218 NEBRASKA STATE HORTICULTURAL SOCIETY. 



CANNING FRUIT AND PREPARING PICKLES FOR 



FAMILY USE. 



BY MRS. R. N. DAY. 



When I received notice from the Secretary of this Society of my 

 appointment to read a paper here upon the above subject, I wondered 

 what I could say that was not already known to every housewife who 

 has the management of this department of home work. Then the 

 thought came to me that so many say, " My fruit did not keep well 

 this year, I think the cellar must have been too warm," or some 

 similar reason for failure, I thought perhaps, as I am very successful, 

 seldom losing any fruit, I might give a few hints of value to some 

 one less fortunate. I find it quite a satisfaction to know that after the 

 fruit is stored away it is there to stay without further trouble or care 

 until wanted for use. 



The first requisite to success is good sound fruit, canned while fresh. 

 I always use glass jars, consider them the most economical, giving the 

 least trouble, and am never afraid of the fruit being poisoned, as is 

 sometimes the case where tin cans are used. I have learned that 

 merely to can fruit so it will keep is not all there is to know if one 

 would secure the best results. We are all aware that the eye has 

 much to do with the appetite, and the more perfectly we preserve the 

 form and color of the fruit, the surer we feel that the natural flavor is 

 preserved. To do this it should (especially small fruit) be cooked 

 just as little as possible, to become thoroughly heated, never adding 

 water where it can be avoided. All berries are best placed in jars 

 before subjecting to heat. Sprinkle sugar over strawberries, rasp- 

 berries, and cherries (pitted), let stand awhile to extract juice, place 

 berries in jar, and put the juice in a porcelain kettle with enough 

 sugar to form syrup of desired sweetness. The jar of fruit should 

 then be placed in a kettle with cold water enough to about half cover 

 jar ; let the water boil, keeping it covered of course, until the fruit is 

 hot, then pour hot syrup over and seal. The covers should be filled 

 with hot water and placed on the stove while preparing fruit and put 



