Evening Republican, Volume 15, Number 248, Rensselaer, Jasper County, 20 October 1911 — Canning Hints [ARTICLE]

Canning Hints

I tton of housekeeping, the "getting ready” is the moat important thing and begins far in advance of the actual canning day. Some notes made fast season will give knowledge as to when fruits and vegetables are to be expected, so that time and provision may be made for them. As the various Bns and glasses ha*e been emptied. If they have been washed and covers carefully fitted before putting away, much annoyance and , expense wijl be i pared. If the appetites of the family lave been observed it will hdt be advisable to put up much of the unpopilar varieties. Kettles —which have never been ised for any other purposes than pre-serving-spoons, forks, knives, skimmers, dippers, funnels, jelly bags, fruit prees, strainers, scales, measures and all necessary implements (others will be individually required) and should be in a state of perfect order and cleanliness. Have enough suitable jars, cans, glasses, et cetera, with rubbers, tops, and covers at hand; plenty of paraffin, labels, cloths for wiping and handling utensils, and the labors of the preserving season will not plunge you into nervous prostration. c Procure the best fruits and vegetables, each at the crest of its season. Prices are lowest then and there is less waste. Overripe fruits never make good preserves or jellies. A wise cook never tries a strange recipe if she has one which she has tested and. found satisfactory. Tastes differ and an untried recipe may prove disastrous. Use granulated sugar for all preserves, jellies, and jams; light brown sugar for spiced fruits. Heat the sugar for jellies in the oven before adding to the fruit juice. Do not cover while cooking unless you want trouble. Have receptacles standing in hot water when the hot mixtures are put into them. Seal perfectly. Leave standing where you can observe them for a few days.