Pie-plant can be stewed till tender. It requires
half a pound of sugar to a pound of fruit.
For peaches, gages, &c, allow the same amount of sugar as for raspberries.
Pare peaches, and can whole or in halves as preferred. Prick plums and
gages with a large darning-needle to prevent their bursting. In canning
pears, pare and drop at once, into cold water, as this prevents their
turning dark.
Always use a porcelain-lined kettle, and stir either with a silver or a
wooden spoon,--never an iron one. Currants are nice mixed with an equal
weight of raspberries, and all fruit is more wholesome canned than in
preserves.
TO CAN TOMATOES.
Unless very plenty, it is cheaper to buy these in the tins. Pour on
boiling water to help in removing the skins; fill the preserving kettle,
but add no water. Boil them five minutes, and then can. Do not season till
ready to use them for the table. Okra and tomatoes may be scalded together
in equal parts, and canned for soups.
PRESERVES.
Preserves are scarcely needed if canning is nicely done. They require much
more trouble, and are too rich for ordinary use, a pound of sugar to one
of fruit being required. If made at all, the fruit must be very fresh, and
the sirup perfectly clear. For sirup allow one teacup of cold water to
every pound of sugar, and, as it heats, add to every three or four pounds
the white of an egg.
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