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Jars, Covers, and Rubber Rings

In selecting jars, those are preferable in which, when covered, there is no air space above the level of the rim of the jar. That is, those in which the whole surface of the cover fits down closely upon the contents of the jar.

Such jars are the only ones that can be used successfully with fruit canned in cold water, as cranberries, rhubarb, gooseberries, and lemons. The reason for this is obvious: the space not filled with fruit and cold water is filled with air, and there is no way of sterilizing this air. When food is canned in such jars by cooking, if the work has been done properly, any space left by the shrinkage of the fruit after canning is completed has been sterilized by heat.

Cans nicked at the top or glass covers nicked IO on the edge, or white-lined metal covers not absolutely level on the edge should be discarded.

Rubber rings should be fresh and new. A soft, elastic ring is preferable to one that is firm, for a closer joint is thus secured.

WIRE BASKET, PURÉE SIEVE, COLANDER, FUNNEL, etc.

A wire basket, such as is used in frying croquettes, is convenient for lowering peaches and tomatoes into hot and cold water, when the skins are to be removed. A colander is useful in washing berries; a purée sieve and a similar sieve or strainer with a coarse mesh are desirable for draining berries and for straining out seeds in making seedless jams, or putting up raspberry juice and pulp for use in sauce Melba and similar confections. A wooden pestle or potato masher is just as useful as the sieve.

JELLY BAGS AND "EXTRACTIONS" Some sort of bag is a necessity for securing fruit-juice for jelly. An illustration of a jelly bag set up for use is shown on another page; this retails for ninety cents. Heavy French felt bags, made with loops by which they may be hung to a frame, are sold for two dollars and a half. In most kitchens a hook will be found upon which a bag of cooked fruit may be hung over a bowl. Lacking a bag, a yard of unbleached cotton, washed (no soap) and scalded in clean boiling water, may be spread over a colander set down into an earthen bowl; after the fruit is poured into the cloth, gather the cloth in the hands above the fruit, tie a string around the gathers and by it hang the bag over the bowl. At the end of half an hour, turn the pulp in the bag into a saucepan, add hot water to cover, mix thoroughly, and set over the fire to cook; drain as before and repeat the cooking of the pulp if it seems advisable. In the case of blueberries and currants, the second and third extraction (boiling) produce good flavored, clear, sparkling jelly. If preferred, after the juice has dripped about half an hour from the bag, the bag may be pressed to secure the rest of the juice.