Pointe Coupee Democrat. [volume] (False River [i.e. New Roads], Parish of Pointe Coupee [La.]) 1858-1862, 1858-11-27
Preservation of Fruits.

As at this season Of the year we have
frequent inquiries respecting the bes,
u manner of preserving vegetables and
), trult, we will present something which,
we think, will be Of benefit to many of
= our readers. Acommon way of preserv-
ing green corn to make succotash dur
, ing winter, is to boil it slightly in the
ear, then remove the kernels from the
cobs with a knife, dry them by slow
heat, and pack in tight cans. The same
practice has been pursued with Lima
beans, &c, A friend informs us that
green corn, peas, Lima beans, tomatoes
and various other vegetables, can oe
preserved without the use of tight cans
and i'll superior manner by drying them
slowly at u low heat in the shade, until
all their moisture has been evoporated,
after which they are placed i'll stone
ware or glass Jars, and put away in q
dry pantry. The best method of carry
ing out the operation is to place such
vegetables in shallow eartbenware plates
and arrange them around stove until
they (the vegetables) are thoroughly
dried. They should be stepped for an
hour in warm water before they are
cooked. Most of the vegetables en-
ployed in cookery may be. thus preserv-
ed, and retain all their original flavor.
Peaches, plums and such like fruit
may be preserved in good condition ;ss
follows: The fruit (which must be per-
fectly sonnd) is placed in air-tight self
regulating cans" then boiling hot srup
madei the proportion of one pound of
white sugar to one pint Of water is poured
in up to the top, covering all the fruit
For few seconds air globules will rise
to the surface; when these cease ascend
ing, the covers are put on the cans, which
are then put away in a cool, airy place.
Fruit or vegetables preserved by sirups
and put up in tin vessels do not have
such good flavor as those which are
put up in stonevare vessels; at least
this is our experience.
AT a late meeting of the Cincinnati
Horticultural Society, this subject formed
an interesting feature in the proceedings.
One member stated that he had found it
beneficial to gather his fruit in the NOR
ming while it was cool, and to keep it
in an airy place. Pears should he gath.
cred before they were faIy ripe, and al
lowed to mature after picking, in cool,
clean cellar, in snch a position as not to
Dress npon one another. Another MEN,
'er stated that he had tried two method.
If preserving pears; one was by pack
ng them with oats in barrels; the other
" wrapping each in piece of dry pa
Yer, and placing them in boxes in the
anne manner that oranges are packed
Or shipping. This was found to be far
he best system. Another member, Mr..
stated that he had the Vir-
:in;a greening apple perfectly sound at
hat time (Augnst). 1t was of last
ears growth, and was put away in
I,,-box in a cool, dark cellar. 1t was
enerally conceded that fruit kept best
4 cool, dark situation Moisture,
ght and heat are active agents to cause
nd promote vegetable decomposition;
'uits for preservation should therefore
e secluded from such influences.
A correspondent &C. Campbell) of the
merican Agricultnrist describes tho
blowing method, which has been sue
sssfully pnrsued by him for preserving
rapes. The clusters-all sound and
lily ripe-are carefully placed in open
lallow boxes, about six inches deep,
18th sheet Of dry paper between each
yer. They are then set in dry, airy
ace. and thus kept for ten days. during
f'ich period they sweat, and the mois-
re passes Of. The lids are now put
! tight, and the boxes set in dry,
oI place, where the grapes will not
It freeze. Grapes thus treated and
'cked will keep fresh all winter. tits
serted to be superior mode. of pres
wing to that Of packing them in dry
an or between layers Of cotton wad-
ng. scientific American.