Young housewives, if they would be successful in "doing up fruit," should be very particular about sterilizing fruit jars, both tops and rubbers, before using. Heat the fruit to destroy all germs, then seal in air-tight jars while fruit is scalding hot. Allow jars of canned fruit or vegetables to stand until perfectly cold. Then, even should you think the tops perfectly tight, you will probably be able to give them another turn. Carefully run the dull edge of a knife blade around the lower edge of jar cap to cause it to fit tightly. This flattens it close to the rubber, making it air-tight.
To sterilize jars and tops, place in a pan of cold water, allow water to come to a boil and stand in hot water one hour.
For making jelly, use fruit, under-ripe. It will jell more easily, and, not being as sweet as otherwise, will possess a finer flavor. For jelly use an equal amount of sugar to a pint of juice. The old rule holds good—a pound of sugar to a pint of juice. Cook fifteen to twenty minutes. Fruit juice will jell more quickly if the sugar is heated in the oven before being added.
For preserving fruit, use about ¾ of a pound of sugar to 1 pound of fruit and seal in air-tight glass jars.
For canning fruit, use from ⅓ to ½ the quantity of sugar that you have of fruit.
When making jelly, too long cooking turns the mixture into a syrup that will not jell. Cooking fruit with sugar too long a time causes fruit to have a strong, disagreeable flavor.
Apples, pears and peaches were pared, cut in quarters and dried at the farm for Winter use. Sour cherries were pitted, dried and placed in glass jars, alternately with a sprinkling of granulated sugar. Pieces of sassafras root were always placed with dried apples, peaches, etc.
"FRAU" SCHMIDT'S RECIPE FOR APPLE BUTTER