188 ANNUAL EEPORT 



The following paper was read by Mrs. Gregg: 

 PANTRY STORES. 



OR THE PROCESS OF PICKLING, PRESERVING, AND CANNING. 



By Mrs. O. C. Gregg, Minneapolis. 



Short, spicy, tart and sweet my paper must be, for I am to 

 treat of pickles that are spicy and sour ; preserves that are 

 pleasant and sweet, and say it all in five minutes time. May I 

 not claim your indulgent attention. 



The time allotted me suggests the propriety of treating my sub- 

 ject in a general way, avoiding all detail, which I shall do. In 

 introducing the subject, I would like to say that the domestic 

 preparation of such pantry stores is, after all, the most satisfac- 

 tory if well done ; for it is in obedience to the old adage, "he 

 must serve himself who would be well served." 



1st. Pickling. — The chief requisite of good pickling is good 

 cider vinegar; if one wishes the acidtty of the vinegar softened, 

 more or less sugar added will meet the demand. Another re- 

 quisite — a porcelain kettle. Many fruits and vegetables only 

 need the vinegar scalded and poured over them; while others 

 need cooking to be tender. This should be done in water, or, in 

 some cases, in vinegar and water. Vinegar should only be 

 brought to the boiling point, then poured on the fruit, as heat 

 weakens it. A little bag of spices put in the middle of the jar 

 of pickles is necessary to give them a fine flavor. Pickles 

 should be kept from the air, well submerged in vinegar and 

 stand in a dry, cool cellar. 



2id. Preserves. — Preserves to be faultless require much care. 

 Pay particular attention to the selection of perfect fruit. Peel 

 peaches, pears, quinces, and apples and throw them into cold 

 water to keep them from turning dark; if convenient steam such 

 fruits; if not, cook but a small quantity at a time, for it is difficult 

 to watch a large quantity and insure success. The old rule is, a 

 pound of sugar to a pound of fruit; but since we have come to 

 use cans, three-quarters of a pound or less is sufficient, since pre- 

 serves may be less sweet with no risk of fermentation if sealed, 

 and at the same time retain more of the natural flavor. Quinces, 

 pears, citrons, water melon rinds, and many of the smaller 

 fruits, such as cherries and currants, harden if put at first into 



