690 Reading-Course for Farmers' Wives. 



possible while the jar is hot and to tighten the covers after the jars have 

 cooled. Before using a jar or cover examine each carefully. Reject 

 any that are chipped or cracked. Be sure that the rubber rings are fresh, 

 soft and elastic. When putting them on the jars be careful to have them 

 lie flat and not bulge out beyond the covers. 



Hoz<' much Sugar to use zvith Fruit. 



Tastes differ as to the degree of sweetness liked in fruit or any 

 other food. Fruits differ as to the amount of sugar required to bring 

 out and fix the best qualities of the fruit, therefore no hard and fast 

 rules, as to the proportion of sugar to fruit, can be made. A good general 

 rule is to use only as much sugar as shall bring out and fix the pleasant 

 flavor of the fruit. Raspberries, blackberries, blueberries, sweet cherries, 

 sweet plums, peaches and pears require very little sugar, while straw- 

 berries lose shape, color, and flavor if preserved with much less than a 

 pound of sugar to a pound of fruit. The following table gives the pro- 

 portions of sugar to fruit, which has been found to give satisfactory 

 results. 



Because of season, climate, etc., fruits vary as to the amount of 

 sugar they contain and the proportions of sugar may be changed to meet 

 these conditions. As for example, in a cold season, the fruit will not 

 be so sweet as in a warm, sunny season, and a little extra sugar should 

 be added. 



Syrup for Canned Fruit. 



(i) One pint of sugar, and two pints of water. Use for peaches, 

 pears, raspberries, blackberries, blueberries, sweet plums, grapes. If the 

 fruits are acid use No. 2 or 3. 



(2) Two pints of sugar and three pints of water. 



(3) Two pints of sugar and two pints of water. Use for sour cher- 

 ries, sour plums, green gooseberries, crab-apples, quinces. 



To make the syrup, put the sugar and water into the preserving 

 kettle and place on the back part of the range. Stir frequently until the 

 sugar is dissolved. Then heat slowly to the boiling point. Boil gently 

 for twenty minutes. Skim the syrup, if necessary. A pint of syruj) will 

 be required for each quart jar of large fruits, such as quinces, crab- 

 apples, plums, peaches, ])ears. The small fruits will require a little over 

 half a pint. Fill the sterilized jars loosely with the fruit, then fill up 

 with the syrup. 



In the case of very juicy fruits, such as berries, the ])roduct is 

 much finer, if instead of water the juice of the fruit be use 1 in making 

 the syrup. From six quarts of berries take one quart. Put in a pre- 

 serving kettle and heat slowly to the boiling point, crush with the wooden 



