The Tucumcari news and Tucumcari times. [volume] (Tucumcari, N.M.) 1907-1921, 1917-08-30

Slrable because fruits will dlScolor In
IL. Pack preserves cold. bring the
strip In which they have stood to boil
ing. test by observing thickness when
poured from Il spoon, and if Of proper
density pour over the packed pre-.
serves, padding with thin wooden pad
die ar knife blade to remove all air
bubbles. II not of the right density
for packing. the slrup must be conccn-
tratcd hy boiling. To seal properly
and to insure safety from mold it IL
desirable that all preserves be pro-
ccsscd. Tight.scalinG Jars must be
used, therefore, for these products.
Since they can he stcrilizcd below the
boiling point. processing ut simmerlng
go degrees e. for 80 minutes Is pre-
fcrable to boiling, because this en-.
pcraturc will give better color.
The general directions given may he
applied to practically any fruit to
make preserves. For additional con
vcnicncc, however, the following spc.
ciiic recipes are given for products
most likely to NJ abundant during the
l'lllill'i'l va INV N''iN'll'
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 G. cupfuls sugar to
l 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 trunspa.
rent tHbout n hour. Let stand un-
Ill cold. Pack, add the strip, garnlsh.
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
"u" ounc" ~lakod 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 ia strong ginger tea Zone
"unr" ginger In quart watcr) for
II minutes. Drain, put into No. 3
Sirup made 10y using one pint strained
'''-' va wan WV Illslll Nblfl uIlA
one and II half pounds Of sugar. Cook
until tender and transparent (about
one and Il half hOurS). After boiling
n half-hour add half a lemon sliced
thin. Place in shallow pans to cool,
having the rlnd well covered with ST.
rup. When cool arrange pieces at
tractivcly Ia Jars, cover to overlooking
with slrup. Cap, clamp, and process.
The density of the packing strip for
preserved and Fingered watermelon
rind talso 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 immerslng
for about one minute (or until the
skin slips of easily into boiling wa
ter-thcn into cold. II desired, cut
the fruit into halves, or thinner cres-
cent-shaped slices. Add the peaches
to the strip and ooh until clear and
i'lll'Nf ITulL 10 SHALLOW
tray cover with strip and let stand
over night to plump.
Pack the preserves in sterllized lars,
cover To overlooking with strip, which
should be further reduced by boiling
II no thick enough. Adjust lid and
rubber and process.
Tomato Preserves.-Make a strip,
using two cupfuls sugar and three
cupiulS water add one lemon sliced
ihinly, six inches Of stick cinnamon,
ana lct boil ~ minutes: then add one
pound Of small "yellow plums" or "egs
tomatoes which have been pricked
WIN a coarse needle or scalded and
skinned, let simmer until tomatoes are
clear, Remove tomatoes and spread
out IN n tray. Cook strip until prop
'r consistency, pour over the tOma-
Toes and allow to stand over night
Next morning pack into small jars,
pour strip over them, partly seal aud
process plnt lars N mtuu,ns