Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1924-06-05
WaXhaw, N. c.

Putting up Strawberries is a deli
cate art, there is as much in the
stage of rIpeness as in the cooking,
still one cannot dump them in the
boiler and pay them as little atten-
ton as one does blackberries, and
have really finished product.
There is so much acid in strawber-
ries that they do not require a long
continued heat. They may be can
ned by boiling, or the steaming
method, but it is almost impossible
to retain the color and shape. You
may not know it, but the peculiar
taste some preserved strawberries
have comes from scorching, they are
easier to scorch than any other
fruit that L have tried to put up. 1t
is also important that the syrup
mixture be kept boiling while you,
are filling your jars. They should
not be very ripe to have them can
best. Gather them in the early
morning, not in deep receptacles but
in shallow baskets, or flat boxes,
until capped. One pound of fruit
to half a pound of sugar Put them
on a rather slow fire, shaking the
kettle to prevent scorching, when
it starts to boil let it cook slowly
for fifteen minutes. Have the jars
sterilized, and as one is filled seal
it Immediately. And it is better not
to can many quarts at the same time
for the syrup must boil all the time
you are filling the jars. This way
is not likely to retain the color as
we'll as to steam them, however.
Steaming Method
Wash and stem firm strawberries,
pack in pint or quart jars, which
have been we'll sterilize, have the rub.
bers in warm water with teaspoon
full of soda to a quart of water. Have
a syrup made in the proportion Of
one pound Of sugar to two and
half cups of water. 1t is best to
have new rubbers for these jars.
place them on the jars and fill to
overlooking with the syrup, put on
the tops loosely, and steam thirty
minutes. I have that covered buck
ct and a jar holder that I told you
about, or [ put a thick cloth in the
bottom and cover the bucket and
boil. If you cook more than one
jar at a time remove them singly
an dseal before you take another out.
Don't stir your berries if your pre-
serve them in an open kettle, shake
them as you do when popping corn.
And if you are going to preserve
them it is best to pack them in SUI
gar pound for pound, and let
syrup form. Then place them on
quick fire and boil till the ber-
ries are transparent. Take out the
berries, place in jars and boil the
syrup ten or fifteen minutes longer.
depending on how much water is
l. 49,. u,
upside down till cool
Strawberry jam is a good method
to utilize the imperfect ones. 1t
takes a pound of sugar to a pint
of berries, and they must be mashed
thoroughly Mix we'll with the sugar
and let them stand an hour. Place
on a rather hot fire, stirring con-
stantly and boil till thick and clear.
fill the jars then dip paper in
vinegar, or melted parowaX, cover
the top and seal
Something Different
Something different and simply de
icious is made with Strawberries
and pineapple. If you are where
the pineapples grow you are truly
fortunate. but in these latter years
L use shredded pineapple. The
canned Is ready but if you have
fresh one it must be picked to pieces
with silver fork. Boil in little
water till soft. Then make a heavy
syrup and drop in the pineapple
while it is boiling. After it has boil
ed ten minutes drop in firm, not
quite ripe, strawberries that have
been washed and stemmed. Take off
the fire one minute, set back and boil
clio
ute off the fire simply arrest the