Evening Republican, Volume 19, Number 228, Rensselaer, Jasper County, 25 September 1915 — IN CANNING SEASON [ARTICLE]

IN CANNING SEASON

SECRET OF BUCCESS IN “PUTTING UP” SUPPLIES. Absolute Sterilization Must Be Obtained —Best and Easiest Methods of Getting the Best Results From Fruit That Is Used. If anybody appreciates the kindness of Mother Nature It is the practical housekeeper. This is especially true In summertime when by her bountiful store of. fruits and vegetables she increases the housekeeper’s store at little cost and contributes much to reduce her labor. There are several methods of canning, and the secret of success in each is absolute sterilization. The best and easiest methods of canning are cooking the fruits in jars in an oven; cooking the fruits in jars in a steamer or in boiling water, and stewing the fruit before it is put into the Jars. Glass is the most satisfactory jar to use in canning. Glass jars are becoming so universally in favor that they are taking the place of tin cans for everything; even for tomatoes. They are more economical than tin, for although the glass costs more in the beginning, it lasts and can be used over and over again. While there are many kinds of jars, the preference should usually be given to those with wide -hfbuths. In canning fruits or jelly it is important that the fruits or berries should not be over-ripe. Fruit for canning should be fresh, solid and not over-ripe. If over-ripe some of the spores may survive the boiling and fermentation takes place in a short time. In preparing the fruit remove all stems, then peel with a silver knife, core or remove the seeds or pits as the case may be. Peaches, pears or apples may be kept from discoloring if they are dropped as they are pared into cold water to which a little vinegar or lemon Juice may be added. Canned Pears.— -Twenty-four Bartlett pears, eight cupfuls water, two cupfuls sugar. Bartlett pears are the best for canning. Put the water and sugar into a preserving kettle. Let the sirup come to boiling point and skim off the froth If any rises. While the sirup is heating carefully halve, peel and core the pears, being careful not to use those that are over-ripe or imperfectly shaped. Drop pieces Into a basin of cold water until all are pared. Put the halved pears into the boiling sirup, but do not stir. Take a large roasting pan with handles and place in it as many sterilized canning jars as it will hold. Pour some tepid water in the pan to a depth of about two inches, and place the pan on the side of the stove. The water will get hot and keep the Jars warm. Sterilize the rubber rings and covers. By this time the fruit will be boiling. When the pears commence to lose their hard whiteness they are ready to take off. Lift out pieces separately with a spoon and put them into the hot jars. Fill Jars and cover with the sirup; fill even with the top, put the rings and covers on and screw tight.