Worcester daily spy. [volume] (Worcester [Mass.]) 1850-1888, 1854-07-27
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THURSDAY. JULY ~, 1854.
Preser,ing Fruil wilhoal sngarr.

We have received numerous applications
for information about the n,odrs operandi of
putting up fruit so as to preserve it in fresh
state, without cooking, drying, or packing in
sugar. 1t is business that cannot so well DO
done in families as in large manufactures,
where everything is arranged for convenience;
but still, with little experience and careful
attention, every family can save enough of the
various fruits of the season to furnish their
tables with great delicacy during that por-
ton of the year when they can get nothingof
the kind. The whole secret consists in ex-
polling the air from bottles or cans, by heat,
and then sealing up the contents Theoretically.
If the article to be preserved is peaches, select
such as you would for sweetmeats, and pare
and cut them so they can be put in the bottle,
and you must do this with the least possible
delay, or they will be colored by the atmos-
phere. Some persons who want them to re-
tain their natural whiteness, put them. under
water. When the bottle is full, cork it tight
and wire down the cork with very little pro-
lection above the glass. When you have bot
ties enough to fill a kettle, auch as may be
most convenient, put them in and boil with
the water all around up to tho nozzle, for
fifteen or twenty minutes, or until the bottle
appears to be full OF stelm-the atmosphere
having been forced out through the cork. AS
soon as the bottles are cool enough to handle,
dip the corks in sealing-wax so as to Cover
them quite tight. An additional preeaution
is used by some in putting tin foil over tho
wax.
Another plan is to cook the fruit slightly in
kettle, and then put it in cans or bottles.
and pour hot syrup Of sugar in to FIJI up the
interstices, and then cork and seal. The heat
of the fruit and syrup answering to expel the
air. But the less they are cooked or sweet
ened, the more natural will be the taste, like
fresh fruit when opened We have eaten
peaches year old that we could not tell from
those sugared an hour before.
Tomatoes are very easily preserved. and re-
tain their freshness better than almost anv
other fruit. The small kind are only used.
Scald and peel them without breaking the
flesh. Bottles should hold about a quart on
ly, because when once opened, the contents
must be used up at once Bottles made on
purpose, with large Threats. and a ring on the
inside are the best, and bottles are better than
cans for all acid fruit. The cans, however.
are more easily secured by solder than the
bottles by corks and wax, as the air is let out
through a small puncture after the large OPEN
ing is soldered up and cans heated, and that
hole stopped with single drop of solder.
Every article of fruit Will keep fresh if the
air is exhausted and the bottle sealed ttqht.
The least particle of air admitted through
any imperfection of the sealing will spoil the
fruit If the air could be driven out without
heat, there would be no need of any cooking,
and only just enough should be given to ex-
pei the air and not change the taste. Many
persons prefer to add syrup made by about one
pound Of sugar to quart of water TO all
suitable fruits. Green corn, BEANS peas, to-
matoes pie plant, currants, gooseberries, cher
ries, plums raspberries, strawberries, peaches,
are the most common things put up in this
way. They add greatly to the pleasures of
the table, and to the health of those who con-
sumo them; quite unlike, in that respect the
common preserves.
We have known fruit for pies put up in
three-quart cans, by partially cooking in an
open Kettle III a syrup just sweet enough for
use, and putting the fruit in the cans hot and
soldering Immediately. It kept thus perfectly.
Some fruits keep much better and with less
| heating than others. Peas are among the
hardest articles to keep; they contain SO much
| fixed air.
We advise every family in the country to
! try this plan of putting up fruits tor winter
use, on a small scale this year, and if success
full, enlarge upon it next year.-NeU York
| Tribune