Show r I. I C f I c vi iBy IY CROL CAROLINE r E C COE E I I 1 1 1 c Ch 8 m ma maybe be If peeled j it dipped lill i scalding W water for mm- mm te and Uie then plunged into coldwater cold I The skins I Id d 1 slip oft off cit rt readily J J 1 I iJ 1 It e h ila lack flavor crack a few 0 o o J the is o Md the to to I lp while the te tel fruit Is cooking JO DOt put the Ule kernels In cans cans' when scaling simply boll I In the syrup 5 S S I t Steam hard fruits apples quinces I or pears ears Until n tender then drop them Into syrup that Is 18 at itt t. t boiling Q lt 4 of minutes put Into j seal Iseal C I e V U Mi Sliver er fc to peel fruit and I old fashioned porcelain kettle for b Avoid old the copper kettles of ot pur S J J e fruit trul Jars In clear ice cold coldwater water ater drain dr dry and wrap the Jar jarr r tn iri that has been wrung ut of ot Ice water Sot Set Jar oh on on several of ot cold cloth and add the hot fruit lo to c can n very Fill can canto canto ari arit t to too toJ to adjust fop op and seal ani while hot e S e e t Gre Great Greit t care must be taken when sealing aU g fruit fruit- screw l tops lops ps' ps r reasonably tight andias anaz tho the fruit cools cools' and the glass shrinks the the c covers verl should be often until the fruit la Is perfectly pere perfectly per per- e tt co cold d. d S S e C Use Use only new new- rubbers Often Often per per- t preserved fruit IB Is lost by Im Improper proper scaling sealing e. e X The secret of canning fruit II Is Ito to sterilise It Il completely and In this way to kin the that cause c putrefaction and nd fermentation e e It It 1 has has' DS been demonstrated ti that the bacteria which prod produce fermentation cannot ot exist dst In Ii a temperature above el and man many of ot them dl die It If ifs s 8 subjected to degrees of heat at The spores spores' corresponding to seeds needs e s are more tenacious of life Ute than the de- de i bacteria but both are killed at t. t a boiling it if subjected subjected sub sub- to It for some soma time |