466 * MINNESOTA STATE HORTICULTURAL SOCIETY. 



persistently going over the same territory year after year will win 

 the people's confidence and have the pleasure of seeing orchards, 

 groves and windbreaks growing up on many places where they 

 never before thought of planting a tree. And the country skipper 

 who represents the tree jobber and whose only object is to get as 

 much money as he possibly can and never come back any more, will 

 find out that he has to retire from the business. I consider the 

 proper teaching along this line a very important one, because I have 

 found that it is a lack of knowledge that robs so many families of 

 plenty of fruit for home use, which could be so easily within reach of 

 everybody if they only knew how to do it. 



CANNING STRAWBERRIES. 



MISS LENA M. FREEMAN, AUSTIN. 



(So. Minn. Hort. Society.) 



The little that I have to say on the above topic will be of special 

 importance to the persons who raise just enough berries for home 

 use. Under these conditions the time for canning must necessarily 

 be very limited, as all the early and late pickings will be consumed 

 while fresh by the family. Were it not for this reason, the first 

 picking would be the best to use for quality and appearance. As 

 it is, I assort while hulling into two grades, the large, firm and 

 well-colored bcTries for extras, and the rest for common use. Aim 

 always to can the same day as picked. Fermentation occurs very 

 early, and I believe this is the reason why strawberries bear a bad 

 reputation when canned. Nearly all who buy, and many who raise 

 them, allow the berries to remain twelve or more hours before can- 

 ning, even to the point of showing signs of fermentation. I have 

 never had any trouble in their keeping when canned the same day as 

 picked. 



Take enough freshly hulled berries to fill two quart cans; this 

 will be about three quarts. Place these in a good preserving kettle, 

 with a tablespoonful of hot water or syrup in the bottom to prevent 

 the fruit from burning until the heat has extracted the juice from 

 said berries. Place over a medium fire and allow them to just come 

 to the boiling point, then add the sugar, one' coffee cup of granulated 

 to each quart. Stir thoroughly once and can immediately upon again 

 reaching the point of boiling. 



See that the cans have good, new rubbers themselves, and covers 

 perfect and perfectly sealed. Thoroughly wipe the cans and invert 

 them, letting them remain in this position over night. Keep revers- 



