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CANNINGEPRESERVING, 
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Better Ways of Fruit Preserving 
NEN jelly usually means a tedious 
undertaking involving several hours 
stooping over a hot fire on a summer day, 
but there is a much less laborious way 
than the usual one of long boiling, and 
the finished product has more of a fresh 
fruit flavor to it. If using currants, wash 
the fruit before stemming and reject all 
broken and pink-looking ones. Warm on 
platters at the back of the stove, or in the 
oven if a gas range is used, and be sure to 
Currant jelly is easily made by just allowing the 
Juice to boil, adding the sugar and removing from 
the stove at once 
- realize that the word ‘‘warm” means 
warmed through and not heated hot. Mash 
thoroughly with a potato masher and 
Squeeze through a jelly bag. 
Allow a pint of sugar to every pint of 
juice, and place the sugar in the oven to 
become as hot as possible without burning, 
so that when mixed with the juice it will 
not cool it. Heat the juice and watch it 
carefully as it comes to the boiling point. 
The moment it boils all over the kettle, 
dump in the hot sugar as quickly as possible, 
stirring vigorously, and take the pan from 
the stove at once whether the sugar is 
melted or not. Continue stirring for some 
minutes until the sugar entirely dissolves 
and then pour into glasses. A day or two 
later, when the jelly has set, cover the 
lasses with papers which have been dipped 
into brandy or paraffin. 
When a large quantity is being made, 
it is quicker and safer to have one person 
stir the juice and another put in the sugar. 
If these directions are followed exactly, the 
jelly will be a clear, beautiful color and 
quite firm; but if it is not taken from the fire 
the minute the sugar is put into the juice, 
THE GARDEN MAGAZINE 
it will not jell until it has been boiled for 
twenty minutes. The secret of success, 
therefore, is to allow the juice to come to a 
boil all over, get in the sugar as quickly as’ 
possible, and remove from the stove im- 
mediately. As there is no waste from 
boiling, one can usually count on four 
boxes making nine glasses of jelly. Keep 
in a cool, dark place. This method of 
making jelly applies only to currants so 
far as I know. 
THE EASE OF SUN COOKING 
It is surprising that more people have not 
heard of preserving fruit in the sun, as 
the boiling process is much curtailed and 
the result will be a preserve with a fresher 
taste and better color. 
Raspberries, cherries and _ strawberries 
are particularly delicious when prepared 
this way, especially the last, which is such 
a watery fruit that it loses much in taste 
and color if canned and seems to need more 
than any other fruit the richness of the real 
preserve. 
Gather the fruit early in the season when 
it is not over-ripe, selecting large, well- 
flavored, firm and unbruised berries. If 
dusty, gently rinse them. Remove the hulls 
and weigh, allowing a pound of sugar to a 
pound of fruit. Place in layers in the 
saucepan, berry layer first, and uo water 
is required. Be careful not to have too 
many layers, however, as the weight of the 
sugar is apt to break the delicate fruit. 
Heat slowly on the stove until the sugar is 
melted and the mass raises up for a moment 
or two. Remove from the fire and spread 
in shallow platters or agate pans. Place 
these where the sun shines hottest —a tin 
roof isan excellent place — for from twelve to 
twenty-four hours or until the syrup thickens 
and jellies. 
If the sun does not shine for that 
length of time, bring the pans into the 
kitchen where they will get the heat from 
the stove, allowing them to stand until 
the right consistency is obtained. This 
will probably take longer but the result 
Strawberries thoroughly warmed on the stove will 
finish up in twelve hours by sun cooking 
June, 1908 
will usually be the same. Pour the preserve 
into jars and seal. 
PINEAPPLE PRESERVE 
Another delicious preserve not difficult — 
to make and most useful for sherbets and 
desserts is pineapple. The fruit is at its 
best the last of June. We have an in- 
expensive little instrument for taking the 
eyes out of pineapples which can be bought 
in any of the department stores. With this 
and a sharp knife with which to first pare the 
fruit, the work of preparation is simplified. 
After removing the eyes, shred the pine- 
apple to the core with a silver fork. Allow 
half a pound of sugar to a pound of fruit 
and place in a saucepan without water, 
allowing it to slowly come to a boil. Boil 
For taking the eyes out of pineapples, an in- 
expensive little instrument may be purchased at 
any department store. Only five minutes boiling 
is necessary 
for four or five minutes, place in pint jars 
and seal. Six ripe and juicy pineapples 
make about five pints of preserve. 
A USE FOR CURRANTS AND GOOSEBERRIES 
Somewhat different from these preserves 
is bar-le-duc, requiring considerable care 
and trouble in the making. It is delicious 
in afternoon tea sandwiches either with 
or without a layer of cream cheese, is ex- 
ceedingly rich, and is much less expensive 
to make than to purchase. 
It is made of either currants or goose- 
berries. Carefully look over the berries, 
set aside the largest of the fruit, and remove 
stems and ends. Enough of the remaining 
fruit must be mashed and strained through 
a cloth to make half a cupful of juice. To 
this amount allow one and one-half pounds 
of sugar. This is such a large quantity 
in comparison to the amount of liquid that 
in order to prevent burning, place the sauce- 
pan in another of boiling water for ten or 
fifteen minutes. This will commence the 
melting process, and it can then be very 
easily brought to a boil on the stove. Skim, 
and boil five minutes, stirring constantly. 
Drop in carefully one-half pound of the 
selected berries and simmer for six minutes 
longer. Remove the fruit on a skimmer 
to the jelly glasses, being careful not to 
break them. Boil the syrup five minutes 
longer or until thick and fill up the tumblers. 
Cover with brandied papers. These quanti- 
ties will make three small glasses. 
New Jersey. Laura B. CARPENTER. 
