The Idaho recorder. [volume] (Salmon City, Idaho) 1886-1927, 1922-09-15
FRUIT Is CHEAP THIS YEAR
CAN PLENTY FOR WINTER
BY r. +. Rockwell, Editor Of earn,
and Fireside.n

e-hu ilIcSlue.
lnis year should be a ..red letter,
year on the housekeeper's canning
calendar. s
mere is really no excuse for anv
housewife who omits the cannino ~
fruit from her fall program.
Sugar has not been SO chean for n
long time, and when you can buv
twenty-five pounds for a dollar Won
can ask nothing more from the sugar
trust.
The fruit crop, moreover, has been
more abundant than in many wears
past, and peaches, apples and pears
can be bought for such a low price
that canning really pays even if we
90 not raise the fruit ourselves. And
those who do grow their own fruit. in
ADDITION to having plenty to sell, have
ample left over to can and to make
into fruit jellies.
Use the Easy "Cold-Pack" Method.
The safest, surest and most scien-
tific way of modern canning, of
course, is the cold pack sterilization
method, either with clothes boiler rais-
ing the filed jars on rack or small
sticks, or with some of those splendid
sterilization outfits that are now found
on the market. How frequently do We
ind, nevertheless, that good, old-fash-
Ioned common sense cook, generally
IN the country, who proudly boasts of
never having "lost a single jar" of
fruit. And this wizard of a woman
never dreams of sterilizing her jars,
washing and new rubber rings and alb
solutely tightly screwed covers.
Whatever method. you may employ,
however,-though the novice in the
art of canning and preserving will do
we'll to stick to the thorough and sure
sterilization method,-to be sure to
put up all the fruit you possibly can
can or make into fruit jellies this year.
What You Can Do With Peaches.
Consider all the various ways in
which you can use the peaches, for
peaches, peach but
ter and peach jelly and peach syrup.
Have you tried them all? Almost ev-
cry housekeeper has canned peaches,
but how about those other unusual
ways of preserving them that will sur
prise the family and save every bit of
the peach.
AS you cut the peaches for canning,
you, if you are wise in the art of can
ming, naturally only pick out those
that are absolutely fresh and quite
perfect for this purpose. This year
save those you would otherwise dis
card, and that are not quite "up to the
mark and set them aside and later
prepare them for peach butter. All
the preparation needed for this, is to
cut out all bad spots carefully, re-
move the ''fuzz" of the peach with
damp cloth, but not peeling them, and
place them with q very little water in
a preserving kettle. Stew hem until
they are absolutely tender. Put this
mixture through 4 fruit press or col
ander, sweetening the pulp thus Sc
cured with a little sugar to taste, AMI
boiling until it is thick and rich in
color. 1t must be stirred constantly
to prevent burning. Then pour into
sterilized jars and seal at once.
Save the Feelings to Make Peach Jelly
Never throw away those precious
peach peelings left after the peaches
have been peeled and sliced for can
ming, but boil them down with a very
little water and then put through the
to make peach jelly.
Peach jelly is not generally as thick
a jelly or as firm as other jelly, but 1t
will be greatly appreciated by the
Youngsters when they spread It On
their bread. If you have cooked your
peaches in a syrup before putting
them into the jars, always boil down
whatever syrup is left over and seal
il up in sterilized jars for next win
.er's griddle cakes.
How to Use Pears.
And when you can the pears this
fall. do not forget to do up some pear
chips. There again, you can econo-
mize. BY using this preserve the
pears of second grade, that are not
luite perfect enough for canning
whole. Cut the pears into quarters,
after removing the cores and skins,
and slice the quarters thinly into cres-
,ent shaped bits. Boil these thorough
" in a heavy syrup favored with a
few finely cut lemon slices, and chop
ped up candiel ginger, which can be
lought at high grade candy shops.
If ounces can be had, a few will go
a long way in making either jelly or
canned fruit. Ounce jelly Is most de-
icious and is an easy jelly 10 make.
Make Your Own Grape Juice.
Grape Jelly is equally desirable, .
In this age OF the Nolstedt Act
here are few families who can afford .
o be without the refreshing grape
Juice to help make the summer heal
,earable and to brighten up the tes-
.ivities of winter Cook the grape
most thoroughly, strain them, and
,ook the Juice. heating it TO at least,
10 degrees. Pour it into stenized
pottles and dip each cork into melted
sealing wax. so that each bottle top
5 completely air tight.
1t is a very good idea to send 10
-our local county agent to procure the .
atest bulletin on canning and preserF-
ng and jelly making, or 10 Washing
on. Very often these bulletins con-
ain useful hints that will aid even
he most experienced housewife and
'ook.
Miss Pearl South is spending a