Evening star., 1924-08-01
Canning and DryinggR Rules
Methods of Preparing Fruits and Vegetables an
/, Treatment of Containers-Keeping Fruit and
! Relishes in Fresh Condition.

I away In a tightly sealed bottle This
powder makes a fine favoring for
| soup and gravies.
Keeping Them Fresh.
Tomatoes, plums and other varieties
| of fruit may be kept for a month or
| six weeks by following a very simple
plan. Choose those that are not over
| skin. Fill bowl with water that Is
not quite boiling. Place each piece OF
fruit in the hot water for q minute
with silver spoon. Then put the
fruits out separately on dishes and
place on a cool. shady shelf. Examine
at intervals and take away any that
show signs of decay. You will be
astonished at the length of time that
fruit treated this way will keep fresh.
A few small pieces Of horseradish
root placed in the tops of jars or bot
ties will prevent mold forming on
pickles, such as green tomato. chow
| chow, or anything of the kind. Two
or three slices in the vinegar with
the same purpose. Bottled horseradish
may be used IL the root Is not at hand.
Home made catsup. lacking the
chemicals of the manufactured prod
| uct, goes bad quickly when once
opened. To prevent this. pour into the
bottle a small quantity Of olive oil.
The oil will act as a preservative and
will not require renewing. When the
eatsup is poured out, the oil will slip
to one side
A pinch Of salt added to mustard
will help to keep it from drying or
caking. The pungency of mustard
| is more fully developed when moist
ened with water that has been boiled
and allowed to become nearly cool.
and it should not be put into the
| mustard pot until 1t is cold. 1t should
| be mixed with a wooden spoon until
as it is ,aSe to se
ccme stale. Thoroughly clean the
| mustard pot before fresh mustard is
put into it.
Preserving Fruit.
When making marmalades and but
ters of peaches plums,- and other
fnuS ave sbs Few fyt SEEDS IN he whts
| liable to stick to the kettle and burn.
To make rich sirup to serve with
| breakfast cakes, keep the juice from
| cooked pears and boil it with cinna-
| mon bark. Before placing it in jars
| boil a fourth teaspoonful of cream
| of tartar in each half gallon Of juice.
| This will prevent the sirup from crystal
| lizing.
Blackberry or raspberry jam-Pick
over the fruit Mash some in the bot
tom of a preserving kettle, using
| wooden potato masher. and continue
| until all the fruit is mashed. Heat
slowly to the boiling point and meas
add an equal measure of heated sugar,
and stir until thoroughly mixed.
Again bring to the boiling point and
let simmer for 40 minutes. Store in
| tumblers or stone jars.
Peach jam-Blanch two and one
| half pounds Of peaches, remove the
skins and stones and cut in small
pieces. Tie in a cheesecloth bag one
mace, mace % one,fourth ] fet. stick e of cinnamon & @
| bark, and two cracked peach stones.
Add to the peaches one-half a cupful
| of peach juice and one pound of su-
gar: Combine all the ingredients and
cook slowly until thick. or about
| S5 minutes. Seal in sterilized jars
| after removing the spice bag
Pear jam-Core out. but do not peel,
some good ripe pears. slice them,
crush them well in bowl and strain
| the pulp through muslin. To every
pound of this pulp add one-half
pound of sugar previously boiled to
| a thick sirup. Cook very slowly on
the stove until reduced to about two
| of the consistency of honey, pour in
jars, let cool, then seal.
Cherry preserves-Wash the cher
ries thoroughly. then remove the
as not to crush the cherries. Drain
| off every bit of the Juice. let stand
| about two hours, then drain again.
| Make sirup of two cupfuls OF sugar
10 One-ndlI CupIul OF wdteT, COOK
until it hardens in the water, then
| drop in the drained cherries, allowing
one cupful of fruit to one cupful OF
sugar. Cook about twenty minutes.
| Put in jelly glasses. They will keep
| without sealing. They are delicious
| and not dark or strong, as cherry pre-
serves are apt to be.
Grape conserye-To every five
pounds of grapes use three pounds of
sugar, two pounds Of seeded raisins.
| and one-half a pound Of English wal
nut meats. Separate the pulp from
the skins and cook the pulp until the
| seeds will float or separate easily.
Remove the seeds by sitting. add the
| skins to the pulp, then add the sugar.
Let boil slowly for twenty minutes,
taking care that 1t does not burn,
then add the raisins and boil for
about twenty minutes longer. or until
the juice has thickened a little. Add
the nut meats and boil up q minute.
Seal while hot. Delicious.
Plum conserve-Cook for about one
and one-half hours. or until thick,
three pounds of pitted plums. three
pounds of sugar, one pound of raj
sins, one pound Of walnuts. and three
oranges with the rind of one Of them
cut up.