i68 The Connecticut Pomological Society 



variety to our families ? Apples, oranges and bananas are ob- 

 tainable at nearly all times ; but by careful forethought and 

 energy during the summer months, when fruit is abundant, 

 this list can be greatly increased by providing a store of canned 

 fruits, which should be ample in quantity and of the best pos- 

 sible quality. 



Many housekeepers, for various reasons, yearly lose more or 

 less of their products and fail to realize the highest results of 

 their hard labor in the hot kitchen, and so become somewhat 

 discouraged. It is the object of this paper to help any such, 

 if I can, by offering a few suggestions, which the writer con- 

 siders essential to success and practices each year in her own 

 home. 



Select sound and not overripe fresh fruit. Plums, peaches 

 and pears, especially, are, I think, much better in flavor and 

 consistency if canned while quite hard, before they are ready 

 for eating out of hand. Strawberries, raspberries, blackberries 

 and currants are much finer flavored and better keepers if 

 canned early in their respective seasons. Be careful not to 

 overcook these fruits. 



Be sure that the cans are absolutely clean and use new 

 rubbers each year, and if the tops become bent by being care- 

 lessly opened, procure new ones. Carefully prepare the fruit, 

 and if cooked in kettles, do only one or two cans at a time. 

 Make a syrup; when boiling, drop in the fruit, cook lightly to 

 preserve flavor; meanwhile have the cans and tops warm and 

 so placed as to avoid direct drafts while filling and cooling; 

 have the fruit boiling hot, lift and place neatly and carefully in 

 jars, remove all air spaces by running the handle of a spoon or 

 blade of a silver knife carefully down and around the sides of 

 the jars, being careful not to break the fruit; fill to overflow- 

 ing and screw on tops immediately and tighten as the contents 

 cool. 



Ingenuity should be used, and our pears, plums and peaches 

 should be prepared in numerous ways, to insure variety. For 

 instance, pears when cooked alone are considered insipid, but 

 with a few slices of ginger root or a few drops of ginger extract 

 or slices of lemon added are very nice ; baked and canned they 

 make a delicious winter dessert with cream and cake; chipped, 



