The West Virginian. [volume] (Fairmont, W. Va.) 1914-1974, 1921-05-26
SISTER MARY'S
KITCHEN
.te6syrlgh. Gao, Il. q. :. -


Pineapples and strawberries are
usually In market and at their best
and cheapest at the same time.
Canned together either Just as a
Sauce" or as preserves the combs
nation is delicious. And to make
the rather expensive fruit 60 fur.
ther add from one-fourth to one.
half as much rhubarb as there Il
other fruit. The rhubarb does not
change the flavor OF the fruit tin-
less over one-half Is used.
Canned Strawberries and Pineapple
-Four quarts strawberries. i !
large. pineapple, cups diced
rhubarb, one=half weight OF all
the fruit in sugar.
Pare pineapple and remove eyes.
Cut in small pieces. Put sugar and
pineapple with Just enough water to
prevent burning in preserving ket-
tle. Cook until fruit Is quite tender.
Add berries and rhubafb and cook
10 minutes longer. The rhubarb
and strawberries will cook in the
same length off time. Put into ster-
liked Jars and seal. The fruit and
strip must be boiling when put In
the cans and the cans must be filled
absolutely full and the sealing done
quickly.
Cold Packed Method
Cook pineapple In boiling water
till nearly tender and fill each can
one-fourth full Of pineapple. Use
the water to make the strup. Use
one-half the weight Of the fruit in
sugar and 3 cups Of water for each
pound Of sugar. Boil 10 minutes,
Put rhubarb IN boiling water aud let
stand one minute. Put in cans with
pineapple, making cans half full,
Add berries to fill cans and pour In
the boiling strip till cans are full. Ad
Just rubber and screw lid partially
down. Put cans into hot water
bath and boil hard for 16 minutes.
Remove from boiler, tighten tops
and let stand up-side-down till cool.
Sunshine Preserves
Pineapples and strawberries may
be preserved together by the SUN
shine" method or strawberries used
alone. II pineapples are used the
pineapple should be cut in one-half
inch cubes and cooked In boiling
water till tender. One pineapple 10
six quarts Of berries makes a good
combination. Weigh fruit and take
| pound for pound Of sugar and fruit.
Put fruit and sugar into preserving
s;ettle and let stand an hour. Then
: put over slow fire and bring to the
boiling point. Let boil 10 MINUTES.
Pour onto platters and put in the
sun to finish cooking. .'he fruit
should be covered with mosquito
netting while summing. II tho plat
tiers are covered with glass the
moisture must be wiped from the
! glass several times during the day
or the strip will not thicken. Fiji
jars with fruit and cover with par
afine.
Strawberry Preserves
Pound for pound OF sugar and
berries, 1-2 cup red currant
Juice to each pound OF fruit.
Put the berries with half the SUI
gar in a crock in alternating lay
ers. Let stand 10 hours. Put cur
rants In preserving kettle with Just
enough water to keep frob urning,
Bring slowly to the boiling point,
When simmerng crush with a wood
en- potato masher and cook few
minutes longer Strain through
cheesecloth. Put juice and the rest
0 fthe sugar into preserving ket-
tie and boil to a thin strip. Add
berries and their juice and cook I'M
til the strip sets quickly when tried
in cold saucer. Pour into glasses
and cover with parafine when cold.
Plain Canned Strawberries
One quart Of fresh berries will
make one pint Of canned fruit.
For every quart Of berries use
one cup OF sugar. Put sugar and
berries in preserving kettle with
two tablespoons OF water. AS soon
as the berries heat the Juice will be
drawn out; Let the fruit heat very
slowly. Boil gently for eight min
utes. Fill sterilized cans full to
overlooking with the boiling mass
and seal. If berries are canned one
jar at a time the fruit stays whole
and there is less danger OF over
cooking part. The Jars MUST be
sealed while the fruit is boiling hot.
Copyright, 1921. N. E. Al