The economical cook book

Procure only fine fruit for preserving or canning. Before you commence, see that your jars are clean and in order, and that you have enough of them. Use a porcelain-lined kettle, and do not put more than six or eight pounds of fruit in it at a time. 411 preserved fruit and jellies should stand at least twelve hours before closing the jars or tumblers; if they are closed whilst they are hot, the syrup will be thin and watery ; but if left until the day after they are preserved, the juice will be rich and thick. Keep them in a cool, dry place, and if your covers are perfectly close and air-tight, they will neither mould nor ferment. It is neither the length of time they are cooked nor the amount of sugar used in preserving that keeps the fruit, but simply protecting them from the air. The method is merely % matter of taste. Small fruits — as strawberries and raspberries — may be put in pint jars ; quart jars are better for larger fruit ; the fruit is apt to be broken in taking it from smaller jars. Jars of canned fruits should be closed and made air-tight as soon as they are filled, unless cooked in boiling water ; in that case close them as soon as they are boiling hot. * To Preserve Ouinces. Pare them very thin, cut them in half, take out all the hard core with a sharp knife, weigh the fruit, and to every pound allow a pound and a half of sifted sugar, and a pint of cold water ; put the quinces into a preserving-kettle with the water, cover them closely, and let them simmer very gently until perfectly tender, but not broken ; some of the fruit will become tender much sooner than the rest. As they are done, take each piece out (267) separately with a spoon, and lay on a dish to cool. When all are out, strain the water through a thin oloth, put it back into the kettle, add the sugar. When it comes to a hoil, lay in the quinces, boil them until clear, which will take from half to three-quarters of an hour, take them from the fire, fill the jars three parts full of (he fruit, fill up with the syrup. After filling the jars, put the remainder of the syrup in moulds or bowls ; do not cover them until next day. This will be a stiff jelly when cold. In preserving quinces by this recipe, it is unnecessary to boil up the skins and seeds, which always make the fruit and jelly dark. * To Preserve Pears. Pare and cut the fruit in half, take out the core, weigh the fruit, and allow three-quarters of a pound of sifted sugar to every pound of fruit ; put the sugar into a preserving-kettle with a small teacup of hot water under the sugar; set it on the back of the range or stove, stir it frequently until the sugar is all dissolved, then lay in the pears, set them over the fire, and cook them rather slow until perfectly clear ; set the kettle off the fire, take out the fruit with a spoon, without any of the syrup, fill the jars three-quarters full, and set the syrup over the fire again, cut a fine large lemon in slices, put it in the syrup, and boil for ten minutes; then lay a slice or two of lemon in each jar and fill up with syrup, let them stand until next day, then make them air-tight. This recipe is for ripe tender fruit ; if green or tough, you must boil it first in water, allowing enough to barely cover the fruit. When tender, take it out, lay it on a dish, strain the water, put it back in the kettle, add the sugar, and when dissolved, lay in the fruit, and proceed as above. One lemon is sufficient for six or eight pounds of pears. * Baspberries, Weigh the fruit, and if you wish a rich jellied preserve, allow a pound of sugar to every pound of fruit but one, take that one pound, put it in your preserving-kettle, and mash it as fine as possible; then strain it through a thick cloth or jelly-bag, squeeze FBESEBVmO AND CANNING FRUITS. 269