Free trader-journal. (Ottawa, Ill.) 1916-1920, 1918-08-12
70 PRESERVE STRAWBERRIES

EHu preserving vi IIultS IN the hutSHl
of Chemistry, U. s. Department Of
Agriculture. have worked out the fol
lowing accurate directions (which
NAV be applied also 10 household con.
ditionsl for preserving Strawberries
so that just enough strip OF the prop
er consistency can be made in adj
vance. With this amount of strip the
berries can be packed attractiyely
without floating and no strip will be
left over, which in many cases means
an important saving in sugar.
Sterilize jars While the berries
and strip are cooking. place the
empty clean jars and caps in tepid
water and bring TO boil. and allow
10 boil for at least IL minutes. Re
move the jars from the water only as
they are TO be filled and the caps only
when they are 10 be placed on the
F jars. Simply drain jars and caps: do
not wipe them. one of the inexpen-
sive jar hfters will be convenient in
Udhutlns the not jars.
Sterilizing rubber rings Do not
boil rubber r1ngs 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 /
teaspoonful of bicarbonate of sida has
been added.
Strawberry Preserves Recipe No.
1.-Sirup.-Add IS ounces of sugar 10
y pint OF water. bring 10 boil and
skim.
Preserving. -- To this amount of
strip add exactly %. pounds OF wash
ed. capped and stemmed strawberries.
Boil the fruit until 1t registers 222 de.
grees f. on candy or chemical Their.
mometer, If no thermometer is avail.
able, boil until the s.rup is very heavy
about as thick as molasses. Re
move scum from the preserves.
Packing Fill the sterilized jars
full OF hot berries Pour in enough of
the hot sirup to I'LL the jar. leaving as
little air space as possible. Put teri.
lizei rings and caps on at once but
do not tasten tightly,
Sterili2lng packed fruit Stand the
sealed jars in tepid water up 10 their
neeks If possible. Bring this water 10
a boil. Let pint Jars stay in the boil
ing water for at least Is minutes and
quart jars at least rs minutes then
close caps tightly at once. At the con.
clusion OF the operation, stand each
jar for a moment on its cap to make
sure that the seal is absolutely tight
Strawberry Preserves Recipe No.
1.-THE following method is preferred
by some because it leaves more of the
natural color in the preserves.
To pounds OF washed, capped and
stemmed strawberries add Is ounces
sugar, let stand over night. In the
morning pour juice thus obtained in.
to a preserving kettle. add berries and
cook to 222 degrees +. or until the
strip is very heavy. Pack and steri.
lie as in recipe No. /.
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 212 degrees up.
Equippd with such a thermometer, the
preserver can be certain of uniform
results The strip will not reach 222
degrees +. until it is cooked enough
and is of the best preserving consist
ency. The reason for this is that the
strip will not reach this temperature
until the proper amount OF water has
been driven off by boiling Such
thermometer is also very useful in all
forms of preserving, in candy making,
and ia other cooking operations where
results depend upon exact heating,
The following tested recipe for pre-
served strawberries is used in the
DONS anu SiIic Ilub WIN III lup
Northern and Western States: Make
a strip of l quart of water and II
pounds of sugar and cook in an open
kettle until a candy thermometer reg
listers 265 degrees when placed in the
strip. Add pounds of berries to the
strip. Cook very slowly, just at the
boiling point Stop the cooking when
the thermometer registers PIG degrees
and pour into the shallow pans to cool.
Hasten cooling by pouring strip over
berries. Skim while cooling. Fill in
to jars when cold and allow to stand
unseaed for days. Put rubber and
cap in iosition not tight. tCap and
tip, If using enameled tin cans.) II
using a hot-water bath outfit, sterillze
20 minutes, If using a water-seal out
At, or a 5-pOund steam-pressure out
fit, or pressure-cooker outfit, steri'
lie Is minutes. Remove jars. Tight
en- covers. Inyert 10 cool and test the
joint Wrap jars with paper to pre-.
vent bleaching and store.
Dreamed Noodles.