The Union and eastern journal. [volume] (Biddeford [Me.]) 1854-1858, 1854-08-25
A RICULTURA r AL .
PRESERVING FRUIT WITHOUT
SUGAR.

We have received numerous applications
for information about the moduS operdndi OF
putting up fruit SO as to presevere il in a
fresh state, withost cnoking, drying or pack.
ING in sugar. IL is business that cannot
40 well be done in families rs in large man:
ufactories, where everything is arranged for
convenience but still with little expert
ence and careful attention every family can
save enough of the variuus fruits OF the sea-
sop to furnish their tables with great deli
cacy during that portion Of the year when
,bey can gel nothing Of the kind The whole
secIet consists in expelling the air FROM bot
ties or caus, by heat, and then sealing up
the conteuts Theoretically. IL the article to
DO preserved is peaches, select such as you
would for sweatineats, and pair and cut them
80 they can be put in bottle, and YOU
must do this with the least possible delay,
or they will be colored by the atmos-
phere.
Snme persons who want them 10 retain
their natural whitehe>s, put them under wa-
ter. When the bottle is full, cork il tight
and wire down the cork with very little pro-
lection above the glass. When you have
bottles enough to GIL kettle, such us may
be most convenient put them in and hoil
with The water all round up to the muzzle,
for about fItren or twenty minutes, or until
the kettle appears to be full OF sieam-the
atmosphere having been forced out through
the colk. As soon as the bottles are cool
enough to handle, dip the corks in sealing
wax 30 as to cover them quite tight An
additional prec 'u,ionis used by some in put
ting foil over the wax
Another plan il to cook the fruit slightly
in a kettle. and then put J, in cans or ke,-
tlrs and pour hot syrup or sugar in to OIL
,up the inierslicrs, and then cork and seal
the heat of the fruit and syrup answering 10
.expel the air. hut the less they are cooked,
or sweetened the more natural will be the
iaste like fresh fruit, when opened. We
yhave eaten peaches year old that we could
no. tell from those sugared an hour be-
fore.
Tomatoes are very easily preserved. and
retain their freshness better than almost any
other fruit The small kind are only used.
Scs;d and peel them withou, breaking the
the flesh. Bellies shou' d hold about quart
only. because, when once opened the contents
must be used up at once. Bottles made
on purpose with large throats. and d
ring on the inside, are the best, and bottles
are better than cans for acrid fruit. The
cans. however, are more easily secured by
soldier than the bottles by corks and wax
rs the air is let out through small punctur,
AFTER the large opening is soldered up anC
cans heated, and that hole stopped with
single drop Of solder.
Every article oi fruit will keep fresh ifih'
mir Is exhausted and the bottle sealed iighi
Tho leas' particle Of air admitted through an,
imperfection of,he se,ling will spoil the fruit
III the air could DO driven out without heat
there would be no need Of any cooking. and
only just enough should be given to expel
the air and not change the taste. Many
persons prefer To add syrup made by abou u,
one pound Of sugar to quart Of water, to
all suitable fruits. Green com, beans, peas,
Tomatoes, pie plant, curran,s gooseberries,
cherries. plums. raspberries strawberries.
peaches, are the most common things
Dot up in this way. They add greatly
70 the pleasures of the table, and 10 the
health of those who consume them; quite
unlike in that respect, the common pre-
serves.
we have known fruit for pies Pu. Up in