, 1917-08-16

~ PaNS ahS 80 - 49, -
sirable because fruits will discolor in
1t. 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 over 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 hat all preserves be pro-
cessed. ~Tight-sealing jars must be
used, therefore, for these products.
Since they can be sterilized below the
boiling point, processing at simmering
$50 degrees CO. for 80 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-
cific recipes r 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. 8 strip e cupfuls sugar to
1 quart water. Boil for % 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 INT hodr). Let stand I'M
til cold. Pack, add the strip, garnish-
ing with slices of lemon, cap, and pro-
cess.
Gineered 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 well and
boil rapidly in strong ginger tea Gone
ounce ginger to one quart water) for
Is minutes. Drain, put into No. 3
strip made by using one pint strained
ginger tea with one quart water and
one and a half pounds of sugar. Cook
until tender and transparent (about
one and a half hours). After boiling
a half-hour add half a lemon sliced
thin. Place in shallow pans to cool,
having the rind well covered with 81
rup. When cool arrange pieces at
tractively in jars, cover to overlooking
with strip. Cap, clamp, and process.
The density of the packing strip for
preserved and Fingered watermelon
(also figs and peaches) should be
between that of No. 8 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 so that all are sound and
firm. Peel the fruit after immersing
for about one minute Cor until the
skin slips Off easily into boiling wa
into cold. If desired, cut
the fruit into halves, or thinner cres-
cent-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
night to plump.
Pack the preserves In sterllized jars,
cover to overlooking with strip, which
be further reduced by boiling
If not thick enough, Adjust lid and
rubber and process.
Tomato Preserves.-Make a strip,
using two cupfuls sugar and three
cupfuls water; add one lemon sliced
thlnly, six inches of stick cinnamon.
and let boil Is minutes; then add one
pound of small "yellow plums" or EGG
tomatoes" which have been pricked
with a coarse needle or scalded and
skinned, let simmer until tomatoes are
clear. Remove tomatoes and spread
out in a tray. Cook sirup until prop
er consistency, pour ver the toma-
and allow to stand over night
Next morning mack into smnIl lars