Carroll free press. [volume] (Carrollton [Ohio]) 1834-1861, 1853-09-08
Preserving Fruit Fre,hIn t-ans.

LUIS popular mcAnou VI preserving Huih
which is everywhere to greet extent superse-
ding the old methods, oHginatedin in Baltimore,
and the canned fruits Ofthat city have aequi.
red worldwide celebrity. All fruits may be
successfully preserved in this way, but none
more so than peaches, and as We are favored
with an abundant crop Of this most delicious Of
all fruits this season, no housekeeper should
neglect to provide a supply from which to fur
nish the table with one Of the choicest luxunes
at seasons when articles Of the kind are very
expensive, and frequently not prOcurable at any
prize. Tomatoes are another general favorite,
and aIe easily preserved in their original fresh
ness by this method.
For the information Of those Of our readers
not familiar with the process. we copy the fol.
lowing from the HorticWltaris. by following
which, no one will fail Of SUCCESS. The same
cans, if carefully opened and cleaned after
using the fruit, will answer for the same pur-
pose subsequent years. 1t should be horne in
mind that the important point is to thoroughly
expel the air from the cans before finally SOL
dering them up.-Ciev Tier.
PRESERVING FRUITS FRESH FOR WINTER USE.
We commend the following To the memoir
andum books Of those Of our readers who aim
at the choicest results Of domestic economy and
housekeeping We have tasted peaches in
mid-winter, preserved at Baltimore, after this
method, which cut up and served with cream
at the dessert, were almost undstinguishable
in appearance, freshness and favor from Au-
gust rareripc fresh from thekee.T Ne are as
surred lhs same results are 0etained with straw
berries 'aprisots plums, &c. which yre now ex'
tensively prepared in this way for market As
the process is a very simple Ohe,'we do not see
why this mode Of preserving fruit, with its MAJ
ural flavor, should not largely supersede the
cloyiug prestr =, made with slo ar go HORi-
cULTURIsT. ~
DEAR Sin: In answer 10 your qperies, re-
garding the mode Of preserving fruif practiced
in this city send you the following, as that af-
ter which the specimens you tafted were pre-
pared
Send I'd your linsmith and get a sufficient
number of tin cRnisters, very carefully and
tightly made. They should be ofuniiorm size;
and the shape preferred here is seven inches
high by 6ve inches in diameter uniform cyl
inders.
Select the ia rest fruit-peachcs, strawber-
ries; or what you please. 1t should be just
ripe. but not past the mature stage. Fill the
cannisters, place the tin lids on their tops, and
solder them down very carefully. Only small
hole, of the size of pin, should be left for the
escape Of air.
The next point is to drive the ar out of the
cannisters of fruit, 10 prevent its decay. In or
der to do this, take broad boiler pan, with
afat bottom, place the cnnnisters in it, and fill
it with boiling water within about three fourhs
of an inch of the tops Of the cannsters The
boiler being over gentle fire, the water in i
should now be made to boil This will drive
the air in each canister through the small hol'
left in the top, as soon as the temperature ap
proaches 200 deg. and ia order to know pre-
cisely when is all expelled, you must drop a
few drops of water upon this hole. When the
bubbles of air cease rising through these drops
of water, the air is all expelled, and then you
may pass dry cloth over ihe hole and let {
drop of solder fall upon it. This seals the can
mister up, hermetricay, SO that the fruit viii
remain unchanged for couple Ofycars, or long
er. The immersion Of the cans in boiling wa
ter does not impart the slightest taste of ths
having been cooked to the fruit
The cannisters of fruit should be left in {
cool place, Vixen wanted for use, unsolde
the tops with hot iron and the fresh fruit i
ready-having been perfectly preserved with
out the aid of sugar or brandy. Yours, W.
BALTIMORE, MD.