684 



Rkaui.\'c;-Culkse i'uk I-ar-Mers' Wives. 



molds float in the air, rest in the dust on shelves, tables and floors, 



and that they are set in motion by every current of air, 

 \vc will be careful to have the kitchen swept and 

 dusted before we begin the work of canning or pre- 

 serving. We know, too, that the towels and our own 

 clothing must be perfectly clean. The hands and nails 

 must be cleaned before we begin to prepare the fruit. 

 N^early all kinds of fruits ca be sterilized in ten 

 or fifteen minutes, counting from the time the syrup 

 or juice becomes nearly boiling hot. 



II. THE NECESSARY UTENSILS. 

 Suitable tools make work easy and pleasant. The 

 utensils needed in canning, preserving and jelly mak- 

 ing are not many, but it is important that they should 

 be of the right kind. Remember that iron and tin 

 should not be employed for cooking fruits of any 

 kind. The acid of the fruit attacks these metals and 

 the fruit acquires a metallic taste and a bad color. 

 Nearly any of the enameled wares, porcelain lined 

 iron kettles, or aluminum may be used. The preserving kettles should 

 be rather shallow and broad, as only a layer of fruit a few inches deep 

 should be cooked at one time (Fig. 177). The shape of the kettle 

 should be considered. If the kettle is large it will be easier to handle 

 it if there is a bail handle across the middle, and a fixed handle at the 

 back. In selecting such a kettle test it to see that it is well balanced. The 

 side handle is convenient and satisfactory on small kettles. One deep 

 kettle holding two or more gallons will be found useful for cooking fruits, 

 the juice of which is to be canned, or made into jelly. 



Strainers of different kinds are necessary in jam and jelly making. 

 In making jams with small seeded berries, it is wise to remove as many 

 of the seeds as possible, and for this there will be required a strong 

 sieve with meshes fine enough to keep back the seeds (Fig. 178). An 



Fig. 186, — Wooden 

 spoons. 



enameled colander may be used for all sorts of straining (Fig. 179). A 

 fine meshed extension strainer which may be placed over a large bowl will 

 be found useful (Fig. 180). 



For jelly making, a flannel straining bag will be necessary. Besides 

 the utensils already named there will be required : several earthen bowls 

 into which prepared fruit may be put, and fruit juice strained; dish 

 pans and milk pans, for use in washing and sorting fruit, sterilizing, etc. 

 (Fig. 181) ; a wire basket into which to put peaches and tomatoes, when 

 they are to be plunged into boiling water for a few minutes (Fig. 182) ; 



