Sunbury American. [volume] (Sunbury, Pa.) 1848-1879, 1865-07-15
R E C | p E S, & G..
List OF Preserved Erui,. for Ises.

Strawberries, Raspberries. Black berries
Cherries, Piums, Peaches, Pears, Pine APP
PIE, ounce, Green CurIunts, Pho Plant
Apple, Tomatoes, Sweet Corn, String Beans,
Hubbard Squash, Tomato Catsup, Currant,
Black kherrl, Ounce, Crab Apple, Plum and
Peach Jellies.
AT the present time, (Oct) the preserving
group is engaged in bottling apples. One
might at first question the expediency of
botthng So common II fruit; but doubt on
this point disappears when it is considered
HAT the labor OF preserving apples in this
way Is scarcely more than the labor of pre-
pairing them for sauce, pies, or cooking them
IN any torm-that it is even less than the
labor OF drying them-that the bottled ap-
pies are just as good as green apples in their
best condition-much better than green
apples that have been kept a few months
altogether preferable to dried apples,
which are never of tirstrate flavor, and are
often damased by parasites-and, farther,
10y this means fall apples, and such fruit as
would soon decay and become worthless,
are made just as available in iuture months
as the best keeping varieties.
For the attenuation OF those unacquaint
ed with the process of pTeServing fruit, |
may he excused for ATTEMPTING to explain
The fruit is first suitably prepared by
hulling, asserting or pairing and cutting, as
the case demands; and in most instances,
is immediately placed in clean glass bottles,
hllng them full, and when such fruit as
peaches, pears, ounces, &C., are cut in large
pieces, II Is hes: to take some pains To crowd
the fruit into the boltle-otherwis ise the heat
my process will not leave the bottle proper
IL titled with fruit H.l'.I T...'I
Next prepare s, rup of melted refined OF
White sugar, and pour into the bottles 10y
tile following rule Allow six ounces of su-
gar to one quart of fruit; or melt ten
pounds of sugar in one gallon of water,
and give one half pint Of the syrup thus
pruluced To one quart hottie of iruit This
ruie Is adapted To the strawberry cherry,
peach aud other similar fruits More acid
fruits. hike the currant, require greater
proportion OF sugar. Sugar for few years,
and especially the present season, has been
so high, that the temptation has been great
Tor .iiose who put up fruit for sale 10 make
the proportion of sugar much less than the
above rule requires, and some parties have
acknowledged that they had reduced the
quantity Oi sugar To three ounces Tor ore
quart OF fruit. Fruit put up air tight will
of course keep just rs well without sugar as
with it, hut it is thought much better to
heat the fruit IN syrup rather than To heat
IT in water and apply sugar Us 1t Is used foi
the taliie. ~. ra'4
The filed bottles are then placed In a
stean,ing- box--best when made Throughout
oi wood--the bottles rest on false bottom of
narr,w stats, covering the steam pipe--coid
water is then let into the lnx until the bot
ties are two thirds covered; the fruit is then
gradually heated To the boiling point by
letting steam into the water through y pipe
leading from the engine roo'n in anoehsr
portion of the building. IL requires from
iiity five to sixty minutes to property heat
ar cook most kinda of fruits. They are
oomnonly allowed to boil ars minutes, hut
In some instances srs taken Qua at the steam
bax l,efnre they reach the boiiinR point.
Corks are made sufficiently desibls by
stsaning them twenty minutes with the
Swh They lbvuid bs Arss enough so bi.