Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-08-15
nv MRS. NJ, A. WILSON


Copyright. 1873, by Mrs. N. A. wilson. Az
rights reserved
THE canning Of berries by the cold
L pack method has never been salts
factory to me, for the reason that the
Jars contain when finished much
larger proportion Of sirup or liquid
than fruit; 80 for this reason / have
worked out a scheme Of combining the
old open kettle and the cold pack proc :
ess, with the result have fine prod
uct when finished.
To Can Strawberries, BlackbcrTies and
Other Small Berries
Select firm ripe berries, and wash py
turning gently in deep pan Of Wa.eff, yer,
lift, with skinner, removing all s9lt
and bruised berries, and then II tne
berries are Strawberries, stem. flacs
in the preserving kettle 8 cups OF
sugar, 2 cups of boiling water. stir 70
dissolve the sugar, and bring to boiling
point, cook for 8 minutes, then ada M
about 1 quart Of the berries. COOK 1or
5 minutes after boiling starts, and tnen
lift with q skinner into the prepared
jars, filling the jars clear to the NECK
with the berries. Now fill jars to over
flowing with the sirup In the kettie'
adjust the rubbers and seal securely.
Place in hot water bath, having the e
water in the bath one inch beiow tne ne
top of the jars; and process ior po
minutes, counting the time from .ne
minute the water in the pain s'aL.s
boiling after the lars are placed In the
bath. Remove when time limit ex-
pires. cool and din the tops of the Jars
In melted paraffin, and store IN dry
dark place.
Sun. Preserved Berries
Place well was shed berries on large
meat platter, and cover each quart OF
berries with 1 pound Of best granulated
sugar, cover the platter with large
piece of glass, and set in the sun for
| 2 days. Lift the berries with skim
mer to half. pint jars. filling the jars
to the neck with the berries. then MI
to overflowing with the left over
sirup. Adjust the rubber. and seal
securely, and process for 30 minutes nj
directed in canning recipe. Black- :
berries and raspberries are delicious
done this way.
Canning Peaches
Select firm, under ripe free stone
peaches, cut ench peach in half. using
sharp knife. and then take peach In
hand, and twist the right hand ava!
from you and the left hand TOWARD
you. The peach will separate. he.
move the stone. and pare, This method
is used by all the large Gamers: i,
prevents the peach from breaking ant
bruising.
Pack the halves of peaches In Jurs
| filling just as full as It Is possible. Their
cover with either a sirup made of sugar
and water, or with plain boiling water
adjust the rubber and lid and par
TALLY seal; place in hot water bath
and process for As minutes, for quart
Jars. Remove, seal securely and ther
when cold dip the top Of the jar In
melted paraffin. The sirup for pour.
ing over the peaches is made in three
different grades.
No. Ii cup of sugar to every cur
no. % cups of sugar to every cur
Of water.
no. 3-3 cups of sugar to every CUP
OF water.
Place sugar and water in saucepan
and stir to dissolve, bring to boiling
point. cook three minutes ana use.
This last sirup, No. 3, is a very heavy
rich sirup, and is used for fancy packs.
Packing the peaches without sirup and
just using plain boiling water per-
mits those who suffer from starchy
acidosis and diabetic disturbances to
have these fruits In winter time.
Plums
Wash the plums in pan of cold water.
and pierce each plum with fork or
darning needle to prevent the skin from
bursting, place in prepared jars. and
cover with. choice of sirup, using any
sirup formula given for the peaches.
Adjust the rubber and the lid, par
TALLY tighten the lid, process for 45
minutes in hot water bath. remove,
seal securely and cool. When cold, dip
the tops of the jars in melted parattin
and store in cool, dry place.