Evening star., 1923-07-20
EFORE beginning the work of
canning and preserving, sweep
and dust the kitchen thor
ouEhly. SO that there will not

- canning and preserving, sweep
and dust the kitchen thor
oughly, so that there will not
be mold spores floating around.
Do the dusting with a damp cloth.
Proper selection of the fruit is the
first step in obtaining successful re-
suits. The time at which the fruit
is at it's best for canning and jelly
making is just before it is perfectly
ripe. In all soft fruits the fermenta-
tion stage follows closely upon the
perfectly ripe stage. For this reason
it is better to use underripe rather
than overripe fruits. This is espe-
cially important when making jelly,
because in overripe fruit the pectin
begins to lose its jelly-making
quality.
When fruit is brought into the
house, put it where it will keep cool
and crisp until you are ready TO use
it. No imperfect fruit should be
canned or preserved. Gnarly fruit
may be used for jellies or marma-
ladies' by cutting out defective por-
tions. All bruised spots should be cut
out of peaches and pears.
In selecting small seeded fruits,
like berries. tor canning, those hay
ing Il small proportion of seed to
pulp should be chosen. In dry sea-
sons berries have larger proper
tion of seeds to pulp than in Il wet
or normal season and it is not wise
to can or preserve such fruit unless
the seeds are removed.
The fruit should be rubbed through
sieve that is fine enough TO keep
back the seeds. The strained pulp
marmalade. If it is necessary to
wash berries, do the work before
stemm:ng or hulling them. The best
way to wash berries is to put small
quantity into colander and pour
cold water over them, then turn the m
onto a sieve to drain. All this work
must be done quickly to prevent the
fruit absorbing much water
If possible, pare all fruit with a
silver knife, SO as not to stain or
darken the product. The quickest
and easiest way to peel freestone
peaches is to drop them into boiling
water for few minutes. Have IA
deep kettle u little more than half
full of boiling water. Fill wire
basket with peaches. Put long
the basket and lower the basket into
the boiling water. AT the end of
three minutes lift the basket out by
slipping the spoon under the handle.
Now plunge the basket for minute
in a pan of cold water. Let the
peaches drain for a minute. then peel
them.
Plums may be peeled in the same
way.
When preparing clingstone peaches
for canning, II you cut them around.
instead OF lengtnwise, and then give
each end a little twist, the halves
will come clear of the stones. DO
this before peeling, as after peeling
they are too slippery
If peaches are to be canned in Sirup,
Dut them at once into the StRriliZe6
jars. They may be canned whole or
in halves. If in halves, remove nearly
all the stones except just a few which
should be left in each jar to add
flavor.
When preparing cherries. plums or
crab apples for canning or preserv-
ing, the stem or part Of it may be
left on the fruit.
hard pears, drop the fruit into bowl
of cold water made slightly acid
with one tablespoonful of lemon juice
TO a quart of water. This will pre-
vent the fruit from turning dark be
fore you are ready to cook. All large,
hard fruit must be washed before
pairing. Ounces should be rubbed
with coarse towel before they are
washed.
Most fruits are better canned with
a little sugar rather than preserved
Win large quantity or sugar. The
wise housewife will can her principal
fruit supply. making only enough rich
preserves to serve for variety and
for special occasions.
The success of canning depends upon
absolute sterilization. If the proper
care is exercised there need be no
failure, except in rare cases, when a
spore has developed IN the can.
There are several methods Of can
ming, and. while the principle is the
same in all methods, the conditions
under which the housewife must do
her work may in her case make one
method more convenient than an
other. These methods are: Cooking
the fruit in the Jars in an oven. cook
ing the fruit in the Jars in boiling
water and stewing the fruit before
it is put in the jars.
When canning. any proportion of
sugar may be used, or fruit may be
canned without the addition Of any
sugar at all That which is intended
to be served as a sauce should have
the sugar cooked with it. Fruit in
tended for cooking purposes need not
have the sugar added to II. Juicy
fruits. such as berries and cherries,
require little or no water. Straw
berries are better not to have water