The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1924-06-24
Sister MaryS
Kitchen

AGLOlGCH
Strawberries for canning or pre-
serving or tanning should be per-
fectly ripe. but not the least BIZ
overripe.
So, sort Strawberries carefully ard
use the perfect large berries for
plain canning and preserving, and
the imperfect berries requiring cut
ting for old-fashiOned strawberry
Jam.
When washing berries do not pour
water directly onto the fruit. Drop
the berries into a big pan of cold
water or into a deep coiander. Set
the colander in a large pan of water
&c wash berries and when clean
gently life the colander from the
water. letting the berries settle
slowly together without any VIC
lence. Water sOftens delicate fruit
and rough handling breaks the Cos
samer-lke covering and allows the
immediate escape of the juices.
The ideal way to can Strawberries
is by the cold-pack method The
berries keep their shape and retain
their flavor much better than when
canned by the Open-kettle method.
To Can Strawberries by the Cold
Pack Method
Pack perfect. well-washed berries
in sterilized cans. adjust tested rub
bers and pour over medium syrup to
cover fruit, Half-seal cans and put
in hot water bath. The water must
cover the jars by atty least an inch.
When the water begins to bubble
begin % count the time for steriliza-
ton and sterilize quart jars sixteen
minutes. Remove from boiler. tight
en- covers and turn cans upside down
where they Will cool quickly. but not
be in a draught. If draught OF
cold air strikes a boiling hot can,
breakase may occur. When cold.
store in a dark. cool. dry place.
Pack the fruit closely. but do not
mash or crush.
To sterilize cans for packing. wash
cans in hot soapsuds and rinse in
scaIdiaS water. Cool and put in the
boiler YOU will use for cooking the
fruit. Fill boiler with cold water
and bring TO the boiling point. Boil
ten minutes. Remove cans from
boiler when needed for filing with
fruit. This gives you your boiler Of
boiling water for processing and
steIilizes your cans at the same time.
The covers should be included.
three cups sugar and two cups water
for five minutes or until the syrup is
thick and clings to a spoon. Allow
three-qUarters cup sugar for each
quart can of fruit. Be sure to
make enough syrup to fill all the
cans. Extra syrup can be kept in a
glass jar in cold place until needed
for the next batch Of canning. Fill
can 10 within one-quarter inch from
the top with the boiling syrup.
To half seal screw-top tar. tighten
cover with thumb and little finger.
Tc seal, screw down as tight as pos
sible
To hSlf seal spring-top jar. fit on
cover and adjust top bail. To seal, /
clamp bail over jar.
Sunshine Strawberry Preserves
Select large, perfect berries Hull
and wash. Drain. Weigh fruit. Use
pound for pound of berries and SUI
gar. Put a layer of berries in
smooth porcelain preserving kettle,
cover with sugar and add another
layer of fruit. Continue layer for
layer until all is used. Let stand
over night. In the morning put over
a slow fire and bring 70 the boiling
point. Remove scum and let boil
gently for five minutes. Turn out
onto big platters. Cover with glass
or mosquito netting and put on a
table in the sun outdoors or in a
sunny window. Cook until the strip
is thick. stirring occasionally. If a
glass IS used it must be removed
and dried frequently. Twelve hours
of direct hot sunshine will cook the
fruit and sirup to the desired thick
ness and deliciOusness. Pour into
steriliZed pint glass jars and seal. II
a mosquito netting is used the air
helps thicken the sirup. but unless
you live in a dustless community the
glass covering should be used.
Old-Fashi0ned Strawberry Jam
Hull and wash berries. Imperfect
ones that have been cut can be used
for this jam. Weigh fruit and for
every four pounds of fruit use three
pounds of sugar. Put fruit and SUI
gar in preserving kettle and mash
fruit with a wooden potato masher.
Cook. stirring constantly until the
fruit is soft and the juica is sirupy.
The jam will not be stiff because
Strawberries will not jelly. The juice
should be clear and quite sparkling
when the jam is done. i will take
about twenty-five minutes. although
the length Of time will vary some ac-
cording to the juiciness Of the fruit
Pour into sterilized jars and seal. |
Too long cooking will make the jam
rather strong favored.
Total Galleries in strawberry pre-
serves, l pound berries and 1 pound
sugar, 1890. Protein, 20, fat. 20,
carbohydrate, 1850.
Copyright, 1924. NEA Service. Incl