In Canning Time.

New Zealand Graphic, Volume XXXII, Issue II, 9 January 1904, Page 60

In Canning Time.

Perfect cleanliness and the best materials procurable spell success in canning. The cans with the best make of top known—the self-sealing—should be of the first quality. “Bargain sales” of sugar and of preserving cans are a delusion and a snare* With the cans called “seconds” while they are all right for holding groceries or fruit which is to be used at once, the money saved on a few dozen cans purchased for use in preserving will be lost many times over in spoilt fruit and disappointment- As for the sugar, it is sufficiently difficult at all times to procure unadulterated sugar. An agate or porcelain-lined kettle of medium size should always be used for cooking the fruit, and this kettle should be used for no other purpose. A tin saucepan is an abomination. Do not. for economy’s sake* use a kettle in which summer after summer successive crops of fruits have been cooked. In these days agate ware is sufficiently cheap to be within reach of all. Glass utensils of all kinds have been placed upon the market. With these it is possible to be chemically clean. A por-celain-lined colander, or strainer, is sold for use in canning, and scales with a glass pan or tray, glass measuring cups, ladles and skimers are to be found, all at reasonable prices. These should be put away by themselves in perfect condition each time they are used, and kept for the one. purpose—canning. A square of white table oilcloth to set the cans and utensils upon is also an aid to cleanliness in canning. To make sure that each jar is perfect, fill with cold water and turn upside down, after screwing the top on as tightly as possible. If it leaks at all.

discard it. for fruit put up in it will spoil. There are successful canners who maintain that it is all right to use rubber rings year after year, so long as they are whole and are boiled before using, but as rubber rings are verv cheap, it seems unnecessary to rim the risk of using old ones. An oil stove or gas range makes the work of canning far easier. They are cooler than a wood or coal range, and the heat is even- The fire does not require replenishing from time to time, and when the flame has been adjusted the question of heat is disposed of till the work is done. Jelly bags should be made at home. They are three cornered in shape, preferably of flannel, and at least half a dozen should be in readiness for the canning season. Tn making jelly take care not to squeeze the straining bag. as it impairs the clearness of the jelly. While the juice is cooking, place the sugar in a pan in the oven and heat through: take care that it does not burn, and stir it about from time to time, so it will heat evenly. When the fruit juice has cooked for 20 minutes pour the sugar into it a little at a time; the sugar being hot does not lower the boiling point, and jelly made in this way will always “jell.” Tf the sugar does not hiss as it touches the juice it is not sufficient! v hot. Let it all boil up together for a few minutes after the sugar dissolves, and then pour into a pitcher, tying over the nose of the latter a piece of cheese cloth, first wet in cold water and then wrung dry out of very hot water. Pour the juice into the glasses through this cloth, discarding it for a fresh one as soon as it becomes covered with pulp. This final straining is little extra trouble, and makes the jelly clear ami sparkling, as jelly should be. Tin covers are not advisable for jolly, as they are apt to must and impart a disagreeable flavour. Para (line paper is considered best for the tops of jelly glassesTie the papei firmly in place aft«r the jelly is cold, moisten it with water, and it will adhere closely to the glass. Tf paraffine wax is used it should be put on in a thin layer, as a thick coating is apt to shrink and leave the jelly exposed. Cover tin' jelly while it is cooling. as it makes an excellent culture medium for germs, and set In a coo! place. A layer of granulated sugar placed over the top of the jelly just before the paper is put on will prevent the formation of mould. To all such fruit as grapes and peaches which do not give a clear jelly, a little apple* juice should be added. This

will not destroy the flavour of the grapes. With apples, except in the case of crabapples, some other fruit should be used to give flavour. A small quantity of the parings and cores of quinces will flavour a large amount of apple jelly, but the seeds should never be allowed to get into preserve or jelly, as they will make the one sticky and prevent the other from being clear. A rose geranium leaf, bruis ed slightly and left on the top of tin* jelly while it is cooling, also imparts a delicate flavour. Dead-ripe fruit seldom ’’jells” properly It is better that it should be a little underripe, both for this purpose and for ordinary canning. To make a thick rich syrup, such as is used for quinces and citron, measure two pounds of sugar to two quarts of water, place it over the fire and cook for half an hour. Tin* fruit should be placed in this syrup a little at a time, so that it can be removed with a ladle and filled info the cans before it has a chance to become mushy. Fruit keeps its shape much better if it is not stirred while it is being cooked. To keep it from burning, wash four or five large marbles and drop them into the pan when the contents begin to boil up. As the contents of the kettle are agitated in cool ing, the marbles roll about and keep the fruit from burning- The marbles should be used for jam and catsup, as well as for stewed fruit. A hard, tough fruit, like quinces or citron, is much improved in flavour and appearance if the* pieces are placed in a sonn plate and set inside a steamer* When they are sufficiently soft, make a syrup of sugar and water, adding the juice which exudes while the fruit is steaming. Drop the fruit info this, and cook till it is soft enough to be pierced with a straw, and is the de sired shade. Long cooking makes quinces dirk red and citron a peculiar dark shade. For the first four weeks after making preserves, jelly or pickles of anv kind, the jars and bottles snould be examined every other day, to make sure that they are all right. At the first appearance of fermentation- reopen the jars and bring them to the boiling point over a slow fire. Add a little sugar, and when they are cooked replace them in the jars, after making sure there is nothing the matter with the cans or rubbers. In examining the fruit, be careful not to shake it about, ft is a good thing to cover each jar with a grocer’s bag when it is pur away, as this not only keeps the fruit dark, but the jar clean