174 



FEUITS AND HOW TO USE THEM. 



Prepared Frfit. 



Cranberries, 



Peaches, 



Pears, 



Damson plums, .... 

 Green or blue gage, . 



Bbied fruit. 

 Apples (kiln dried). 

 Peeled peaches (kiln dried), . 

 TJnpeeled " "... 

 Cherries (tart), .... 

 Plirms (very tart), . . . . 

 Prunes (or prunes and plums). 

 Pears (peeled and out). 

 Sweet currants, . . . . 

 Baisius, 



Water. 

 3 pts. 

 1 qt. 



1 ■• 



" 5 pts. 



3 " 



Water. 

 qt. 2 qts. 



2 " 



3 pts. 



3 " 

 2 qts. 

 5 pts. 

 5 " 



SUQAR. 



1 cup 



(uo sugar.) 



2 cups. 

 1 cup. 



Sugar. 

 (no sugar.) 



X cup. 

 (no sugar.) 



The secret of successful canning is to have jars with 

 well-fitting covers, to keep everything hot, to fill the jars 

 as full as they wiU liold, and seal them without a moment's 

 delay. It is absolutely necessary that they should be as 

 free from air as possible. Cook hut little fruit at a time. 

 "Where stationary tubs are in the kitchen it is very conven- 

 ient to keep the jars immersed in hot water in them. 

 Lift them out, oue by one, to the top of the adjoining sta- 

 tionary tub, on which stands an old tray containing a hot 

 plate where each jar is to rest while filling. If any juice 

 is spilled it can be returned to the preserving kettle which 

 should be on the left. An attendant taking each jar as it 

 is filled, wipes off the drippings from the top, screws on the 

 cover and inverts it upon a table. 



There should be no metal used in canning, either in ket- 

 tles, spoons, or ladles. Wooden spoon?, porcelain ladles, 

 a silver fork and spoon, plenty of soft, clean cloths, and 

 much patience and watchfulness are needed. 



In a few hours take up the jars and give another twist 

 to the tops. As they cool, contraction follows. 



