Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1924-05-08
Canning and jelly Making

I have had several letters asking
for canning directions, since I sent
those to The Journal, and one
lady suggested that it is now time
for me to tell the new housekeepers
what to do with their surplus fruit,
and in this issue we will compare
notes.
There are some general directions
that it is we'll for all Of us to read
at least once each season, 'flest we
forget" The main ones are: one
cannot make first-class products out
of inferior fruit. 1t must be fresh,
firm, and not over ripe. And in
making your preparations, buying
sugar, getting fruit, and estimating
the number Of quarts you will have
remember that it takes one-third
the weight of the fruit in sugar and
from two and half to three cup
fuls Of water to each pound OF
sugar.
Sterilize the jars, by washing
them, filling with cold water, then
set on a thick cloth doubled, sur
round them with cold water and
heat gradually to the boiling point,
remove from the kettle, or deep
pan, empty and fill while hot. Let
the covers stay in the hot water,
and told you what to do with the
rubber bands. 1t is not a wise plan
to try to economic on rubber
bands, get new ones for fruit that
is the least likely to ferment, and
do not use dented rubbers. 7 al
ways fill my Jars with hot water,
put on the rubbers, screw down the
4nx. o-loT 10n
fore I start my canning.
A splendid method is to boil the
sugar and water ten minutes, fill
the sterilized jars with the pre-
pared fruit, do not mash the fruit,
nor press it after you put it in the
jars, gently shake the jar to make
the fruit settle, put the new rubber
on the jar and fill to overlooking
with the syrup you have made.
Screw on the top, or clamp it down
if it is that kind and put in the
vessel you are using to boil them
in, and cook till the water boils
from Is to 30 minutes. you can
judge that by the time you gener-
ally take to cook the fruit for the
table. Or let the water come just
to the tops and screw afterward.
I have letter from a lady who
has quantities of grapes and wants
to put them up. Nothing is bet
ter on a hot day than grape juice,
and it is the easiest thing you can
make. 1t is convenient in the coun-
try for the church as communion
wine.
Grape Juice.-Concord grapes just
ripe but not even beginning to dry
up, make the best Of grape juice
We ~ Iicsp
them but don't break the skins, PIT
them in boiler with about a quart
Of water. Let them boil hard for
five minutes after they begin to
boil. Strain and add a cup and a,
half of sugar for every three
pounds of grapes, put back on the
stove and boil ten minutes, boil hard
those ten minutes. Then strain
again and bottle while hot. AS it
will not keep any length Of time
after opened ! use pint jars for
most of mine, and small bottles.
Grape Jelly-I prefer grapes that
are not quite ripe. Boil till quite
tender, strain and boil the juice ten
minutes. Measure and add a pound
OF sugar for every pint of juice;
pour in a rather large, flat bottom
pan and boil furiously from 20 to
80 minutes. The quicker the jelly
makes the clearer it is. Put in jelly
glasses, and set aside till cool. Pour
melted parowax, or paraffin over
the jelly and put on the tops after
it is cold.
Spiced Grapes-This is fine re.
cipe for scuppernongs, or muscadines
Weigh out seven pounds of grapes
and slip the palps from the skins.
Put the pulps over the fire and let
simmer till soft enough to press
through sieve so as to get rid of
the seeds. Add the pulp to the
skins with four pounds OF sugar,
one pint Of vinegar, one grated nut
meg, one teaspoonful of ground
cloves. one tablespoonful OF ground
cinnamon. Mix well and let it SIM