Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-06-24
MRS. WILSON GIVES MORE
LESSONS IN PRESERVING
Crrons Are Used This Time in Combination With Cherries
Strawberries Pineapple and for Jam, Jelly and Pie
Ry MRS. NJ. A. WILSON

by MRS. NJ. A. WILSON
fcopyrfoht. 1890, bp hrs. NJ. A. Wilson. All
atN rights rssorvod.)
GO MANY housewives are heart
~ broken to find that when they open
some Of their canned products they are
spoiled and unfit for table use. They
then decide that they will can no more.
This is a serious mistake and one that
YOU will regret. Can as much rs posi-
I BILE; you will need il for next winter.
Now, to avoid failure. do not use the
short cuts and do not follow every one
advice.
Stick to one method and follow it to
the letter. Fruit juices may be canned
now and made into jelly later. Many
OF the best jelly makers in the country
.-nllow this method. No sugar needed,
Just sterilize the juice and 1t will keep.
To prepare the various fruit juices
For strawberry, Currant. hucEleberry,
raspberry, goosebcrry. cherry and grape,
use one quart of crushed fruit to two
cups of water. Boil slowly, crushing
the fruit well, and then turn into
faonel jelly bag and let the juice drip.
Fill into steriized jars or bottles IL
you are using the fruit jar. adjust the
rubber and lid aud partially tighten.
Then place in q hot water bath and have
the water about seven eighths the depth
Of the jar. Process for thirty minutes
for the quart and twenty minutes to the
pint jars.
IL you decide to use bottles, do not
cork. Process the same as for the Jars
and then remove, cool aud cork. Let
cool and then dip the tops OF the bottles
In sealing wax.
To prepare the corks: Soak them in
boiling water for one half hour. Use
n cork about one half size larger than
the opening of the bottles and then tap
the cork into the bottle lightly with q
wooden mallet or block of wood.
Currants
Many delicious combinations can be
made from currants. Try using cher
ries, strawberries or pineapple.
Currants and Strawberries
Wash and stem one quart of straw
berries and then place in a preserving
kettle and add
T,co quarts of lcdShed aud Stemmed
currdnts,
q Three cups Of cold icdter.
Bring to n boil and mash we'll with a
wooden potato masher. Cook until the
pulp is soft and we'll broken and the
currants lose all their color. Turn into
q Jelly bag and let drain. Measure this
mice and return to the preserving ket-
tle. Bring to a boil and cook for ten
minutes. Now add three fourths cup
OF sugar for each cup Of Juice and stir
TO dissolve the sugar. Then boil for
ten minutes turn into sterilized glasses
and let cool. Cover with parawaX and
then cover with q metal covering, or II
there are no covers on hand use pieces
of cardboard cut to fit the top of the
glasses and then cover with paper. Gov
cred with paste. Store in cool. dry
place, Other fruits may be substituted
FOR the strawberries.
Currant Jam
Place in q preserving kettle
Tro quarts of stemmed aud lcdShed
currants,
One-and one half pound con Of rohite
corn sirup,
One pound of 9rdnulated sugar.
Stir to dissolve the sugar thoroughly
and cook slowly until the mixture will
Jelly when tried on cold plate or until
221 degrees Fahrenheit is reached on the
candy thermometer. Pour into steri-
lized bowls and glasses, or crooks, and
cool. Cover with parawax and then
finish as for jelly. Use asbestos mat
under the preserving kettle and watch
constantly to prevent burning. This
y Jam is delicious and two or more fruits
may be combined.
Bar lie Due
Place in a preserving kettle one quart
of currant juice. made by using the
process as for Currant and strawberry
Jelly. Do not mix the fruits, but use
all currants. Now add to the currant
juice in the preserving kettle
One and one half pound can Of rhite
corn Sirup,
Ttco and onc-hat pounds of granu-
lated sugar.
Bring to a boil and cook for twenty
minutes. Then add three pints of washed
and stemmed currants. The currants
must be we'll drained 80, after washing
them. turn on tray covered with
cheesecloth TO absorb the excess mOiS-
ture Cook slowly until the mixture will
jell when tried on cold plate, or until
221 degrees Fahrenheit is reached on n
candy thermometer. Pour into Ster-
ilized glasses and cover with parawaX
in the usual manner. Small red and
white gooseberrieS may be used for max
ing bar le due.
Bottling Currant Juice for Home Made
Drinks
Wash and stem six quarts of cur
rants. Place in a preserving kettle
and add
One and one half pound can Of White
corn sirup,
Ono pound Of sugar,
Four cups Of cold wdter.
Stir to dissolve the sugar thoroughly
and then bring slowly to a boil and cook
slowly for thirty minutes. Cool and
then rub the mixture through a fine
sieve to remove the seeds and skins.
Return to the preserving kettle and
heat to the boiling point. Fill into
sterilizcd pint jars. adjust the rubber
a.I nd Caol gapnralU l'pnl "a n
then dip the tops of the jars in melted
parawax and store in a cool, dry place.
Use this for a sauce over ice cream in
ice cream suudaes and for puddings
custards and so on.
To Make Currant Custard Pie
Line pie plate with pastry and then
place two cups of currant juice. pre-