602 MISCELLANEOUS FARM SUBJECTS 



wheels, may be used instead of a tripod for slightly raising the 

 preserving kettles from the hot stove or range. To make a flannel 

 straining bag, take a square piece of flannel (27 by 27 inches is a 

 good size), fold it to make a three-cornered bag, stitch one of the 

 sides, cut the top square across, bind the opening with strong, 

 broad tape, stitch on this binding four tapes with which to tie the 

 bag to a frame. A high stool turned upside down makes a good 

 support for the bag. The fruit juice, which will pass through this 

 will be comparatively clear. Before it is used the bag should be 

 washed and boiled in clear water. 



Selection and Preparation of the Fruit. The flavor of fruit is 

 not developed until it is fully ripe; fruit is at its best for canning, 

 jelly making, etc., just before it is perfectly ripe. In all soft fruits 

 the fermentative stage follows closely upon the perfectly ripe stage. 

 This is especially important in jelly making for in overripe fruit 

 the pectin begins to lose its jelly-making quality. All fruits should 

 be freshly picked. No imperfect fruit should be canned or pre- 

 served. Gnarly fruit may be used for jellies or marmalades by 

 cutting out defective portions. Bruised spots should be cut out of 

 peaches and pears. In selecting small-seeded fruits, like berries, 

 for canning, those having a small proportion of seed to pulp should 

 be chosen. The fruit should be rubbed through a sieve that is fine 

 enough to keep back the seeds. When fruit is brought into the 

 house put it where it will keep cool and crisp until you are ready 

 to use it. System will do much to lighten the work. Have plenty 

 of hot water and pans in which jars and utensils may be sterilized. 

 Have at hand all necessary utensils, towels, sugar, etc. 



Prepare only as much fruit as can be cooked while it still 

 retains its color and crispness. Before beginning to pare fruit have 

 some sirup ready, if that is to be used, or if sugar is to be added to 

 the fruit have it weighed or measured. Decide upon the amount 

 of fruit you will cook at one time, then have two bowls one for 

 the sugar and one for the fruit that will hold just the quantity 

 of each. As the fruit is pared or hulled, drop it into its measuring 

 bowl. When the measure is full put the fruit and sugar in the pre- 

 serving kettle. While this is cooking another measure may be pre- 

 pared and put in the second preserving kettle. In this way the 

 fruit is cooked quickly and put in the jars and sealed at once, 

 leaving the pans ready to sterilize another set of jars. 



If the fruit is to be preserved or canned with sirup, it may be 

 put into the jars as fast as it is prepared. As soon as a jar is full, 

 pour in enough sirup to cover it. 



Where fruit (like quinces and hard pears) must be first boiled 

 in clear water, the pared fruit should be dropped into a bowl of cold 

 water made slightly acid with lemon juice (one tablespoonful of 

 lemon juice to a quart of water) to keep the fruit white. All large, 

 hard fruit must be washed before paring. Quinces should be rubbed 

 with a coarse towel before they are washed. If berries must be 

 washed, do the work before stemming or hulling them. Put a small 

 quantity into a colander and pour cold water over them ; then turn 



