Evening Republican, Volume 17, Number 215, Rensselaer, Jasper County, 9 September 1913 — Canning Hints [ARTICLE]

Canning Hints

In the operation of canning and preserving, as In almost every other function of housekeeping, the “getting ready”* is the most important thing and begins far in advanoe of the actual canning day. Some notes made last 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 cans and glasses have been emptied, if they have been washed and covers carefully fitted before putting away, much annoyance and expense will be spared. If the appetites of the family have been observed it will not be advisable to put up much of the unpopular varieties. Kettles —which have never been ÜBed for any other purpose than preserving—spoons, forks, knives, skimmers, dippers, funnels, jelly bags, fruit press, strainers, scales, measures are 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 band; plenty of paraffin, tables, cloths for wiping and handling utensilß, and the labors of the preserving season will not plunge you Into nervous prostration. Procure the best fruitß 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 an dan 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.