Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1860-07-27

THE BEST METHOD or PRESERVING FRUIT.
Cherries and Strawberries, now in the hight
Of bearing, have ushered in the fruit season,
to be kept up by raspberries, blackberries.
peaches, plums, etc. TO the end Of the luscious
catalogue. Thanks to recent inventions. we
may prolong the enjoyment of these cheap
and hoalthiul uxures beyond the few short
months Of their ripeuing, and rejoice in fruits
retaining almost their natural freshness, when
the plants that bore them are shiyering in the
winter gale, or sleeping under their snowy
covering Before us, as we write, stands
wide-mouthed pint bottle or jar, inverted in
small tin "patty-pan," with cement just COW
ering the rim around the neck Of the jar. In
the jar are peaches put up last August, the
jar corked, the cap and cement added, and
they now look as If Just gathered and made
ready for tea Being in clear glass, any change
can be readily noticed. Having during the
year fairly tested the usefulness Of glass ves-
sells for this purpose, we shall hereafter dis
card tin, or metal of any kind. For many
fruits and vegetables tin cans answer every
purpose and if glass or earthen-ware were
not obtainable, we should use tin for sweet
fruits as formerly but the comparative cheap
ness of glass, the entire absence of injury to
the articles by corrosion Of the surface, and
the readiness with which the condition Of the
preserves is ascertained, are paramount ad
vantages. No particular form Of jar is essen
tial-any bottle with neck wide enough to
receive the fruit will answer. We gave pre-
ference 20 those having Aango about the
mouth, and shoulder in the neck for the
cork to rest against, because of their conven-
fence. The addition Of the small pan upon
the top for holding the cement, and relieving
. a.. 81.
dered neck unnecessary.
The essential points to be observed in pre-
serving in this manner are LIST, that the ar
ticlcs be entirely fresh. With soft pulpy
fruits, as straw berries, this is very important.
Many who have been at fault here blamed
The bottles or cans, and us for recommending
them. Berries purchased in the market are
often from six to thirty hours gathered, or
more. Fermentation advances somewhat be-
fore it can be perceived by the taste, and when
once it has started, is with difficulty arrested.
The good housewife sometimes introduces
such fruit into confinement, without sufficient
cooking the openings are safely closed, but
the working goes on. Carbonic gas is gem
Grated, pep go the corks, aud out run the
lrothing syrup and the housewives hopes to-
gether Fruits with firm skin give less diff
hculty, because their decay does not COM
mence early
ID. Sufficient cooking is needed to expe
the air contained in the fruit, and to counter
act the change which exposure to the atmos-
phere has produced. The liquid albumen is
made solid by boiling, and in this state is not
easily fermented. Green corn among vegeta-
bles require the longest boiling say two to
three hours. Skin fruits, as plums, peaches,
etc, have kept without cooking, except
that obtained by pouring in the boiling syrup
and sealing at once, but previous heating
hrough is preferable.
81. Care must be taken TO entirely exclude
the air FIH the bottles, raise the liquid to
the boiling point then put in the cork, and
make all so tight with cement that air cannot
enter A pin hole left will as certainly spoil
the fruit as though the cork were not insert
cd. Housekeepers should not be discouraged
by one or two failures. A few trials will give
the necessary experience, after which they
will thank the AgricuittWisi for commanding
the fruit bottles. Now is the time to procure
a supply.
SPECIAL DIRECTIONS FOR PUTTING UP FRUIT.
As guide to new readers, and for conven-
lent reference for older readers, we add the
following special directions
Berries For strawberries, blackberries,
and raspberries, take the ccan fruit, picked
while dry, avoiding washing unless really
necessary. Put into glazed vessel one Of
brass will do, but is not so good as an enam-
eled one. Pour over it hot syrup, made Of
10 H. to h. Of good white sugar to one
pint water. eve have used IL, 3-4, and
lb of sugar with nearly equal success. A good
rule is to use about much sugar as will be
required to fit the fruit for eating. remember
ing that rather more is required when the
fruit is to be saturated through, than when it
is 20 be eaten fresh.) A small amount of syr-
up will be needed to fill the interstices be-
tween the fruit, and it need not come up quite
TO the top at first, as the fruit will sink down
into it whef boiling. Carefully cook the ber-
ries in the syrup for - to 20 minutes, so that
all shall be scaded through. Too much cook
ing destroys the form of the fruit, and dissi-
pates the fine aroma. Heat it through, but
do not stew it down. Have the bottles rea-
dy heated by the stove, or in water setting
them in when il is cold, and heating them
up), and pour in the fruit with the syrup -
This can best be done through a wde-ueckod
funnel, or from pitcher, 20 avoid getting the
syrup upon the top Of the bottle which would
prevent the union Of the wax with the glass
a very common error Flu the bottles not
quite to the top of the neck Let them stand
a lew minutes, occasionally larrlng them a
little to facilitate the escape Of any air bub-
bes left on pouring in the fruit. This, with
the partial cooling, will cause the fruit to
shrink little Now pour in enough more
syrup to fll the bottles as high as where the
bottom Of the cork will sink to. Carefully
wipe of any chance drops Of syrup that may
have been carelcssly left upon the neck or TOP
Of the bottle, and press in the corks. The
corks should be large, and be soltened 10 hot
water, so that they will press in easily. Press
the corks down upon the syrup II any syr.
up oozes through, carefully wipe it all off |
with towel dipped in hot water so as to
leave the glass clean for the wax. As soon
as the water dries off, dip ON the melted ce-
mont with spoon, until the top is well COW
cred Pour little of the cement into the
patty pans" turn the waxed neck into it,
and add enough more cement to perfectly close
the rim of the bottle neck. Remember that
water or grease on the neck of the bottle will
prevent the firm union of the wax. We make
long story of these particulars, but they are |
essential, and easily and quickly attended to, |
requiring less time and trouble, than to watch |
the cooking in the old method of pIesersing.) |
For Cement, the best we have found is about |