Method. Place sugar and water together, and stir
over the fire imtil the sugar is dissolved; when the
sjTiip boils, skim it. Place the kettle on back of
range where it will keep hot but not boil. Pare the
peaches and cut in halves; or the fruit may be
canned whole. Put one layer of the peaches in the
kettle and cover with some of the hot syrup. Let the
fruit boil gently for 10 m. Skim as it comes to a
boil. Place in jar and seal. If fruit is under-ripe, it
may need longer cooking. It should be tender enough
to be pierced with a silver fork or a knitting-needle.
Pears, cherries, apples, and plums may be canned
in the same way.
Canned Fruit Cooked in the Oven. Cooking in the
oven is the method of canning fruit to be preferred.
The work is easOy done and the fruit retains its shape,
color and flavor better than when cooked in the
kettle. If asbestos is available, cover the bottom of
the oven with a sheet, the kind used in covering
furnace pipes. This can be- obtained at plumbers'
shops. If asbestos is not to be procured, place in the
oven shallow pans containing 2 inches of boiling water.
Sterilize all jars and utensils, make the syrup and
prepare the fruit, in the same way as for cooking in
the kettle. Fill hot jars with it and pour in enough
syrup to fill the jars solidly. Using a silver-plated
knife, run the blade around the inside of the jar.
Put the jar in the oven, either on the asbestos or in the
pan of water. The oven should be moderately
PRESEEVATION OP FRUITS 197
hot. Cook fruit about 10 m., remove from oven,
and fill jar with boiling syrup. Wipe and seal jar.
Place the jars on a board, out of draft of air. Tighten
screw-covers after glass has cooled.
Large fruits, such as pears, peaches, quinces, etc.,
will require about 1 pt. syrup to each quart jar of
fruit. Small fruit will require a httle more than a
half pint of syrup. The amount of sugar varies ac-
cording to fruit to be used.
Direction for filling Jars, Have a shallow pan with
about 2 inches of boiling water in it. Set this
on the stove. Put a broad skimmer under a jar
and lift it from the boiling water and drain. Now
place the jar in the shallow pan and fill to overflowing
with the boiling fruit. Put the handle of a spoon
around the inside of the jar to pack the fruit solidly;
this also takes heat from the fruit and will keep the
jar from breaking. Put a rubber ring into the boiling
water to sterilize it, put it on the jar, put cover on,
and fasten. Place the jar on a board upside down,
out of a draft of air. It may be well to tighten covers
after the jars have become cold. After fruit jars are
cold, wipe them with a wet cloth. Place the labels,
and put in a cool dark closet.
Notes
Girls may use either method, the teacher deciding
which is more convenient for the equipment in use;
but give the girls both recipes.
Have two girls work together and can 1 pt. of fruit.
Of course, if preferred, each girl may can her own
individual pint. It is always better for each girl to
do all of the process if possible.
198 DOMESTIC SCIENCE
Ordbe or Lesson
1. Discuss sterilization of foods, utensils, etc.
2. Selection of fruits discussed.
3. Preparation of fruits for canning.
4. Method of canning peaches.
5. Recipes.
6. Work.
7. If possible have pupils can fruit at home, in the fall, and
report.
JELLY
Lesson II
Jellies are made of cooked fruit, juice and sugar.
Usually the proportions are equal. When fruits are
ripe or nearly ripe, pectin — a carbohydrate, some-
thing like starch — is found. This property in fruit
juice enables us to make jelly. When equal quan-
tities of sugar and fruit juice are combined and
heated to the boiling-point, the pectin in the fruit
causes the mixture to harden.
Page 79
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Method. Place sugar and water together, and stir over the fire imtil the sugar is dissolved; when the sjTiip boils, skim it. Place the kettle on back of range where it will keep hot but not boil. Pare the peaches and cut in halves; or the fruit may be canned whole. Put one layer of the peaches in the kettle and cover with some of the hot syrup. Let the fruit boil gently for 10 m. Skim as it comes to a boil. Place in jar and seal. If fruit is under-ripe, it may need longer cooking. It should be tender enough to be pierced with a silver fork or a knitting-needle.
Pears, cherries, apples, and plums may be canned in the same way.
Canned Fruit Cooked in the Oven. Cooking in the oven is the method of canning fruit to be preferred. The work is easOy done and the fruit retains its shape, color and flavor better than when cooked in the kettle. If asbestos is available, cover the bottom of the oven with a sheet, the kind used in covering furnace pipes. This can be- obtained at plumbers' shops. If asbestos is not to be procured, place in the oven shallow pans containing 2 inches of boiling water.
Sterilize all jars and utensils, make the syrup and prepare the fruit, in the same way as for cooking in the kettle. Fill hot jars with it and pour in enough syrup to fill the jars solidly. Using a silver-plated knife, run the blade around the inside of the jar. Put the jar in the oven, either on the asbestos or in the pan of water. The oven should be moderately
PRESERVATION OF FRUITS 197
hot. Cook fruit about 10 m., remove from oven, and fill jar with boiling syrup. Wipe and seal jar. Place the jars on a board, out of draft of air. Tighten screw-covers after glass has cooled.
Large fruits, such as pears, peaches, quinces, etc., will require about 1 pt. syrup to each quart jar of fruit. Small fruit will require a httle more than a half pint of syrup. The amount of sugar varies according to fruit to be used.
Direction for filling Jars, Have a shallow pan with about 2 inches of boiling water in it. Set this on the stove. Put a broad skimmer under a jar and lift it from the boiling water and drain. Now place the jar in the shallow pan and fill to overflowing with the boiling fruit. Put the handle of a spoon around the inside of the jar to pack the fruit solidly; this also takes heat from the fruit and will keep the jar from breaking. Put a rubber ring into the boiling water to sterilize it, put it on the jar, put cover on, and fasten. Place the jar on a board upside down, out of a draft of air. It may be well to tighten covers after the jars have become cold. After fruit jars are cold, wipe them with a wet cloth. Place the labels, and put in a cool dark closet.
Notes
Girls may use either method, the teacher deciding which is more convenient for the equipment in use; but give the girls both recipes.
Have two girls work together and can 1 pt. of fruit. Of course, if preferred, each girl may can her own individual pint. It is always better for each girl to do all of the process if possible.
Ordbe or Lesson
1. Discuss sterilization of foods, utensils, etc.
2. Selection of fruits discussed.
3. Preparation of fruits for canning.
4. Method of canning peaches.
5. Recipes.
6. Work.
7. If possible have pupils can fruit at home, in the fall, and report.
JELLY
Lesson II
Jellies are made of cooked fruit, juice and sugar. Usually the proportions are equal. When fruits are ripe or nearly ripe, pectin — a carbohydrate, something like starch — is found. This property in fruit juice enables us to make jelly. When equal quantities of sugar and fruit juice are combined and heated to the boiling-point, the pectin in the fruit causes the mixture to harden.