The labor world. [volume] (Duluth, Minn.) 1896-current, 1917-06-09
STRAWBERRY =.
PRESERVES
Accurate Directions For Preserv.
ing str&wter::..es-Appl:cable
to Household Conditions.

specialists IN COII.IlerCl2I nanOunS
and preserving of fruits in the Bureau
of Chemistry, United States Depart
ment of Agriculture, have worked out
the following accurate directions
(Which may be applied also to house,
hold conCitions) for preserving straw
berries 50 that just enough strip of
the pr3-.*r consistency can be made
in advcEce. With this amount of
strip the berries can be packed at
tractive:y without floating and no strip
will lie LETT over, which in many cases
means an Important saving in sugar.
St:r::ize sa.a.-While the berries
and slip are cooking, place the empty
clean Jars and caps in tepid water and
bring to q boil, and allow to boil for
at least Is minutes. Remove the jars
from the water only as they are to be
filled ana the caps only when they are
to be placed on the jars. Simply
drain jars and caps; do not wipe them
One of the inexpensive jar liftess will
be convenient in handling the hot jars
Ste-i1i=ing Rubber Rings.-Do not
boil rubber rings for any length Of
time. Just before placing them on
the jars dip the rings for moment
into a quart of boiling water into
which one teaspoonful Of bicarbonate
Of soda has been added.
Strawberry Preserves.
RECIPE NO. /.
Sirup-Add 60 ounces of sugar to
one-half pint of water, bring to a
boil and skim.
Preserving.-To this amount of
strip add exactly 2N pounds q:
washed, capped. and stemlned straw
berries. Boil the fruit until it registers
1922 +. on a candy or chemical Their
mometer. If no thermometer is avail
able, boil until the sirup is very
heavy-about as thick as molasses.
Remove sculh from the preserves.
Pacsing.-Fill the sterilized jars
full Of hot berries. Pour in enough
Of the hot sirup to fl tho jar, leav-
ing as little air space as possible. Put
steril;zed rings and caps on at once,
but do not fasten tightly.
Stcril;zing Packed Fr,,it.-Stand the
sealed jars in tepid water up to their
recks if possible. Bring this water
to a boil. Let pint jars stay in the
boiling water for at least Is minutes
and quart jars at least IS. minutes.
then close caps tightly at once. At
the conclusion Of the operation. stand
each ia: for T. moment on it's cap to
make sure that the seal is absolutely
tight.
RECIPE NO. ?.
The following method is preferred
by some because it leaves more of this
natural color in the preserves:
To two pounds of washed, capped.
and stenined strawberries add &c
ounces sugar, let stand overnight. In
the morning pour Juice thus obtained
into a preserving kettle, add berries,
and COOK to :220 F. or uEtf the sirup
is very heavy. Pack and steri!ize as
in recipe No. /.
Importance OF Thermometer in Pre-
serving.
The preserving specialists advise
those who are going to put up any
quantity of preserves to purchase a
chemical thermometer which gives
readings by degrees Fahrenheit for
each degree from 2i2' Up. Equipped
with such a Thermometer, the pre-
server can be certain OF uniform re-
suits. The sirup viii net reach 222
+. until it is cooked enough and is o.
the best preserving consistency. The
reason for this is that the strip will
not reach this temperature until tho
proper amount of water has been
driven off by boiling. Such g Their
mometer is also very useful in all
forms of preserving, in candy making.
and in other cooking operations where
results depend upon exact heating.
The following tested Eac;ce for ne
served Strawberries is used l., the hn,'s'
and western states:
make strip OF ore quart OF water
and II pounds of sugar and cook in
an open kettle until a candy Their
mometer registers 2S5' when placed in
! the sirup. Add s pounds of berries
| to the s:iup. COOK very slowly, just
at the boiling point. Stop the cooking
when the thermometer registers 219s
and pour into shallow pans to cool
Hasten cooling by pouring sirup over
berries. Skim while cooling. Fill in.
to jars when cold and allow to stanC
! unsealed for four days. Put rubber
! and cap in position, not tight. Gear
and tip, if using enameled tin cans)
! II using a hot water bath outfit, ster
lize 20 minutes; if using water sea
outfit, or q pressure cooker outfit
sterilZe ! minutes. Remove lars
Tighten covers. 1nvert to cool anc
test the joint. Wrap jars with papel
to prevent bleaching, and store"
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Many persons regard the saving O.
1