Rensselaer Union, Volume 3, Number 39, Rensselaer, Jasper County, 22 June 1871 — General Rules for Preserving Fruit. [ARTICLE]

General Rules for Preserving Fruit.

1. Let everything used for the purpose be delicately clean and dry; bottles especially so. 2. Never place a preserving pan flat upon the fire, as this will render the preserves liable to burn to, as it is called; that is to say, adhere closely to the metal, aad then burn; it should rest always on a trevet, or on the lowered bar of the kitchen range. 3. After the sugar is added to them, stir the preserves gently at first, nnd more quickly towards the end, without quitting tlieln until they are done; this precaution will always prevent the chance of their being spoiled. 4. All preserves should be perfectly cleaned from (he scum os it rises. 5. Fruit which is to be preserved in syrup must first be blanched, or boiled gently, until it is sufficiently softened to absorb the sugar; and a thin syrup must be poured on it at first, or It will shrivel instead of remaining plump and becoming clear. Thus, if its weight of sugar, is to be allowed, and boiled to a syrup, with a pint of water to the pound, only half the weight must be taken at -first, and this must not be boiled with the water more than fifteen or twenty minutes at the commencement of the process; a part of the remaining sugar must be added every time the syrup is reboiled, unless it should be otherwise directed by the receipt. 0. To preserve both the true flavor and color of fruit both in jams and jellies, boil them rapidly until they are well reduced, before the sugar is a ided, and quickly afterward, but do not allow them to become so thickened that the sugar will not dissolve in them easily and throw up its ’Scum. In some seasons, the juice is so much richer than others, that this effect takes place almost before one is aware of it; but the drop which adheres to the skimmer, when it is held up, will show the state it has reached. 7. Never use tin, iron or pewter spoons, or skimmers for preserves, as they will convert the color of red fruit into a dingy purple, and impart, besides, a very unpleasant flavor. 8. When cheap jams or jellies are required, make thorn at once with loaf sugar, but use that which is well refilled always, for preserving in general; it is a false economy to purchase an inferior kind, as there is a great waste from it in the quantity of scum which it throws up. 9. Pans of coppey or bell-metal are the proper utensils for preserving fruit —when used, they must be scoured bright with sand. Tinned pans turn, and destroy the color of the fruit that is put into them. There is now a sort of stew pan made of iron coated with earthenware (porcelain),( which is very nice for preserving.— Mrs. Hale.