GSEEN GOOSEBEKEOES

Cook the berries in water until white, but not enough to break them ; put into cans with as little water as possible, fill up the can ^ith boiling water and seal ; when opened pour off water and cook like fresh berrias. — Mrs, 0. M. 8,

Canned Grapes.

Squeeze pulp from grapes, boil skins and pulp in water until each seem tender ; then pass pulp through a sieve, add skins and the water in ^hich they are cooked (only a little water should be used in cook- ing them) ; add a large coffee-cup of white sugar to a quart of grapes, boil until quite thick, and can in glass according to general directions. — Mrs. A. C, B., Jacksonville,

Canned Quinces and Apples.

Quarter them, and if large, eighth them; cook separately in water to cover till they can be pierced with a (silver) fork ; to a quart of the mixed juice take one pint sugar, and when boiling add quinces and apples, half and half , or whatever proportion you vish; cook until of a clear red look, then place in jars; fill with juice, run a silver spoon down the sides of the can to let all air escape ; add more juice to overflowing, and seal at once.

Canned Peaches Steamed.

To peel, place in a wire basket, to the handle of which a cord has been tied, let down into boiling water for a moment, then into

124 CANNING FR UITS,

cold water, and strip off the skin (this saves both fruit and labor). The fruit must be at a certain stage to be prepared in this way, for if too green it will not peel, and if too ripe it will be too much softened by the hot water. Afler peeling, seed and place in a steamer over a kettle of boiling water, first laying a cloth in bottom of steamer ; fill about half full of fruit, cover tightly, make a syrup in a porcelain kettle for fruit alone, let the fruit steam until it can be easily pierced with a silver fork, drop gently for a moment into the hot syrup, place in the cans, fill, cover, and seal. The above recipe is for canning a few at a time. This recipe, with the excep- tion of mode of peeling, applies equally well to pears.

Canned Peaches. Pare, halve and seed ; make a syrup of a pint granulated sugar

to a quart water, place on stove in a porcelain kettle (enough for

two quart cans). When syrup boils, drop in enough fruit for one

can ; watch closely, testing with a silver fork, so that the moment

they are done they may be removed. When the peaches are tender,

lift very gently with a wire spoon, and place in the can previously

heated, according to instructions for preparing glass cans. When

full of peaches pour in the hot syrup, place the cover on and seal

at once ; then add more peaches to the hot syrup tor next can, and

repeat the o|)eration. If there are more peaches than will fill the

can, place them in another can and keep hot until more are ready,

and so on until all are canned. Skim the syrup before adding

peaches, making only enough syrup at one time for two cans. — •

Mrs. W. W. W.

Canned Pears.

Prepare and can precisely like peaches in preceding recipe, except that they require longer cooking. When done they are easily pierced with a silver fork.

Canned Pie Plant.

Cut the pie plant in pieces, two inches long, put over a slow fire with its weight in sugar ; when sugar is dissolved let it boil slowly until clear, but do not let it cook long enough to become dark col- ored. Put up in air-tight cans.

Canned Pine- Apple. Peel and slice, make syrup in proportion of two and a half pounds

CANNING FRUITS. 126

beet white granulated sugar to nearly three pints of water ; boil five minates ; skim or strain ; add fruit and let it boil ; have cans hot ; fill and seal up as soon as possible.

Canned Plums. Wash and put whole into a syrup made in the proportion of a pnt of water and a pound of sugar to every two pounds of fruit ; boil for eight minutes, can, and seal immediately. If pricked with a fork before placing in syrup, they will be less liable to burst. Cherries are canned in the same way.

Raspberries with Currant Juice. Ten pounds of red or black raspberries, twelve pounds of granu* lated sugar, one quart currant juice. Make syrup of the sugar and juice; when boiling add the fruit, and continue for ten minutes. Put in glass cans and &sten immediately.

Canned Strawberries. Fill glass jars with fresh whole strawberries, sprinkled with sugar in the proportion of half pound sugar to a pound of berries, lay covers on lightly, stand them in a wash boiler filled with water to ^thin an inch of tops of cans (the water must not be more than milk-warm when the cans are placed in it). When it has boiled fer fifteen minutes, dpiw to back of stove, let steam pass ofi*, roll the hand in a towel, lift out cans, and place on a table. If the berries are well covered with their own juice, take a table-spoon and fill up the first can to the very top of the rim from the second, wipe the^neck, rub dry, and screw the top down firmly, observing care- fully the general directions for canning berries. Fill another from the second can, and so on until all are finished. Great care must be taken to keep the berries whole and round ; as the cans cool invert them occasionally, to prevent the fruit from forming in a mass at

Canned Strawberries.

For every quart of fresh strawberries, take one coffee-cup of white

sugar; add a table-spoon or two of water to the fruit if there is no *

juice in the bottom, to prevent burning before the heat brings out

the juice. As soon aa the fruit boils, add the sugar, and stir

gently for a few minutes until it boils up again, and can immedi-

126 CANNING FRUITS,

ately. It is better not to cook any more fruit than can he put into one glass fruit-jar. Usually a few spoonfuls of the syrup will be left with which to begin the next can. Strawberries are consid- ered difficult to keep, but there need be no trouUe if the fruit is fresh and the can is closed air-tight in glass, and kept as directed in geueral directions for canning fruits. — Mrs, H. 8. Huntington,

Galeeburg, 111,

Canned Corn.

Dissolve an ounce tartaric acid in half tea-cup water, and take one tablespoon to two quarts of sweet corn ; cook, and while boil- ing hot, fill the cans, which should be tin. When used turn into a colander, rinse with cold water, add a little soda and sugar while cooking, and season with butter, pepper and salt — Miss lAda Cart-

Canned Corn and Tomatoes.

Scald, peel, and slice tomatoes (not too ripe^ in the proportion

of one-third corn to two-thirds tomatoes ; put on in a porcelain

kettle, let boil fifteen minutes, and can immediately in tin or glass

(if glass keep in the dark). Some take equal parts of com and

tomatoes, preparing them as above. Others, after cutting the com

from the cob, cook it twenty minutes, adding a little water and

stirring often, then prepare the tomatoes as above, cooking in a

separate kettle five minutes, and then adding them to the com in

the proportion of one-third corn to two-thirds tomatoes, mixing well

until they boil up once, and then canning immediately. — Mrs, D.

String-Beans.

String fresh string-beans, break in several pieces, cook in boiling

water ten minutes, and can like tomatoes. — Mrs, L, W. C, Oin-

Canned Tomatoes.

The tomatoes must be entirely fresh and not overripe ; pour over them boiling water, let stand a few minutes, drain ofi^, remove the skins, and slice crosswise into a stone jar, cutting out all the hard or defective portions ; cook for a few minutes in their own juice, skimming off the scum which rises, and ^stirring with a wooden spoon or paddle ; have the cans on the hearth fille<i with hot water;

CANNINO FRUITS. 127

empty, and fill with hot tomatoes; ^vipe moisture from tope with soft cloth, put on and secure covers. If tin cans are used, press down covers, and pour hot sealing wax into grooves. If put up in glass, set away in a dark place. Either tin, glass or stone cans may be used, and all may he sealed with putty instead of wax, it being more convenient. (See general instructions for canning fruit)

Canned Watermelon.

Cut rind of ripe melons (first cutting off all green parts) into flmaU pieces two or three inches long, and boil until tender enough to pierce with fork ; have a syrup made of white sugar, allowing half pound sugar to a pound fruit ; skim out melon and place in syrup together with a few pieces of race ginger, let cook a few minutes, put in cans and seal hot.

Warranted Canned Strawberries.

Pat fi>ur pounds white sugar in a kettle, add a teacup cold water, let boil till perfectly clear, then add four quarts nice ber- ries. Boil ten minutes, keeping them covered with syrup, but avoid stirring in order to preserve their good appearance. Take out berries with a small strainer or skimmer, place in a crock and let the syrup boil ten minutes longer, then pour it over berries, aad, when cool, fill the cans, putting a tablespoon of good brandy on top of each can, screw on lid tightly, and put in a dry dark place. This method is the only means of preserving the peculiar flavor of the strawberries. To prevent the second handling, put the hot berries in the cans (instead of the crock) till about three quarters frill. When syrup has boiled, fill each can with it, let stand till cool, then cover with the tablespoon of brandy (take out a little juice if necessary) and screw on the lid.

If after two or three weeks the least fermentation appears, put the cans in a boiler (on a small board to prevent contact with bottom), fill with cold water nearly to top of cans, loosen the lids, but do not take them off, let water boil for a little while, then take oot cans, HglUen the covers and the berries will keep over a year. Folly ripe currants and acid cherries canned in same manner, one pound of sugar to one of dressed fruit, are delicious. They never need a second boiling if carefully prepared.