Jink, 1917 



GLEANINGS IN BEE CULTURE 



443 



FROM THE FIELD OF EXPERIENCE M 



Fruit and Vegetables Canned in Honey 



To use hone^f in canning fruit and vege- 

 tables, to be perfectly successful you must 

 choose only sound vegetables and fruit. It 

 is false economy to i^urchase those on the 

 verge of decay, even at greatly reduced 

 prices. The fruit should be barely ripe— 

 never over-ripe — and the sooner it is taken 

 from the tree or garden the better. 



Some iDrefer to put the fruit or vegetables 

 in the jars with the syrup, and cook in the 

 boiler vpith a perforated rest under them; 

 but I alwaj's cook mine in the syrup and 

 can. 



To can cherries, plums, and peaches, take 

 half their Aveight in honey and add water 



The honey is wheeled, four supers at a time, up a wide plank and 

 thru a canvas curtain. 



enough to make a good syrup. Then, after 

 it comes to a boil, drop in the fruit and boil 

 about ten minutes. Skim carefully all 

 scum that arises. All kinds of small fruit 

 can be canned the same way. 



To can corn, use two quarts; cut off the 

 ear ; half pint of honey ; one pint of water ; 

 four even tablespoonfuls of salt; boil thirty 

 minutes, then seal. 



To can tomatoes, use three quarts; one 

 pint of honey; three tablespoonfuls of salt; 

 boil thirty minutes and seal. 



Be sure to skim carefully all fruit and 

 vegetables. 



Topeka, Kan. Elizabeth Little. 



[As a supplement to the above article we 



are reprinting, by request, an article on this 

 same subject which appeared on page 46."{ 

 of Gleanings for 1010.— Ed.] 



There is no mystery or luck about the successful 

 canning of fruit. If properly done, failure is al- 

 most out of the question. The fruits or vegetables 

 .should be barely ripe, never over-ripe, perfect of their 

 kind, or at least with no fermentation started in 

 them, and the sooner they are taken from tree or 

 garden and sealed up in jars the better. New fruit- 

 jars are best put over the fire in cold water to cover 

 them, brought slowly to a boil, and slowly cooled : 

 then they will stand greater extremes of heat and 

 cold. 



If particiilar about keeping the fruit in shape, or 

 where a large amount is to be done at once, it is 

 usually put uncooked into the jars and covered with 

 the honey. The jars are then set into a larger boiler 

 with a perforated rest under them to keep them 

 from the bottom. Fill the boiler with cold water 

 nearly to the shoulders of 

 the jars. Screw the tops 

 on rather loosely ; put the 

 cover on the boiler and 

 bring to a boil. Both 

 fruit and vegetables can be 

 done up in this way. As 

 a rule the latter is more 

 difficult to keep than fruit, 

 and require much longer 

 cooking. 



Twelve quarts of rasp- 

 berries require two quarts 

 of honey. Put two quarts 

 of the fruit in the preserv- 

 ing-kettle and heat slowly 

 on the stove. Crush the 

 berries with a wooden vege- 

 table - masher and spread 

 a square of cheese-cloth 

 over a bowl and turn the 

 crushed berries and juice 

 into it. Press out the 

 juice and turn it into the 

 preserving - kettle. Add 

 two quarts of honey and 

 put it on the stove. Wlien 

 the syrup begins to boil, 

 add the remaining ten 

 quarts of berries. Let 



them heat slowly. Boil ten 

 minutes, counting from the 

 time they begin to bubble. 

 Skim well wliile boiling. Put in cans and seal. 



Of cherries, take six quarts, 1% quarts of honey. 

 Measure the cherries after the stones have been re- 

 moved. Pit them or not as you please. If you pit 

 them, be careful to save all the juice. Put the 

 honey in the preserving-kettle over the fire until it 

 simmers. Put in the cherries and heat slowly to 

 the boiling-point. Boil ten minutes, skimming care- 

 fully. 



Of pears, plums, and peaches, you take the weight 

 of the fruit In honey. Plums should boil about 

 fifteen minutes ; peaches and pears, from twenty to 

 thirty. 



Blackberries are put up same as raspberries. 

 Of strawberries, take four quarts of fruit and 1^/4 

 (|uarts of honey. Boil ten minutes. From the 

 time it begins to boil, skim well. 



Of rhubarb, take equal weight of fruit and hone\ . 

 lioil ten minutes. 



Of apples, take two quarts of fruit and one pint 



