, 1864-07-30

t md Williams, OF his staG, the General was
ee1taain1y greatly indebted for efficient aid
CANNED FRU1T.
! | How to Preserve Fruit for Winter Use,
, The best fruit for preserving in alright
cans We hope to see abundant this Year,
Peaches in New JERSEY, Delaware and Mary
land. being plenty, New York will be SUB.
piled though at prices which may be beyond
bhe reach OF many persons.
Strawberries have only been sufficient for
q small supply, eaten fresh. The Same IN
true Of rasp0crTics, and the first or earliest
blackberries, have already succumbed to
T1Sogh and hs as es5 5oSsd Sns5
failure. Mont Of thc above fruits have been
preserved to any extent. Preserving in 81.
gar 10 not likely to be practiced with sugar
thirty cents pound.
To can fruit, sugar is not necessary, or at
least not to any great extent. We have often
eaten peaches year old, preserved in air
tight cans, without morsel Of sugar. Frnit
| thus preserved is almost rs good as Nouph
Just from the tree. How to preserve fruit In
this fresh state is known to many. It ia q
sealed book to others. Let us unseal it.
We Will tell you how to seal up fruit Tor
future use. The simplest, cheapest, and. In
IN economical sense, best vessels for the bur.
pose, are stoneWa1e jugs. Those Of one
quart size are worth sl.50 per dozen; those
Of larger size proportionately cheaper.
Good, soft corks are worth 50 cents hun
dred. For use they must be soaked in hot
water, or steamed, and may then be cut In
halves, Select your jugs with mouths Of
even eizc, and 5our corks of q lar.er,etze
than would fit, 80 az to have to force them
Glass jars are preferred, because you eau
put In whole pea:hcs, or larger pieces Of
tfait. and can alwnys See how 1t Keeps and
Tin cans arc Objectionable for arid f,nit
and hecauae they are not economical. Some
persons consider them poisonous a1fer thew
| are corroded.
There are many patent fruit preseryera.
| but they are generally expensive. That Is
Inc tsult OF an excellent one Of stone ware.
! having ground joint that needs no sealing.
| Those Of one quart size cost $4.5O . ioxen.
Inc people must have something cheaper, or
they will never put up fruit for famiIy use.
a small-monthed vessel is just as good as
large-monthed one for s1Qall fruit, and for
ana 1aS4y use yon may as vel eut up peaches
preparation and process Is the 8 lrne. what
ever tue shape or composition Of your can,
jug or jar,
Uf sugar use just enough to make your
1tnit palatabler and no more. It will keep
without sugar, but it Is reader and letter
for use nhen sugared before canning
For peaches, one pound Of sugar to tour of |
fruit ~ sufftctent-tor some sorts more than
enough.
THEMETuoD OF CANNING AND PREPARING TIE |
FRUIT. |
If you wish to preserve the appearance Of |
Tie fruit, you must uec care. If not ron |
can 40 the work more cxpedltiously Ii |
ytu wish to have your peaches, for Instance.
preserve their shnpe and color, c4rcfull5 /
pare, pit, quarter or halye them, and put the |
plects Immediately in your bottles Or cans,
and set them III some vessel where YOU can
heat water to cook the fruit just enough to |
eSpel the air. A large uash boiler answers
y good purpose. The water should stand
ahout two.tbirds the height OF the bottles,
aud IN boiling be careful It does not get Into
Stean ming, where 1t Is convenient to do If.
would be easier and pleasanter than tue wa
tcf bath. Ihe jars or Guns are placed upon
eteanl-table, at which the operator works
constantly, SAILING them as fast as sufficiently
cooked a sh1inkage takes place in cooking,
and requires to be Tiled before closing the
jars, With fruit from another vessel preSa
nt tue game time. Up to this point Tou have
used no sugar: The Jars or bottles are to be
llllcd with boiling syrup, made OF one pound
Some pcrfons use raw sugar ior common pur-
posea. 1t ts not "a good, and Ii of doubtful
economy. The bottles. when taken from tue
bath, must be filled and closed rs soon Us pos
siole, If glass Is used, you can .a1waya see
fruit, and q well.f1led closet of varions sorts
has very pleasant look, Of which r,u,d
housekeeper may well be 3 little proni.
a more expeditions mode Of canning
fruit, and which answers just as well Tor
every duy use, particularly f6r The coarser
sorts, we will nos describe.
Make Jour sprup as Tou choose, OF white
or Drown sugar: in u proper kettle best
is well cleaned brass -and put in your fruit,
st1lTing carefully to prevent burning. and
a ladle having spout dip and pour directly
into the jars, aud seal rapidly. :. The lara or
bottles must be heated quite hot before I'LL
'nE; r. osnont ,ona no,,, =. -
rosin with one ounce OF tAlIow or lard
Beeswax, eealing-wax, or grating cement
will aneWer the came purpose Where 1ues
or ordinary dark bottles are used. drive In
the sottened cork, and dip the inverted bot
coat the corks. Before the contents BECOME
cold. rub down any blissers on the way. and
lnvert second time in the cement. Pursue |
the same course with the large nonthed gl1ss
laIs, und II perfect security is desired Ut i'd
ditional expense, invert und leave the iar in
with the melted cement.
We have had very good SUCCESS with slim
pie covering Of cemented muslin tied secare-
iy over the mouths Of the bottles. After
shrinking and Following in, as 1t always will
when cooling dip on little more of the ce-
ment: With the patent arrangement, screw
OF drive on thaeoyer as eoou Us the bottles
are filled, allowing no time for the contents
to shrink and the cir to enter. The fruit
WI Keep ,e best In II eool, dIy dark place. and,
approach to this. It is well to examine the |
buttlcs occasionally, and If any give indica-
tions OF spoiling, as seen By bubbles and gen
erail, leaksge Of air about the mouth, scald |
the contents Over for use OR for resealing
The same directions for peaches will apply
for pears, and natnly for all the small FRUITS
Tomatoes should be scalded to peal easily,
a PORTION Ct the water or juice drained Off
aid the remaining fruit and juice bollel for
Is minutes, then dipped into the Jug or iire,
" preserved, and should be largely put up by
every farmers family.
Two important requisites are necessary in
putting up all fruits: first, to thoroughly e.
lei al the air, and change the albumen III tue |
fruit BY heat; and second, to cloae tie bot
ties OF jugs so quickly and thoroughly that |
no outside mir can enter. The contraction
BY cooling leaves vacuum, and the outside
pressure - fill this ia great
The tendency Of peas, heans, green corn,
and most other vegetables, to decay, 10 SO :
strong that is not advisable to attempt keep.
ing them in their green state, unless hcrmet-
1cally sealed in tin cans.
But all fruits can be preserved In their nat
make them palatable, In common g1ass bot
tlee, jugs, jars, cans or any small vessel that
can he corked and scaled or made air tight |
in any other way, aud the fruit will keep bet.
ter, and be better tor use, than the most ex-
penefve BWeetmeats.
We have seen peaches put up in common :
" junk bottles,n which at q gear old, could
not be distinguished from fruit Of the sAme
kind cut up and sugared twelve hours. In
this case the amount Of cooking was very
r1$ulf fH,I1 +