Cooper's Clarksburg register. [volume] (Clarksburg, Va. [W. Va.]) 1851-1861, 1854-08-23
WHOLE NO nae.


Preseryi ing 7 Fruit IS ithont sugar
We have receive nunierou applications
for Information about the aosliEs opsfosldi
ofspnttinr up fruit as to preserve it in
fresh state. without cooking, drying or
packing In sugar III is business that
cannot so well be done5in families as IN
large manptactoriess where every thing =
arrange for convenience p1t still with
a little experience and careful attention
every. family can save enough of the va
rious fruits Of HE seRson 70 furnish their
tables with Il great delscacy during that
portion of the year when they can get
nothing Of the kind The whole secret
consistsgin expelling thelair from bolt tlesor
cans, by heat and then sealing up the
contents Theoretically, If the sFtele to
be preserved is peaches. select each as
you would for sweetmeats, and pair ana
cut them so they can be put ii tho hottles
and YOU must doIhis With the least pos
sible delay, or they will be colored by the
atmosphere. Some persons who want
them, to retain their natural whiteness;
put them under wafer. When the bottle
is full. cork it tigh5 and wire down tlle
cork with very little projection above, tno
glass. When you have bottles ehoughlto
FIJI kettle, such as may bc most convenls
ent, put them in and boil with the water isil.
around up to the nozzle, for about Rite
or twenty minutes, OF Until the bottle APP
pears to be full of steam-the atmosphe
having bccn forced out through the cork
AS soon as the bottles, are coolssnoughs
to handle, dip the corks.in sealing waSssoi
as to cover them quitCtight. An addition
al precaution is used by some IN putllng
in foil over the wax.
Another plan is to cook the fruit slight
ly in kettle, and then put it in cans or
bottles, and pour hot syrup OF sugarinsto
FIJI up the intersticcs, and then cork and
SEAL Tho heat of the fruit and syrup an-
swering to expel tho air. But the less
they are cooked, or swectsned, 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 preseryedI
and retain the freshness better than any
other fruit. Tho small kind .are only
used. Scald and peel themwithout breas
king the flesh. Bottles should hold about
quart only, because when once oponedt
the contents must be used up at .once -
Bottles made on purpose, with large
throats, and a ring en- the inside are the
best, aud bottles arc better than cans
for all acid fruit. The cans, however,
are more easily secured by solder than the
bottles by corks and wax, and the air Is
let out through small puncture after the
large opening is soldered up and caus
heated, and then the hole stopped Withta
single drop ofsolder.
Every article of fruit will keep fresh IL
the air is exhausted and the bottle scaled
tight. The least particle Of the air admit
ted through any imperfection Of tho seal.
ing will spoil the fruit. II tho air could
be 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 about one
pound of sugar to a quart Of water, to all
suitable fruits. Green corn. beans, peas,
tomatoes, pie plant, cuIrants, goosbeffies,
cherries, strawberries, peaches, arc 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. En
We have know fruit for pies put in
three'quart cans, by cooking in an open
kettle in syrup Just sweet enough, for
use, and putting the fruit in tho CANS hot
and soldered immediately. II kept thus
perfectly. saa7 ~ aos
Some fruits keep much better and with
less heating than others. Peas are among
the. hardest articles 10 keep; they contain
SO much fixed cir. b5bsa
We advise oyery family 10 the country
.lo af =, ia, fruit f0E