The St. Charles herald., 1917-09-29

sirable because fruits will discOlor in
it Pack preserves cold, bring the
sirup in which they have stood to boil-
ing, test by observing thickness when
poured from q 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 sirup 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 ba
used, therefore, for these products.
Since they can be sterilized below tha
boiling point, processing at simmerins
$50 degrees c. for 80 minutes is pre-
ferable to boiling, because this tem-
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 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 sirup G. cupfuls sugar to
/ quart water. Boil for % minutes.
Let stand overnight immersed in sirup.
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 un-
til cold. Pack, add the sirup, gaTnish-
| 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 well and
boil rapidly in strong ginger tea Zone
! ounce ginger to one quart water) for
| Is minutes. Drain, put into No.
sirup made by using one pint strained
| ginger tea with one quart water and
one and half pounds of sugar. COOK
until tender and transparent (about
one and half hours). After boiling
half-hour add half lemon sliced
thin. Place in shallow pans to COOL
having the rind well covered with ST.
rup. When cool arrange pieces at
| tractively in jars, cover to overiiowing
with sirup. Cap, clamp, and process
The density of the packing sirup for
preserved and gingered watermelon
rind (also figs and pcaches) 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
we'll 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
ter-then into cold. If desired, cut
the fruit into halves, or thinner creS-
cent-shaped slices. Add the peaches
to the sirup and cook until clear and
transparent. Remove fruit to shallow
tray, cover with sirup and let stand
over night to plump.
Pack the preserves in steriliZed jars,
cover to overlooking with sirup, which
should be further reduced by boiling
if not thick enough. Adjust lid and
rubber and process.
Tomato Preserves.--Make strip,
using two cupfuls sugar and three
cupfuls water; add one lemon sliced
thinly, six inches Of stick cinnamon,
and let boil 10 minutes; then add one
pound Of small "yellow pluns' or "egg
tomatoes" which have been pricked
with q coarse needle or scalded and
skinned, let simmer until tomatoes are
, clear. Remove tomatoes and spread
out in q tray. Cook sirup until prop
: er consistency, pour over the toma-
toes and allow to stand over night
: Next morning pack into small jars,
pour sirup over them, partly seal, and
5 process pint jars 10 minutes.