The Institute cook book

Dissolve the sugar in the water, using three pints of sugar if the gooseberries are green and only half the quantity if they are ripe. Add the fruit and cook fifteen minutes. Green gooseberries may also be canned like rhubarb without sugar and sweetened when used. CANNED PLUMS 4 quarts plums 1 quart sugar 1 cup water Wash, drain and prick the plums. Make a syrup of the sugar and water; put part of the fruit in the boiling syrup; cook five minutes; fill and seal the jars. Put more fruit in the syrup; remove and continue the process imtil all the fruit has been cooked. CANNED PEACHES 8 quarts peaches 1 quart sugar 3 quarts water Make a syrup of the sugar and water; bring to a boil; skim it and draw the kettle aside where the syrup will keep hot but not boil. Pare the peaches, cutting them in half or not as desired. If in half leave one or two whole peaches for every jar, as the kernel improves the flavor. Put a layer of fruit in ihe kettle; when it begins to boil skim carefully; boil gently for ten minutes; put in jars and seal. Then cook more of the fruit in similar feishion. If the fruit is not fully ripe it may require a longer time to cook. CANNING AND PRESERVING Fa'X'^fFJur CANNED PEARS Follow the recipe for canning peaches, CANNED CRAB APPLES 3 quarts apples 3 cups sugar 1 quart water Boil the syrup and skim it; add the fniit and cook gently until tender. It will take from twenty to fifty minutes, according to the kind of apple. CANNED QUINCES 2 quarts quinces 3 cups sugar 1 quart water Wash and drain the quinces; pare, quarter and core them and drop the pieces into cold water to which a little lemon juice has been added. Put the fruit over the fire with cold water to cover it; heat slowly and simmer gently until the fruit is tender. With a silver fork remove each piece as soon as it is tender and drain them on a platter. Strain the water in which the fruit was cooked; put one quart of it in the kettle vnth the sugar; bring to a boil and skim. Add the cooked fruit and boil gently for about twenty minutes. CANNED PINEAPPLE Select ripe fruit; pare and remove the eyes: slice them in half-inch slices and cut each slice into quarters. Fill the jars with fruit, within an inch of the top. Make a cold syrup of sugar and water in the proportion of a cup of sugar to a pint of water; fill the jars with this up to the top and boil hard for three hours in a water bath. See directions for canning by this method on a previous page. CANNING VEGETABLES In canning vegetables the same precautions must be observed as in canning fruit and it is safer to use jars that have either glass or metal tops without porcelain lining. Corn should be pressed or cut from the cob and packed at once into jars. Stand the jars on a rack in a boiler; adjust the rubbers and lay the covers on, but do not fasten them. Pour water into the boiler until it reaches about four inches above the rack; cover the boiler and 37r FamSfofVur CANNING AND PRESERVING boil continuously for four hours. Lift one jar at a time and fasten on the lid without removing it. When the jars are cold put them on a shelf in a cool, dark place. Peas may be canned in the same way, but each jar must be filled with water; string beans require cooking for orily one hour and a half, but the jar manipulation is the same.