The Tipton advertiser. [volume] (Tipton, Cedar Co., Iowa) 1856-1962, 1865-07-20


Canning Vegetables and Preserving ErufSa.
According to Professor Blot, tho pAil.
osophy of canning vegetables 10 best ex.
planned by impressing upon the ladies tho
Importance of expelIing all the air from
the vegetables and sufficiently Destroy
ing the vitality of the plants to prevent
fermentation, without extracting all the
albumen. To illustrate bis remarks, the
Professor caused the cook to take three
quarts of freshly shelled green peas, these
were poured into a saucepan of water %
it FIRST boiled, on the fire, an ounce of salt
being used to gallon Of water. As the
scum rose to the surface, the cook took il
of with a skinner, crrefully watching
the slow boiling process, to prevent any Of
the peas from becoming moro than half
cooked. This point being reached, the
saucepan was removed from tho FIRE, aud
the water strained through sieve. The
peas were then put in some small pins
and a half glass jars, arranged with GOV.
ere, an iron band and screw. The peas
filled up the jars As far as the rim sround
the neck. Some Of the liquor was added,
an inch or moro Of tho water covering
the peas st the TOP, The lars xsEs nss.
ers were being fastened upon them
The jars were thus placed in hot water to
expei tho air, or to rarity what might 70.
main, when the covers wero fitted to their
places. When il was desired to us>
these vegetables in tho winter season, the
jar is again put in warm water, 10 which
it may be boiled uutil the peas inside are
entirely cooked. Some of the glass j.rs
used by the Professor yesterday were
broken during the operation, but, those
that withstand the first trial can gener-
ally be depended upon for future purpo.
ses. Some Of the ladies thought the jsr
dealers often sold an inferior article, a
prices for which better quality could
be afforded. Tho Professor suggested
that manufacturers should be required
to warrant all jar, sold for the pressrys.
ton of canned fruits and vegetables.
In preserving perishahle fruits, il 10
important for ladies' to pay strict atten-
tion to the preparation of the syrup, a. il
is this article which preserves the fruit.
If it is cooked too much, tho fruit be.
comes candied if cooked too little, the
fruit will ferment. One pound Of loaf
sugar, with three gills Of water, being
placed in a porcelain lined sauce pan,
was slowly boiled, and frequently skim.
med, until the syrup had reached prop.
er state for the reception Of pound Of
strawberries, which were shaken into The
honey like liquid. The saucepan was
now placed directly over brisk fire, and
the strawberries cooked for five or eight
minutes, the scum being taken of a. fast
as it came to the surface. Meantime
some baH pin. ."no LIs.o Io:.s -.. ..-
ed in the steam of boiling water. When
the preserves were ready, each tumbler
was filed with them. A disc Of foolscap
paper, cut TO fl, inside tho edge Of the tum.
bier, was next dipped in French brandy
OF good American whiskey, and laid on
the top Of the preserves in the tumblsr.
Another covering of foolscap was then
placed over each tumbler, with margia
enough to cover the outside edge, upon
which it was firmly pasted; this couple.
ted the operation of preserving straw
berries.
A couple ia Richmond wero desirous
Of getting married, but no license could
bo issued, as the State was unorganized
/ ~ T..