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Show label each can or jar with iho namo of the fruit, wipe clean with a clamp cloth and set In a dark, dry closet. The Preserving of Pineapple. Select large, ripe fruit, anl cut into slices about an inch thick; pare neatly neat-ly and remove the eyes and cores. Cut the fruit into small cubes or shred finely with a silver fork. To each fruit, and heat until the fruit 13 soft r aud broken. Turn into a Jelly bag and drain until tho juice has completely oozed out. Do not squeeze. Return the juice to the fire and hat until boiling hot. Stand sterilized bottles In ft pan of hot water, and All; insert i the corks firmly, then immediately dip tho top of each bottle In melted seal- Pears. Tho fruit should not be too ripe; pate, halve and core. Make a syrup from one and one-half pints of sugar, with Just enough water to dissolve it. Add the grated rind aud Juice of one lemon and one-fourth pound of Canton Can-ton ginger. When the syrup is boiling boil-ing hot add two quarts of tho pre- UTENSILS MUST BE SURGICALLY CLEAN Jars, Cans, Pots and Kettles Should Be Sterilized to Kill Bacteria Before Anything Else Is Done 1 1 1 fctiif 1 ; lit!' .. ilfcr r --''' -; ' fei Url I ' - - i M liar manner, placing each on a email block of wood to prevent cracking; surround with cold water, and allow them to heat slowly to tho boiling point. When sufficiently sterilized pull the pan to the back of the range and let them remain in the hot water until needed. One Process at a Time. When preserving with sugar, prepare pre-pare all fruit you arc to preserve at one time before you begin, so you can give undivided attention to the rooking. rook-ing. Put only enough In the kettle at a time to fill a few jars, then the last will not be broken or over cooked. When the fruit i ready for the Jars, wring a soft towel out of tepid water (not too dry), fold It Into several thicknesses, thick-nesses, and lay In the bottom of a Vc mir A. FRESH BERRIES. B. CLOSING THE JAR. C ARRANGEMENT OF INGREDIENTS. D. THE LABLED JARS. OF the several methods of preserving preserv-ing fruit for winter use, the most satisfactory and within the reach of all 13 that of sealing tho fruit in air-tight Jars, and when hyglenlcally prepared and properly sealed the contents will remain lu good condition for an indefinite period, losing very little of their wholesomc-ness wholesomc-ness or good flavor. The first step for success in the preserving pre-serving of fruit is to have everything perfectly clean; that Is, to kill tho various va-rious species of bacteria that promote mold and fermentation by carefully Bterillzlng the Jars or cans and all utensils used, and by keeping them as Bterllo as possible during the process. It Is a good plan, before beginning the preserving season, to have all Jars, covers and rings In readiness. Rubber rlDgs should not bo used from one season sea-son to the next, as tucy stretch and often become perforated; new ones are Inexpensive, and they will repay the small outlay in the end. Whether new or old jars are used, first wash them In hot soapsuds, care- I fully examining the edges and covers, eorubblng them thoroughly with a small, stiff brush; then rinse In clean water, Into which a llttlo bicarbonate of soda has been dissolved; this will Bweeten tbem by removing any taint that may remain in them. Covers, if used before, 6hould bo rubbed smooth with a little scouring soap, then rinsed and carefully dried. See that all covers, rubber ring?, etc., fit perfectly; perfect-ly; If bottles are to be used, havo plenty of fresh corks and sealing wax. j That the fruit may not become dls-1 colorel or lose Its delicate flavors In I the cooking, use aluminum or porcc- i lain-lined kettles; the ideal preserv-' ing kettlo Bhould be broad and shallow. shal-low. Covers, funnel, ladle, colauder. skimmer and basins should all bo either of aluminum or the enameled ware. Havo a wooden spatula for stirring, stir-ring, and a quart measuring cup (graduated); (grad-uated); small scales aro most desirable, desir-able, although measurements can, of course, be easily substituted for weights, ono quart equaling two pounds. A fruit or wooden masher, plenty of clean towels, cheese cloth, a jelly bag and an asbestos mat. to prevent burning In case of long cooking, cook-ing, is also necessary. In selecting fruit for preserving It must be remembered that to produce the best results it must be perfectly Bound, not too ripe, and in every way of excellent quality; and decayed spots, no matter how small, will often produce pro-duce fermentation; therefore, carefully pick over and wash all fruit before using it, A good way to wash small frulta la to put them in a colander and pour cold water slowly over them, allowing them to drain thoroughly before be-fore using. Hints for Paring. Always use a silver knife when paring par-ing fruit. Peaches, pears or apples may bo kept from discoloring If dropped as you paro them Into cold water to which a little vinegar or lemon Juice has been added. Peaches, plums or tomatoes peel more easily if first immersed In boiling hot water, then for a moment or two in cold water, and drained. While sugar is not altogether neccs-ary neccs-ary for the preserving of fruit, it Is pt to keep its shape better when tooked in a syrup than In water. On Ihe other hand, fruit preserved without lugar retains its freshness to a greater rxtent than when cooked with sugar. All fruit should be heated and cooked I lowly, that it may remain as nearly fc-hole as possible; the juice, too, will be clearer and the flavor of the fruit fcore fully retained. Now that you are ready to prepare rour fruit, first carefully sterilize your utensils by putting them In a dishpan r largo basin of hot water and allowing allow-ing them to boll at least twenty minutes. min-utes. Spread a clean towel over ono end of the table and arrange your epoons, knives, skimmer, etc., on it as you remove them from the boiling hot water, then cover with another towel until you are ready to use them. Next eterillzo the jars and covers In a slm- basin. Remove a jar from the hot water and place It on tho folded towel, adjust the sterilized funnel and proceed pro-ceed to fill with fruit; Just here it Is necessary to work quickly. When tho jar 13 full, slip a heated silver knife around the inside of the Jar and through its contents, thus allowing the air to escape and the fruit to settle; add a llttlo more hot juice; wipe off tho moisture, adjust the rubber ring, first dipping it In hot water; fit on the sterilized cover and screw or fasten fas-ten down as tightly as possible. If there Is any doubt about tho Jar being be-ing air-tight, reverse it for a moment or two and see if any air bubbles rise through the fruit. It Is a good plan to stand each jar upside down while cooling, so if by chance there is any Imperfection In the rubber or cover, a few drop3 of the Juico will ooze out; in this case return tho fruit to the kettle; reheat, and refill the jar, using another cover or a new rubber. After the jars are sealed allow them to stand at least twelve hours before putting them away. To preserve without sugar, pack sterilized Jars with tho fresh frutt. adjust the rubber rings; fill tho jars with cold water or fruit Juice; place on the covers, but do not fatten securely down; stand In a kettle on a small i block of wood, or, if a number ot Jars are to be cooked, a tin or copper cop-per wash boiler is best. Have a frame made to fit Inside the boiler from strips of hard wood; on this tack a piece of galvanized wire netting net-ting the same slzo as the frame. Place this rack insldo tho boiler and put in as many jars as It will hold without touching each other. Surround Sur-round tho Jars with cold water, cover closely; bring slowly to a boll, and boll gently until the fruit Is sufficiently suffi-ciently cooked; for the Juicy, or small fruit, ten to fifteen minutes, a longer tlmo being required for the firmer fruit, as " applies, pineapple and quince. Remove the jars from the boiler, one at a time, and seal quickly quick-ly without lifting the covers. When putting away preserved frutt. pound (one pint) of prepared fruit allow one-fourth of a pound of sugar and ono gill of water, or If a richer syrup is desired use three-fourths of a pound of sugar to one of fruit. Put the sugar and water into the preserving preserv-ing kettle, and when the sugar Is dissolved dis-solved boll five minutes; skim if necessary; neces-sary; add tho fruit and bring slowly to a boll; let simmer gently for twenty minutes, or until tender. Pack In sterilized Jars and seal. Pineapple is delicious preservpd In this way: Select small but perfectly rlpo fruit. Cut Into uniform slices about half an Inch thick, pare and carefully remove the eyes and core, leaving tho remainder whole. Tack the slices, one above the other, into i wide-mouth jars, and pour over the fruit a rich syrup made from sugar and water. Adjust the rubbers and covers, and proceed to cook as directed for preserving without sugar. Cook thirty minutes, or until tho fruit can be easily pierced with a straw, then remove re-move from the hot water and seal. Strawberries. Remove the stems and farefully pick over eight quarts of fruit, wash under a stream of water In tho colander and drain. Put two quarts of the fruit In a double boiler with ono pint 1 of sugar, and heat slowly until tho I berries arc soft; drain through cheese I cloth, and return the juice to the preserving pre-serving kettle, with one quart of sugar; Etir over the flro until the sugar Is completely dissolved; boil five minutes and skim, then add tho remaining re-maining fruit; hpnt slowly to the boiling boil-ing point and cook six minutes. Fill each jar to overflowing and seal. Raspberries and Blackberries. Follow the same method as given for tbo preserving of strawberries, or they may be preserved without sugar. Fruit Juke. A number of delicious beverages may be made from fruit Juice, and when carefully sealed in air-tight bottles bot-tles it will keep from ono year to the next. Prepare the fruit as for preserving; preserv-ing; put Into the double boiler with ono cupful of sutjar to each quart of Ing wax. The same method may be employed for raspberry, blackberry or grape Juice. Currants. Wash In a colander and strip the fruit from tho stems. Heat one quart of the fruit with one cupful of sugar, and extract - the juice; strain. Prepare, a syrup from the juico and three pints of sugar; when boiling hot add five quarts of the prepared currants. cur-rants. Cook slowly for fifteen minutes, min-utes, or until the mass Is boiling hot; jar and seal. Cherries. Wash, stem and look over carefully, rejectlug any that may bo decayed or wormy, and remove the pits. To five quarts of fruit allow three pints of sugar. Put the sugar in tho preserving pre-serving kcttlo with Just enough water to dissolve it, and when boiling hot add the fruit and cook 6lowly for ten minutes. Fill jars quickly and seal. Peaches. Select large, perfectly ripe but firm fruit. Remove the skins; cut Into halves, but do not remove all the stones; leave at least two for each can; they not only add to the flavor of the fruit but they show up beautifully beauti-fully In the clear amber of the syrup. Prepare a syrup from one pint each of water and sugar to every two quarts nf prepared fruit. Heat until boiling hot and add the fruit. Bring slowly to a boil, and let simmer until tender. With a wooden spoon lift each piece carefully from the syrup and place In hot sterilized jars; fill each jar quickly to overflowing with the hot syrup and eal. Crab Apples. Cook whole, or halve and remove the cores, in clear water until tender without cooking them to pieces; skim out carefully; strain tho water in which they were cooked and return to the preserving kettlo. Make a syrup from tho juice, allying one pint of sugar to each quart of fruit Holl until clear; skim and add the fruit. When boiling hot. Jar and seal. pared fruit. Cook slowly until perfectly per-fectly tender when pierced with a straw. Put in pint jars and seal. Plums. Select ripe but rather firm fruit, especially if green or blue gages aro used; wash and drain; pierce each one with a silver fork, that the skins may not break. Prepare a syrup from one quart of sugar and ono pint of water, and when boiling hot add four quarts of the fruit. Cook slowly; skim, and when the ma?9 Is boiling hot jar and seal. Grapes. Separate the skins from tho pulp, and remove the seeds by pressing the pulp through a colander; put skins and pulp into a preserving kettle with as llttlo water as possible; cover, and heat slowly until boiling hot; then add one and one-holf pints of sugar to every four quarts of fruit. Keep Just to the boiling point for twenty minutes, min-utes, then put into Jars and seal. More or less sugar may. bo used, according to the variety of fruit Quince. Pare the fruit, cut Into halves and core, cover with water and cook until tender. Take up the fruit; strain the water, and add sugar, iu the proportion propor-tion of pound for pound, boll, skim and add the fruit. Cook slowly for fifteen minutes longer, or until tho fruit becomes be-comes transparent. Citron Cut the fruit into slices about half an inch thick; carefully remove the seeds; this Is easily accomplished by holding each slice before a strong light, using a nut pick to extract the seeds. Divide tho slices into eighths aud put into tho preserving kettle with the rind of lemons, two to every four pounds of citron. Cover with cold water aud cook until tendttr. 'lake up; prepare a syrup from sugar and water, using two pounds of sugar to four of fruit When boiling hot. skim and add tho citron with the lemons, sliced thin. Cook slowly for ten minutes, min-utes, or until tho fruit becomes clear. ROSAMOND LAMPMAN. |