440 CANNED FRUITS.
TO CAN QUINCES.
CUT the quinces into thin slices like apples for pies. To one quart jarful of quince, take a cofceesaucer and a half of sugar and a coffee- cupful of water ; put the sugar and water on the fire, and when boil- ing put in the quinces; have ready the jars with their fastenings, stand the jars in a pan of boiling water on the stove, and when the quince is clear and tender put rapidly into the jars, fruit and syrup together. The jars must be filled so that the syrup overflows, and fastened up tight as quickly as possible.
CANNED PINEAPPLE.
FOR six pounds of fruit, when cut and ready to can, make syrup with two and a half pounds of sugar and nearly three pints of water ; boil syrup five minutes and skim or strain if necessary ; then add the fruit and let it boil up ; have cans hot, fill and shut up as soon as pos- sible. Use the best white sugar. As the cans cool, keep tightening them up. Cut the fruit half an inch thick.
CANNED FRUIT JUICES.
CANNED fruit juices are an excellent substitute for brandy or wine in all puddings and sauces, etc.
It is a good plan to can the pure juices of fruit in the summer time, putting it by for this purpose.
Select clean ripe fruit, press out the juice and strain it through a flannel cloth. To each pint of juice add one cupful of white granu- lated sugar. Put it in a porcelain kettle, bring it to the boiling point, and bottle while hot in small bottles. It must be sealed very tight while it is hot. Will keep a long time, the same as canned fruit.
CANNED TOMATOES.
CANNING tomatoes is quite a simple process. A large or small quantity may be done at a time, and they should be put in glass jars in preference to those of tin,which are apt to injure the flavor. Very ripe tomatoes are the best for the purpose. They are first put into a large pan and covered with boiling water. This loosens the skin, which is easily removed, and the tomatoes are then put into the pre- serving kettle, set over a moderate fire without the addition of water
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