Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-07-02
Fruit Preserving an Art
Purchase of Various Kinds at Seasons When
They Are Plentiful Required for
Economical Results.

Some housewives consider the pres
ent price of fruit prohibitive for pre-
serving. but 1t is wiser to put up
little rather than none at all. The
best grade in the stores is high priced
Watch your chance to buy as the
Summer advances and each fruit Is IN
season. Preserve and pickle the diff
ferent fruits and vegetables when
they are the most plentiful.
Cook all fruits in clean porcelain ket-
ties. Stir with a silver or WOODEN
spoon. Do not attempt to make jelly
of overripe fruit. or upon CLOUDY
day. Do not squeeze the Jelly bag II
YOU want clear, sparkling Jelly. boll
YOUR glass Jars and jelly jars before
using to prevent hreakage. cover
the lars with cold water, bring to me
boiling point. then let remain IN the
water until cool.
Preserves, Jams. Marmalades.
Peach preserves: Peaches for pre-
serving should be ripe, hut not SOU.
II freestone fruit is used. cut tne
peaches in halves. Pare them neatly
with silver knife. Throw each hair
Immediately in cold water to prevent
discoloration. Now take as many
pounds Of white sugar as of fruit, or
as many measures of sugar as OF
fruit. To each pound of sugar use
cupful of water. Use broad fiat
bottomed granite pan. Put the sugar
and water to boil. When 1t is boiling
hot, put in the peaches and let them
boil slowly until a clear, uniform
color. Turn the peaches carefully
with large fork and do not break
them. When all are done. lift
carefully onto a fiat dish. Boil the
strip until quite thick. Put the
peaches carefully into glass jars and
pour the hot sirup over them. Seal
at once.
Peach and pineapple jam: Peel
and stone the peaches before weigh
ing them. Allow three-fourths Of a
pound of granulated sugar to every
pound Of the fruit and one pound or
pineapple peeled and shredded fine TO
every five pounds of the peaches. The
pineapple should be very ripe. Put
the fruit together and cook slowly
for hour, add the sugar, let it come
to a boil, then simmer for half an
hour. Put up while hot in jars or
Jelly glasses.
Blackberry jam: To each pound OF
berries allow three -fourths Of a pound
of sugar. Place the berries and sugar
in a preserving kettle, thoroughly
crush the berries, then mix with the
sugar. In the meantime have the
fire very hot and as soon as the
berries are crushed place the kettle
over the hottest part Of the fire, and
heating as quickly as possible. boil
hard for 20 minutes. While still boil
ing. dip into Jars and seal. If the
seeds are Objectionable. run the jam
through a sieve. reheat. and seal.
This jam is of the consistency Of a
soft Jelly and is of lovely color.
Strawberries, dewberries and rasp-
berries may be prepared the same
way with equal success.
Pear preserves: Peel, core and cut
in quarters as many pears as you
want to make preserves Put In
porcelain pan. cover with water. and
cook until tender. Add sugar to make
n thick strip, or about pound of
sugar TO each pound of pears. Cook
until transparent. Seal while hot.
Nutmeg melon marmalade: Select
small green fresh cantaloupes known
as nutmeg melons, and use them
thoroughly ripe. Cut in halves, with
a spoon scrape out the seeds, then
scoop out the soft juicy part Of the
melon. Put in a preserving kettle
Wlln NAN lIlt weight VI tIlC iiiCAcii IA
sugar and boil until cooked into a
stiff butter or marmalade, stirring
often to prevent sticking to the bot
tom of the kettle. Seal tight in glass
Jars.
-. Tomato butter: Select sound, fresh,
thoroughly ripe tomatoes, wash and
stem them and put in graniteware
kettle with just enough water to
start to cooking. When thoroughly
cooked. remove from the fire to cool,
then rub through a colander TO re-
move all the seeds and skins. TO
each two cupfuls of the tomato pulp
add one cupful of granulated sugar
and any spice desired to suit the
taste, and lemons if desired. Cook
over a slow fire the same as any other
fruit butter, stirring frequently to
prevent sticking. This butter is very
rich and palatable.
Easy jelly Making.
Take currants for example. but the |
same rule applies to all kinds of juicy |
fruits, tart enough for jellying. Take
four quarts. stem, wash, and add four
cupfuls of water, put on the stove to
heat, and let them get just hot
enough to break open, crush with a
wooden masher, then turn into jelly
bag to drain. If your object is to
get the clearest possible product. do
not press much or at all Measure
the liquid and add one-fourth as much
water as juice. Put over the fire
Measure as much sugar as liquid and
place in a granite pan in the oven to
heat Let the juice boil, after it
really comes to boil. for 20 minutes
and no longer. Put the hot sugar in
and boil, not minute more than
barely to boil. Strain into jelly
glasses. The process is quick and
simple. and the product is a clear,
rich, beautiful jelly.
A great variety of jellies may be
made from apples by the use of a