South Bend news-times. (South Bend, Ind.) 1913-1938, 1922-10-21
The Home Kitchen
MAKING THE MOST OF LATE
CANNING AND PICKLING
POS HuIIIEln.


MAKING THE MOST OF LATE
CANNING AND PICKLING
POSSIBILITIES.
late fall canning or Dioklinz by
easy methods may be done IN earlJ
October with excellent results. in
fact. many women VINO have tried
extracting the fruit juice and can
ming r. early lu the season. are busy
ln The cool fau days. making their
jelly. instead OF completing the pro
cess III the hot period.
The fall garden often contain
plekliug possibilities not available
earlier l1 the season. and g would
De was-eful not 20 take advantage Of
them Mint. FOR instance. IS az It's
best FOR telly-making m the autumn
while green tomatoes or the yellow
egg tomatoes. picked al full matur-
i-y are best for pickles. Peppers
ore also fuI-g~0wn az this time and
the frst celery ls available for max
ing chilli and sther sauces with
which every condlment clsset should
be supplied
sweet. Picked Yellow Tomatoes.
PUT three plnts Of vinegar into
Treserve kettle with four pounds OF
sl-ar. tniu.y-sliced lemon with
seeds removed. small piece OF
- en- ginger washed and -hinly
ICED. good spice-bas. some loose
sticks OF cinnamon. and table
spoonful Of cloves. Melt these In
gradients together and skim when
the Hquid boi.s up. Let them boil
gently for five minutes. then put IA
seven pounds OF yellow tomatoes
select small and even sizes OF to-
mltoes. washing, then pricking the
s.em ends. Cook until the fruit
looks CLASSY and U.s. tender when
pierced with a straw Life the fruit
with a skinner and place 10 In ster-
iIized Jars, putting a little CHINA
mon and Glove in each Jar. Boil
down The syrup until 10 Is a little
richer. then pour III over the fruit
and seal This pickle viii keep un-
sealed in a crock in dry. cool place
Apple jam and jelly.
Wash. pare and quarter as man.
tart apples ~ tender texture as de-
sired. and put all the skins and seeds
into a kettle with a doEen of the
smallest and poorest apples. covering
them with three pints Of water SEES
them to boiling. and when they are
all soft and done pour the LIQUID
through the jelly bag When all
has drained through. measure the
liquid and for each pint. use three
quarters OF pint of sugar and make
jelly as usual.
Tor each pound Of the apples use
three-quartars of pound of sugar
and put chem in the kettle with one
quart Of water added Put in a
tablespoonful of cloves thinly-
sliced lemon. a little broken CHINA
mon and a cupful of ginger syrup.
Melt together and stir well then
. ook very slowly. and when The mass
ets thick and jam-liSe. stir very
often 20 keep it from catching TO the
bottom Of the kettle When the
apple looks transparent. and the
mass IS thick pour into jam pots.
and when cold cover down.
Spanish Pickle.
Scald the skins from so large firm
tomatoes then achop chem. Peel and
chop 25 onions and wash and chop
fun bunch Of celery. Put u bell
peppers into the oven long enough
90 allow the skins 20 crack, III "A
peel. seed and chop them. Peel
quarter and core six apples chop
them fine. and add three quarts
OF vinegar. three pounds of sugar. a
teaspooufuI each OF cloves CHINA
mon ginEer. mixed spice and curry
powder two tablespoonfuis OF SAL
and a tablespoonful of red pepper
Nix all these ingredients well. then
divide them into two kettles until
they boil down enough to put into
one. Boil ees;ly. stirring frequent
Is for an hour and a half. Com
bine into one kettle. and stir and
cook another hour until thick and
heavy If move seasoning IS need
cd add &c before the pickles are all