286 MINNESOTA STATE HORTICULTURAL SOCIETY. 



see by this time that it is hard for me to give up old frende. Now, 

 if there is one among you that will stand up and demonstrate to 

 you that he has found the ideal long keeping winter ^ple, let him. 

 be honored among men! 



To sum up the whole question, " The Commercial Apple Orchard 

 for Minnesota" is still experimental. A person maybe very suc- 

 cessful with some variety for a while and make his neighbors en- 

 vious by his success, then wake up some fine spring morning with 

 a big job of brush burning on his hands. While he was enjoying 

 himself spending his apple money in Florida, one of those blizzards 

 had cornered his apple trees. For all I have perhaps marketed 

 more apples of my own raising than any one in this county, I can- 

 not give you any good businesslike advice about planting a com- 

 mercial apple orchard in Minnesota. 



METHODS OF CANNING APPLES AND PLUMS. 



MRS. S. F. LEONARD. WASHINGTON. 

 (Southern Minnesota Horticultural Society.) 



Fruit, especially apples, has been a popular diet ever since the 

 time of Adam. But as our climate does not permit us to have ac- 

 cess to fresh fruit at all seasons, the happy suggestion of canning 

 it has been made, and surely no dessert can be more healthful or 

 palatable. 



In canning apples, I prefer the Duchess and not over ripe. Great 

 care is required in cooking, or they will become mushy. I use two 

 kettles in canning, always using granite or aluminum. Peel, quar- 

 ter and throw into cold water to prevent them turning dark. 



For canning in the two-quart cans, I take two cups of sugar, two 

 cups of water and two quarts of apple8,putting a cup of sugar and 

 one of water in each kettle. Let come lo a boil and gently cook a 

 quart of apples in each kettle. When tender but not mushy, skim 

 out and put into the jar, which thall have been previously cleansed, 

 scalded and, while still warm, rolled in boiling water. 



The jar should be standing in a little hot water, while being filled. 

 Pour in the syrup and carefully insert the handle of a table spoon 

 next to the can, to let out the air. Seal tightly and turn upside 

 down. This is to see if the juice escapes; in which case the jar is 

 not air tight and must be fastened more securely. 



In canning plums, care should be taken to select fresh fruit and 

 not overly ripe. Scald the plums in saleratus water to make the skin 

 tender and take out some of the sourness. Very little saleratus — 

 a small teaspoonful to about ten quarts of plums is sufficient. Drain, 

 and cook one and one-half quarts at a time, in a syrup made of three 

 cups sugar to one pint of water. This is sufficient for a two quart 

 can. When tender, pour carefully into Mason's fruit jars and serve 

 same as apples. 



A good way to open cans without destroying the rubber is to turn 

 the can upside down in hot water for a few moments. 



