Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1919-06-27
OUR HOUSEHOLD
| CONDUCTED BY LIZZIE O THOMAS
Canning and Jelly Making

Have the plums been utilized this
year? They are scarce around hero.
went to our thicket in the far
2ield and found not one, but on
other farms there are a few, so I
hope to put up some jelly and can
or preserve some. Sugar is not as
cheap as it was before the war"
but we must remember that eggs
bring nearly twice as much money
and we must not grumble about the
price of sugar. / can my plums in
thin syrup and they can be used
for pies without bothering to
sWeeten again, and in a time of
stress they may be put on the table
The grapes are almost ready for
jelly and if you find your vines are
beginning to "curl their leaves" you
would better right now make the
green grape jelly. 1t is delicious
and saves the grapes.
In making Jelly, it is best to let
the juice come to a boil before the
sugar is added. And if you set the
sugar in the stove long enough to
be warm, not hot, it will not stop
the boiling. juice more than few
minutes. Speed is very necessary in
making jelly if the color and flavor
of the fruit is desired. A flat YES
sci, the sort that nearly covers the
stove, is BEST and a quick fire so
that the water will evaporate as
quickly as possible. A good rule
for most fruits is measure for meas
ure. Grape jelly: Boil until quite
tender, green grapes in water
enough to cover them. Strain and
boil the juice ten or fifteen min
utes, measure it and add one pound
OF sugar to pint of juice. Boil fast
for about half an hour If you are
not certain about the jelly hold up
the spoon and see if the three drops
form one, or stay along the edge
of the spoon, or drop some in a cup
OF cold water and if it goes to the
bottom and forms it is ready to
take up.
Grapes for winter: Pick the ripe
grapes from the stems, wash and
put ! ma preserving kettle. Cover
with cold water Boil until the seeds
loosen, stir them and as the seeds
rise to the top skim them off. When
the hullS are tender add two and a
half pounds of sugar to a half gal
ION OF grapes, boil for half an hour,
put in jars and seal while hot.
Everybody puts up some blackber-
ry, Jam, but the canned berries are
often left off the list. They make
the best sort of roll to eat with
hard sauce. Often, in winter, the
4ouSekeeper runs her eyes up and
Town her. her pantry shelves and Won
defS what to have next. A very light
meal can be prepared if at the end
there is to be a heavy, substantial
dessert: Many people make the mis-
take OF having heavy dinner and
a heavy dessert. Don't do it. There
SubstantialS.
=. 10 can Berries: Select only those
that are ripe and firm. Handle them
as little as possible. Put in the Jars,
nave the rubbers on; fill the Jars
WIN WIN cold water, but before you do
a nf TO
gallon jar, place the tops on loosely.
tut your Jars in your Gamer and
nave the water come within an inch
Oh the top OF the cans. Let it really
Doll three minutes. Tighten the tops
ana remove from the fire Turn the
tops again and when they are cool
turn again. Set away in a cool place
a number of requests have come
iors cucumber pickle recipe. Here
is a good one:
shoCsd be gathered at least every
other day. Pack them in a water
Tight key or stone jar. Three gallons
is a good size for large family, one
galIon crooks for smaller families
Pack until nearly full then cover
cover the cucumbers with grape or
beet leaves and weight down, then if
there is a scum, or the brine spoiIs
the cucumber are protected. Here is
SJElng
beans, green tomatoes, corn and
green peas.
Weak Brine: To each gallon of
water add half a pint of vinegar and
a cup of salt, not a heaping cup, stir
until the salt is entirely dissolved.
The vinegar kills the bacteria until
the Tactic acid ferment starts.
A good rule for making the brine
is to make up half as much water
as you have material. Three gallon
Jars need one and a half gallons of
water. Do not make more than will
be used that day. Pour the brine over
the vegetables and cover. set the jar
away in moderately warm room to
ferment. Look at the top every day
after the second and when fermenta-
ton ceases place the jar in a cool
place, pour melted paraffin. boiling
hot over the top at least a quarter of
an inch thick to prevent scum. If
some scum forms before the paraf-
fin is put on the brine skim it off
very carefully
l enjoYed snap beans put UP this
way and English peas can be put
in quart jars and trea1ed this way:
Shell and wash carefully.
Remove the ends and STRINGS from
the beans Cat i ntwo inch lengths
pack in jars cover with brine, fer