Cleanse the cans thoroughly and test to see if any leak or are cracked. If tin cans leak, send them to the tinner; if discolored inside they may be lined with writing-paper just before using. In buying stoneware for canning purposes, be sure that it is well glazed, as fruits canned in jars or jugs imperfectly glazed sometimes become poisonous. Never use defective glass cans, but keep them for storing things in the pantry; and in buying them, take care that they are free from flaws and blisters, else the glass will crumble off in small particles when subjected to heat. Selftsealers are very convenient, — but the heat hardens the rubber rings, which are difficult to re- place, so that in a year or two they are unfit for use. For this reason many prefer those with a groove around the top for sealing with wax or putty. The latter is very convenient, as jars sealed with it can be opened readily with a strong fork or knife, and are much more easily cleaned than when wax-sealed. Putty may be bought ready for use, and is soon made soft by molding in the hand. In using it should be worked out into a small roll, and pressed firmly into the groove with a knife, care being taken to keep it well pressed down as the can cools. In canning, provide a wide-mouthed funnel (made to set into the can), and pour the fruit into a funnel from a bright tin dipper (if old or rusty it will discolor the fruit) or a small pitcher, heated before putting in the hot fruit to prevent breaking. Pour fruit as quickly as Belean fe: and screw down top, immediately. Fruit should be selected carefully, and all that is imperfect re- Ne jected. _ Large fruits, such as peaches, aig etc., are in the best , 119) 1000 a " cae FRUITS. | | Sonat to can when not quite fully ripe, and howd be Lone up as soon as possible after picking; small fruits, such as berries, should never stand over night if it is possible to avoid it. The highest-flavored and longest-keeping fruits are best put up without _ paring, after having carefully removed the down with a fine but stiff brush. Use only the best sugar in the proportion of half a pound of sugar toa pound of good fruit, varying the rule, of course, with the sweetness of the fruit. Or, in canning for pies omit sugar, as the natural flavor is better preserved without it, and some prefer this method for all purposes. It is economical, and well worthy of experiment. Cans put up in this way should have a special mark so as to distinguish them from the rest. When ready to can, first place the jars (glass) in a large pan of warm water on the back of the stove, make ready the syrup in a nice clean porcelain kettle, add the fruit —it is better to prepare only enough fruit or syrup for two or three -_ eans at a time—and by the time it is done, the water in the pan will be hot and the cans ready for use. Take them out of the water and set them on a hot platter, which answers the double pur- pose of preventing their contact with any cold surface like the table, — and saving any fruit that may be spoiled. Fill as full as possible, and set aside where no current of air will strike them; or, better, wring out a towel wet in hot water and set them on it ; let stand a -moment or two or until wiped off, when the fruit will have shrunk away a little; fill up again with hot syrup, or if you have none, boiling: water from the tea-kettle will do, and then seal. In can- ning peaches, the flavor is improved by adding two or three whole peaches, or dropping in the center of the can a few of the stones. For peaches, pears and berries, some sweeten as for eating, let stand until sugar is dissolved (using no water), place on stove im porcelain kettle and keep at boiling point long enough to heat the _ fruit, and then can in glass jars as directed.

AI-modernized reading of the original text

Cleanse the cans thoroughly and test to see if any leak or are cracked. If tin cans leak, send them to the tinner; if discolored inside they may be lined with writing-paper just before using. In buying stoneware for canning purposes, be sure that it is well glazed, as fruits canned in jars or jugs imperfectly glazed sometimes become poisonous. Never use defective glass cans, but keep them for storing things in the pantry; and in buying them, take care that they are free from flaws and blisters, else the glass will crumble off in small particles when subjected to heat. Selftsealers are very convenient, — but the heat hardens the rubber rings, which are difficult to replace, so that in a year or two they are unfit for use. For this reason many prefer those with a groove around the top for sealing with wax or putty. The latter is very convenient, as jars sealed with it can be opened readily with a strong fork or knife, and are much more easily cleaned than when wax-sealed. Putty may be bought ready for use, and is soon made soft by molding in the hand. In using it should be worked out into a small roll, and pressed firmly into the groove with a knife, care being taken to keep it well pressed down as the can cools. In canning, provide a wide-mouthed funnel (made to set into the can), and pour the fruit into a funnel from a bright tin dipper (if old or rusty it will discolor the fruit) or a small pitcher, heated before putting in the hot fruit to prevent breaking. Pour fruit as quickly as possible and screw down top immediately. Fruit should be selected carefully, and all that is imperfect re- Ne jected. _ Large fruits, such as peaches, apricots, etc., are in the best state to can when not quite fully ripe, and should be put up as soon as possible after picking; small fruits, such as berries, should never stand over night if it is possible to avoid it. The highest-flavored and longest-keeping fruits are best put up without _ paring, after having carefully removed the down with a fine but stiff brush. Use only the best sugar in the proportion of half a pound of sugar toa pound of good fruit, varying the rule, of course, with the sweetness of the fruit. Or, in canning for pies omit sugar, as the natural flavor is better preserved without it, and some prefer this method for all purposes. It is economical, and well worthy of experiment. Cans put up in this way should have a special mark so as to distinguish them from the rest. When ready to can, first place the jars (glass) in a large pan of warm water on the back of the stove, make ready the syrup in a nice clean porcelain kettle, add the fruit —it is better to prepare only enough fruit or syrup for two or three cans at a time—and by the time it is done, the water in the pan will be hot and the cans ready for use. TTake them out of the water and set them on a hot platter, which answers the double purpose of preventing their contact with any cold surface like the table, and saving any fruit that may be spoiled. Fill as full as possible, and set aside where no current of air will strike them; or, better, wring out a towel wet in hot water and set them on it; let stand a moment or two or until wiped off, when the fruit will have shrunk away a little; fill up again with hot syrup, or if you have none, boiling water from the tea-kettle will do, and then seal. In canning peaches, the flavor is improved by adding two or three whole peaches, or dropping in the center of the can a few of the stones. For peaches, pears and berries, some sweeten as for eating, let stand until sugar is dissolved (using no water), place on stove in porcelain kettlee and keep at boiling point long enough to heat the _ fruit, and then can in glass jars as directed.

Buckeye cookery