Carroll free press. [volume] (Carrollton [Ohio]) 1834-1861, 1855-08-16
faOics' Department,
Preserving Fruit By HsrpetiOaI Sealing.

YES in every family. is declining, and sweat
meats are giving place 70 more simple, health
ful. snd delicious article, namely, fresh frui
preserved in its natural state, BY perfectly ex,
cludhg the air.
Fresh peaches. strawberries, &C., are Ger,
tainly . greater luxury in mid winter than The
same fruits preserved with sugar, while the
expense is less, and the amount Of skill requir-
ed. no greater.
The self sealing tin cans, now extensively in
troduced, are far superior to the old kind, as
the house wife can put them up quickly and
safely, without the aid of timer they are
as easily opened as closed, and the same cans
will do for successive years. These self.seal-
ing cans are made in different ways. Some
are sealed by screwing a cork upon a rubber
eomPrssS, and applying melted beesWax others
BY warming the cover and pressing il into
rim Of cement, which surrounds the top of a
can, others again sTs sealed with peculiar
kind Of soft solder.
The chief agent in the work Of preservation
ls heat. II the application Of heat for GER
tain time, by which process the air is expelled,
the article be sealed up Theoretically, it will
remain unchanged for an indefinite period, We
will briefly describe the method of putting up
fruits in this manner, as given by several man.
ufactures;
First, select good fresh fruits or vegetables.
Stale and fermented articles can never be pre-
served. Vegetables decomposing quick, such
as green corn. green peas, asparagus, should
be preserved within six hours after being pick
ed, particularly in hot weather. Berries al
ways within tWenty.four hours. Peaches,
ounces, pears, apples, should be peeled, and
the seeds removed before preserving.
Vegetables should be partially cooked first.
Such as corn, peas and tomatoes, should be
boiled half hour; asparagus, quarter hour.
To the vegetables, add half pint Of the water
they are cooked in, to the quart.
Fill the can with ripe fruit, adding, If desir-
ed, little sugar-simply enough to render
the fiuit palatable-and set it in a vessel Of
water, warn or cold. Let the water boil,
and continue boiling until the fruit is well heat
ed through-say for half an hour. Direction
has been g wen to simply let the water boil, but
such direction is detective, as at this time the
fruit in the centre of the vessel will be scarce.
y warmed. Should the vessel be then sealed,
fermentation will take place. The heat must
thoroughly penetrate the contents of the YES
sci. As soon as the fruit is sufficiently heated,
seal the can, and the work is done.
Another way is TO make syrup of two
pounds Of sugar for every six pounds of fruit,
using half pint of water for every pound Of
sugar. Skim the syrup as soon as it boils and
then put in your fruit and let it boil ten min
utes. FIJI the cans and seal up ho:. Some
make syrup Of half pound of sugar to ev-
cry pound of fruit--and some use only quar-.
ter OF pound Of sugar to pound of fruit
while some use no sugar at all.
To keep peaches, pare and cut them up. If
thrown into cold water, they will retain their
trmness and color. Heat them in the cans as
above--or, boil them ten minutes in a syrup.
In this way, strawberries, raspberries, cherries,
plums, peaches, &C.. &C., may be kept for any
length OF time, in the same condition that lhey
were sealed up. and with their flavor unchang.
ed. For small rruit it is best to make syrup
wi.hout water. and boil the fruit in il for only
a few minutes.
Mr.. Doddridge ofths city, has experimental
largely with the use Of different kinds Of cans.
and gives the following instructions
Peaches, ounces. pears, apples, should be
peeled, quartered, and the seed removed be.
fore preserving. They should be placed in
kettle and brought to brisk boil, with as little
stirring as will prevent them from scorohing, to
avoid breaking the fruit. The fruit should be
kept boiling while the cans are being filed
Tomatoes should be boiled and the skin taken
of, and then placed in kettle and brought to
a boil. and kept so while filing the cans.
Fill the cans quickly to overflowing from the
boiling material in the kettle, and Immediately
place on the cap, (which should be warm, J ct.
ting II closely TO the shoulder Of the neck of
the can. Blow or wipe the moisture out Of the
gallery, which the heat of the can will in a lit
tie while dry of. Then gil the gallery with
cement. This takes less time th an filling with
cold fruit, and heating the can up in boiling
WIter.
Fresh stewed fruits of all kinds may be kept
in these vessels. It will only be necessary 10
stew the fruit as for the table, adding the a.
mount of sugar required to make il palasable
fill up the vessels with the hot fruit, and seal
at once. All ripe fruits preserJ ed in this way,
will be found as fresh in the winter season. as
II Just taken from the tree and stewed.
How to know that the Can is H4rmetically |
Sealed, and that the contents will keep.-The |
contents, as soon as they cool. will slightly |
shrink, leaving vacuum, and the top and bot.
tom OF the can will become concave, from the !
pressure of The external air. This shows that
the sealing is perfect. Sci the can in a warm
place, and il, after four or FIVE days, the con.
cave condition Of the top and bottom remain.
all is right. But if they swell out fermenta.
tion has commenced. As soon as this is per.
ceived, open, and heat the contents as at first.
These directions apply to every kind Of can,
the only difference being In the modes of seal.
ing' and for these particular directions always
accompany the cans. These cans are manu-.
factured and sold extensively in all the cities,
and we presume also in smaller places. In this
CITY they may be found al P. B. Doddrdges
House Furnishing Store; on State 81. iSee
advertisement in this number.) The quart
cans are sold at Sl 30 to SO 25 per dozen, the
two quart cans at SO so 10 SS so. The ce.
ment to be used with the self,sealing cans is
.arnlsheu gratis with the cans. but as an add.
uOnaI SUNNY WOuld ha u,ortnl |