514 ANNUAL REPORT OF THE Off. Doc. 



MAKING SYRUP. 



Syrups are of two degrees, heavy and light, according to the pro- 

 portion of sugar and water used. The following table will give fairly 

 accurately the percentage of sugar when the syrup has been boiling 

 one minute, also which density is best for the various kinds of fruit: 



1 pint of sugar, 1 gill water = 40 degrees density, for preserved 

 strawberries and cherries. 



1 pint of sugar, i pint water,. . ] p^^ches, plums, quinces, currants 

 1 pint sugar, 3 gills water, .... J 



1 pint sugar, 1 pint water — use for all canned acid fruits, such as 

 early plums and sour cherries. 



light syrup for canned pears, 

 peaches, sweet plums, sweet 

 cherries, raspberries, blueberries 

 and blackberries. 



1 pint sugar, 1^ pints water, 

 1 pint sugar, 2 pints water, . 



A syrup gauge is a graduated glass tube, which registers from 0° 

 to 50°, and is employed to determine the quantity of sugar in the 

 syrup. 



In making syrups, the sugar should be dissolved in the water be- 

 fore it is heated. Heat slowly and boil gently without stirring; if 

 rich syrups are boiled hard or jarred, there is danger of crystalli- 

 zation. Syrups may be made a day in advance of the regular can- 

 ning. 



CANNING FRUITS. 



Most fruits should be canned rather than preserved. Everything 

 must be carefully sterilized, and rubber rings should be renewed 

 each year. Use the best jars obtainable. Keep abreast of the times, 

 and watch for anything new that may come upon the market. The 

 perfect jar has not yet appeared, but the Schram jar, made in St. 

 Louis, is the most satisfactory jar found as yet by the writer. Wide- 

 mouthed jars for large fruits, canned whole, permit better show. A 

 very successful w^ay to can strawberries, cherries, or any of the thin 

 skinned fruits is as follows: Have jars hot; pack closely with the 

 uncooked fruit; fill with boiling syrup (one pint sugar to one gill 

 water; seal. Have ready a wash-boiler of boiling water. Place jars 

 in this, tops down, having the jars completely submerged. Put the 

 boiler away in any convenient and safe place until the water is cold. 

 Fruit canned in this way retains its color and shape beautifully. 

 Personally, for additional safety, I nearly always dip the tops of 

 cans into melted paraffine, deep enough to come below the rubbers, 

 after the cans are cold. 



Fruit may be canned by simply stewing the fruit, placing it while 

 boiling hot in the hot, sterilized jars; run the blade of a sterilized 

 silver knife around, inside of the jar, that the fruit may be packed 

 more solidly. Wipe the rim of the jar, dip the rubber ring into 

 boiling water, place smoothly on the jar and seal. The work of filling 

 must be done rapidly; each jar must be sealed as soon as filled, and 

 the jars must be placed on a board out of a draft of cold air. If 

 screw tops are used, they must be tightened after cooling. 



