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General Rules For Preserving Fruit

General Rules For Preserving Fruit image
Parent Issue
Day
16
Month
June
Year
1871
Copyright
Public Domain
OCR Text

1. Ijct ovorything used for the purposo be delicately and dry ; bottlea especially 80. 2. Never place a preserving pan flat njtH tliejirc, as this will rendor the preservüs liablc to hwn, to, as it is oalled ; thai is to say, adhere closoly to the metal, and then burn it ; it should rest always on a trovet, or on the lowered bar of tho kitehen range. ;i. Af tor the sugar is added to them, stir tlie preserves gently at fint, and more quickly toward tho end, without qiiittintr tlicm until they"are done; this precaution will nlways prevent the chance of their being spoileii. 4. All preserves should bo perfectly clearod frora th5 scura as it rises. 6. Fruit which is to be preservod in syruj) must first be blauched, or boüed gcmtly, until it is sufficiently softened to absorb the sugar ; and a thin syrup must be poured on it at first, or it will shrivel instead of remaining plump and beeoinüte olear. Thus, il' its weight of sugar is to be allowed, and boiled to a syrup, with a pint of wati;r to tho pound, only hult' the weight must be taken at first, and this raust not be boiled with tho watjr more than fifteuu or twenty minutes at the coiinnenocmunt of the procesa ; a part of the remainiug sugai" mifst Ik; nldid every time the syrup is robuiled, unless it should bc otherwise directed in the receipt. 6. To preserve both the true flavor and (.lor of fruit both in jams and jellies, boil them rapidly until they aro woll I redü6ed, liefore the. sugar is added, and quic'.cly afterward, but do not ullow tnem to beeonie so thiekencd th;it the sugar will nut dissolve in tlu;m eusily and throw p lts soum. In soim: sinsinis, thu juice 8 so muoh richer than others, that this Ifect takes placo almost before ono is ware of it ; but the drop which adhoros o the skimmiT, wheo it is held up, wül ;iov tile state it lins reached. 7. Xcvcr uso tin, iionor pewter spoons, r skiinmers tor pnsiivrs, as thoy will onvert the coloi' of red fruit into a din;y mrplc, and inipart, besides, a very uiileoeant tluvor. 8. Whon eheap jams or jullies aro reviired, make them at onoo witli loaf ugar, but use Üiat which is well refined ihvays, for preserving iñ general ; it is a 'also cconoiny to purchuso an inferior eind, as thuro is a great waste from it in the quantity of seum which it throws ip. 9. Pans of copper or bell-metal aro tU proper titcnsils for preserving fruit - wlnn used, they must bo scourcd bright with s:ii(1. Tinned pans tura, and dostroy tho color oí the fruit that is put into them. Thoru is now a sort of stow pan mado of ivon ooated with earthunwarê (porcélain), whiah is vory nico fur preserving. - Mrs. Hale. Jíuw and rich clïscoveries in the Colorado silvor jüiiicftí are announced d;iily : A "button" of silvir, weighing 358 pounds valued at ('i,7 ü), was lately shipped east, taken bom tbo Brown minu, át a tuwn namud Brownsvillu. JJen who are confmod in prison vory Boon Iqoge all crayin ful' anlont spirits, but for tobáceo nu ver ; thcii desiru tor it eeadtt to inercase with their imprisoument, and thcy will do or sacriflee anything to get it. Tho ltothschild Brothers ia Puris aro Bind to have ouarrelled, and thcir di.ssjnsion -will jirolmbly lead to the dissolution of the celebrated bimking-aruj at whoso head Baron .Taiuts de JlothschjJd Ya.s iur uver forty yuare.

Article

Subjects
Old News
Michigan Argus