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CANNED PEACHES

CANNED PEACHES image

Select some fine, free-stone peaches; pare, cut in two and stone them. Immerse in cold water, taking care not to break the fruit. See that the peaches are not over ripe. Place in the kettle, scattering sugar between the layers---the sugar should be in the proportion of a full tablespoonful to a quart of fruit. To prevent burning put a little water in the kettle. Heat slowly to a boil, then boil for three or four minutes. Can and seal the fruit.

CANNED STRAWBERRIES

CANNED STRAWBERRIES image

After the berries are hulled, let as many as can be put carefully in the preserve kettle at once be placed on a platter. To each pound of fruit add three-fourths of a pound of sugar; let them stand two or three hours, till the juice is drawn from them; pour it in the kettle and let it come to a boil, and remove the scum which rises; then put in the berries very carefully. As soon as they come thoroughly to a boil put them in warm jars, and seal while boiling hot. Be sure the cans are air-tight.

TO BOTTLE FRESH FRUIT

TO BOTTLE FRESH FRUIT image

(VERY USEFUL IN WINTER.) Fresh fruit, such as currants, raspberries, cherries, gooseberries, plums of all kinds, damsons, etc.; wide-mouthed glass bottles, new corks to fit them tightly. Let the fruit be full grown, but not too ripe, and gathered in dry weather. Pick it off the stalks without bruising or breaking the skin, and reject any that is at all blemished; if gathered in the damp, or if the skins are cut at all, the fruit will mould. Have ready some perfectly dry glass bottles, and some nice new soft corks or bungs; burn a match in each bottle, to exhaust the air, and quickly place the fruit in to be preserved; gently cork the bottles, and put them into a very cool oven, where let them remain until the fruit has shrunk away a fourth part. Then take the bottles out, do not open them, but immediately beat the corks in tight, cut off the tops, and cover them with melted resin. If kept in a dry place, the fruit will remain good for months; and on this principally depends the success of the preparation, for if stored away in a place that is the least damp, the fruit will soon spoil.

ORANGE BASKETS

ORANGE BASKETS image

From the end opposite the stem of the orange cut out sections in such a way as to form a basket with a handle. The body of the basket should be more than half the orange. With a knife and spoon cut and scrape out all the pulp from the inside. Fill the basket with blocks of orange jelly, or with raspberries, strawberries, or other fruits. They are pleasing to children, and are pretty for luncheon or tea. The edges may be scalloped, and diamonds or rounds cut out of the sides if one has time.

PEACH FOAM

PEACH FOAM image

Peal and cut into small pieces 3 or 4 choice and very ripe peaches (White Heaths are good) so that when done there will be a cupful. Put them into a bowl with 1/2 cup of powdered sugar and the white of 1 egg; beat with a fork for 1/2 hour, when it will be a thick, perfectly smooth, velvety cream with a delightful peach flavor, and may be eaten ad libitum by an invalid.

CANNING FRUIT

CANNING FRUIT image

The small fruits, currants, red and black raspberries, blueberries and strawberries, are much finer cooked in the can, as this method preserves the form and flavor. Have perfectly fresh fruit, look over, fill cans full, shaking down so as to have them full, without crushing. Place the jars in a steam cooker or in a common wash boiler in warm water with a cloth underneath to avoid breaking, or if at hand a perforated tin or muffin ring under each can. Make a syrup, allowing 1 cup of sugar and 1 cup water to a qt. can of berries, sugar to taste. For pears and peaches use 1 cup of sugar and 2 of water, as they will exude less juice. Let the syrup just come to a boil and pour at once into the cans. Be sure your cans are placed, as stated, in warm water or the syrup will break them. Partly screw on the tops and let the water come to boiling point and boil 5 minutes when small fruits will be done, large fruits will take longer. Take out cans, and if they are not full, fill to overflowing with boiling water and seal at once.

Plums, cherries, currants and strawberries will bear from 1 1/2 to 2 cups of sugar to a cup of water. Peaches may be successfully canned as above but together with pears, quinces and apples are more quickly canned by cooking in water or syrup till tender. Then lift gently into the cans, pour over them the boiling syrup and seal. Always use Bartlett pears as no others are so fine to can and be sure to have them ripe. If a boiler or kettle is used to put the cans in it is well, unless they stand very close together, to tuck a few clean white rags between them to prevent their tipping over as there is some danger of their doing when the first 2 or 3 are taken out. Let the water come up well around the cans but not so it will run or boil into them. Use new or very good rubbers, they are cheaper than fruit. Have tops and cans well scalded. Have fresh fruit. Be sure it is tightly sealed testing 2 or 3 times before it is put away. Keep in a dark place, many keep it bottom side up. Tomatoes should be scalded, skins removed, sliced and cooked slowly 30 minutes, then sealed fast and tight, and put in the dark. If you want tomatoes to keep, have them fresh, not over ripe, seal well and keep in the dark.