606 MISCELLANEOUS FARM SUBJECTS 



jars with it, and pour in enough sirup to fill the jar solidly. Run 

 the blade of a silver-plated knife around the inside of the jar. 

 Place the jars in the oven, either on the asbestos or in the pan of 

 water. The oven should be moderately hot. Cook the fruit ten 

 minutes; remove from the oven and fill the jar with boiling sirup. 

 Wipe and seal. Place the jars on a board and out of a draft of air. 

 If the screw covers are used tighten them after the glass has cooled. 

 Large fruits, such as peaches, pears, quinces, crab apples, etc., will 

 require about a pint of sirup to each quart jar of fruit. The small 

 fruit will require a little over half a pint of sirup. The amount 

 of sugar in each quart of sirup should be regulated to suit the fruit 

 with which it is to be used. The quantity of sugar may be increased 

 or diminished to suit the taste. 



Canned Fruit Cooked in a Water Bath. Prepare the fruit and 

 sirup as for cooking in the oven. Fill the sterilized jars and put 

 the covers on loosely. Place in boiler as directed for canning vege- 

 tables. Cover the boiler and let the fruit cook ten minutes from 

 the time the water surrounding it begins to boil. Draw the boiler 

 back and take off the cover. When the steam passes off take out 

 one jar at a time and place in a pan of boiling water beside the 

 boiler, fill up with boiling sirup, and seal. Put the jars on a board 

 and do not let cold air blow upon them. If screw covers are used 

 tighten them when the glass has cooled and contracted. 



Preserving Fruit. In the case of most fruits, canning with a 

 little sugar is to be preferred to preserving with a large quantity of 

 sugar. There are, however, some fruits that are only good when pre- 

 served. Such preparations of fruit are only desirable for occasional 

 use. The fruits best adapted for preserving are strawberries, sour 

 cherries, sour plums, and quinces. Such rich preparations should be 

 put up in small jars or tumblers. 



Fruit Purees. These are in the nature of marmalades, but they 

 are not cooked so long, and so retain more of the natural flavor of 

 the fruit. This is a particularly nice way to preserve the small, 

 seedy fruits, which are to be used in puddings, cake, and frozen 

 desserts. 



Free the fruit from leaves, stems, and decayed portions. Peaches 

 and plums should have the skins and stones removed. Rub the fruit 

 through a puree sieve. To each quart of the strained fruit add a 

 pint of sugar. Pack in sterilized jars. Put the covers loosely on the 

 jars. Place the jars on the rack in the boiler. Pour in enough cold 

 water to come half way up the sides of the jars. Heat gradually to 

 the boiling point and boil thirty minutes, counting from the time 

 when the water begins to bubble. Have some boiling sirup ready. 

 As each jar is taken from the boiler put it in a pan of hot water 

 and fill up with the hot sirup. Seal at once. 



Marmalades. These require great care while cooking because 

 no moisture is added to the fruit and sugar. If the marmalade is 

 made from berries the fruit should be rubbed through a sieve to re- 

 move the seeds. If large fruit is used have it washed, pared, cored. 



