The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1919-07-12
How to Can
Fruits
By LOrettO c. Lynch.

"YITH fruit none too plentiful
" and none too cheap, the
housewife who would store
up some Summer fruits for Winter days
should inform herself. quite thor
oughly as to the proper methods to
employ in preservation to insure
Jam may be made OF fruits and
berries a little soft or overripe, for
the large quantity Of sugar used in
the making OF Jam prevents the
growth OF Objectionable bacteria.
yeast and moldA
Wash and pick over the fruit
Stem and mash berries. Pare, stone
and remove all decayed parts from
peaches. plums. apricots or the like.
Mash the berries in a saucepan or
cut the fruit into small pieces.
Measure It Add three fourths a.
much sugar or an equal amount,
this OF course depending on the nat
ural sweetness OF the fruit
Cook slowly until thick and Jam
like. Half an hour boiling IL usual
ly enough for six quarts Of berries.
II scum rises remove it Pour into
glasses previously dipped into boil
ing water. When cold. pour melted
parafins wax over the top to the
thickness Of one-fourth inch Cover
glasses with regulation covers or
wrapping par r. label and stors
away from the light
Then you will want some canned
fruit. Fruit for this purpose must
be of the best. Only perfect fruit
should be canned. one bad piece
often causing a decided loss by
spelling the rest Clean Jars with
new rubbers and tight-htting COW
ers only should be used. Preserv-
ing Jars with metal covers often
cause spelling not because the prin-
cipaI the Jar Is wrong. but be-
cause the housewife neglects to
thoroughly cleanse the metal cover.
These covers should be scrubbed
with a brush and hot. soapy water.
A securing powder may also be used
to advantage.
The clean Jars and covers should
be placed in = pan with sufficient
cold water to cover. Gradually heat
this to boiling. Inyert another pan
over it to conhne the steam and
boil the Jars twenty minutes or IN
I'll ready 10 use them.
Wash and prepare the fruit Make
a syrup allowing about four level
tablespoons OF sugar and .half-pint
OF water for a pint Jar. Multiply
this by the number OF pint or Quart
Jars used. Cook the syrup gently
for FIVE minutes Add the fruit
Cook slowly until the fruit is ten
der. Care must be taken not to
cock the fruit too fast nor too long.
Cherries and berries take about tvs
minutes boiling while hard peaches
or pears may take as long as half
an hour. perhaps even longer.
With the handle OF a wooden
spoon carefully remove the jars
from the boiling water and set them
on a cloth wrung out of boiling
water, away from a draft Dip a
rubber into boiling water and ad-
Just II tc the jar Dip a silver
spoon into boiling water and with
IL remove the fruit from the syrup
and pack II carefully into the Jars
Reheat the syrup TO boiling il il
has cooled. Put a silver knife into
the jar and pour In enough syrup
TO I'LL the Jar.
Move the knife gently about so
that the syrup may run in and take
the place OF any air caught between
the pieces OF fruit. Remove the
knife and continue pouring IN tine
boiling syrup until the jar ovcE-
flows. Cap at once. tightening the
cover as securely as possible. In
vert ia to test for IOA%A