Evening Republican, Volume 16, Number 188, Rensselaer, Jasper County, 7 August 1912 — CANNING AND JELLY MAKING [ARTICLE]

CANNING AND JELLY MAKING

Some of the Necessary Utensils and ' a Few Rules That Bhould Be Observed. The following utensils are necessary for all kinds of preserving: A 10 or 12qoart porcelain lined kettle, a white enameled ladle, a long handled spoon, a wide mouthed funnel, a colander, several paring knives, a wooden masher, scales" and one or two cloth bags through which to strain the jelly. If many jars are to be filled, a clothes boiler will be convenient for sterilizing them. Have a rack in the bottom of the boiler, and on it place jars and covers, and completely cover them with cold water. Bring the water slowly to the boiling point and boil for twenty minntes. Have fresh rubbers and scald them by dipping them in the boiling water. The most important thing to remember is that every utensil must be perfectly clean, and no dust which can be prevented shall be allowed to rise during the time of putting the fruit in the jars. Great care must be taken in filling the Jars. Do not take them from the boiling water and set them on a cold table, or in a draft; otherwise they will crack and sometimes break. A break is often better than a crack, as a crack sometimes is so small that it escapes one’s notice until the jar falls apart and the contents are lost. Also care must be taken to have the syrup boiling, and to All the Jars completely, even to overflowing.—Good Housekeeping Magazine.