Fayetteville observer. [volume] (Fayetteville, Tenn.) 1850-1966, 1857-07-16
CIR 9arlHer.
Preserving Fruits -Self-SeaIiug Cans

All the varieties of self-sealing cans
are intended to accomplish one object
to exhaust the air from the interior
Of the making a hermetical
sealed vacuum withiA. 1t is not our
intention to describe any can or
the method of using, as the manufac-
turers are careful to do that, but merely
give the manner Of preparing for can
ming a few Of the vegetables and fruits:
BRIEF DIRECTIONS Fer PRESERVING
FRBT, TOMATOES, ETC
RHUBARB, OR PIE-PLANT.-Cut up
the stalks without peeling. Strew
with sugar as for pies, and seal up
while hot.
STRAWBERRIES AND RAsPBERRIEs.-
Use from half to three-quarters of
sugar toa pound offruit Sugar the
strawberries and LET them stand for
ten minutes; then put them into a
preserving-kettle and boil them for
! three OF four minutes. Fill the cans
or jars, and seal quickly. while the
contents are hot.
CHERRIES. Stew, without sugar,
ten minutes, and seal up while boiling
hot. No fruit is more easily kept in
this way than cherries and none re-
tains the natural flavor as perfectly.
Either for pies or the tea-table they
are delicious.
GooSEBERRIES. Heat to boiling
point, in a preserving ettle, with
sugar say from half pound to three
quarters for each pound OF rutland
seal up hot
CuRRANTs.-- Green, same as goose
berries; ripe, same as cherries.
BLAcEBERRIEs.-- Same as strawber-
riee.
WHORTLEBERRIEs.- Same as cherries.
PLuMs.--Make syrup, using from
half to three quarters of pound OF
sugar for every pound Of fruit. After
taking off the skins, boil the plums
in this syrup for ten minutes, or until
the fruit is tender. Then gil the
cans OF Jrs, and seal up while hot.
These are very fine.
PEACHEs.--There are various WAYS
Of putting up this delicious fruit
We will give several receipts, and the
houskeeper c. n try all or select the
one she likes the best.
l. Make syrup, using half pound
Of sugar for. every round of fruit.
Pare and halye your peaches. Boil
them Eve or ten minutes in the syrup.
Fill the cans or jars, and seal up while
hot.
2. Pare and cut the peaches in
halves. As they are cut up place
them in convenient vessel, in layers
putting as much sugar as is regarded
desirable between each layer. Cover
the vessel containing the fruit, and
set it into boiler of water. LET
the water boil until the fruit is heated
through; be sure that the fruit a
the center Is heated, as we'll as that al
the sides. Then fill the cans, first
heating them by rinsing with boiling
water, and seal up without delay. It
is better to heat aquantity of peaches
together, and then transfer to the
cans than to heat after the fruit is
put into them. The large mouth of
these vessels allows this to be done
without injury TO the fruit.
3. Stew your PEACHES, whole OF
cut, with sugir, as for the tea table.
fill the cans aad seal up hot.
OUNCES AND PEARs.-Take good
preserving pears; ped aud quarter
them, and boil in small quantity OF
water until tender Take about one-
fourth the quantity of ounces and
do them in the same way. Then put
both togather with as much sugar As
will sweeten to the taste, into pre-
seying-kettle, and let them boil for
three or -four minutes. Will. boil
ing hot, pour in the cans or Jars, and
seal.
APPLES Take, firm well-havored
apples such IS pipfins, etc. Pare,
quarter, and boil until tender, but not
so long as to break in pieces Then
add as much sugar as will sweeten to
the taste, and let the whole boil up
once or twice Fill the cans or jars
as above Few articles for winter
desert, or on tea-table, will be found
more delicate. Try a few cans.
SrEwED ApPLE.--Apples kept over
for winter use lose their perfect flavor
and the summer luxury of tstewed
apples" is rarely enjoyed during the