How We Cook IX Tennessee

Ingredients

• one pound of sugar to four pounds of fruit
• two kettles
• one jar in each will prevent the fruit from becoming crushed by stir- ring
• four pounds of fruit

Directions

1. An Infallible Method of Canning. — When ready for canning, rinse and drain the jars, and set them on a wet folded towel. Cook the fruit or vegetables until tender, adding sugar if de- sired. Using two kettles and cooking only enough for one jar in each will prevent the fruit from becoming crushed by stir- ring. Now for the secret. Heat the lids thoroughly, but not so as to crack the porcelain lining. Place the rubber on the jar, fill level full with fruit, and lifting the hot lids with a cloth, screw tightly in place. If the lids are old, take a hammer and tap lightly all around while the lid is hot, to make the union perfect. The union of the rubber and the hot lid with the jar filled with hot fruit makes the jar air-tight, which is the secret of keeping fruit. Don't try to tighten the lids when cold, for if you do you will break the union and admit air. Use dark rub- bers, as they are more elastic, and can be used for several years. You may can vegetables, fruits, rhubarb covered with cold water without cooking, left-over chicken and broth and many other things by this method. — S. L. L., Marion, Ohio.

2. Another Method of Canning. — First be sure that your rubbers are firm and clean and strong. Also be sure that the mouths of your jars are perfect. For small fruit allow one pound of sugar to four pounds of fruit. Always use a porcelain-lined kettle. Put in the fruit, sprinkle sugar over it, and let stand for an hour or two. Then put over the fire, bring to the boiling point, and can immediately. Have the jars in hot water brought to a scald from cold. Scald the covers and the rubbers. Many a jar of fruit has spoiled because the cover and the rubber were not sterilized. Larger fruit needs a longer cooking. Pears must first be boiled in clear water; then add sugar and flavor to taste. Let me once more emphasize the absolute necessity of good rubbers, whole jars and the sterilizing of all the parapher- nalia. Then your fruit, like mine, will keep for years. — F. W., Boston, Mass.