The Hillsborough recorder. [volume] (Hillsborough, N.C.) 1820-1879, 1855-08-01
From Arthur's Home Magazine.
PRESERVING FRUITS.

PRESERVING FRUITS.
In several previous numbers Of the Home
Magazine we have referred to DR.. Arthur's
- Self Scaling Cans and Glass Jars as az
fordng the reatlicst facility for doing what is
prnposed. They are made with channel
around the mouth, into which cover fits
loosely. Into this channel very adhesive
cement is poured and allowed 10 harden.
Thus prepared for sealing, the cans and jars
are sold, and the housekeeper, after filling
her vessels and applying the heat, has only
to warm the cover and press il down into the
cement. wien the work OF sealing is done.
These vessels can be used year after year,
and as the cover goes over the whole top, may
be as perfectly cleansed as any other open
vessel.
As the fruit season has now commenced,
lhousekeepers should by all means try some
Of these cans aud prove them TO their own
satisfaction. At small cost and trouble they
may now have fresh or stewed fruits or toina-
toes on their tables all next winter, and al
summer prices. The method Of putting up
fruits in this way will briefly give:
Fill the can or jar with ripe iruit, adding
little sugar, simply enough TO render the
fruit palatable, and set IN vessel Of 1ater,
WARN or c0ld.l Let the water boil, and con,
tinue boiling until the fruit is well heated
throush--ssy Tor half an hour. Direction has
been given simply to let the water boil, but
such direction Is defective, as at this time
the fruit in the centre Of the vessel will be
scarcely warmed. Should the vessel be then
sealed fermentation will take place. The
heat must thoroughly penetrate the con.
tents Oi the vessel. As snon as the fruit i,
sufficiently heated, warm the cover, press il
into its place, and the work is done.
Another way is 10 make srup Of two
pounds Of sugar for every six pounds Of fruit
using half pint Of water,for every pound O
sugar. Skim the sirup as soon as it boils
aud then put 10 your fruit and let il boil TEL
minutes. Fill the cans or jars aud seal VI
hot. Snme make a sirup Of half pound o.
sugar TO every pound oi fruit. and some usI
only quarter ol pound Of sugar TO a pound
Of fruit, while some use no sugar at all.
/ To keep peaches, pare aud cut them up
III thrown into cold water they will retalr
l their iirmness and color. Heat them in thu
cans or jars as above, or boil them ten uni
nutes ia sirup. In this way strawberries
raspberries, cherries, plams, peaches, &c
may be kept for any length Of time in ih,
same condition that they were sealed up, ano
with flavor unchanged. For small fruit il i
best 10 make sirup without water, and bol
tie fruit ii il for only a few minutes.
1 Fresh steNed fruits of all kinds may b
kept in these vessels. twill only be neces
sary TO stew the fruit rs for the table, addin!
the amount Of sugar required 10 make il pala
table; fill up the vessel with the hot fruit am
seal at once. All ripe fruits preserved il
this way will be found as fresh in the winte
season as il just taken from the tree an,
sleMrd.
TonArors.-Take ofr tie skin; put item u
aprescrying kettle or other convenient vessel
aud boil them for a quarter Of an hour; 81
the cans Of jars aud seal up hot.