New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1854-07-22
PRESERVING FRUIT WITHOUT SUGAR.

We have receiv numerous applications for Information
about the aod OperaHGi of putting up fruit go as to pre-
serve il in fresh state without cooking drying pack
ING in sugar Il business that well be done
in families in large manufactures where everything is
arranged for convenience bat still, with little experience
and careful attention. every family enough Of the
various fruits of the season to furnish their tables with
great ecGcy during that portion of the year when they
can get nothing of the kind The whole consists IN
expelInthe air from bottles " cans, by heat and then
sealing up the contents Theoretically Ii the article be
preserved peaches select such YOU would for sweet
meats and pair and cut them they be put in the
bottle and you must do this with the least possible delay
or they Will be coored by the atmosphere Some persons
who them 10 retain their natural whtenes put them
under water. When the bottle is full cork it tight and
wire down the cork with very little projection above the
glass When you have bottles enough TO nil kettle such
as may be convenient put them in and boil with the
water all around up to the nozzle, for about fifteen or
twenty minutes until the bottle appears TO be fall of
seamthe atmosphere having been forced through the
cork As the bottles cool enough to handle dip
the corks in sealingwax so cover them quite tight
An additional precauton is used by in putting tin foil
over the
Another plan is to cook the fruit slightly kettle and
then put il in cans bottles and pour hot strip Of sugar
in to fill up the ntestices and then cork and SEAL The
heat of the fruit and strip answering TO expel the air
But the less they are cooked or sweetened, tie more
natural will be the taste, like fresh fruit, when opened
We have peaches year old that could tell
from those sugGIed an hour before.
Tomatoes are very easily preserved aud retain their
freshness better than almost any other fruit. the small
kind only used Seald and peel them without break
ing the fosh. Bottles should hold about quart only
because when opened the content, be used
at Bottles made purpose with large throats and
ring the inside tie best and bottles better
than for all acid fruit The cane, however are more
easily secured by solder than the bottles by eorks and
wax, the air let through small puncture after
the large opening soldered up and heated and ;het
hole stopped with single drop Of solder.
Every article of fruit will keep fresh if the air IS ex
haused and the bottle sealed hrk The least particle Of
air admitted through any imperfecton of the sealing viii
spoil the fruit II the air could be driven without heat
there woud be need Of any cooking and only just
enough should be given expel the air and change
the taste Many persons prefer 70 add strip made by
about pound OF sugar quart Of water all suit
abs fruits. Green corn, beans, peas tomatoes. pie
plant; currans gooseberres, cherries. pums raspberes
strawberries peaches, the most things put ~
in this way They add greatly the pleasures of The
table and TO the health OF those who consume them;
quite unlike in that respect tie common preserves
We have known fruit for pies put Mp in ;hree-qra-t
cans by partially cooking in IN open ke,tle in strap
inst weot enough use and putting the fru; the cans
ho, al soldering Immediately 1t kept thus perfectly.
Some fruits keep much better and with less heating than
others Peas are among the hardest articles keeps
they contain 30 much fixed lr.
We advise every family in the country Try this plan
Of putting up fruits for winter use, small scale this
year, and if successful, enlarge upon i lex. year.