Rensselaer Republican, Volume 13, Number 27, Rensselaer, Jasper County, 24 March 1881 — Canning Fruit. [ARTICLE]

Canning Fruit.

In canning fruit it is wise to use a good deal of sugar. Plain canned fruit is apt to turn, and does not retain its flavor as when made k little rich. If oar housekeepers would take as much pains in making preserves as the French do, they would find themselves amply rewarded when, in the winter, they turn out the beautiful clear fruit, always in perfect shape. To preserve fruit in the French method it is necessary to make a dear syrup first, which can be done by melting two pounds of the best sugar with a pint of water, using a white porcelain kettle; add the slightly beaten white of one egg before the syrup becomes hot; let it boil, and skim it until the scum ceases to appear. Then put in carefully selected fruit, a few at a time, watching carefully that they do not break, and remaning one at a time as soon as they become soft. When these are put in glass jars and the syrup poured over them, the res-iitwill make glad the most stoical cook. What kind of robbery is not dangerous ? A Mfo Of <MUNt !