The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1863-08-13
PreherYinp Frmifr.

The Agrculturist for June has a good arti-
Gle upon preserving fruits, in which it speaks
OF putting up fruits in jars as follows;
During the past year we have kept several
bushels OF fruit of different kinds, always III
good condition, and the portion now unused
Is almost as fresh and delicious as when first
packed. For keeping we have used all sorts
OF glass bottles and jars, holding from a pint
to two quarts each-including several Of the
patent jars with caps Of various patterns
Among these were dozen glass Jars with In
dia rubber rings expanded by compresspg
screw, OF which gave way and the fruit was
lost. Of the common glass bottles and lars
we have not lost one. There is hardly a GLASS
bottle Of whatever form that cannot be turn
ed to account for preserving fruits. even Junk
bottles, sOdawater, bottles, Jars, tic. The best
form Is wide-mouthed quart bottle or Jar the
neck drawn in to give a shoulder for the cork
10 .est upon. For the larger wide necks are
needed; for the smaller, berry fruits, narrow
necks answer perfectly.
PREPARING TPE FRUIT. method is, to
put the fruit in preserving kettle of some
kinda glazed iron kettle. or even a thin one
or tin pail will do, and sweeten it with SUI
gar enough to fit it for the table The sweet
ening IS added in the form Of a syrup made by
boiling from one to three pounds Of sugar
usually two pounds-with one quart of water.
The more juicy fruits such as Strawberries, re.
qulre less syrup, while pears and ounces re-
quire more. The fruit is heated with the syr-
up just long enough to scald it 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 better without
any sugar. We prefer to use Gil the sugar
that is needed, believing flat the fruit will
keep more certainly, aId then it is always
ready to pour out ppon the table The fruit
to be preserved should always be in good CON
dltlon, ripe, but not over ripe, nor containing
any decaycd portion. Tomatoes are peeled,
H...I then cooked down one-half,as this makes
better sauce and requires less bottle room.
To BOTTLE THE FRUT.-The bottles or jars
are thoroughly cleansed and each one fitted
with a stopper. For these soft corks are the
best but they may be made Of soft dry wood.
For each bottle or jar we provide little tin
patty pan" costing one-half to one cent each
by the quantity Tea saucers will answer
The patty-pans are simply circular pieces
of tin, stamped in the form of cup or plate,
2 to 81 inches across We buy them at whole
sale for 81 cents, or 81, 25 per gross But any
kind of cup to hold the wax will answer. We
have seen the common backing boxes used,
bottom for one jar or bottle and the top or COW
er for another. Blocks Of wood or bits of board
cut out into cup form with gouge or bor-
ed only part way through with a large auger
answer every purpose. They should be partly
filled with cement, before turning the bottle
into them.
For cement we heat together in an old tin
basin or iron kettle, one pound Of rcsn and ] }
to 2 ounces of tallow This may be mixed
in quantity, and melted from time to time
as wanted While the fruit is being heated
as above described the bottles are well warm
ed by setting them near the lire and frequent
ly turning them; or better by setting them
in cold water in a wash boiler and heating
to the boiling point. The fruit being barely
scaded through 1t is dipped hot into the heat
ed bottles, through funnel if the bottom necks
are small. This is done carefully so as not
to mash the fruit. The bottles are filled up
to where the bottom ofthe shoppers will come !;
they are then Jared a little to make the air
bubble rise, and more fruit or syrup added if
needed The tops and nccks are then wiped
clean inside and out and the stopper put in,
and sunk to level with the top. The cement
beng warmed III the meantimea little is dip
ped on over the stopper to close them tightly.
he bottles are turned necks down into the
ii''l0 pdGIy pans OF SauCelS, and quantity OF
cement dropped to completely incoso the stop.
pers and necks When cold the bottles may
be set either side up, the cooling will shrink
the contents so as to create strong inward
pressure, but the patty pans prevent the stop
pers from being pressed in, and the cement
shuts out air.
The whole process is simple, and quickly
performed. After the fruit is prepared, two
persons will heat it, and put up to so to 100
bottles in day, We prefer quart bottles as
these furnish enough for once opening. If cork
shoppers are used, they are rendered soft and
phable, and may be crowded into a small orr
hce, by first soaking them in hot water