Xll 



AMERICAN HOMES AND GARDENS 



June, 1 910 



NothiiiL>" but ( oncrete 

 could liave j)r()ducecl 

 this attracti\e home 



This house is one of over a liundred shown, 

 with floor plans, in our book: 



"Concrete Houses and Cottages" 



There aiv two volumes, one devoted to costly houses, tin- other 

 devoted to houses less pretentious ; all are most attractive and 

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 for either one or both of these books. ( Price |l .00 per volume. ) 



A concrete house means a ])ernianent home ; one that is fire- 

 ])r()of, vermin proof, sanitary and economical to maintain. It 

 offers far greater jiossibilities in architecture than any otl)er 

 material. 



In connection with your consideration of concrete as a ])uil(l- 

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MAKES THE BEST CONCRETE 



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 the Panama Canal. 



If your doMk-r cannot supply you ^vith Atlas, write to 



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Largest productive capacity of any cement company in tlie world. 

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It tells how to apply con- 

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Other books in the Atlas 

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Concrete in llit;li«"0' 

 Constniction .*1.(10 



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Reinforced CNaicrete in 

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 BURLINGTON VENETIAN BLIND CO., 339 Lake St., Burlington, Vermont 



CANNING AND PRESERVING 

 FRUIT 



HINTS FOR THE HOUSEWlFE-11* 



By Mane Parloa 



Continued from IJuines and Gardens May 

 Xunibcr, page x\. 



CANNING FRUIT. 



The success of canning depends upon 

 absolute sterilization. If the proper care 

 is exercised there need be no failure, e.\cept 

 in rare cases, when a spore has developed 

 in the can. There are several methods of 

 canning; and while the principle is the 

 same in all methods, the conditions under 

 which the housekeeper must do her work 

 may, in her case, make one method more 

 convenient than another. For this reason 

 three will be given which are considered 

 the best and easiest. These are : Cooking 

 the fruit in the jars in an oven; cooking 

 the fruit in the jars in boiling water; and 

 stewing the fruit before it is put in the jars. 

 The quantity of sugar may jje increased 

 if desired. 



It is most important that the jars, covers, 

 and rubber rings be in perfect condition. 

 Examine each jar and cover to see that 

 there is no defect in it. Use only fresh 

 rtibber rings, for if the rubber is not soft 

 and elastic the sealing will not be perfect. 

 Each year numbers of jars of fruit are lost 

 because of this false economy in using an 

 old ring that has lost its softness and elas- 

 ticity. Having the jars, covers, and rings 

 in perfect condition, wash and sterilize 

 them. 



Have two pans partially filled with cold 

 water. Put some jars in one, laying them 

 on their sides, and some covers in the other. 

 Place the pans on the stove where the 

 water will heat to the boiling point. The 

 water should boil at least ten or fifteen 

 minutes. Have on the stove a shallow milk 

 pan in which there is about two inches of 

 boiling water. Sterilize the cups, spoons, 

 and funnel, if you use one, by immersing 

 in boiling water for a few minutes. When 

 ready to put the prepared fruit in the jars 

 slip a broad skimmer under a jar and lift 

 it and drain free of water. Set the jar in 

 the shallow milk pan and fill to overflow- 

 ing with the boiling fruit. Slip a silver- 

 plated knife or the handle of a spoon 

 around the inside of the jar, that the fruit 

 and juice may be packed solidly. Wipe the 

 rim of the jar, dip the rubber ring in boil- 

 ing water and put it smoothly on the jar, 

 then put on the cover and fasten. Place 

 the jar on a board and out of a draft of 

 cold air. The work of filling and sealing 

 must be done rapidly, and the fruit must 

 be boiling hot when it is put into the jars. 

 If screw covers are used, it will be nec- 

 essary to tighten them after the glass has 

 cooled and contracted. When the fruit is 

 cold wipe the jars with a wet cloth. Paste 

 on the labels, if any, and put the jars on 

 shelves in a cool, dark closet. 



In canning, any proportion of sugar may 

 be used, or fruit may be canned without 

 the addition of any sugar. However, that 

 which is designed to be served as a sauce 

 should have the sugar cooked with it. 

 Fruit for cooking need not have the sugar 

 added to it. 



Juicy fruits, such as berries and cherries, 

 require little or no water. The only excep- 

 tion to this is when they are cooked in a 

 heavy syrup. 



(Continued on page xiv ) 



* Reprint of Farmers' Bulletin 203, is- 

 sued by the Department of Agriculture. 



