Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-06-21
mrs. Wilson Talks
1 of Prescribing
CxrefM Selection Of Fruit That
Is Under-Ripe Is Neces.
sory for This

V~V'" rt0kts reserved
rr,uE open season for canning 10
here. and from now on the house.
~,se who is anxious to fll the preserve
.,o..t with real home delicacies, will be
tsnt quite busy. The real success in
rsnnine lies in tho fact, that the best
...u,ts are obtained when this work 4,
lane in small lots. Large quantities OF
fruit gathered in a warm kitchen.
swsitins the process Of canning, or pre-.
soryine. will undergo certain chemical
changes. developing harmful bacteria.
select fruit that Is Just under ripe,
Sor both the canning and preserving {:
.Sis will assure you of success and
rsrfect product. This is very essential
II the Jelly, and Jam making. The pur.
.hsse OF fruit over ripe with just little
mold or few spots Of decay starting, 10
oiten the real cause Of failure Of the
home canning. The housewife thinks
that she can remove these signs OF de.
sy. and then can the balance. Late
IN the fall and winter when she opens
these products. she Is disappoipted to
And they have spoiled despite the heat.
and sugar used, and are unfit for food
and must be thrown awny.
Curraflt Jelly
Prcpare the currants as directed. and
Mace in preserving kettle. and add hale.
mint measuring cup of water to every
ausrt box of the currants; remove the
c,rrants from the steams and place the
preserving kettle on the stove to heat,
crushing the currants well with a wire
notato masher. Heat slowly to boiling
point, and cook for twenty minutes.
Then turn In jelly bag and hang up
to drip. Do not press or try to hasten.
This juice will be sparkling clear.
Measure the juice and place In the
cup of sugar for every cup OF the juice !;
stir slowly to dissolve the sugar and
then place on the stove, and bring to
boil. Cook about fourteen minutes and
test by letting some Of the mixture roll
from the side Of the spoon. If 1t flakes,
on in large fakes, pour the Jelly at
once into sterilized glasses. It Is best
10 us thermometer, in all jelly max
ing. you will eliminate all chance Of
Cook the currant jelly to 222 de-
grees Fahr.. using the candy thermome.
ter.
Bar Le DUO
This Is a French currant preserve.
which Is delicious. Place in a preserv-
ing kettle
Tro cups Of honey.
Five cups OF sugar,
Three quarts Of stcmmed, noshed
sWd dried currdnts.
Cook very slowly until thick like jam.
Cool, and then rub through sieve to
remove all the seeds and skins. Return
to the preserving kettle, and cook for
ten minutes longer. Now add three cups
Of washed and dried currants. that
have little cash in the side Of each
ture is thick. Then fill into steriliEed
classes and when cold, seal in the usual
Jelly manner. Slow cooking Is the real
secret Of the delicious preserve. Place
an asbestos mat under the preserving
kettle, and watch carefully.
Canned Pie Cherries
Wash cherries, and turn on cloth to
dry, now remove the stones and pack
the stoned cherries in fruit jar, adjust
the rubber. and partially tighten the
lids place in hot water bath. and pro-
cess for seventy minutes. Remove the
jars from the bath. and seal securely,
and set In room free from droughts to
tops Of the jars in melted parafne.
Cherry Preserves
Wash and turn cherries on cloth to
dry; remove stones; now place in the
preserving kettle
Three pounds of sugar,
Tro and one half cups Of 1ater,
stir to dissolve the sugar, and bring
to boil cook slowly for ten minutes
then add
-Four pounds of cherries, prepared
az directed
cook slowly until thick. fill into steril-
lied jars, and seal securely, then place
in hot water bath for twenty minutes.
This is a rich old colonial cherry pre-
serve. and is delicious. o..
Notes On Canning and Preserving
Use wooden spoons for stirring and
lifting the preserves. Slow cooking is
necessary to secure the best results.
Fast, quick, and hard boiling destroys
the delicate flavor. as we'll as the color.
ing OF the fruit.
race flve or six large, clean marbles,
such as the children play with in the
bottom of the kettle. this will help to
prevent the preserve from sticking. The
method Of placing the securely sealed,
preserve in the hot water bath after
sealing. is to exhaust the air In the
space above the preserve and to pre-.
vent mold.
Remove all jelies and preserves from
the kettle when finished and place to
cool in place where it is airy, vet does
not nave drafts or air striking the jars,
THIS Is important.