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Time Of Boiling Fruit

Cherries, moderately, AMOUNT OF SUGAR TO A QUART CAN OR JAR. 0 • 5 minutes. For Cherries, • • . 6 ounces.

Raspberries, moderately, .

Blackberries, moderately, Plums, moderately,.

Strawberries, moderately, Whortleberries, moderately, Pie plant, sliced, . 6 " 66 Raspberries, 4 66 6 " 66 . 10 66 66 Blackberries, Field blackberries, 6 66 6 6 " 15 " 66 Strawberries, 8 8 " • 5 " 66 Whortleberries, 4 66 • 10 " 66 Quinces, 10 " Small sour pears, whole, 30 “ 66 Small sour pears whole, . 8 8 " • Bartlett pears, in halves, 20 " 66 Wild grapes, 8 8 " Peaches, in halves, • 8 " 66 Peaches, 4 " Peaches, whole, 15 66 66 Bartlett pears, 6 " 4 Pineapples, sliced, 15 " 66 Pineapples, • 6 66 Siberian or crab-apples, whole, 25 " 66 Siberian or crab-apples, 8 " Scur apples, quartered, 10 " 66 Pie plant, • . 10 66 Ripe currants, 6 " 66 Plums, 8 8 " • • .

Wild grapes, • 10 " 66 Sour apples, 6 6 " • .

Tomatoes, e Ripe currants, 8 " All stone fruits should be pitted, and pip fruits-apples, pears, etc., should be peeled and have the core removed. Berries are cooked in their natural state. IV. Canning Whole Fruit-Peaches.

THE directions for canning peaches will serve for all fruits that are to retain their shape. Select fruit of firm and good quality. It is nonsense to suppose that inferior fruit is good enough to can. Pare and place in a steamer over boiling water. Put a dish under the fruit to catch the juice, afterwards to be strained and added to the syrup. Let them steam according directions in the table, or until they may be pierced with a broom straw. Make a syrup of the best sugar, have it boiling hot, dip the fruit into the syrup and put it into the cans or jars. Then pour over the boiling syrup to fill the vessel. Seal immediately over the steam. When Glass is Used. If glass is used the jars should be set in the water bath on straw or folded cloth, and come to a boiling heat gradually, or they will break. Another thing to be remembered, is, that syrup should be well skimmed before being poured over the fruit.

V. Canning Tomatoes.

POUR scalding water over tomatoes that are ripe, but not too ripe. Remove the skins, slice, cook in a porcelain-lined kettle, with a little salt, pour hot into the cans and seal. Those that are to be used during the winter may be put into wide-mouthed jugs of one gallon each, since in cold weather they will keep for some time after being opened.

VI. Canning Vegetables.

THE difficulty in keeping vegetables prevents their being canned in the country. They really should be sealed hermetically in a dense cloud of steam, and when boiling hot. The directions for canning corn will suffice for the kitchen. Cut, or better, pare and scrape the corn from the cob, and when it comes to a boil fill it into tin cans and solder hermetically-air tight. Puncture the top of each can with a small hole for the escape of steam. Set the cans in a vessel of water and boil hard for two hours. Then, while the steam is rising, drop a little solder over the hole. Keep in a cool place.

VII. Preserving in Sugar.

VERY little fruit is so preserved nowadays. This plan is generally used for rinds, Le citron, melon, etc. The directions for watermelon will answer for all: After cutting your rind properly, boil it it clean water, with vine leaves between each layer; a piece of alum, the size of a hickory nut, is sufficient for a kettleful. After boiling it, put it into ice-water to cool; then repeat this a second time, each time putting it te cool; each time boiling one hour. Prepare the syrup with one and one-fourth pounds of sugar to each pound of fruit; green ginger boiled in the water you make your syrup with flavors it, or three lemons to six pounds of fruit. If the syrup thickens too fast, add a little water; the rind should be boiled in the water until clear and green.

VIII. Marmalade.

THIS is a kind of preserves that is much liked. Quince, peach and apple marmalade are the kinds mostly prepared, though any fruits may be used. Marmalade should be put away in jars covered with oiled paper, and made perfectly air-tight.