THE ORCHARD.

New Zealand Mail, Issue 1285, 15 October 1896, Page 5

THE ORCHARD.

SUCCESS IN “JARRING" FRUIT.

Dola Fay writes in the American Agriculturist :—“ Select good, sound fruit for jarring, never use shrivelled or withered fruit. If you raise your nvn fruit do not let it get too ripe before picking it. It is best for jarring just before the mellow stage, for if overripe the flavour is not so delicate and much of the juice is destroyed. Small fruit, such as berries, cherries, ifcc , should b i picked early in the day, as soon as the dew is off, and jarred immediately. Before cooking the fruit, see that the jars are clean and that the rubber and cover for each jar fit perfectly. Do not risk a jar of fruit with a poor rubber. If the rubbers are hard and stiff, soften them by soaking in ammonia water; if this does not soften them, it is best to buy new ones. The se’f sealing jars are liked the best by most housekeepers. Earthen jars or jugs hkving a small top will be found satisfactory. Fill the jars with hot water and put them in a basin of hot water and set them on the stove. Cook the fruit in a granite ware or a porcelain lined kettle and stir with a silver or wooden spoon. Weigh the fruit and sugar. Use the best grade of sugar. The quantity depends upon the acidity of the fruit. The general rule is to allow of sugar to lib of fruit, though some fruit require more and others less. Make a syrup of sugar and enough water to dissolve it, let the syrup boil, and remove the scum, then add the fruit and allow to boil .slowly until a straw will pass through them. Stir carefully from the bottom to ensure their cooling evenly. Cook only enough fruit at a time to fill two jars. Cooki ing a large quantity at a time injures the shape of the fruit. When the fruit is ready-to jar, empty the boiling water out of the jars and fill immediately with the boiling fruit. This can best he done by using a funnel and a small milk-dipper. The jar must be full. If any air bubbles are seen pass the spoon down the side of the jar and bring them to the top and burst. Wipe off every particle of fruit that may have been spilled on the outside of the jar, put on the rubber, and cover and screw down as tightly as possible. Wring a small tovvol out of warm water and wrap urouud each jar, then lift them carefully out of the boiling wateV and set, them on.a table, out of the draught, to cool. When cold tighten each jar with a small wrench. Turn them gently upside down and let them remain three or four hours. If at the end of that time no juice exudes from the covers, your work is well done. If, however, the slightest moisture is seen on the outside, the cooking process must be done over.

To prevent apples, pears, peaches, and such fruit that require paring, from turning black, put tbeni in cold water as soon as pared and let them remain until ready to use.

Currants mixed with an equal weight of raspberries make a delicious sauce. Too much boiling will harden the seeds of currants. Jarred black currants make excellent pies. Before cooking for jarring, pour boiling water over them and let them remain in the water three or four minutes, then thoroughly drain. This process removes the disagreeable odour that is peculiar to black currants.

Peaches, char, hs, and plums have a finer flavour if part of the pits are left in the fruit.

Jarred fruit should be kept in a cool, dry, dark place. Boxes with closely fitting covers raised from the cellar floor by blocks under the corners and lined with brown building paper, are nice for keeping jarred fruit in. When you have trouble starting the fruit jar cover, dip the cover in hot water for a short time, dry it, and it will move easily.