|
Main
- books.jibble.org
My Books
- IRC Hacks
Misc. Articles
- Meaning of Jibble
- M4 Su Doku
- Computer Scrapbooking
- Setting up Java
- Bootable Java
- Cookies in Java
- Dynamic Graphs
- Social Shakespeare
External Links
- Paul Mutton
- Jibble Photo Gallery
- Jibble Forums
- Google Landmarks
- Jibble Shop
- Free Books
- Intershot Ltd
|
books.jibble.org
Previous Page
| Next Page
Page 88
In filling the can let the fruit come to the top; then run the
spoon-handle down on all sides to let out the air; pour in juice till it
runs over freely, and screw the top down at once, using a towel to protect
the hand. Set at once in a dish-pan of water, as this prevents the table
being stained by juice, and also its hardening on the hot can. Proceed in
this way till all are full; wipe them dry; and, when cold, give the tops
an additional screw, as the glass contracts in cooling, and loosens them.
Label them, and keep in a dark, cool closet. When the fruit is used, wash
the jar, and dry carefully at the back of the stove. Wash the rubber also,
and dry on a towel, putting it in the jar when dry, and screwing on the
top. They are then ready for next year's use. Mason's cans are decidedly
the best for general use.
GENERAL RULES FOR CANNING.
For all small fruits allow one-third of a pound of sugar to a pound of
fruit. Make it into a sirup with a teacup of water to each pound, and skim
carefully. Throw in the fruit, and boil ten minutes, canning as directed.
Raspberries and blackberries are best; huckleberries are excellent for
pies, and easily canned. Pie-plant can be stewed till tender. It requires
half a pound of sugar to a pound of fruit.
For peaches, gages, &c, allow the same amount of sugar as for raspberries.
Pare peaches, and can whole or in halves as preferred. Prick plums and
gages with a large darning-needle to prevent their bursting. In canning
pears, pare and drop at once, into cold water, as this prevents their
turning dark.
Always use a porcelain-lined kettle, and stir either with a silver or a
wooden spoon,--never an iron one. Currants are nice mixed with an equal
weight of raspberries, and all fruit is more wholesome canned than in
preserves.
TO CAN TOMATOES.
Unless very plenty, it is cheaper to buy these in the tins. Pour on
boiling water to help in removing the skins; fill the preserving kettle,
but add no water. Boil them five minutes, and then can. Do not season till
ready to use them for the table. Okra and tomatoes may be scalded together
in equal parts, and canned for soups.
PRESERVES.
Preserves are scarcely needed if canning is nicely done. They require much
more trouble, and are too rich for ordinary use, a pound of sugar to one
of fruit being required. If made at all, the fruit must be very fresh, and
the sirup perfectly clear. For sirup allow one teacup of cold water to
every pound of sugar, and, as it heats, add to every three or four pounds
the white of an egg. Skim very carefully, boiling till no more rises, and
it is ready for use. Peaches, pears, green gages, cherries, and
crab-apples are all preserved alike. Peel, stone, and halve peaches, and
boil only a few pieces at a time till clear. Peel, core, and halve pears.
Prick plums and gages several times. Core crab-apples, and cut half the
stem from cherries. Cook till tender. Put up _when cold_ in small jars,
and paste paper over them.
JAMS.
Make sirup as directed above. Use raspberries, strawberries, or any small
fruit, and boil for half an hour. Put up in small jars or tumblers; lay
papers dipped in brandy on the fruit, and paste on covers, or use patent
jelly-glasses.
MARMALADE.
Quinces make the best; but crab-apples or any sour apple are also good.
Poor quinces, unfit for other use, can be washed and cut in small pieces,
coring, but not paring them. Allow three-quarters of a pound of sugar and
a teacupful of water to a pound of fruit, and boil slowly two hours,
stirring and mashing it fine. Strain through a colander, and put up in
glasses or bowls. Peach marmalade is made in the same way.
CURRANT JELLY.
Previous Page
| Next Page
|
|