MISCELLANEOUS. 177 



bring to the boiling point slowly, skim, cook the plums, and 

 can when tender. 



Canned Pine-apple ^Peel the fruit, cut out the eyes, 



and holding the stem with a cloth wrapped about it, with 

 the left hfind, pick it to pieces with a silver fork leaving the 

 core on the stum. To every pound of pine-apple allow ten 

 ounces of sugar, and cook from ten to fifteen minutes before 

 canning. The fru:"t should cook clear and translucent. 



Canned Quinces.— Wash the quinces, cut out all defects 

 and save peelings and corings for jelly. Make a syrup of 

 one pound of sugar and one quart of water for every five 

 pounds of fruit, into which skim the quince slices, rings or 

 eighths which have been stewed till tender in water. Let 

 it come to a boil, then seal in hot cans. 



Canned Kasplberries. — Steam them in the jars as here- 

 tofore described, without adding either water or sugar, 

 which may be added to ta-ste when the fruit is used. Or, 

 and it is a much quicker method, cook and sweeten as in 

 preparing curra,nts , using less sugar. Again, make a syrup 

 as given in canning blackberries. 



Canned Strawberries. — As soon as the fruit is picked, 

 wash it and remove the hulls. Place a layer of the fruit in 

 a stone jar and sprinkle over it a handful of sug.ir. 

 Over that place another layer and more sugar, just enough 

 to make them fit for table use. Do not mash or stir them, 

 but at the end of four hours the sugar will have drawn the 

 juice from the fruit. Pour off the juice into the preserving 

 kettle, to every quart add a quarter of a cupful of water 

 and let it come to a boil. Drop in the drained strawberries 

 and let them scald two minutes, then gently lift them out 

 with a strainer, into cans standing in hot water. The jars 

 ought to be only two-thirds full and must be immediately 

 filled with the hot syrup and sealed. This method preser ves 

 the fresh flavor of the fruit better than when it is boiled a 

 longer time. If the syrup seems very thin cook ten min- 

 utes before pouring over the berries, which must be kept 

 hot. 



