Evening star., 1922-08-11
T is the young housekeeper who
will probably be benefited most
by the following suggestions. al

Il Will pro DaDly De peneHteu Ihosl
by the following suggestions. al
though the experienced house.
wife will no doubt find many helpful
hints also.
In home canning and preserving the
way Of perfection is to take an ordi-
nary wash boiler. a piece OF netted
wire that fits it and set OF WIDE
mouthed pint or quart glass jars thae
have a glass cover fitting down over
a rubber and secured by wire snap.
With these simple and reliable uten-
sils you can proceed to put up any
thing you wish.
Place the boiler on the stove with
the wire netting in the bottom to keep
the jars from cracking. and put the
jars on it without crowding them.
Fill the Jars with the vegetable or
fruit. packed in we'll. and I'LL up with
cold water. The glass cover ana ruD-
Der band should now be put on eacn
jar, but not snapped down. Next pour
in about three inches OF cold water
all around the jars, just enough 10
make steam. This steam does the
cooking and does it much better than
if more water is used. Now. cover
the boiler, bring the water to q Doll
and keep It boiling for one nour.
Then remove the boiler cover snap
the wire down on each glass jar
cover and allow to remain for twenty
four hours.
This first one-hour boiling has dis
posed Of all bacteria, but there may
be spores or seeds left If so. they
will begin to ripen and be ready 1or
next day. Therefore. next day the
same process for another hour must
be repeated. the wire snap belng
loosened from each jar cover before
the boiling begins.
After the hours boiling. the wire
is snapped down again on each jar.
On the third day. to make absolutely
sure, the same process should be re-
peated again, then the canning Is
we'll done.
In about two days after the third
boiling the jars can be tested by re-
up the jar by the top. If the sterli-
ization is complete the top Will not
come or If the rubber Is detective:
or if air has worked in, the top WIZ
come Off, and that jar may be con-
sidered a failure. Even then. how
hurt as to taste it can be placed IN
the boiler and sterilized over again.
New black rubber bands should be
used: never last years bands.
Those housewives who have gar
dens of their own will. of course,
but any one near good market can
put up a good selection. Tomatoes
can be canned in almost any KIND
of a jar and are excellent when
canned whole. Eggplant can be put
up in slices. and corn and beans
tash. but succotash will need boil
Ing for an hour and half instead OF
an hour.
If half gallon jars are used in can
ming instead of pints or quarts. an
hour and a half Of boiling each time
BILE. After being heated. the jars
must never be exposed to drafts of
cold air and must be kept out OF the
sunlight.
Waste Nothing.
With little trouble and expense a
good supply and variety of jams.
jellies and spiced fruits can be kept
on hand by using the small amounts
Of fruit which are left over and
is getting a meal. When a jelly
glass is emptied. wash it and the
paraffin and put them away: then.
when some fruit is left over. cook it.
MI the glass, melt the paraf1ln and
pour it over
Even the loose grapes which fall
Off the punches and are not good
enough to put on the table might
make a glass of marmalade or spiced
grapes.
The thick. spicy syrup that Is left
when picked peaches are taken out
pies or pears stewed in it and served
again as a relish with meats
A few apples. even imperfect ones.
cut up. leaving the skin on and the
sound cores. stewed with little
water. then turned into a clean salt
may make enough juice for a glass
or two Of nice apple jelly IL boiled
up a few minutes with half its
amount of sugar.
Black berries make delicious jelly
and a few left from meal can be
saved the same way. or II stewed
would some day make good pie
when you have a little crust on hand,
for If kept in cold place pie crust
improves with age, even for a, week
or two. so it pays to make more than
you want to use one day.
Fruit juices are Of the greatest use
in havoring ice cream and making
sherbets and iced drinks, such as
punch and fruit cups. Grape and cur
rant juices are particularly good and
may be canned with or without
ing jelly. boil it and pour 1t into
jars when it is boiling hot. Delicious
jams can be made from bfackberries.
raspberries, currants or currants and
raspberries mixed.
Boil the fruit in a very little water
until it is tender and transparent,
then add an equal weight of sugar
and boil for twenty minutes. If you
have a few currants. not quite enough
to put into jars. cook them slowly
in an equal quantity OF sugar for
about forty minutes. Use at once
over cream cheese and serve with
salad This is very good substitute
for the imported and domestic jam
and ielIy known as barbecue.
Make up the odds and ends of
vegetables. For instance, make over
ripe tomatoes into catsup, dry and
pickle green beans, dry and can sweet
corn. put cucumbers down in pickle,
can fruit and make 1t into preserves
and butter, pickle young eeets and
can them, make pickles out Of green
tomatoes. and put up other fruits and
vegetables that you will think OF
from time to time and In their
season.
Raspberry or Blackberry Jam.
Wash and pick over the fruit and
measure in separate bowls equal
quantities Of berries and sugar.
Warm the sugar, add it layer by layer
to the berries after crushing q few
in the bottom Of a preserving ket-
tie and cook until thick. Three
fourths of an hour should be long
enough Raspberry and blackberry
jams will be much inner il the seeds
are strained out through a sieve after
cooking but before adding the sugar.
liz AH~v t~ ~