Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1854-08-19
REsEavfNe FIR tiT WITHOUT SUGAR

The wa,her is cool and pleasant, and the
town healthy.
PR EsERvfNG FIR tir WITHOUT SUGAR
we have received numerous applications
Tor information about the modus aperandi of
putting up'irult so as 10 preserve il in fresh
state, without cooking, drying, or packing
in sugar. II is a business that cannot so well
be done in families as in large manufactures,
where everything is arranged .or convent
ence; but still, with little experience and
careful attention, every family can save
enough Of the various fruits of the season 10
furnish their tables with a great delicacy
during lha, portion of the year when they
can get nothing of the kind. The whole se-
cret consis in expeling the air from bottles
or cans by heating, and then sealing up the
contents Theoretically. II the article 10 be
preserved is peaches, select such as you
would for swee,meats, and pair and cut them
so they can be put in bottle, and you must do
this with leas, possible delay, or they will be
colored by the atmosphere. Some persons
who wan, them TO retain their natural white
ness, put them under wafer. When the bot.
tie is full, cork it tight and wire down the
cork with very little projection above the
| glass. When you have bottles enough 10 fill
! ket,le such as may be most convenient
pu: them in and boil with the water all
round 10 the nazzle, for about fifteen rtwen.
iy minutes, or until the bottle appears TO be
full of steam the atmosphere having been
forced ont though the cork. AS soon as the
bottles are cool enough 10 handle, dip the
! corks III sealing.wax so as 10 cover them
quite tight. An additional precaution is used
by some in putting tin foil over the wax.
Another plan is 10 cook the fruit slightly in
kettle, and then put in cans or bottles and
pour hot syrup Of sugar in TO fill up the inter-
s,ices. and then cork and seal. The heat of
the frui, 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 frnit, when opened. We have eaten
peaches year old ,ha. we could not tell
from those sugared an hour before.
Tamatoes are very easily preserved, and
retain their freshness better than any other
| fruit. The small kind are only used Scad
and peel them without breaking the flesh
Bottles should hold about quart only, be.
cause when once opened, the contents must
be used up AT once. Bottles made on pur.
pose, with large throats and ring on the
inside are the best, and bottles are better
than cans for all acid fruit The cans, how.
ever, are more easily secured by solder than
the bottles by corks and wax, and The air is
lei out through small punclure after the
large opening is soldered and cans heated,
and lha, hole stopped with single drop of
solder.
Every article of fruit will keep fresh il the
air is exhausted and The bottle sealed tight
The leas, particle of air admitted through any
imperfeciion of The sealing will spoil the
fruit. II the air cond be driven out without
heat, there would be no need of cooking, and
only jus, enough should be given TO expel
the air and not change the taste Many per-
sons prefer to add syrup made by abou, one
pound Of sugar TO quart OF water, to all suit
able fruits. Green corn, beans, tomatoes pie
|
plants, curlants. gooseberries, cherries, straw
berries, peaches, are The most common things
pu, mp in this way. They add greatly 10 the
pleasures OF table, and to the health of those
who consume them; quite unlike, III that
respect, the common preserves.
We have known fruit for pies put up in
three quar-, cans, by partially cooking in an
open kettle in syrup inst sweet enough fol
use, and putting in The cans hot and solder
ing Immediately. 1t kept thus perfectly.
Some fruits keep much better and will
less heating than others. Peas are among lh'
hardest articles TO keep; they contain ST
much fixed air.
We advise every family in the country Il
,, try this plan OF putting up fruits for win'e
use, on small scale ihi. year, and if cue
cessfull, enlarge upon it next year.