September, 1907 



THE CANADIAN HORTICULTURIST 



IX 



Preserving Fruit and Vegetables 



GOOD plum preserve is made as follows: 

 Peel the fruit, and take equal amount 

 of fruit and sugar. Place a layer of 

 sugar, then a layer of fruit and so on 

 in a stone jar. Let them stand over night 

 and pour off the juice and boil. Skim well 

 and drop the fruit into this hot syrup, cook 

 slowly till clear, fill up the jars and seal hot. 



PLUM MARMALADE 



Boil the fruit till tender and run through a 

 sieve, add same amount of sugar as pulp and 

 cook slowly till it thickens. This may be 

 sealed in this state, or it may be spiced and 

 used with meats. One-half plum pulp and 

 one-half crab apple pulp makes a better com- 

 bination than all plum; or apples may be used 

 instead of crab apples, but they do not give 

 the firmness that the crab apple does. 



GOOSEBERRY PRESERVES 



The berries should be picked when they begin 

 to show signs of ripening. Stem carefully, drop 

 them into cold water and let them come to a 

 boil. Remove from fire and pour off the water 

 and when the berries have cooled drop them 

 into boiling syrup made by using just enough 

 water to liquify the sugar, and seal. The 

 berries will stay quite whole and if the operation 

 has been carefully done, will keep for years. 

 Gooseberry preserves as above may be used in 

 the place of cranberry preserves. 



GOOSEBERRY CONSERVE 



Take three pounds of gooseberries, three pounds 

 of granulated sugar, one pound of stoned raisins, 

 three large oranges; grind the skin and use the 

 pulp and the juice. Put all together and cook 

 slowly till thick. Seal hot. 



CANNING TOMATOES 



Have the tomatoes of a uniform ripeness. 

 Pour boiling water over them to remove the 

 skins. When peeled, place in a granite kettle 

 and heat slowly without adding any water. 

 A sprinkle of salt may be added. Boil for one- 

 half hour and seal hot. 



TOMATO CHILI SAUCE 



Take twenty-five large ripe tomatoes, four 

 white onions, three green peppers with the 

 Seeds removed. Slice the tomatoes so as to 

 take out as many seeds as possible. Chop the 

 onions and peppers fine and mix the three in- 

 gredients together. Heat three cups of cider 

 vinegar and dissolve in it two cups of white 

 sugar and two small tablespoons of salt. Pour 

 this solution over the mixture and cook slowly 

 one hour. Seal hot. 



MUSTARD PICKLES 



Take one quart of ripe cucumbers, cut in 

 pieces one inch long, one quart of small green 

 cucumbers, one quart of small white onions, 

 one large head of cauliflower. Scald all in weak 

 brine, and then place in weak vinegar water. 

 Bring two quarts of cider vinegar to a boiling 

 point. Take one small bottle of French mus- 

 tard, six tablespoons of dry mustard, and one- 

 half cup of flour. Add a little vinegar to the 

 dry mustard and flour to make it into a paste 

 and then add the French mustard. Dissolve 

 two cups of sugar in the hot vinegar, also two 

 tablespoons of tumeric, one-fourth teaspoon 

 of red pepper. Add the mixed mustard paste 

 to the hot vinegar carefully and strain if lumpy. 

 Pour this boiling hot over the mixture and seal. 

 If the brine water did not make the mixture 

 salt enough more salt may be added. 



CANNED CORN 



Cut the kernels lengthwise and scrape the 

 heart of the corn remaining on the cob. Fill 

 the cans and jars and press the cover down 

 hard so as to make it as tight as possible. Put 

 the rubbers on the jars and screw the tops on 

 tightly. Place in a steamer or in the cold 

 water bath, and cook steadily for three hours, 

 then take off the steamer and tighten the cover 



without removing them. Let cool in the steam- 

 er, and again tighten the covers, but do not 

 remove the tops. 



STORING PRESERVED FRUITS, VEGETABLES 



The keeping qualities of preserved fruits and 

 vegetables is greatly impaired by being stored 

 in full daylight. This is especially true when 

 glass jars are used. The jelly will soon become 

 cloudy and dark when thus exposed. Marma- 

 lade and other preserves are apt to sour and be- 

 come mouldy. No matter how well the fruit 

 has been put up and how carefully sterilized 

 and sealed, slow changes in the preserve will 

 take place which sooner or later work their 

 destruction. 



The careful housekeeper will keep close watch 

 over her preserved fruits and if indication of 

 sDoiling appears, the tops should be removed 



and all foreign substances removed and tops 

 again replaced, after which the jars should be 

 resterilized by placing them in a pan of cold 

 water with cover over and then gradually apply 

 heat until the boiling point is reached. 



FRUIT JARS 



The main point to bear in mind in selecting 

 jars is, that the tops or covers fit tightly, as 

 the fruit will not keep in leaky jars. Jars with 

 large mouths or mouths of the same size as the 

 rest of the jar are preferable to jars with small 

 mouths, as it is much easier to put in the fruit 

 and to take it out. A clear glass jar is preferable 

 to one of colored glass as one can watch the 

 keeping qualities of the preserve much better. 



Canada's commercial agent in Leeds reports 

 that South Africa is finding a gc( d market for 

 peaches in England. He is of the opinion that 

 a large business can be done by Canada in pears 

 and peaches if packed in boxes with two trays 

 to a box. 



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 Pri'sideiit 

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Dept 97, CHATHAM, ONTARIO 



Mnilion Thk Canadian Horticulturist wlien writing 



