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Rules for Preserving

A flannel bag is the best for straining jelly. If possible, avoid putting jelly in any stage in a metal vessel, unless silvered. For every pint of strained juice allow a pound of sugar. Granulated sugar is the best. In all cases it is best to boil the juice fifteen minutes before adding the sugar, thus insuring the necessary evaporation, and avoiding the liability to burn it. It is well also to heat the sugar before it is added, as in so doing the boiling process will not be interrupted. All jelly should be made over a moderate fire, and be carefully watched and skimmed.

In making preserves, there must be no economy of time and care, and the fruit must be fresh.

Boil without covering, and very gently.

Jellies and jams must not be covered and put away until cold. Marmalades require constant stirring.

In making jams, boil the fruit fifteen minutes before adding the sugar. Mash the fruit before cooking.

Jellies. In making jellies, from half to three-quarters of a pound of sugar is allowed for each pint, or pound, of strained juice; currants require a pound to a pint.

II. Canning Fruits.

IN canning fruits only enough sugar is used to suit the taste. One quarter of a [55] pound to a pound of fruit is enough; but many use half a pound. None but the finest white sugar is to be used.

If put in glass, the cans must be kept in a perfectly dark place, and kept as cold as possible without freezing. The larger fruits, such as peaches, pears, etc., may be placed in a steamer, over a kettle of boiling water to cook. Then drop the fruit into a syrup of the right consistency, fill from there into the cans, pour over all the boiling syrup, and seal immediately.