it does not burn, then pour into
glasses. Cover with melted paraffin.
Grape Butter.-Put ripe or half-ripe
grapes in preserving kettle with little
water and cook until soft enough to
rub through a colander to remove seed.
To each pint OF pulp add one-half pint
of sugar-more II grapes are half ripe
and cook until thick, stirring often. Pour
into hot glasses or Jars and cover with
hot paraffin
Green Grape Jam.-Stem grapes and re-
move seeds with sharp knife. Allow one
pound Of sugar for one pound Of fruit.
Put grapes in preserving kettle with
little water and cook 20 minutes. Add
sugar and cook until a drop 1ells when
tested. Remove from nre ana pour in
glasses.
| Wild Grape Marmalade.-Take wild
green grapes. cut and remove seeds. AL
low one pound of sugar for one pound of
grapes Put grapes In preserving kettle
with q little water and cook 20 minutes.
Add sugar and cook until a drop on a
cold saucer will hold its shape. Remove
from fire at once and pour into cups or
| glasses.
| Grape and Pear Marmalade. -Use equal
! weights Of ripe grapes and pears. Pick
and wash the grapes and cook them in
a little water until soft Then press them
| through q colander or fruit press. Add
| the pears. peeled. cored and sliced and
simmer until thickened. Use a wooden
spoon or paddle for the stirring and keep
an asbestos mat under the preserving
can to prevent burning. Sweeten to taste
and pack in jar.
| Grape Juice-the drink that made Bryan
famous-can be easily made in the home,
says to-day's bulletin from the Nationa,
Emergency Food Garden Commission
which Is working with this paper in a
nationwide food conservation campaign.
The best method Of making grape juice,
! the bulletin says. Is to first wash the
| fruit thoroughly, using cold water Then
weigh the grapes and allow three quarters
| of quart Of cold water to every fve
pounds of grapes. Boil until the pulp
and skins have separated and boiled
down. Make a bag OF double cheesecloth.
large enough to hold the quantity of
juice that would NIL small bread pan.
Tie the top tightly with stout cord and
suspend 1t from a strong nail or hook.
In such a position that the Juice may
drip into the pan. As II requires several
| hours for 30 much juice to drip from the
bag It Is best to start 1t dripping early
| In the evening In that way II can drip
all night and be ready for bottling the
next day.
When all the juice has passed through
the cheesecloth, add one pound of sugar
20 every five pounds of grapes and boil
for about two minutes: then take good
sixed bottles with tight-htting corks and
heat them gradually In hot water before
hlling them with Juice. Cork them. seal
with paraffin wax. wrap each bottle In
paper and keep In a cool. dark place.
| Candted Citron.-Make a soda solution
In the proportion Of quarter Of tea
spoonful OF baking soda to one quart
Of water. Drop the pieces of peeled citron
into this when 1t In boiling and cook
until tender. Remove. drain and soak Tor
Ave hours In alum water. made by add
ing a bit of alum the sise Of a hilbert
| to one quart of water Drain and stand
| in water containing one tablespoonful or
citric acid to each quart In the morning
drain and weigh. and keep two cups of
| the acid water for each two pounds of
| fruit Boil this water with sugar equal
in weight to the fruit. adding the grated
rind OF two lemons. Cook the citron In
this syrup until clean and candied; roll
] In nosuA.~~a s"sAr end dry slowly.