|
Classic
Cook Books
< last page | next page >
page 100
pound of sugar to a pound of good fruit, varying the rule, of course, with the
sweetness of the fruit. Or, in canning for pies omit sugar, as the natural
flavor is better preserved without it, and some prefer this method for all
purposes. It is economical, and well worthy of experiment. Cans put up in this
way should have a special mark so as to distinguish them from the rest. When
ready to can, first place the jars (glass) in a large pan of warm water on the
back of the stove, make ready the syrup in a nice clean porcelain kettle, add
the fruit--it is better to prepare only enough fruit or syrup for two or three
cans at a time--and by the time it is done, the water in the pan will be hot and
the cans ready for use. Take them out of the water and set them on a hot
platter, which answers the double purpose of preventing their contact with any
cold surface like the table, and saving any fruit that may be spilled. Fill as
full as possible, and set aside where no current of air will strike them--or,
better, wring out a towel wet in hot water and set them on it--let stand a
moment or two or until wiped off, when the fruit will have shrunk away a little;
fill up again with hot syrup, or, if you have none, boiling water from the
tea-kettle will do, and then seal. In canning peaches, the flavor is improved by
adding two or three whole peaches, or dropping in the center of the can a few of
the stones. For peaches, pears and berries, some sweeten as for eating, let
stand until sugar is dissolved (using no water), place on stove in porcelain
kettle and keep at boiling point long enough to heat the fruit, and then can in
glass jars as directed.
There are several other ways of preparing glass cans for fruit, among them the
following: Wring a towel from cold water, double and wrap closely about and
under the can so as to exclude the air, and put a cold silver spoon inside and
fill; or, put a towel in a steamer, set in the cans, and place over a kettle of
cold water, boil the water, and when ready to fill, remove the cans and wrap in
a towel wrung from warm water, put a table-spoon rinsed in hot water inside, and
fill; or, wash the cans in tepid water, place an iron rod inside, and at once
pour in the boiling fruit, but not too fast. In using glass cans with tops which
screw on, be sure that the rubbers are firm and close-fitting, and throw away
all that are imperfect. When the can is filled to overflowing, put on the top
< last page | next page >
Classic
Cook Books
|
