Good Housekeeping summer cookery book

Fruit should be only just ripe. It should be washed and peeled if necessary, and any blemishes cut out with a stainless knife, or in the case of small fruit, such as raspberries and loganberries, caterpillars re- moved. Select fruit of similar size, or grade it, and pack firmly into clean jars by a skewer, within 4 in. of the top. Steaming Method Cover with cold water or syrup. Place the glass — lid in position and partially screw on the brass rim. — Place them on a tray, or false bottom, in a fish kettle, © boiler, or bath, in cold water which reaches almost to — the neck of the bottles. Heat the water slowly to 180° F. or simmering point (taking 14 to 1 hours) © and allow the fruit to remain at this temperature for — I5 minutes. Remove and place on a wooden board or © folded paper. ) Boiling Method vy: Fill the jars with boiling water or syrup. Adjust — the rubbers, screw the lids on tightly and then give a © half-turn backwards to allow for expansion of air. — Place in the container with hot water 2 in. above the © bottles, bring to the boil and continue boiling for the — stated length of time (see table on page 46). Remove © on to a wooden surface to avoid breakages, screw the © lids tightly, invert and allow to cool. When cold, — stand in a dry, cool, dark place. ti Fam Far Method 4 Prepare, grade and pack the fruit in jars, fill with ql cold water or syrup to within 4 in. of the top. Stand | 42 é PRESERVATION OF FRUIT AND VEGETABLES. i cA - in cold water in a bath or boiler with water almost to _ the neck of the jars. Bring the water slowly up to _ simmering point (180° F.) This should take 14 to _ 13 hours. Allow to remain at this temperature for - 15 minutes. Remove, cover with hot clarified mutton fat and tie down with bladder or parchment which has _ been soaked in warm water and dried. Dry Method Pack the fruit into jars, place on a wooden board or slat to prevent cracking in a moderate oven (350° _ F.) until the fruit has shrunk slightly and appears cooked. To prevent any micro-organisms entering the jar, they should be removed from the oven one by one, _ rapidly filled with boiling syrup and screwed down. ¢ daly * i 4 : f Hl 4 he 4 Canning Ry y in hot water and boiled as in general directions. _ Note—The address of the makers of canning _ machines may be had on application to Good House- _ keeping Institute. Bottling Vegetables In bottling vegetables, such as peas, beans, tomatoes, and asparagus, I level teaspoonful of salt is added to each pint jar. Peas and beans are improved by a small amount of sugar. _ These two vegetables have been found so difficult to preserve satisfactorily that much experimental work has been done to discover the reasons for failure. Lack success is probably due to the presence of bacteria on the outside of the beans and pods, which if allowed 43 SUMMER COOKERY BOOK to remain cause putrefaction of the protein in these vegetables. As the result of experiments the Chip- ping Campden research station state that, before bottling, the vegetables should be washed and allowed to soak for 20 minutes in a weak solution of per- manganate of potash. This is made by dissolving suf- ficient crystals to make the water a deep magenta colour. After 20 minutes, remove the pods and shell | the peas, grading them for size. It was mentioned at the beginning of the article that bacteria could not exist in the presence of acid, and therefore a tablespoonful of vinegar or lemon juice is added to each pint jar to substitute a natural lack. Another method of preserving beans is by dry salt- — ing, for which a recipe is given. Dried Apples For those people who have large apple orchards, the drying method of preservation may be used. A large |