New Mexico state record. (Santa Fe, N.M.) 1914-19??, 1917-08-17

or pans are desirable. Tin is not de-
sirable because fruits will discOlOr In
it. Pack preserves cold, bring the
strip in which they have stood to boil
ing. test by observing thickness when
poured from a spoon, and If of proper
density pour Ove the packed pre-
serves, padding with thin wooden pad
die or knife blade to remove all air
bubbles. If not Of the right density
for packing, the strip must be concen-
trated by boiling. To seal properly
and to insure safety from mold it is
desirable that all preserves be pro-
cessed. Tight-sealing jars must be
used, therefore, for these products.
Since they can be sterlliZed below the
boiling point, processing at simmering
$50 degrees c. for 30 minutes is pre-
ferable to boiling, because this tenn
perature will give better color.
The general directions given may be
applied to practically any fruit to
make preserves. For additional con-
venience, however, the following spe-
citic recipes are given for products
most likely to be abundant during the
remainder of the season.
Watermelon Preserves.-Cut one
pound watermelon rind into inch
squares. Allow to stand overnight in
clear water. Drain and cover with
about No. 3 strip e cupfuls sugar to
1 quart water. Boil for 25 minutes.
Let stand overnight immersed in strip.
Next morning add juice of half lemon
and three slices Of lemon additional
for each pound. Cook until transpa-
rent (about one hour. Let stand I'M
til cold. Pack, add the strip, garnish-
Ing with slices of lemon, cap, and pro-
cess.
Ginaered Watermelon Rind.-To
each pound of rind cut into 1-inch
squares, add two quarts of water and
one ounce slaked lime. Let stand In
lime water overnight. Next morning
drain and let stand one to two hours
in fresh, cold water. Drain we'll and
boil rapidly In strong ginger tea Zone
ounce ginger to one quart water) for
Is minutes. Drain, put into No. 3
sirup made by using n pint strained
ginger tea with one quart water and
one and a half pounds of sugar. Cook
until tender and transparent (about
M and a half hours). After boiling
a half-hour add half a lemon sliced
thin. Place in shallow pans to cool,
having the rind we'll covered with ST.
III lVhnn onnl orropnn nfaonC ot-
tractively in Jars, cover to overlooking
with strip. Cap, clamp, and process.
The density Of the packing strip for
preserved and Fingered watermelon
rind (also figs and peaches) should be
between that of No. 5 and No. 6.
Peach Preserves-Boil three pounds
sugar and three quarts water together
until sugar is dissolved. Strain out all
impurities. Have four pounds peaches
well sorted sc that all are sound and
firm. Peel the fruit after immersing
for about one minute Tor until the
skin slips off easily into boiling wa
ter-then into cold. If desired, cut
the fruit into halves, or thinner cres-
c~ent-shaped slices. Add the peaches
to the strip and cook until clear and
transparent. Remove fruit to shallow
tray, cover with strip and let stand
over night to plump.
Pack the preserves in sterilized Jars,
cover to overlooking with strip, which
should be further reduced by boiling
If not thick enough. Adjust lid and
rubber and process.
Tomato Preserves.-Make q strip,
using two cupfuls sugar and three
cupfuls water; add one lemon sliced
six inches of stick cinnamon,
and let boil Is minutes: then add one
pound Of small "yellow plums" or EGG
which have been pricked
a coarse needle or scalded and
let simmer until tomatoes are
clear. Remove tomatoes and spread
out in a tray. Cook strip until prop
er consistency, pour over the toma-
toes and allow to stand over night
morning pack into small jars,
pour strip over them, partly seal, and
process pint jars Is minutes.