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Fruits

"Fruit of all kinds, in coat Rough, or smooth rind, or bearded husk, or shell, She gathers tribute large, and on the board Heaps with unsparing hand." -PARADISE LOST.

Bring me berries or such cooling fruit As the kind, hospitable woods provide. -COWPER.

The Fruit for preserving should be carefully selected removing all that are imperfect. They are in the best condition when not fully ripe, and as soon as possible after they are picked. Small fruit should not be allowed to stand over night after they are picked when they are to be preserved. Use only the finest sugar for preserving. When fruit is sealed in glass cans, wrap paper of two or three thicknesses around the cans. chemical action of light will affect the quality of the preserves when perfectly air-tight. With this precaution, glass cans are preferable to any other for preserving fruit. One-half a pound of sugar to a pound of fruit is a good rule for canned fruit, although many housekeepers use but one-quarter of a pound of sugar to a pound of fruit.

An excellent rule for canning the larger fruits, as peaches, pears, etc., is to place them in a steamer over a kettle of boiling water, laying first a cloth in the bottom of the steamer. Fill this with the fruit and cover tightly. Let them steam for fifteen minutes, or until they can be easily pierced with a fork (some fruits will require a longer time). Make a syrup of sugar of the right consistency. As the fruit is steamed, drop each for a moment in the syrup, then place in the cans, having each one half full of fruit, and then fill up with the hot syrup, then cover and seal.