Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-05-08

Preserving for Winter Is Fea.
Il twed in Helpful Hints
to- Housewife
nv MRS. NJ. A. WILSON

r1ARLY in May the pineapple crop is
~ ready for shipment, and the house.
,r;fc will usually find at this season that
she can purchase the pines reasonably.
s,h,s r., the time to can ana conserve
.nfacient pineapples for the winter pre-.
serve closet.
Canned Pineapple for Fruit Salads
porc the pineapple and cut in inch
h,ocks Fill into stcrilized jars, pack
tmg closely. then fill the Jar to over
Howing with boiling water, adjust the
,nbbcr and lid. and partially seal; then
nroccss for one and one-half hours In
hot water bath, remove. seal securely
and store in place free from draushts
isrs In melted paraf1n and store In
mnial manner for winter use.
The water drained from this pine.
apple when you are ready to use for
salads may be used for cocktails by
adding sugar to taste, or for making
"' Preserved Pineapple "
Parc the pineapple, and then cut In
thick slices; place in the preserving
kettle, ,...
Tpo pounds Of sugar,
One and one.hat cups Of ,oatcr,
Stir and bring to a boil: cook for
Ave minutes. Now add the sliced pine
annie and simmer slowly for fifteen
minutes. Lift the pineapple slices into
wide mouth jar, filling with the slices
TO the neck Of the jar then fill to over
flowing with the syrup from the pre-.
serving kettle. adjust. the: rubber and
lid and partially seal. Process In a
.,oxn. hath ono honp pouNvo md
s.al securely. When cold. dip the tops
OF the jars in melted parafin.
This amount Of sugar will do up two
pounds of pineapple.
Rich Pineapple Preserve
Pare pineapples and cut in finger
pieces. Place in deep china bowl and cover
each pound of fruit with two pounds
Of sugar. Let stand twenty four hours,
then heat slowly to boiling point in the
preserving kettle and cook ten minutes.
let cool and pack the fingers neatly in
half.pint jars. and fill to overf1owins
apples and sugar. Adjust the rubber
and lid and seal securely. Process for
twenty minutes in hot water bath.
When cold dip the tops Of the jars IN
melted paraffin.
N To seal odd jars or glasses alright.
tie over the top Of the jar or glass
q piece of fine cheesecloth. Then Dip
tho top Of jar covered with the cheese
cloth in pan Of melted parafin and
let cool. This forms an alright GOV.
ering.
Pineapple and Raisin Conserve
Pare and cut in small pieces three
pounds Of pineapple. place in the pre-.
carving kptfla md QdA
Ttco pounds Of sugar,
Juice Of ttcO lemons,
Juice of one orange.
One package of seedcd raisins.
Let stand in cool place for six hours,
then cook slowly until thick like jam.
Store in sterilized jars and seal like for
Jelly.
Rhubarb and Pineapple Jam
Pare and cut in small pieces
One and onc.half pounds of rhubarb,
Three pounds of pineapple,
Place in a preserving kettle and add
Three pounds of granulated sugar,
Juice of t,co lemons.
Cook slowly until thick like jam, and
store in the usual manner.
Strawberry and Pineapple Jam
Wash and pick four quart baskets Of
strawberries. place in the preserving
kettle and add
Three pounds of sugar.
crushing the sugar and the berries to-
gether. Now add
T,co pounds of pineapple, shredded
fine,
One cup of maraschino cherries,
shredded fine,
Three. quarters cup of the sirup from
the maraschino cherry bottle.
Stir well to blend and cook slowly
until very thick like jam. Then store
In the usual manner.
Bohemian Pineapple Conserve
Place in the preserving kettle
T~o pounds of crushed pineapple,
One package of seeded rdisins,
One pound of rhubarb, pealed and
cut IN halt inch pieces,
One cup of mdraschino cherries, cut
IN small bits,
One.har cup Of candicd ginger, cut
in tiny pieces.
One quart of stemmcd curramts,
Three and 0ne.haif pounds of sugar,
One cup of honey. "
Cook very slowly until thick like Jam.
Then fill into smnll thin glasses, and
when cold cover first with wax paper
cut to mt over the conserve. Then cover
this wax paper with melted parafiin and
then seal in the usual manner as for
jcllies.
To prepare a hot water bath, have
regular hot water bath outfit, or else
q new wash boiler that has a close.
! htt'ng LID. In either case there mus.
Dc Dc rack. either Of wire or wood. to
,lIt the Jars about two inches from the
pottom Of the boiler. This Is to pre-.
vent the heat from cracking the jars,
ana also to permit n free circulation
OF the water beneath the Jars while
processing.
Have the temperature of the water
IN the bath about $50 degrees Fahren-
melt at the time You place the Jars in
.he path. then bring quicly to boiling
point and maintain at boiling tempera-
lure all the time required to process
tne special recipe. Cover top Of water
oath with several thicknesses Of news
panGr before closing with the lid.
when time limit expires remove the
Jurs one at time and seal securely
a1a u put In place free from draughts,
the jars.
;,sto store IN cool room to hasten the cool.
fms process. The kitchen will not do
aor thls, so plan another space before
surfing to preserve. When cooking
.ne Jams and conserves, IL you desire
~ use thermometer, you will find
.nat ms will take much of the doub;