Cooking in the elementary schools, January, 1922

5. When ready for filling, place jars on a folded cloth. 6. Work as rapidly as possible and cover as soon as possible. CANNED PEACHES OPEN KETTLE METHOD 4 to 6 peaches to 1 pt. can (depending upon size of peach) /3 c. sugar 1 c. water 1. Peel peaches with a silver knife. 2. Cut in halves and remove stones. 3. Keep covered with wet cloth until ready for use. 4. Bring sugar and water to boiling point. 5. Add peaches to syrup and cook a few minutes, until easily pierced with a fork. 6. Fill sterilized jar with peaches. 7. Add enough syrup to overflow. 8. Seal and test by inverting the jar. COLD PACK METHOD 1. Pack prepared peaches tightly in sterilized jar with rubber adjusted. 2. Fill with syrup. 3. Screw tops about half way down. 4. If no rack is used, place a piece of perforated wood or a cloth in the bottom of the kettle. 5. Immerse jars in kettle of warm, water. 6. Bring water to boiling point as quickly as possible and boil twenty to thirty minutes, according to ripeness of the fruit. 7. Remove jars from water onto a folded cloth. 8. Seal by screwing top down and test by inversion. Where no rack for cold pack canning is available, jars may be immersed in or removed from water by tying a string securely about the top of the jar, with the end of the string hanging over the edge of the kettle. TABLE (Given in terms of 1 pt. jars) AMOUNT SUGAR WATER TIME 4 to 5 % c. 1 c. 15 minutes 12 ^/4 c. 1 c. 11 minutes 2 c. Vz c, V2 c. 13 minutes 2 c, % c. % c. 1-5 minutes 4 to 6 % t. salt no water 25 minutes Page 30 FRUITS Pears Plums Berries Rhubarb Tomatoes CANNING (Continued) PEACH, PEAR or PLUM CONSERVE 2 c. diced fruit 1 c. sugar 2 T. water 1 T. raisins 1 T. finely cut orange Yz T. finely cut lemon 1. If peaches or pears are used, pare fruit before cutting. 2. Mix ingredients and cook for 15 to 20 minutes. Cool in cold water and skim. 3. Fill sterilized glasses and seal. STRAWBERRY or SMALL FRUIT PRESERVES 2 c. strawberries 1 c. sugar y^ c. water 1. Wash and pick over strawberries. 2. Make a syrup of sugar and water. 3. Boil until crystals form on top. Be careful not to scorch. 4. Add fruit and tip kettle back and forth until fruit and syrup are mixed. 5. Boil twenty minutes. Stir as little as possible so as not to break berries. 6. Remove from fire and skim. Cool in cold water. Allow it to stand in the kettle over night. 7. Fill sterilized glasses with the cold preserves and seal with paraffin. ORANGE MARMALADE 1 orange sugar 54 grapefruit water 34 small lemon 1. Remove juice from fruit. 2. Scrape out the pulp and cut in very small pieces. 3. Cut the peeling into very thin slices or put both through a meat grinder. 4. Measure peeling and pulp and add three times as much water. 5. Boil 15 minutes. 6. Measure and add % as much sugar. 7. Add the fruit juices and boil about 25 minutes. 8. Remove from fire and skim. Let stand over night. 9. Put into sterilized glasses without reheating. Seal. TOMATO PRESERVE 1 qt. prepared tomato 3 c. of sugar Yi lemon