The Lansing state Republican. [volume] (Lansing, Mich.) 1855-1874, 1863-08-19
aqritulturul ana Dumestit.
tn PRESERVE FRUIT WITHOUT
sELF-SEALISG CANS.

Prepare q cement of one ounce Of rosin, one
ounce .gumshellac, and one cubic inch Of bees
wax; put them in tin cup, and melt slo" y
TOO high or quick beat may cause IL 20 scorch.
Place the lars where they will become warm
While the fruit is cooking II they are gradually
heated there is no danger Of breaking
As soon as the fruit IS thoroughly heated. and
While boiling bot, FL the jars igll, let the juice
cover the fruit entirely. Have ready some cir
cular pieces Of stout linen or cotton cloth, aud
spread over With cement space sufficient 10
cover the mouth Of the rim OF the jar. Wipe
the rim perfectly dry, and apply the cloth while
warm, putting the cement aide down, bring the
cover over the rim, and secure II firmly with q
string then spread = coating OF cement over
the upper surface. As the contents of the Jar
cool the pressure Of the air will drpress the
cover aud give most positive proof that all il
eafs.
The cheapest as well as the most suitable Jars
toF tbis use (quart size) cost { so per dozen
Queens or yellow ware has imperfect lazing.
and the moisture lie forced through the sides Of
the jar. Sefsealing cans that have failed can
be pressed into service stone Jars common
bottles, tfB cans, aud various vessels that house
keeper has on hand can be made to answer A;
only be sure that the fruit is boiling hot. aud The
cover is properly adjusted
Many think that sugar is essential 10 enable
fruit 20 keep. This IS not so Berries and
peaches are better put up without il Sugar
strewn over them an hour before eating. gives
then more the flavor OF fresh fruit. Cook only
sufficient 20 bill two jars at once, 10 avoid C u-h
ing tender berries. Pears and qgirces are best
cooked in water till tender, putting 10 a. MANY
- will cover the top Of the water At one time ;
when clear and tender, take out and 70 the "a
Ter add sugar TO taste "a soon AZ boiling hot
pat M the fruit, aud when-it is penetrated with
syrup, put it in jars, aud fill il up with syrup
boiling hot Seal a. directed Apples the same
way, or cooked in water only, and secured Let
them De cut 10 quarters, for il smashed, the pulp
will bold many air bubbles, il will not keep.
Craps Pulp and cook Till the pulps are.
melted; strain out the seeds, put in the skins
and when well cooked, add sugar 10 taste
When the syrup is sufficiently thick seal
Cherries and Plums put in with or without
pits, as one chooses
Tomatoes are cooked till all Jumps are dis
solved, aud the mass quite thick
S"eetmeats Of any kind, secured in this way.
will keep tor years. If required for Transporter
ton, perhaps, il would be well TO use close fit
ting corks, cut of even with the top Of the Jar,
and then covered with the cemented cloth. 9th.
srwise corks are not necessary.
Htgetattes.-Squssh Is steamed in pieces.
Caulfower cooked as for the table; f u lars
while the articles are hot, and fill up with DO !.
ing water let the Jas remain in a kettle OF
boiling water for while to e1pel any air that
may have lodged while Cling When no air
escapes, seal up the jars in the kettle; when
cool remove them.
Green peas and green corn seem to possess
fermenting principle which is not destroyed by
degree Of heat sufficient 10 secure them appa.
rently AS well as fruit. To keep these, have
tried various methods; all tail, except drying or
putting in salt
BY this method OF self sealing, provision can
be made in years of plenty for those times when
fruit fails and with less labor and certainty OF
success tnat no other method a. simple a. this
possesses. Godey's Ladys Book