Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1852-09-09
Preservation of Fruits.

NHiiOuo IlttlS ndNf Ottii uAluDttu lUl
preserving fruits. / he plan OF drying
them has long been pracnced, bui thi,
preserves 10 US only a portion of the
fresh fruits. Dry them ever so CAREFUL,
and there escapes wi h the water somepor-
ton of tie original aroma and flavor
of the fruit. Curran,s aud goose berries
have frequently been preserved by bclua
put into bottles while green, and lie bot
ties afterwards sealed up. CurranIs have
been kept in thus way Tor twenty years.
But il is possible TO take the perfectly
ripened huit and preserve II perfectly
for months and years.
In the first place prepare a suitable
number OF cans, made OF tie best TN.
To hold the quantity you wish to pres, rye
1t Is hes, to have these cans small, hold
ing only what will be eaten soon after
one has been opened. For it ~ obser-
vable that any thing that has been best
preserved from decay by an arrest oil
natural laws, fot u long time, when re-
stored TO the influence of those laws, un-
dergoes chemical changes with great
rapidly. Let those cans be, say seven
or eight inches long aud four or five IN
diameter, n hole beng left IN the cap Of
one end, an inch perhaps ia diameter
The fruit selected should be perfect,
rlpe and sound, having no Spots of de
cay upon il. The softer fruits, such as
strawberries, raspberres, &c, had bet
ter be crushed, as thev can may be more
perfectly filled and the ar more easily
expelled. Currants, gooseberues, cher
mes, plums and peaches NAV be plu IA,
whole. (When the Jars ale intended
for SO large lruli one end must he lief,
unsoldered until filed " hen The can,
are filled, piece OF TN is To be sodeied
over the hole III the end, having ~ 4, a
hole OF the SIZE 10 admit pm. The
canisicrs are then to be placed 10 boiling
waIerand SO kept until The air has ceased
10 issue FROM the PIN hole. 1hls can
be easily known by dropping drop of
wafer on the hole II II bubble, then
the air Is s'lil ISSUING iron the canister ;
u does not bubble, then the process is
complete, and drop OF lead on tins
hol Theoretically seals II. f these cans
be now kept III cool place, the lruit
will have all the freshness al the end of
u years time lhat II had hen put uD.
Every one who has cultivated Them.
knows that The tomato Is a perishable
irult. The tomato is easily preserved IN
Tins manner. We, ourseli. a, several
times during the latter part Of last WIN
ter, ale OF the tomato, pr. served in this
manner. We could not detect, with the
most careful scrutiny, that il had not IA
the HE and true tomato flavor of the
fruit fresh from the vines.
Almost every family in the summer
and fall make what they call their pre-
serves. 10 do tins, an amount of sugar
is used equal in weight to the iruu To
be preserved. A days boiilng, SKIM
ming, aud packing, aud the thing Is done
for the time. But at sundy times alter
wards, unless tie luck lis unusual, the
preserves are working" aud The boiling
and skimmIng has to be gone over again
Now al an expense lrfe only great
er than that Of making the preserves"
oil one year, stock of canlsters Is OBJ
tanned iha, will last many Years, aud Ia
which fiuli, with 10 more trouble, can be
preserved with all lis unchanged, origin
al flavor upon II aud this zoo, when the
work is well done, requiring no subse-
quent operation.