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fruits, then place a seive over an earthen vessel, and pour the 

 fruit into this to drain. Then strain the liquid, and to every 

 pint of juice, add one pint of granulated sugar, place it in a pre- 

 serving kettle and boil until it becomes jelly. I cannot give 

 any stated time, as it takes much longer for some kinds of 

 fruits than for others. When sufficiently cooked strain into 

 tumblers and cover when cool. Jelly made from Apples, Pears, 

 Peaches, Plums, Rhubarb, Crab Apples, Oranges, Pine Apples, 

 &c., &c.; the fruit should be peeled and cut into small pieces, 

 then placed in a preserving kettle and covered with water and 

 cooked until very soft, and drained through a seive. Place 

 the liquid in a preserving kettle, and boil thirty minutes, then 

 strain, and to every pint of juice add one pint of granulated 

 sugar. Then cook until it becomes jelly. I never use gelatine 

 in any kind of fruit jelly. 



Canned Fruits. 

 My method of canning fruits is this : 



As the season of ripe fruits advances, I prepare such quan- 

 tities of syrup as I think I may need, in this way : — Three 

 pounds of granulated sugar to one gallon of water and boil 

 twenty minutes ; this I put in glass jars, when cool, and set 

 away for future use. 



Peaches, Pears, Apples, Plums, Pine Apples, Rhubarb, Crab 

 Apples, and in fact all fruits of this kind, I peel, quarter and 

 place in a dish of cold water (to prevent discoloration), until 

 I have prepared enough to fill a jar ; I then pack them solid as 

 possible in a jar ; then fill the jar with tlie syrup previously 

 prepared. I then place a wire stand in the bottom of my pre- 

 serving kettle, on which to place the jar, then fill the kettle 

 with cold water, until the jar is two-thirds covered ; leave the 

 jar open, but cover the kettle, and boil until the fruit is 

 sufficiently soft ; have ready a little boiling syrup, if need- 

 ed, to fill the jar full to overflowing. Then place the rubber 

 band around the neck of the jar and screw the cover on as 

 tightly as possible, then in from three to five minutes give the 



