die other side of the skimmer; then dnun the peel finom tiM first syrup, put it into the boiling syrup, and boil it, stirring all the time until the sugar is becoming white ; then take out the peel with a fork, drain it on a sieve, and dry it in a oool oven or in the sun. When perfectly dry, pack it in jars. It will keep for years. Lemon-peel is oandied in the same way. This is used in firuit-oake, gingerbread, and mince-meat * Crab Apples. Wash, wipe and weigh them; allow a pound of sugar for every pound of apples. Put them in a preserving-kettle with oold water to cover them ; simmer until tender ; then add the sugar and boil them until perfectly clear ; put them in small jars; set by until next day in a cool place, and then seal up. * Canned Peaches. Pare the fruit, cut it in half and take out the stones ; make a syrup of a quarter of a pound of sugar to every pound of fruit✪ Canned Peaches, and cold wator to make a syrup; put the peaches in, a few at a time; heat them boiling hot all through, have the jars hot, put in the peaches and seal up immediately. It is bettor to do only as many at a time as will fill a quart jar; seal up and commence another. If you do this, allow half a pound of sugar to each quart jar, and a little experience will soon teach you how much water to put to the sugar ; there should be just enough to make sufilcicnt syrup to fill the jar up to the lid ; a pint is generally the right quantity. * Canned Pears. Pare them, cut them in half and take out the eores; lay them in the jars to look nicely, until nearly full ; mix in a basin a teacup of sugar and nearly a pint of cold water✪ Canned Pears until the sugar is dissolved (sifted sugar); then pour it over the pears. Do this quantity for each quart jar. Put a thin board in the bottom of a large tin boiler, set the jars on the board, and fill up th<» boiler with cold water ; set over a good fire, and let it come to a PBESERVINO AND VANNING FRUITS. 281 bdl. Oontinue to boil them hard until the pears are as hot as the water all through ; close them up and let them stand untL nearly cold, then remove them from the water, wipe them and set them away. You may can any other firnit in the same way, but pears are best done in this manner. « Canned Pineapple. Select fine ripe fruit, pare them and cut out the black specks slice them half an inch in thickness, cut each slice in three or four pieces, lay them closely in the jars, filling them up within an inch of the top ; make a cold syrup of a teacup of sugar and nearly a pint of water✪ Canned Pineapple to each quart jar of the fruit; fill the jars with this up to the top ; place the jars side by side in a large boiler in which you have laid a thin piece of board for the jars to stand upon, fill with cold water up to the necks of the jars, and put the boiler over the fire ; keep them boiling hard for three hours, or until the jars are boiling hot all through ; then set the boiler eff the fire and screw up the jars perfectly air- tight and let them stand in the water until almost cold, then take them out, giving every lid another screw, and wipe them and set away. If the syrup does not quite fill the jars, add a little more cold water before they commence to boil. Fruit without Sugar for Winter Pies. For cherries, gooseberries, currants, blackberries, prunes and other small fruit. Put the fruit closely packed into wide- mouthed bottles; take only such as are whole and without blemish, and shake them down closel}^ ; have new corks to fit loosely, put the corks in the bottles, and set the bottles in an oven almost cold for five hours — ^the more slowly they are done the better. When the fruit begins to shrink in the bottles and is thoroughly warmed through, take them out, and before chey are cold, drive the corks in tightly. Set them in a rack with the oorks down^ and they will keep for years 282 COOKEBT FROM BXPERIENOS. * To Can Blaokberries.

AI-modernized reading of the original text

the other side of the skimmer; then turn the peel from the first syrup, put it into the boiling syrup, and boil it, stirring all the time until the sugar is becoming white ; then take out the peel with a fork, drain it on a sieve, and dry it in a cool oven or in the sun. When perfectly dry, pack it in jars. It will keep for years. Lemon-peel is candied in the same way. This is used in firuit-oake, gingerbread, and mince-meat * Crab Apples. Wash, wipe and weigh them; allow a pound of sugar for every pound of apples. Put them in a preserving-kettle with cold water to cover them ; simmer until tender ; then add the sugar and boil them until perfectly clear ; put them in small jars; set by until next day in a cool place, and then seal up. * Canned Peaches. Pare the fruit, cut it in half and take out the stones ; make a syrup of a quarter of a pound of sugar to every pound of fruit, and cold wator to make a syrup; put the peaches in, a few at a time; heat them boiling hot all through, have the jars hot, put in the peaches and seal up immediately. It is better to do only as many at a time as will fill a quart jar; seal up and commence another. If you do this, allow half a pound of sugar to each quart jar, and a little experience will soon teach you how much water to put to the sugar ; there should be just enough to make sufficient syrup to fill the jar up to the lid ; a pint is generally the right quantity. * Canned Pears. Pare them, cut them in half and take out the cores; lay them in the jars to look nicely, until nearly full ; mix in a basin a teacup of sugar and nearly a pint of cold water until the sugar is dissolved (sifted sugar); then pour it over the pears. Do this quantity for each quart jar. Put a thin board in the bottom of a large tin boiler, set the jars on the board, and fill up th<» boiler with cold water ; set over a good fire, and let it come to a [illustration: PRESERVING AND CANNING FRUITS. 281] boil. Continue to boil them hard until the pears are as hot as the water all through ; close them up and let them stand until nearly cold, then remove them from the water, wipe them and set them away. You may can any other firnit in the same way, but pears are best done in this manner. * Canned Pineapple. Select fine ripe fruit, pare them and cut out the black specks; slice them half an inch in thickness, cut each slice in three or four pieces, lay them closely in the jars, filling them up within an inch of the top ; make a cold syrup of a teacup of sugar and nearly a pint of water to each quart jar of the fruit; fill the jars with this up to the top ; place the jars side by side in a large boiler in which you have laid a thin piece of board for the jars to stand upon, fill with cold water up to the necks of the jars, and put the boiler over the fire ; keep them boiling hard for three hours, or until the jars are boiling hot all through ; then set the boiler eff the fire and screw up the jars perfectly airtight and let them stand in the water until almost cold, then take them out, giving every lid another screw, and wipe them and set away. If the syrup does not quite fill the jars, add a little more cold water before they commence to boil. Fruit without Sugar for Winter Pies. For cherries, gooseberries, currants, blackberries, prunes and other small fruit. Put the fruit closely packed into widemouthed bottles; take only such as are whole and without blemish, and shake them down closely; have new corks to fit loosely, put the corks in the bottles, and set the bottles in an oven almost cold for five hours — ^the more slowly they are done the better. When the fruit begins to shrink in the bottles and is thoroughly warmed through, take them out, and before chey are cold, drive the corks in tightly. Set them in a rack with the corks down, and they will keep for years * To Can Blaokberries.

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