Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-05-24
ny mrs. VI. A. WILSON.

canning berries the berries all rise TO
nc s!rup being too heavy. The straw
ferries do not make very satisfac-
tory fruit TO can. Use the cold pack
process.
How to Prepare tho berries.
urn cach box OF berries on plat
or and then hull and sort at tho same
time; and then return the good frui,
to H., the boz, boz. Wash 'the soft, fruit, and
enough to contain th'e. balance. '" RE
1bJcrt of returning the remaining
h 6srrdf,. to the box is that this method
box and docs not place any weight on
M frnt'. The strawberry. like many
cent water. and if they are placed In
large container in pile tho berries
soften and mash.
To Prepare Strawberries for Canning
Two cups Of sugar
one cup OF water
saucepan and bring 70 boil
COX for nye minutes and then add
one quart OF berries a time Cook
FOR three minutes and then skim the
h'rricS into u jar. Pack as many as
possipie IN each jar ANA then nj with
for filing Jars Place a rubber and
10 N position and partially tighten,
irocess Tor thirty minutes in = no,
.ecnrely Take from the kitchen to
0 Rspe so5 ri. in un, foG sa hgE p'es
perrieL arc prepared TO MI one dozen
!.rs. USING same sirup., This method
before adding sirup. tu'' u oef''cS
TO Prepare Sirup for Jnra.
.Hoavy. two cups sugar to one cup
Medium ono and one-half cups sugar
To one cur Of water
Thin three fourths cup sugar 10 ono
up Of water
BRING 70, a boil; cook i've minutes
sweet produc, for those who like this
'ruit Just moderately sweet. ADD tho
sirup left from the hrxt cooking OF
II IN
me Jars Or 1t may be bottled for
iiuit juice.
Strawberry Preserve.
one quart Of straw berries
one and onc-half cups OF sugar.
one half cup Of water.
Place in saucepan and simmer
slowly until heavy. rich syrup. Pour
.nto pint jars and adjust the rubber
Process Tor FOR at p ' ni nut IN MOT h6,
"a,"r bath. This. preserve looks and
tastes like o!d-fash!oncd preserved
Strawberry Jelly.
The stra wbcrry lacks sufficient pectin
nnrb TO supply the necessary pectin.
wash and trim the rhubarb. discard
ne leaves as they contain a dangerous
substance. Cut The rhubarb fine and
measure; to two cups. we'll packed
down, add one cup Of water. Cook until
me rhuoarb is soft and then strain
through a jelly bag. Cleanse the pre-
sernins kettle ana ther, pour the pre-
nSar'r OF lnice; N9W add three
minutes and then measure and allow
seven iei ,s;tn cur o, sugar for each
and then stir until dissolved Bring
70 70 boil and cook until 2e2 degree
!nometer. or until Il jel!s. which lis
usually IN about ten minutes. Now pour
or INC liquid. using strainer. Fill
the glasses also This gives you a
ieily and Jam with one process and
strawberry and Rhubnrh Marmaiade.
Mash ana prepare the rhubarb as
ioE strawberry jelly. Place in a sauce
barb add
one cup OF water.
-Four quarts OF Strawberries
MEASURE and ada ihree and foi' h sn4
. Ups OF sugar to each quart OF the
dissolved and then bring to a boil
G .,o slowly until thick and then pour
IN the usual manner for jcllies
Fruit Juice.
me-, H,sa ,So, maxi ma delicious fru!,
with mat Of grapes: II is splendid
appetizer when used as a fruit cock-
add
Two cups of water.
One cup OF sugar
br,nE to boil and cook for ten
hmininsis , strain and, then MI into
bath and process FOR twenty minutes.
Cork or seal Remove to 4 room 70
cool, Then dip the top Of the hottie
IN melted parann or sealing wax IL
YOU intend putting up supply OF
i9ui. (p I,, /, VII pay you 70 invest
on the metal cap instead OF using
spiced and Sun-Cooked Strawberry
PrcserNcs.
Ihls recipe comes from an old Ken
lucky housewife. who tells with pride
that Stoncwall Jackson himself last
ct OF them preserves mill no ro,In
hardly ride away" ' " 'ou'u
IN The the success fse ,b Of ,fess preserves lies
sunshine for at least four DAYS, so in
da a1x'n 1ha mem en-. t I to select run OF
cause dampness is n detrimcnt TO Inc
making OF sun cooked preserves
=, WASH c1,, stem tn AND AND drain the berries
fore starting the fruit mus, bc
Weighed as j will require equal weight
Of sugar and fruit. Place in a sauce.
pan
Two pounds Of sugar.
one piece of cinnamon
One cup OF strawberry Juice
One-half teaspoon of nutmeg
Piece of cloves.
to a boil. Cook for five minutes ana
then pour over two pounds Of lar
firm berries yer IS, spread in single layer
& of glass and then set in the direct
rays OF the sun for three days Bring
: them in each mint from the dampness.
Old Aunt Jennie declares that she nust
needs vine tho sweat from dc glass
about three times "A day"
This means that the glass must he
wiped to remove the moisture. This
will produce thick jcllyIike mass
with each berry plump and full and
sirupy.
No other fruit is as delicate and as
hard to handle and give od-lookinr
results as this lucious berry.
A French Spiccd Strawberry Pot Purce
In wide mouthed fruit jar nlcae
a layer of strawberries and then a
layer one inch thick OF sugar. pinch
Of cinnamon, allsPicc, cloves and nut