The Farm Table. 687 



quarts, weigh or measure two pounds or two quarts and put in a bowl 

 that will just about hold it. This will save future weighing or measuring, 

 and, of course, much handling of the fruit, as it may be dropped into 

 the bowl as fast as it is prepared. Have the corresponding weight or 

 measure of sugar in another bowl. 



When fruit is to be cooked in the cans the weighing or measuring is 

 not necessary, as the fruit should be dropped into the cans as it is pre- 

 pared. 4. Make the syrup if the fruit is to be cooked in the cans or in 

 :syrup. 5. Prepare the fruit. Strawberries, raspberries, and blackberries 

 are to be hulled. Currants are to be free from leaves and stems. The 

 stem and blossom end should be removed from gooseberries. Cherries, 

 when preserved, should be stemmed and stoned. Many people prefer to 

 can them unstoned. 



If the small, seedy fruits are to be used for jams they should be 

 heated slowly to the boiling point and then simmered for ten minutes. 

 After this mash them in the kettle, and finally rub through the strainer. 

 It takes time and strength to do this. Use the wooden masher for the 

 crushing and rubbing. To prepare grapes for preserving or for mar- 

 malade, stem them, press out the pulp and drop it into an earthen bowl. 

 Drop the skins into another bowl. Cook the pulp about five minutes and 

 then run through the coarse sieve, to remove the seeds. Add the skins 

 to the strained pulp. Pears, peaches, ciuinces, apples, etc., after being 

 pared, become discolored on exposure to the air, even for a very short 

 time. If for any reason these fruits cannot be added to the sugar or 

 syrup at once they should be dropped into cold water to wdiich has been 

 added one tablespoonful of lemon juice for each quart of cold water. 

 Steel knives discolor fruit; wlien possible, use plated fruit knives for 

 paring. 



Peaches, plums and tomatoes are pared quickly and smoothly if they 

 are put into boiling water for a few minutes. Have a kettle about half 

 full of hoiling water. Fill a wire basket with the fruit or vegetable and 

 lower it gently into the boiling water. If the fruit is ripe, two or three 

 minutes will loosen the skin. Lift the basket out and plunge for a 

 moment into cold water, then peel. 



To lower the basket into the boiling water and to lift it out, put a 

 strong, long-handled spoon under the handle of the basket. 



IV. METHODS OF CANNING. 



The method employed by all housekeepers for preserving their princi- 

 pal supply of fruit is canning. This method is economical, easy and 

 sure, if the work is properly done. The success of canning depends 

 Upon perfect sterilization and the thorough sealing of the jars to exclude 



