Practical methods.

_Canning._——Fruit or vegetables sterilized at 212° F. and tightly sealed in jars or cans.

_Preserving._——Whole fruit, sterilized, large amount of sugar added, and sealed or covered in jars.

_Jam making._——Fruit broken up, sterilized, sugar added, and covered.

_Jelly making._——Fruit juices, sterilized, sugar added, covered.

_Pickling._——Fruit and vegetables sterilized, vinegar, spices, and sugar the preservatives used.

_Drying._——Fruits and vegetables protected from dust and insects, and slowly dried by the sun’s heat or artificial heat.

Apparatus.=——Scales. Quart measure. A preserving kettle of good enamel ware. Plated knives. Large spoon of enamel or wood. Tablespoon and table fork. Pint and quart cans with glass tops fastened by springs. New rubber rings. Jelly glasses with covers. Cloth jelly bag. Stick on which to hang the bag. Large bowl. Boiler, in which to stand the cans. A funnel. A dipper. Old towels, or cheap cloths. Saucer and spoon for testing.

GENERAL METHODS AND RECIPES

General directions.=——Thoroughly wash all the utensils, just before using. Sterilize the cans and glasses by placing them in a large kettle or boiler on the stove, covering them with cold water, and allowing the water to reach the boiling point and to boil for half an hour. Covers and rubber rings should be treated in the same way.

Prepare the fruit by careful washing, picking over, paring and cutting.

The skins may be loosened on peaches and tomatoes by pouring hot water over them.

Weigh both fruit and sugar, or measure if no scales are available.

See that the cooking apparatus is in good order, that the proper heat may be continued.

Avoid rapid boiling of the fruit.

Place the cans when they are to be filled with hot fruit upon a towel wet in very hot water, or in a pan holding an inch or so of hot water. Never hold the can or glass in the hand.

Use a dipper for putting cooked fruit into the can. A funnel is useful placed in the mouth of the jar.

Put whole fruit and halves compactly in the jar, using tablespoon and fork, or two tablespoons. It requires practice to do this well.

See that all air bubbles are removed, and fill the cans to overflowing, before putting on the glass tops and fastening on the spring. Wipe off the jars, carefully, and stand them on their tops for a day in order to test the tightness of the rubbers and the fastening.

After filling jelly glasses, set them at one side, and cover them all with a piece of cheesecloth, until the jelly becomes firm. Then pour melted paraffin upon the jelly in each glass, and when the paraffin is cooled, put the covers on firmly.

Label the jars with the name of the fruit and the date of the preserving before putting them away.

_Method 1._——Material cooked before it is put into the can. This is a good method for berries, and for fruit that will be served as a sauce. Proceed in the preparation and finishing according to the general directions. Cook the fruit gently for half an hour. Use as little water as possible. No sugar is _required_ in the canning process, but the flavor is better if a small amount is used in the beginning, a half cup of sugar to a pound of fruit.

_Method 2._——Material cooked in the can. This is the better method for whole fruit and halves. Select firm, well-shaped fruit for this method, rejecting the mellow and soft fruit. Pack the cans tightly with the fruit, and pour in hot water with sugar dissolved in it, a half cup to the quart can. More sugar can be used, if so desired. Set the jars in a boiler on a rack, and surround them with warm water, to a height that will not allow the water to boil into the cans.

Set the cover on each jar, but do not fasten them. Cover the boiler closely, bring the water to a boil, and allow it to boil for an hour. At the end of this time, test the fruit for tenderness with a fork, pour in more sirup if it is necessary. Remove the jars when the water has cooled sufficiently, and adjust the covers. Cold water is sometimes used at the beginning, but this makes the process longer.

This is a good method also for the canning of whole vegetables like peas and asparagus. The cooking of vegetables should continue for at least two hours, and three hours are better for peas and string beans.

Apparatus is constructed for this method of canning, but the ordinary boiler answers the purpose.

Preserving.

A good method for peaches, apricots, and quinces. Select firm and handsome fruit and prepare it carefully. Allow a pound of sugar to a pound of fruit. (What is the measure of a pound of sugar?) Place enough water in the kettle to cover the fruit, dissolve the sugar in the water, put the fruit into the kettle, and cook very gently until the fruit becomes a clear color. Rapid boiling spoils the shape of the fruit. Do not stir at all, but skim off any scum that rises to the top. When the fruit is done, put it with great care into the jars. If the sirup is thin, boil it down for a short time, and then fill the jar. Close the jar as in canning.

This is a difficult process for beginners.