| Show 1 how to oan fruit among the plans suz suggested to can I 1 I 1 FRESH I the following is highly recommended after pre preparing the peaches take a cup of water and a cup ot of the best white whito sugar put them into a kettle kettie and place over the freand filla quart cau can lund and allow them to anio come a bo boll boil then remove them thein from the uhe fire aare at once and peu pour into the solder or seal with wax while hot the utmost care must be in sealing as the thib keeping of the fruit depends upon the exclusion causion of the air if wax is used do not spare it but put it on th thick iek ick the white heath or morris whites retain ther then flavor best and are the beat peaches for canning can cau ning L strawberries AND blackberries 13 lack are canned in the same way and so also are other fruits with the exception of quinces blaces and pears which need tob to be cooked antil until they are soft i the following observations lations on on CANNING FRUIT WITHOUT SUGAR may aid you ilif jf sealed up for pies it is decidedly decided cy better not mot te to use sugar but whether for pies br not fruit can be kept at als well without as with sugar brass kettles should never be used tin pans or dr kettles lined with porcelain so a as to preserve the most perfect flavor of bf the fruit are the best while our fruit la Is being scalded we put a gill of cold bold water in each can and nill fill up with hot water putting the covers also in hot water the fruit heed need not hot be cooked only odly heated to the boiling point in preparing hard bard that may require more cooking and then only just so that a straw may be passed through always being careful to babej have juice u ice jee enough to cover the fruit As soon as a boiling hot empty a can and fill then another er or as many as can well bo be attended to let the eans cana stand open until eu on can comfortably bear the ands upon them meanwhile more fruit may be heated cut thick writing paper in round pieces the bize size of the top of each cani can ean and when the contents of the cans are cooled slip a piece over the top of the fruit in each cans can and at once fill upon up on top of thin the paper with boiling bulling juice saved for the purpose and pul put ou the covers as soon as filled we often seal up cherries cher chen fles flea i and dud tomatoes only for winter use in oue gallon stone jars that are small at the top lop pie piu pared ju jut t the bame aa as for glass glam leave off the covers seal with melted resin addi add addi i i jaga ing a little tallow try it on a piece pleze of cloth if too britt e e add i more tallow and a lid iid VICC vice versa cut a paper aiso atao for the top of the jar ja just so it will come over the edge aud and dip a piece of thick cloth into the reisia ream only upon one side spread over the jar and tle down now with a spoon dip and spread on the hot resin until entirely covered pressing down the sides aides with the hands dipped in cold water TO CAN TOMATOES 1 the most moat thorough and reliable mode of canning tomatoes Is us as follows they are just steamed mamed not nol cooked to heald scald or bosen the ji bikin kin and are aie then theft poured upon tables and the skin removed P care being taken to preserve pres erye the tomato in as soled a state as possible after anter being peeled they are placed in large pan pans with false bottoms perforated with hole bole e BO as to strain PY 0 oss off abw tb 1 liquid guld that emanates from them from hrom these pans they are carefully placed by hand in the cans which are filled as solidly as possible pok pol sible sibie in other words all are put dut i in that the can will hold bold they are then hermetically sealed the cans when opened for use present the tomato pot not only ilke like the natural vegetable in taste and color but also in appearance and moreover when thus sealed are warranted warrant to keep in any climate and when opened will taste as naturally i as ks when just plucked from the vine directions rob sealina SEALING set bet each can in bollin boiling water and fill fili one ono at a time with ge th the fruit or vegetable put on the cap can press it to its place until you caare fill t the h groove groove around it with the melted wax or a solder older pour a little cold water on the top of the can to chill the heating material and then set the can in cold water and let it remain until cool hold it to the ear u if there bo be any imperfection in ath the eal cal cai the air will be heard forc fore ling ing itself in ini w yora york mee Wee jj |
