the perfectly ripe stage, that it is almost safer to use it a little under-ripe 

 than over-ripe. For the making of jelly, the fruit should always be 

 under-ripe. Fruits should, if possible, be freshly picked for preserving ; 

 no imperfect fruit should be used. 



In the preparation for preserving, system will do much to lighten 

 the work. Begin by having a clean kitchen to work in. Have plenty 

 of hot water in readiness. Have at hand all necessary utensils, towels, 

 spices and sugar. Decide upon the amount of fruit you will cook at 

 one time, then have a bowl that will just hold this quantity. As the 

 Iruit is prepared, drop it into the measuring bowl; when the measure is 

 full, the fruit may be put directly into the preserving kettle. This saves 

 handling and at the same time secures exactness. 



Hints for Preserving Time. If fruit is very juicy, avoid adding 

 water to it when canning. The less water that has to be used, the finer 

 the flavor of the preserve and the more beautiful its color. Never 

 touch cooking fruit with a spoon or fork which is of any material except 

 silver, wood or granite. A tin spoon may ruin the color and flavor of a 

 whole kettle of fruit. Try a little of your sugar to make a syrup before 

 commencing the canning process. If a bluish-gray scum gathers on 

 top after the boiling, send the sugar back to the grocery-man with an 

 order for a better quality. When the fruit has been put in the jars, it is 

 a good idea to turn them upside down and allow them to stand that way 

 for a few minutes to make sure they are perfectly air-tight, because if 

 they are not, all the previous precautions are in vain. 



Principles of Canning and Preserving.*. In the preservations of 

 fruits by canning, preserving, etc., the essentials in the processes are 

 sterilization of the fruit, of all utensils used, and the scalding of the 

 fruit to prevent all germs entering, so keeping it sterile. To accomplish 

 this, the spoons, strainers and glass jars should be put on the fire in 

 cold water and allowed to boil for some minutes. The jars must be 

 taken one at a time from the boiling water at the moment they are to be 

 filled with the boiling fruit. The work should be done in a well swept 

 and dusted room, and the clothing of the workers and the towels used 

 should be clean. The truit used should be sound and clean. If over- 

 ripe it is difficult to make it sterile even with considerable boiling. 



Methods of Preserving. There are many methods of preservng 

 fruit all involving the same principle. The conditions under which the 

 housekeeper must do her work may make one method more convenient 

 than another. There are four common methods : Cookinr the fruit in 

 jars in the oven ; cooking the fruit in jars in boiling water, cooking fruit 

 in a syrup ; and stewing fruit. 



The first two methods are very useful for juicy fruits, such as berries 

 and cherries that require no water. Prepare the jars and fruit as for 

 ordinary canning. Fill the jars with the raw fruit, using a cup of sugar 



Note. The word "preserved" is used in a general sense — "to keep." 



