East Saginaw courier., 1862-07-29
Preserving Fruit-Best and Cheap
est wnV.

For several years past we have been
trying to abolish the old mode of pre-
serving fruits. viz: the addition of pound
for pound of sugar, aud stewing them
down to an indigestible mass in order to
make them "keep| Our efforts in this
direction have been in measure sue
cessful; the high price of sugar this
year win do much toward the adoption
of the newer and better mode. All
kinds of fruit can be preserved for a
year, or more, with the use of little or
no sugar, and at the same time retain
nearly all their natural flavor The process
is not more difficult and less expensiv G
than the stewing process; while the fruit
is far more delicious and bealthful. The
whole operation depends upon simply
heating the fruit through, and then
keeping it entirely free from access OF
air.
FRUIr JARs.-Periodically, as the
fruit season approaches, there are nu-
merous fruit jar inventions, patented
and otherwise, brought before the pub
lie with wonderful assurance and inde6-
mite numbers of extravagant recommen.
dation. Some seal with wax, others
with India rubber and cast iron; in some
the tops are screwed on; in others, wedg-
ed and in others wired. Some tin, some
glass and some stone, but all are perfect,
if the claims of inventors and manufac-
turers arc fully credited. We have
tried most of these fruit jars, and while
many of them are good, our experience
has led us to adopt the cheapest kinds Of
glass bottles and jars. Tin cans are not
safe While in a majority of cases they
may answer well for season or two,
there is always danger Of their corrosion,
or rusting, and the consequent pro-
duction of poisonous salts of tin. Be-
sides, it is desirable to have the fruit in
transparent vessels, so that il can always
be examined. Good well glazed stone
ware bottles and jars are not objectiona
bic on account Of corrosion, but they are
Opaque, so that the contents can be seen,
and are but little cheaper than cheap
glass. atf ra al
There is hardly glass bottle of what
ever form that can not be turned to ac-
count for preserving fruits-even junk
bottles, soaa-water bottles, jars, etc., etc.
| The best form is q wide -mouthed quart
bottle or jar, the neck drawn in to give
shoulder for the cork to rest upon. For
the larger fruits wide necks are needed !;
for the smaller, berry fruits, narrow
necks answer perfectly. ia1rgs
PRHPARING THE FRUIT Our method
is to put the fruit in preserving kettle
Of some kind-a glazed iron kettle, or
even a timed ore, or a tin pail will do
land sweeten it with just sugar enough
to fit 1t for the table. The sweetening
is added in the form Of syrup made by
boiling from one to three pounds of SUI
gar usually 2 lbs) with one quart Of
water. The more juicy fruits, such as
strawberries, require less syrup; while
pears and ounces require more. The
fruit is heated with the syrup just long
enough to scald through. Some prefer
to use less sweetening and add more
when the fruit is to be used. Others
use no sugar; they think the. fruit keeps
just as well, and preserves its aroma bet
ter without any sugar We prefer to
use all the sugar that is to be needed,
believing that the. fruit will probably
keep more certainly, aud IT is then
always ready to pour ont at once upon
the table. Ths fruit to be preserved
should be in good condilion--ripe, but
not over-ripe, nor containing any decay
ed portions. Tomatoes are peeled, and
then cooked down one half, as this makes
a better sauce; and requires less bottle
room. -.t..-r. f-. .,,4.,l..
To BoTTLE THE FRuIT.--The bottles
or jars are thoroughly cleansed, and each
one fitted with stopper. For these, soft
corks are best, but they may be made of
soft, dry wood. While the fruit is be-
ing heated, the bottles are we'll warmed
by setting them near the fire aud fire.
quently turning them; or setting them
in cold water in washboiler and heat
ing to the boiling point. The fruit be-
ing barely scalded through, it is dipped
hot into the heated bottles, through a
funnel if the bottle necks are small. This
is DONE, carefully so as not to mash the
fruit The bottles are filled up TO where
the bottom Of the shoppers will come
they are then Jared little to make the
air bubbles rise, and more fruit or syrup
added if needed. The tops and necks
are then wiped clean, inside and out and
the shoppers put in, and sunk to level
with the top. The cement being warm
ed in the mean time, a little is dipped on
over the shoppers to close them tightly.
The whole process ssimply aud quick
ly performed. After the fruit is prepar-
ed two persons, will heat it, aud put mp
so to 100 bottles in half day. We
prefer quart bottles, as these furnish
enough for once opening. If cork stop.
pers are used, they are rendered soft and
plisble, and may be crowded into small
orifice, by first soaking them in hot water.
IaaA blacksmith having been slandered
was advised to apply to the courts for
| rodr.,as To ranl,.,I with trua yyi sdnu .