Xll 



AMERICAN HOMES AND GARDENS 



July, 19 lo 



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CANNING AND PRESERVING 

 FRUIT 



HINTS FOR THE HOUSEWlFE-UI* 



By Marie Parloa 



Continued from Homes .xnd G.^rdens, 

 June, No. 6, page xvi. 



CANNING FRUIT. 



Canned Fruit Cooked in a Water Bath. 



Prepare the fruit and syrup as for the 

 cooking in the oven. 



Fill the sterilized jars and put the covers 

 on loosely. Have a wooden rack in the bot- 

 tom of a wash boiler. Put in enough warm 

 water to come to about four inches above 

 the rack. Place the filled jars in the boiler, 

 but do not let them touch one another. 

 Pack clean white cotton rags, or perhaps 

 better, cotton rope, between and around 

 the jars to prevent them from striking one 

 another when the water begins to boil. 

 Cover the boiler and let the fruit cook ten 

 minutes from the time the water surround- 

 ing it begins to boil. 



i)raw the boiler back and take off the 

 cover. When the steam passes off take out 

 one jar at a time and place in a pan of 

 boihng water beside the boiler, fill up with 

 boiling syrup, and seal. Put the jars on a 

 board and do not let cold air blow upon 

 them. If screw covers are used tighten 

 them when the glass has cooled and con- 

 tracted. 



Preserving Fruit. 



In the case of most fruits, canning with 

 a little sugar is to be preferred to preserv- 

 ing with a large quantity of sugar. There 

 are, however, some fruits that are only 

 good when preserved with a good deal of 

 sugar. Of course such preparations of 

 fruit are only desirable for occasional use. 

 The fruits best adapted for preserving are 

 strawberries, sour cherries, sour plums, 

 and quinces. Such rich preparations should 

 be put up in small jars or tumblers. 

 Strawberries. 



Use equal weights of sugar and straw- 

 berries. Put the strawberries in the pre- 

 serving kettle in layers, sprinkling sugar 

 over each layer. The fruit and sugar 

 should not be more than four inches deep. 

 Place the kettle on the stove and heat the 

 fruit and sugar slowly to the boiling point. 

 When it begins to boil skim carefully. 

 Boil ten minutes, counting from the time 

 the fruit begins to bubble. Pour the 

 cooked fruit into platters, having it about 

 three inches deep. Place the platters in 

 a sunny window, and in an unused room, 

 for three or four days. In that time the 

 fruit will grow plump and firm, and the 

 syrup will thicken almost to a jelly. Put 

 this preserve, cold, into jars or tumblers. 

 White Currants. 



Select large, firm fruit, remove the stems, 

 and proceed as for strawberries. 

 Cherries. 



The sour cherries, such as Early Rich- 

 mond and Montmorency, are best for this 

 preserve. Remove the stems and stones 

 from the cherries and proceed as for straw- 

 berry preserve. 

 Cherries Preserved with Currant Juice 

 12 quarts of cherries. 

 3 quarts of currants. 

 2 quarts of sugar. 



Put the currants in the preserving kettle 

 and on the fire. AVhen they boil crush 

 them and strain through cheese cloth, 

 pressing out all the juice. 



Stem and stone the cherries, being care- 

 f Continued on page xiv ) 



* Reprint of Farmers' Bulletin 203, is- 

 sued by the Department of Agriculture. 



