The Covington leader. (Covington, Tenn.) 18??-current, 1922-08-31
FRUIT IS CHEAP THIS YEAR
CAN PLENTY FOR WINTER

Editor Farm and FIreslde-l
This year should be 4red letter
year on the housekeeper's canning
calendar.
There is really no excuse for any
housewife who omits the canning o.
fruit from her fall program.
Sugar has not been so cheap for 9
long time, and when you can buy y
pounds for 81 you can ask nothing
more fr0Aa the sugar trust
The fruit crop, moreover, has beer
more abundant than in many years
past, and peaches, apples and pears
can be bought for such low price
that canning really pays, even if VIZ
do not raise the fruit ourselves. Anc
those who do grow their own fruit, il
addition to having plenty to sell, have
ample left over to can and to make
into fruit iellies.
The safest, surest and most scien-
/ tific way Of modern canning, Of
course, is the cold pack sterilization
method, either with clothes boiler
raising the filled 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 find, nevertheless, that good,
old-fashioned common sense cook,
generally in the country, who proudly
boasts Of never having "lost single
jar" Of fruit. And this wizard Of a
woman never dreams of sterilizing
her jars, but merely trusts to thorough
Jar washing and new rubber rings
and absolutely tightly screwed covers.
Whatever method you may employ,
however-though the novice in the
art of canning and preserving will
do well to stick to the thorough and
sure sterilization method-be sure to
put up all the fruit you possible can
can or make into fruit iellies this
year.
Consider all the various ways in
which you can use the peaches, for
instance, canned peaches, peach but
ter and peach jelly and peach syrup,
Have you tried them all? Almost
every housekeeper has canned
peaches, but how about these other
unusual ways of preserving them
that will surprise 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 cam
ming, naturally only pick out those
that are absolutely fresh and quite
perfect for this purpose. This year
save those that YOU would otherwise
discard, 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 the bad spots carefully,
remove the "fuzz" of the peach with a
damp cloth, but not peeling them, and
place them with very little water in
a preserving kettle. Stew them until
they are absolutely tender. Put this
mixture through a fruit press or col
ander, sweetening the pulp thus Sc
cured with a little sugar to taste, and
boiling until at is thick and rich in
color. 1t must be stirred constantly
to prevent burning. Then pour into
sterilized Jars and seal at onre.
Never throw away those precious
peach Feelings left after the peaches
have been peeled and sliced for can
ming, but boil them down with a very
little water and put them through the
cheesecloth to make peach jelly. Peach
jelly is not generally as thick Jelly
or as firm as other Jelly, but it will
be greatly appreciated by the youngs-
tiers 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
it up in sterilized jars for next win
ter's griddle cakes.
And when you can the pears this
fall do not forget to do up some
"pear chips" There again you can
economic. BY using this preserve
the pears of second grade, that are
not quite perfect enough for canning
whole Cut the pears into quarters
after removing the cores and skins,
and slice the quarters thinly into
crescent-shaped bits. Boil these thor
oughly in heavy syrup favored with
few finely cut lemon slices and
chopped-up candied ginger, which can
be bought at nigh grade candy shops.
If ounces are to be had few will
60 a long way in making either jelly
or canned fruit. Ounce ielley is most
delicious and is an easy Jelly to make.
Grape Jelly IS equally desirable. And
in this age Of the Volstead act there
are few families who can afford to be
without refreshing prape4uice to help
make the summer heat bearable and
to brighten up the festivities of win
ter. Cook the grapes most thorough
ly, strain them, and cook the juice,
heating it to at least 110> degrees.
Pour it into sterilized bottles and dip
each corked top into melted sealing
max SO that each bottle top is com
pletely air tight.
1t is a very good idea to send to
your local county agent to procure
the latest bulletin on canning and pre-
serving and Jelly making, or to Wash
i1i6ton. Very often these bulletins
contain useful hints that will aid even
tho most experienced housewife and
cook.
rETcs con n0o