Peel the fruit and cut in thick slices. Remove the cores and cut the slices in halves. To every pound of pineapple use 1 cup- ful of water. Cook slowly until the fruit is clear. Then drain and to the liquid add 2 cupfuls of sugar✪ Candied Pineapple for every pound of fruit. 64 THE FARM COOK AND RULE BOOK Boil the syrup down until about one-third of it is gone ; then add the fruit and cook gently until it is transparent. Remove the pineapple again and spread on platters. Set in the sun to dry. Cook the syrup down again and pour over the pineapple. Let dry thoroughly and pack away in glass jarS;, placing sugar and rounds of oiled paper between every layer. Candied Orange Peel Cut the orange peel in long one-fourth inch wide strips, using the kitchen scissors for this purpose. Place in a saucepan, add a little cold water and bring to the boiling point. Drain off the liquid and add cold water and repeat the process of boiling and draining three times in all. After draining oS the liquid the third time, measure the orange peel and to every cupful add 1 cupful of sugar✪ Candied Orange Peel and suffi- cient hot water to cover. Cook until the white of the skin is translucent. Then remove from the syrup, roll in granulated sugar, place on plates to dry and when thoroughly dry, pack in boxes between pieces of oiled paper. This candied peel cut in bits makes delicious flavoring for many cakes, gingerbreads, cookies and puddings. Candied Citron Peel small citron melons and slice or cut into small pieces. Let soak in weak salt water overnight. In the morning drain and cover with fresh water ; add a tiny pinch of alum and simmer until the melon is clear. Drain and cool. When cold add 2 cupfuls of sugar to every 2 cupfuls of melon✪ Candied Citron and sufficient water to moisten the sugar thoroughly. Return to the fire and simmer 2 hours. Place the citron on platters and let dry in the sunshine. When thoroughly dry, pack in boxes between layers of sugar. A few pieces of ginger root may be added with the sugar if one desires. CHAPTER 11 CANXIXG The purpose of canning foods is twofold; to sterilize, which means to kill all living organisms, and to exclude air. Many bacteria, yeasts and molds, commonly called germs, are always present in air and unless the canned fruits, vegetables and meats are kept in air-tight cans, they will spoil even though the sterili- zation at the time of the canning is perfect. Only firm, wholesome materials should be canned, and best results are obtained by canning them as soon as possible after they are gathered or picked. Many vegetables, for instance, if stored any length of time after being gathered, even for a few hours, frequently develop a sour taste that sterilization cannot destroy. As a matter of safety only good rubbers should be used. A satisfactory one should be 1/12 inch thick and elastic enough to stretch 5 inches or more and rebound afterward. The color of the rubber is not a matter of consequence. Types of Canning Two types of canning are practised today — the open kettle method and the cold pack method. The open kettle method is much older than the cold pack system and it is used widely for putting up fruits. Since the organisms that attack vegetables and meats are more difficult to kill, the sterilization of these foods is usually accomplished with the cold pack method by using a pressure cooker or some kind of a steam canning outfit.

AI-modernized reading of the original text

Peel the fruit and cut in thick slices. Remove the cores and cut the slices in halves. To every pound of pineapple use 1 cupful of water. Cook slowly until the fruit is clear. Then drain and to the liquid add 2 cupfuls of sugar for every pound of fruit. Boil the syrup down until about one-third of it is gone ; then add the fruit and cook gently until it is transparent. Remove the pineapple again and spread on platters. Set in the sun to dry. Cook the syrup down again and pour over the pineapple. Let dry thoroughly and pack away in glass jars;, placing sugar and rounds of oiled paper between every layer. Candied Orange Peel Cut the orange peel in long one-fourth inch wide strips, using the kitchen scissors for this purpose. Place in a saucepan, add a little cold water and bring to the boiling point. Drain off the liquid and add cold water and repeat the process of boiling and draining three times in all. After draining oS the liquid the third time, measure the orange peel and to every cupful add 1 cupful of sugar and sufficient hot water to cover. Cook until the white of the skin is translucent. Then remove from the syrup, roll in granulated sugar, place on plates to dry and when thoroughly dry, pack in boxes between pieces of oiled paper. This candied peel cut in bits makes delicious flavoring for many cakes, gingerbreads, cookies and puddings. Candied Citron Peel small citron melons and slice or cut into small pieces. Let soak in weak salt water overnight. In the morning drain and cover with fresh water ; add a tiny pinch of alum and simmer until the melon is clear. Drain and cool. When cold add 2 cupfuls of sugar to every 2 cupfuls of melon and sufficient water to moisten the sugar thoroughly. Return to the fire and simmer 2 hours. Place the citron on platters and let dry in the sunshine. When thoroughly dry, pack in boxes between layers of sugar. A few pieces of ginger root may be added with the sugar if one desires. CANNING The purpose of canning foods is twofold; to sterilize, which means to kill all living organisms, and to exclude air. Many bacteria, yeasts and molds, commonly called germs, are always present in air and unless the canned fruits, vegetables and meats are kept in air-tight cans, they will spoil even though the sterilization at the time of the canning is perfect. Only firm, wholesome materials should be canned, and best results are obtained by canning them as soon as possible after they are gathered or picked. Many vegetables, for instance, if stored any length of time after being gathered, even for a few hours, frequently develop a sour taste that sterilization cannot destroy. As a matter of safety only good rubbers should be used. A satisfactory one should be 1/12 inch thick and elastic enough to stretch 5 inches or more and rebound afterward. The color of the rubber is not a matter of consequence. Types of Canning Two types of canning are practised today — the open kettle method and the cold pack method. The open kettle method is much older than the cold pack system and it is used widely for putting up fruits. Since the organisms that attack vegetables and meats are more difficult to kill, the sterilization of these foods is usually accomplished with the cold pack method by using a pressure cooker or some kind of a steam canning outfit.

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