In preserving, canning, and jelly making iron or tin utensils should
never be used. The fruit acids attack these metals and so give a bad
color and metallic taste to the products. The preserving kettles should
be porcelain lined, enameled, or of a metal that will not form
troublesome chemical combinations with fruit juices. The kettles should
be broad rather than deep, as the fruit should not be cooked in deep
layers. Nearly all the necessary utensils may be found in some ware not
subject to chemical action. A list of the most essential articles
follows:
Two preserving kettles, 1 colander, 1 fine strainer, 1 skimmer, 1 ladle,
1 large-mouthed funnel, 1 wire frying basket, 1 wire sieve, 4
long-handled wooden spoons, 1 wooden masher, a few large pans, knives
for paring fruit (plated if possible), flat-bottomed clothes boiler,
wooden or willow rack to put in the bottom of the boiler, iron tripod or
ring, squares of cheese cloth. In addition, it would be well to have a
flannel straining bag, a frame on which to hang the bag, a sirup gauge
and a glass cylinder, a fruit pricker, and plenty of clean towels.
The regular kitchen pans will answer for holding and washing the fruit.
Mixing bowls and stone crocks can be used for holding the fruit juice
and pared fruit. When fruit is to be plunged into boiling water for a
few minutes before paring, the ordinary stewpans may be employed for
this purpose.
Scales are a desirable article in every kitchen, as weighing is much
more accurate than the ordinary measuring. But, knowing that a large
percentage of the housekeepers do not possess scales, it has seemed wise
to give all the rules in measure rather than weight.
If canning is done by the oven process, a large sheet of asbestos, for
the bottom of the oven, will prevent the cracking of jars.
The wooden rack, on which the bottles rest in the washboiler, is made in
this manner: Have two strips of wood measuring 1 inch high, 1 inch wide,
and 2 inches shorter than the length of the boiler. On these pieces of
wood tack thin strips of wood that are 1½ inches shorter than the width
of the boiler. These cross-strips should be about 1 inch wide, and there
should be an inch between two strips. This rack will support the jars
and will admit the free circulation of boiling water about them. Young
willow branches, woven into a mat, also make a good bed for bottles and
jars.
[Illustration: FIG. 1.--Wire basket.]
The wire basket is a saver of time and strength (fig. 1). The fruit to
be peeled is put into the basket, which is lowered into a deep kettle
partially filled with boiling water. After a few minutes the basket is
lifted from the boiling water, plunged for a moment into cold water, and
the fruit is ready to have the skin drawn off.
[Illustration: FIG. 2.--Wire sieve.]
A strong wire sieve is a necessity when purées of fruit are to be made
(fig. 2). These sieves are known as purée sieves. They are made of
strong wire and in addition have supports of still stronger wire.
[Illustration: FIG. 3.--Fruit pricker.]
A fruit pricker is easily made and saves time (fig. 3). Cut a piece half
an inch deep from a broad cork; press through this a dozen or more
coarse darning needles; tack the cork on a piece of board. Strike the
fruit on the bed of needles, and you have a dozen holes at once. When
the work is finished, remove the cork from the board, wash and dry
thoroughly. A little oil on the needles will prevent rusting. With
needles of the size suggested there is little danger of the points
breaking, but it is worth remembering that the use of pricking machines
was abandoned in curing prunes on a commercial scale in California
because the steel needles broke and remained in the fruit.
[Illustration: FIG. 4.--Wooden vegetable masher.]
A wooden vegetable masher is indispensable when making jellies and
purées (fig. 4).
[Illustration: FIG. 5.--Glass cylinder (A) and sirup gauge (B).]
A sirup gauge and glass cylinder (fig. 5 A and B) are not essential to
preserving, canning, and jelly making, but they are valuable aids in
getting the right proportion of sugar for fruit or jelly. The sirup
gauge costs about 50 cents and the cylinder about 25 cents. A lipped
cylinder that holds a little over a gill is the best size.
Small iron rings, such as sometimes come off the hub of cart wheels, may
be used instead of a tripod for slightly raising the preserving kettles
from the hot stove or range.
To make a flannel straining bag, take a square piece of flannel (27 by
27 inches is a good size), fold it to make a three-cornered bag, stitch
one of the sides, cut the top square across, bind the opening with
strong, broad tape, stitch on this binding four tapes with which to tie
the bag to a frame.
To use this bag, tie it to a strong frame or to the backs of two kitchen
chairs. If the chairs are used, place some heavy articles in them; or
the bag may hang on a pole (a broom handle) which rests on the backs of
the chairs. A high stool turned upside down makes a good support for the
bag. Put a bowl on the floor under the bag, then pour in the fruit
juice, which will pass through comparatively clear.
Before it is used the bag should be washed and boiled in clear water.