Southern sentinel. [volume] (Plaquemine, Parish of Iberville [La.]) 1848-1858, 1856-07-12
ARTHUR's sELF-sEALING CANS
Directions for Preserving Fruits. Tomatoes,
dc, in Arthur'S Self Sealing Cans and Jars.

dc, in ArthuT'S Self. Sealing Cans and Jars
As HART, AUSTIN g. Co. have sold
quantity of these cans to our lady readers
Ia large lot of which he keeps constantly
on hand) some directions respecting them,
and the manner of preserving fruits, veg
etables, ETC., by them, will probably not
60 amiss:
As the new mode of keeping fruit in a
fresh condition, instead of preserving it
by the use of large quantity of sugar,
will be extensively practiced this year,
we give our lady readers the best infor-
nation on the subject.
The simple agent in preserving fruit in
a fresh condition is heat. If, after the ap-
plication of heat for certain time, the
article be sealed up Theoretically, it will
remain unchanged for almost an in
definite period. This is the whole secret.
Sugar may be used or not; but we would
| recommend its use to the extent of rem
dering the fruit sweet enough for the ta-
BILE. In all cases, the fruit must be, when
sealed up, as near the boiling heat as pos
| sible.
DIRECTIONS FOR SEALING ARrHUR's
CANS AND JARs.-Heat the lid by laying
it edge down upon the range or stove,
sufficient to penetrate the cement. When
the can is filled with the hot fruit, put the
lid on and press it down into its place.
Lay a weight uyon the cover until the
cement hardens. The weight must be
heavy enough to keep the lid very firmly
down. If the sealing is perfect, the top
and bottom will become slightly concave
when the contents cool.
Should the sealing, from any cause,
be imperfect, the top will swell out in a
| few days, or leak show itself in the &C.
ment. As soon as either sign appears, the
can should be Immediately opened and
the contents heated over again. This will
rarely if ever occur if the directions gi-
ven below are carefully followed.
The can or jar may be readily opened
by setting hot fiat iron on the lid, which
will soften the cement. Or the vessel may
be set in the oven of the stove or range
until the cement is fluid, when the top
can be lifted off.
We give the method of preserving to-
matoes and peaches, which arc now in
season.:
PEAcHEs.-There are various ways OF
putting up this delicious fruit; we give
several receipts, and the housekeeper can
try all, or select the one she likes best:
|. Make syrup, using from half to
three quarters Of a pound of sugar fol
every pound of fruit; pare and cut up the
peaches; then boil in the syrup from five
to ten minutes; fill the cans or jars, anC
seal up hot.
Q. Make a syrup, using four pounds o
sugar to gallon of water; fill the cans o.
jars with peaches, pare and set them in
vessel of water; bring the water to boil
and let it continue boiling until the peach
es are thoroughly hot to the centre of tn
can or jar. 1t will require much longe
time for the contents of the yellow war
lar to heat than it will for those of the til
can. This should be particularly remem
bered.
3. Pare and cut your peaches; fill tn
can or jar with OF without sugar betweeI
the layers of fruit. Then place the can
or jars in water, and proceed as in Nm. 2
4. Stew your peaches, whole or cut
with sugar, as for the tea table. Fill tn
cans or jars, and seal up hot.
ToMAToEs.-Take off the skin; pu
them in preserving kettle, ar other cor
venient vessel, without salt, and boil ther
for quarter of an hour; fill the cans
| jars, and seal up hot.
IF the contents of the can are tho
t oughly heated, and the scaling perfec
: the fruit will be found, after the lapse {
S months or years, just in the condition
r which it was when sealed up.