Cooper's Clarksburg register. [volume] (Clarksburg, Va. [W. Va.]) 1851-1861, 1855-08-15
PRESERVING FRUITS.

In several previous numbers of the
Home Magazine we have referred to Dr..
Arthur's E" Self Sealing Cans and Glass
Jars as affording the readiest facilities
for doing what is proposed. They are
made with n channel around the mouth
into which the cover fits closely. Into
this channel very adhesive cement is
poured and allowed to harden. Thus
prepared for sealing the cans and Jars
are sold, and the housekeeper, after FILL
ing her vessels and applying the heat,
has only to warm the cover and press it
down into the cement, when 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 per-
tectly clensed as any other open vessel.
AS the fruit season has now commenc-
ed. try some Of these cans, and prove them
to their own satisfaction. At small costs
and trouble they may now have fresh
stewed fruits or tomatoes on their tables
all next winter, and at summer prices.
The method of putting up fruits in this
way, we will briefly give:
Fill the can or lar with ripe fruit, add T..
ing little sugar-simply enough to
render the fruit palatable--and set
in vessel Of water. { warm or cold. J
Let the water boil, and continue boiling
until the fruit is we'll heated through
say for half an hour. Direction has
been given. simply to let the water boil,
bu: 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 contents Of the vessel. AS
soon AS the fruit is sufficiently heated,
warm the C yer, press it into its place,
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 ev-
cry pound of sugar. Skim the syrup as
soon as it boils. and then put in your
fruit and let it boil ten minutes. Fill the
cans or jars. and seal up hot. Some
make syrup Of half a pound of sugar to
every pound Of fruit-and some only use
q quarter of a pound Of sugar to pound
of fruit-whiIc some use no sugar at all.
To keep peaches, pare and cut them
up. If thrown into cold water, they will
retain their frmness and color. Heat
them in the cans or jars as above-or
boil them ten minutes in a syrup. In
this way. Strawberries, raspberries, cher
ries, plums, peaches, &C., &C., may be
kept for any length of time in the same
condition that they were sealed up, and
with flavor unchanged. For small fruit
it is best to make a syrup without water,
and boil the fruit in it for or only few
minutes.
Fresh stewed fruits of all kinds may
be kept in these vessels. 1t will only be
necessary to stew the fruit as for the ta>
BILE. and adding the necessary amount of
sugar to make it palatable fill up the
vessel with the hot fruit, and seal at
once. An ripe fruits preserved in this
way will be found as fresh in winter as
if just taken from the tree and stewed.
Tomatoes. off the skin, put
them in preserving kettle or other con-
venient vessel. and boil them for a quar-
ter Of an hour, 6ll the cans or jars. and
seal up hot.-Arthur's Home Moguzine.