Evening star. [volume] (Washington, D.C.) 1854-1972, 1917-07-16
Be Prepared Recipes.
Blackberries.

Canned blackberries-Pick over ber-
clean jars, shaking down well to get
as many in as possible. Put Jars in
rack in boiler, adjust rubbers, and fill
to overlooking with boiling strip.
Place covers loosely on Jars. Fill
boiler with warm water, cover tightly,
and after water has reached boiling
strip boil in porcelain lined kettle one
and one-half quarts of sugar to one
quart of water until medium thick.
Remove jars one at time and tighten
covers securely. Blackberries retain
their shape better in this cold-pack
method of canning than in the hot or
open kettle method.
Blackberry jam-Allow three-quar-
ters of a pound of graduated sugar to
one pound of fruit Mash berries and
water to keep them from sticking.
Add sugar and let stand over night.
Next morning boil until thick. Turn
into glasses and seal.
Blackberry cordial-Wash and hull
berries and crush with silver spoon or
wooden masher. Put in cheesecloth
bag and let drip. To each pint Of
| Juice allow one cup Of sugar. one-half
teaspoonful each of ground cloves and
cinnamon. and one-quarter of d tea
spoonful nutmeg. Boil together for
one-half hour. When cold, add to each
pint of mixture two tab1espoonfuls of
French brandy. Store in tightly corked
bottles.
Blackberry jelly-wash and put in
porcelain-lined kettle berries that are
not overripe. Stand on fire for a few
minutes. add little water and strain
through jelly bag. Allow one cup of
sugar to one cup of juice. Put sugar
into fiat pans and heat in oven. Boil
| Juice and heated sugar twenty minutes,
| skim and turn into sterilized glasses.
| When cold. cover with paraff1n and ad-
| just covers
Peas.
To can peas-Peas must be canned
the same day they are picked. Can
min. Is successful only when strictly
! fresh vegetables are used, and peas are
one of the vegetables that decay quick
| ly. After Smelling, peas should be
| blanched. which is simply immersing
them in boiling hot water for a few
minutes. then plunging them in and
out of cold. Pack in jars, but not too
| closely. as peas expand in the cooking
! process.
| The bousekeeper who contemplates
| doing considerable canning will find
! one of the water-seal or steam pres
sure canning outfits good investment,
| inasmuch as time and fuel consumed
are minimized. Either a wash boiler
| or large kettle. however, provided they
! nave sHuEiy Hlt1ng covers, VIII ma ke
very satisfactory sterflizing vat
| There are jar containers on the mar
i ket. holding from two to four jars
| which Will fit into a kettle or boiler
Or rack may be improvised by plac-
| Ing fiat pieces of wood together in
such a manner that they act as sup
! port for the jars and permit water to
| circulate between the jars and at the
| bottom of the boiler
Place jars containing the peas in the
lar container or rack, add one level
| teaspoonful of salt to each quart jar
and fill with boiling water. Adjus,
rubbers and covers, but do not faster
| the latter tightly. Place boiler on fire
and add sufficient warm water to come
to the tops of the Jars. Cover boiler
tightly and boil for two hours, timing
| from when water reaches the boiling
point. Remove jars one a a time away
from draught of air and tighten COW