Plymouth advertiser. [volume] (Plymouth, Ohio) 1853-1988, 1854-08-12
20 Preserre Fruit.

for information about he modus operandi
Of putting up fruil sous 10 preserve il in
fresh STATE, wisSou, cooking, drying, or
packing in sugar II Is business that
cannot 90 well be done in families as in
large manufactures, where everything is
arranged conveniently; but still, with lit
de experianee and careful attention every
family can save enough Of the various
fruits Of the season 10 furnish their tables
with great delicsey during that portion Of
the year when they can ge, nothing Of
the kind. The secret consists in sxpell-I
ing he air from the bottles or cans, by
heat. and then sealing up the contents
her meically. IL the article to be pre-
served is peaches, select such as you
would for sweei-meats, 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 at
mosphere. Some persons who want them
TO retain natural whiteness put them under
water. When the bottle is full, cork il
tight and wire down the cork with a very
little projection above the glass. When
you have bottles enough 10 fill a kettle.
such as may be most convenient, pu,
them in and boil with The water all around
up to the nozz e,for about fifteen minutes,
or until the bottle appears to be full Of
steam-the atmosphere having been fore
ed through the cork. As sooa the bottles
are cool enough to handle, dip the corks
il sssling.wax so as to cover them quite
tight An additional precaulion is used
by some in putting tin foil over the wax.
Another plan is to cook the fruit slightly
in kettle, and then put i in cans or bot
tles,and pour hot syrup of sugar in to fill
up the in'erstices, and then cork and
seal. The heat Of the fruit and syrup
answering 10 expel the air. But the less
they are cooked, or sweetened, 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 retain their freshness better than al
most any other fruit. The small kind on.
ly used. Scald and peel them without
breaking the flesh. Bottles should hold
about a quart only. because when once
opened, the contents must be used up al
once. Bottles made on purpose, with
large .hroats. and 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 cork and wax. as the air is
let out through a small puncture after
the large opening is soldered up and cans
heated, and that the hole stopped with a
single drop Of solder.
Every article of fruit will keep fresh if
the air is exhausted and the bottle sealed
tight The least particle of air admitted
through any imperfection oi 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 expel the air
and not change the taste. Many persons
prefer 10 add syrup made by about one
pound Of sugar to quart of water, to all
suitable fruits. Green corn. beans, peas
tomatoes, pie plant, currants, gooseber-
ries, cherries, plums, raspberries, straw
berries, peaches, are the most common
things put up in this way. They add
greatly to the pleasure of the table, and
10 the health OF those that consume 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 in syrup just swee,
enough for use, and putting the fruit in
the cans and soldering Immediately. II
kept thus perf' city.
Some fruits keep much better and with
less heating than others. Pears 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 fo
winter use, on small scale this year, ant
if successful, enlarge upon it next year
n. Y, Tribune.