234 



THE CANADIAN HORTICULTURIST 



October, 1909 



Preserving Fruit for Winter Use 



IF practicable, pare fruit with a silver knife, 

 so as not to stain or darken the product. 

 The quickest and easiest way to peel 

 peaches is to drop them into boiling 

 water for a few minutes. Have a deep 

 kettle a little more than half full of boiling 

 water; fill a wire basket with peaches; 

 put a long handled spoon under the handle 

 of the basket and lower into the boiling 

 water. At the end of three minutes lift 

 the basket out by slipping the spoon under 

 the handle. Plunge the basket for a moment 

 into a pan of cold water. Let the peaches 

 drain a minute, then peel. Plums and to- 

 matoes may be peeled in the same manner. 

 If peaches are to be canned in syrup, 

 put them at once into the sterilized jars. 

 They may be canned whole or in halves. 

 If in halves, remove nearly all the stones 

 or pits. For the sake of the flavor, a few 

 stones should be put in each jar. When 

 preparing cherries, plums or crab apples 

 tor canning or preserving, the stem or a 

 part of it may be left on the fruit. 



PEACHES 



Eight quarts of peaches, one quart of 

 sugar, three quarts of water — Put the sugar 

 and water together and stir over the fire 

 until the sugar is dissolved. When tlie 

 syrup boils skim it. Draw the kettle back 



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issued available in any part of the world 

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$65 



ES LIKE SIXTY 

 SELLS LIKE SIXTY^ 

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ENGINE 



or Pumping, Cream 



i, Qiurns. Wash Ma- 



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A3kfor_catalo«-all size^ 



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RUBBER 

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STAMPS 



93 CHURCH ST. STENCILS 



TORONTO. SEALS &.c 



where the syrup will keep hot, but not 

 boil. Pare the peaches, cut in halves, and 

 remove the stones, unless you prefer to 

 can the fruit whole. 



Put a layer of the prepared fruit into the 

 preserving kettle and cover with some of 

 the hot syrup. When the fruit begins to 

 boil, skim carefully. Boil gently for ten 

 minutes, then put in the jars and seal. If 

 the fruit is not ripe it may require a little 

 longer time to cook. It should be so tender 

 ^ that it may be pierced easily with a silver 

 * fork. It is best to put only one layer of 

 fruit in the preserving kettle. While this 

 is cooking the fruit for the next batch 

 may be pared. 



QUINCES 



Four quarts of pared, cored and quartered 

 quinces, one and one-half quarts of sugar, 

 two quarts of water.— Kub the fruit hard 

 with a coarse crash towel, then wash and 

 drain. Pare, quarter and core; drop the 

 pieces into cold water. Put the fruit in 

 the preserving kettle with cold water to 

 cover it generously. Heat slowly and sim- 

 mer gently until tender. The pieces will 

 not all require the same time to cook. Take 

 each piece up as soon as it is so tender 

 that a silver fork will pierce it readily. 

 Drain on a platter. Strain the water in 

 which the fruit was cooked through cheese 

 cloth. Put two quarts of the strained 

 liquid and the sugar into the preserving 

 kettle, stir over the fire until the sugar is 

 dissolved. When it boils skim well and put 

 in the cooked fruit. Boil gently for about 

 20 minutes. 



SWEET PICKLED PEARS 



The small, rather hard pear is best for 

 this purpose, and there is comfort for city 

 people in the fact that they need not come 

 as directly from the tree as when they are to 

 be used for canning purposes. Make a 

 pickle of sugar, vinegar and spices, as for 

 any sweet pickled fruit, and when it boils, 

 throw in the pears, whole, and let them 

 cook until they can easily be pierced with 

 a fork. Then turn them in to a large stone 

 jar. Next morning, drain off the syrup, 

 boil it, and again pour it over the pears. 

 Two or three days later, put pears and all 

 over the fire, let them come to a boil, and 

 they are ready for use. They are easily 

 kept in stone jars, if held under the pickle 

 with a plate, and carefully covered with 

 oiled paper closely tied down around the 

 edges, 



CANNED PEARS 



Make a syrup of granulated sugar and 

 water, letting it boil until all the scum has 

 been removed. Do not make it too sweet. 

 The best canned pears are put up in a 

 syrup made of one cupful of sugar to a 

 quart of water. Pare and quarter the pears, 

 and throw them into the boiling syrup, tak- 

 ing care not to crowd them. Let them boil 

 until they can easily be pierced with a 

 fork. There is a great difference in pears 

 in respect to the amount of cooking re- 

 quired, but they never cook as quickly as 

 most fruit. Dip them carefully into glass 

 jars as when done, and seal them as you 

 would any other fruit. 



CANNED PEARS (2) 



Place a folded cloth in the bottom of 

 your steamer, and then put in a few layers 



SMALL FRUIT PLANTS 



Gooseberries, Josselyn, Red Jacket, Downing, Pearl, Houghton.— Curranu, 

 Perfection, Ruby. Cherry, White Grape, Lees Prolific, Champion, Black 

 Naples, V ictoria.— Raspberries, Herbert, Cuthbert, Marlboro, Brinckle's 

 Orange, Golden Queen, Strawberry-Raspberry.— Garden Roots, Asparaaru.s, 

 Rhubarb, Perennial Celery. 



WM. FLEMING, Nurseryman, Box 54, Owen Sound, Ontario 



of pears, which have been pared, cored and 

 quartered. Cover the steamer closely, set 

 it over a kettle of boiling water, and steam 

 the pears until perfectly tender, then pack 

 them in hot glass jars and pour boiling 

 syrup over them. Stand the jars in the 

 steamer and let them steam for half an 

 hour — not so long if you can cover the 

 steamer; then screw down the lids as 

 closely as possible. A few spoonfuls of 

 lemon juice added to the syrup will greatly 

 improve the flavor of the pears. 



CONSERVED GRAPES 



Grapes that are just beginning to ripen 

 are best for this purpose. Pick them over 

 carefully, and scald them quickly, then to 

 five pounds of the grapes add five pounds of 

 sugar, the juice from five large juicy oranges 

 and two pounds of good raisins. Cut the 

 orange peel into bits and boil it in a very 

 small amount of water for a few minutes, 

 until the oil is extracted, then drain the 

 water oft and throw it away. Add the peel 

 to the grapes. The raisins should be chop- 

 ped and seeded before being added to the 

 grapes. Let all boil for twenty minutes, 

 then put away as you do the spiced grapes. 



A nice jelly is made by boiling all to- 

 gether, without the sugar for several hours, 

 then straining it and adding the sugar to 

 the juice. It is called a jelly, but it is 

 about half-way between jelly and marma- 

 lade. 



GRAPE JELLY 



Stew the grapes, after picking them from 

 the stems and rinsing them carefully, then 

 pour off the juice and strain through a 

 flannel cloth, being careful not to squeeze 

 them the least little bit, for even a small 

 portion of pulp would give your jelly a 

 cloudy appearance. Add the sugar hot from 

 the oven, and after the juice has boiled for 

 fifteen minutes, then let it boil five minutes, 

 longer and pour it into the jelly glasses. 

 Set the glasses on a wet towel before pouring 

 in the jelly. Green or ripe grapes may be 

 rnade into jelly, or grapes that are partially 

 ripe, and you will find that grapes combine 

 well with many other varieties of fruit 

 giving as many different flavors as you 

 have of combinations. 



GRAPE MARMALADE 



Prepare the fruit as for jelly, but press 

 the pulp through a fine sieve, discarding 

 only the seeds and skins. Return the pulp 

 to the kettle and add two-thirds as much 

 sugar as for jelly. Let it boil until of the 

 required consistency, then seal while hot. 



GRAPE CATSUP 



Take two quarts of grapes after they are 

 removed from the stems, wash to remove 

 whatever dirt may adhere to them. Put in 

 a graniteware sauce pan, pour over them 

 one quart of vinegar and cook until grapes 

 are soft, then rub through a sieve. Eeturn 

 to sauce pan, add one and a half pounds of 

 brown sugar, one tablespoon each of cloves 

 and cinnamon, one-half tablespoon of salt, 

 one-fourth teaspoon of cayenne pepper ( more 

 or less as may suit the taste). Cook until 

 of the consistency of tomato catsup. Put 

 into wide-mouthed bottles or glass cans. 



CANNED GRAPES 



Pick grapes from stems without breaking 

 their skins, and fill jars. Pour over them a 

 hot syrup made of one cupful of water to 

 two cupfuls of sugar. Seal. Taste like fresh 

 grapes. 



CRAB APPLES 



Six quarts of apples, one and one-half 

 quarts of sugar, two quarts of water.— Put 

 the sugar and water in the preserving 

 kettle. Stir over the fire until the sugar is 

 dissolved. When the syrup boils, skim it. 

 Wash the fruit, rubbing the blossom end 

 well. Put it in the boiling syrup, and cook 

 gently until tender. It will take from 20 

 to 50 minutes. 



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