The Wyandot pioneer. (Upper Sandusky, Ohio) 1853-1868, 1857-07-23
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Prestr,ing Fsuils wilhou, snanr.


ing fruits without sugar though perhaps
empincally discovered arc based upon
principles which ltcannot bul be interest.
ing aud nsefulto understand. few Of
these we will btelly state.
As a general rule, no substance can
terment. .or decay without the presence Of
ar and moisture, and temperature above
the freezing and boiling point ofswatcr.
Substances which contain no nitrogen,
such as pure sugar, starch, gum, oil, &c,
will not icrmeut or decay.
All nitrogenous compounds, under ia
vorable circumstances, not only undergo
rapid fermentation themselves, but have
the power OF disturbing the elements Of
non nitrogeuoas bodies with which they
arc in contact.
All fruits contain a nitrogenous sub
stance. generally albumen (the white OF
egg) or gluten. In perfect fru t, this
is separated from the sugar, starch, gum,
aud other on-lermenting ingredients OF
the fruit, by cellular matter. In com
pact fruits, too, such as the apple and
pear, the skin protects the albumen from
the atmosphere to some extent, an il IS,
therefore, but slowly decomposcd. Crush
the apple, and the albumen, being bret
in direct contact with the atmosphere and
with-the sugar, rapidly absorbs oxygen
andinduces decomposition.
The oxygen Of the air is undoubtedly
the exciting cause Of decomposition but
would appear that, under certain cIlcum-
stances, when the albuminous matter OF
the fruit has commenced TO decay, the eA
clusion Of atmospheric air does not com
.pletely arrest it---probably the water OF
the fruit is decemposed, and thus furnish
es oxygen TO preserve fruit. therefore,
we must not only exclude atmospheric ar
must arrest decomposition before the fruit
is sealed up. TReoaly practical seey et DO
ing this is Ay lie applications Of heat. lt'ls
essential to cook the fruit sufficiently to
arrest all decay, and to coagulate the al
bumen before the vessels are scaled.
A lady who has had considerable sue
cess in preserving cherries without sugar,
has kindly furnished us the following re-
cire: take the common led cherries
and remove the stones. Put them III
wide -mouthed. light glass bottles. Then
set the boGtlcsin boiler OF cold water,
within an inch or SO of the neck. Let
them boil from fifteen to twenty minutes,
Put the corks in the bottles as tightly as
possible, White the water is boiling. Then
take out the bottles, tighten the corks,
and seal lhcm with wax made Of equal
quanaities olrosin aud beeswax. =
This method has proved quite satisfae-
tory. Thc,ratonale Of the process will be
readily perceived. The heat coagulates
the abumen of the fruit. and arrests all
change which may have. taken place by
the oxygen, and atthc.same time expels
the air from the bottles. The corks, be-
ing uutsin while the bottles ars filed with
steam, and qnickly tightened and sealed,
effectually exclude the air, and with it all
exciting. cause Of ffermentation. The rea-
SON why the bottles are placed in cold
water, is to prevent them from breaking.
If tin cans are used, there will be no need
Of this precaation. Sometimes, too, the
bottles break after being taken out ofthe
water, and it is advisable to wrap cloth
around them for few minutes.
Green gooseburries and currants may
be preserved in the same way, except that
they do net need SO much boiling. If
the bottles are heated sufficiently to drive
out most Of the air by expansion, and
carefully corked and sealed while hot,
nothing more will be required. In fact
they are sometimes kept by simply put
ting them in tightly sealed bottles, with
out any boiling. In this case, the goose
berries, mot being ripe, absorbs the oxy-
gen from the small quantity ofa;r in the
bottles without injury. 1.-THE bottles, al
ter being sealed, are placed in hot water
for afew minutes, this absorption Of oxy-
gen takes place much more rapidly, with
the formation of carbonic acid. Unless
the fruit is quite green, the former meth
cd is undoubtedly the best.
Green peas can be preserved in the
same mnnneras gooseburrfes- and cur
rants.
In England, green gooseburries are
frequently preserved by. placing them,
when dry, in a stone jar or other vessel,
and burying it in tie soil. below the
reach offrost.
MuLBERRlEs.--This pefnicious as well
as well as delicious fruit is coming in
quite abundantly to market. 1t is so
agreeable 10 the taste, that it is gulped
down without masliration, the hard, pithy,
indlgestible core passing into the stomach,
and remaining there much to the discom-
fort and Inconvenience ofthe paftaker; or