Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1861-07-18
PLAIN DIRECTIONS FOR KEEPING
FRUITS-BDST METHOD OF
"PRESDRVINqO


"PREsBRVING."
The old method of "preserving" fruits, BY
cooking with pound for pound of sugar, thus
making them exceedingly hard to digest, and
seriously imparting the faUors, is still much in
vogue. During several years past we have
done what we could to point out better ,oa,,.
and not without good results as we have rea
son to know but there is much still to be said
on the subject, and improvements are constant
ly being made. Let it be understood by all,
who do not know the fact that it is lust rs easy
to keep the various fruits in almost their natural
condition, as it is to preserve them in the old
way, and that the new method is cheaper and
every way better on the score of health and
pleasure. Perhaps we cannot better point out
the means, and the results, than by describing
our own experience for year past. First, let
rs say that we have discarded the use of tin
cans These operated well, and when carefully
treated as to avoid all rusting, they are harm
les, at least if used only once or twice but
after having learned oy experience that glass
bottles are equally effective we greatly prefer
them on the score OF absolute safety. The salts
formed by the corrosion Of tin are not pleasant
to the taste, and when existing in any appre-
ciable amount in canned fruit, they are more or
less poisonous.
B0taes.-Last year, we procured supply of
quart bottles with wide necks Some of them
were common cheap glass, costing four to eight
cents each, such as could be picked up at a
druggists and glass stores. A better form,
which we could not get in the quantity desired,
last year, were "Yeoman's Fruit Bottles" these
are made with a small shoulder on the inside of
the neck, to prevent the corks from being driven
inward. a few bottles holding two quarts each
We're used, but the one quart size is to be pre-
ferred in most families.
Garlic (f,,n nst,f- ~, Noporo
10 to "a inch long, and in diameter nearly
Is inch larger than the necks of the bottles
were provided. These arc to be soaked in hot
water before using which softens them so that
they can be compressed in an opening much
smaller than their diameter when dry. For
cement, we put into a quart basin, say lbs. of
rosin, and triAe over ounces of tallow and
melted it together. This can be re-heated and
used as often as required. BY mixing a large
quantity at time, and securing the proper con-
sstency, it is always ready for use, and what is
left over one year, keeps perfectly well until
the next it can be made harder or softer as
experience may indicate. For each bottle we
procured "A small tin cOoer or dish large enough
to hold the top of the neck. Small "patty
pans" costing to II cents dozen, are lust
the thing.
StraUberries.-These come frs. in the sea-
son. Good, ripe, but not over ripe fruit, was
picked over to sort out stems and partially de-
cayed and unrpe berries. The fruit was then
placed in glazed iron, or tin vessel, and lust
covered with hot syrup made with pound OF
white sugar to quart of water The whole
was carefully heated for few minutes, avoiding
burning, but not stirring to break the berries.
In the mean time, the bottles were heated bv
the fire, or in water, and when the fruit was
fairly scalded through, it was dipped into the
bottles, making them fall. The corks were
then taken from the hot water where they were
soaking, wiped dry, and crowded firmly into
the bottles little below the top of the necks.
No air should be left under the corks. The top
| Of the corks and the necks and tops of the bot.
ties were wiped thoroughly clean with warm
t wet cloth, and then dipped into the basin of
, melted cement They were next set down into
the tin dishes, inverted, and cement dipped in
, until the tins were nearly full. If any bubbles
of air were seen in the cement, they were closed
with the spoon, and a little more hot cement
The bottles were then set away on shelves in
cool place in the cellar-i matters little whether
right side up or inverted in the patty pans, or
/ left on the side. The cooling of the contents
tends to produce vacuum, and create Il pressure
tn0drd which binds on the tin covers firmly
and these with the cement around the neck pre-
vents the possibility of the corks being driven
| in, or of the ingress of air. The whole opera
l and easily and quickly performed. More or
less sugar may be used, but we prefer pound
to quart, which makes the fruit just about
sweet enough for the table.-As the result, we
have had good nice strawberries, almost as fresh
9 and perfect in form when first picked, and
not single bottle has been lost. Those still
on hand (June 10th) promise to be just as good
at the end of another year, and perhaps five
} years hence.
Cherries are very easily kept in bottles. and
!, come out in beautiful order. We have annu-
ally put up large supply in cans and in bot
ties for several years past, und have never lost
one by fermentation or poor keeping. They
praserve their flavor admirably and the white
varieties, especially show finely when poured
into the sauce dish. One can scarcely have too
many. They are treated just as described above
for Strawberries, but may be cooked a trife
more without breaking The prospect is that
the cherry crop will be very light this year.
Raspberries-These were put up just as de-
scribed above for Strawberries, and with equally
satisfactory results.
RhuGar6 or Pie Plant viii make an excellent
. bottled sauce, especially this year, when sugars
n are cheap. Peel and cut the tender stems in
+ short pieces, stew and sweeten well, just as if
for pies; then put hot into the bottles, and cork
,f1 and seal as above.
= WoItlebe7ies or "Huckleberries," always keep
il well with us, and are good for pies, etc. at any
season. Cook 10 or 10 minutes in syrup of
only l-2 to ga ID. of sugar to a quart of water,
and bottle hot as above.
: Btackberies keep well, and are good for
e sauce or pies the year round. Treat exactly as
e strawberries, but make a syrup little sweeter,
e IA lbs. of sugar to quart of water This
e is especially needed for the New Rochelle, and
J. the low bush wild varieties, which are more tart
o than the common wild high bush Sorts
y Peaches, and the Softer kinds of Pears
e Nothing makes better or more beautiful bot
o tied fruit than these. A little more care is
i, needed in putting them up, to preserve their
d form and aroma. We peal, and haye or quar-
& ter them, and put the pieces directly into the
ct bottle packing them closely and full. The bot
,e ties are then sunk in vessel of water nearly
- up to their necks, and heated to near or quite
ye the boiling point. A hot syrup is then poured
m in, and the corking and sealing done as foi
- strawberries They should remain long enough
in the vessel of water to become heated through
but not long enough to cook them soft or dis
y pei their flavor.
ne QlisceS, and Hard PearS.-These are frs
Sc cooked soft-but not to jam--in a covered
is vessel, using syrup of pound of sugar to
l. quart Of water. Bottle hot, just as described
is for strawberries If cooked soft they will no