The Greene County Republican. [volume] (Waynesburg, Pa.) 185?-1867, 1866-08-01
FARMERS COLUMN.
Speed the plow and speed the harrow;
Peace and pel ty send abroad,
Better fur the spade and barrow;
Than the cannon and the sword"
CANNED FRUII-lIOW TO PRESERVE
FRUIT FOR WINTER USE.

OF aI least, not 10 any great extent. w
have often eaten peaches u year oil
preserved in air tight cans, without
morsel OF sugar. Fruit thus preserved
is almost as good as though just from
the tree, How to preserve fruit in thi
fresh state is known to many, 1t is;
sealed book to many, Let us unseal it
We will tell you how to seal up fruit to
future use. The simplest, cheapest, and
in an economical sense, best vessels fol
the purpose are stoneware jugs, Those
of one-quart size are worth 81 80 pei
dozen; those of larger SIZE proportions
ably cheaper, Good, soft corks arc
worth so cents hundred For use
they must be soaked in hot water, OF
steamed, and may then be cut in halyes
Select your jugs with mouths of even
size, and your corks OF larger size than
would fit, so as to have to-'force them in
Glass jars are preferred, because you
can put in whole peaches, or large pieces
OF fruit, and can always see how it keeps,
and the variety.
Tin cans are Objectionable for acid
fruit, and because they are not cconomi-
cal. Some persons consider them pois>
onous, after they are corroded.
There are many patent fruit prcser-
vers, bnt they are generally expensive.
That is the fault Of an excellent one of
stoneware having ground joint that
needs no sealing Those of enc qrart
size cost $3.50 a dozen The people
must have something cheaper, or they
will never put up fruit for family use A
small'mouthcd vessel is just as good as a
large-mouthed one flr small fruit, and
for family use you may as well cut up
peaches and pears as to preserve them
whole, The preparation and process is
the same, whatever the shape or com,
position OF your can, jug or jar.
Os sugar use just enough to make
your fruit pala,able, and no more. 1t
will keep without sugar, but it is read cr
and better for use when sugarel before
canning.
For peaches, one pound of sugar to
tour Of fruit is suIliclcnt-for some sorts
more than enough.
TIE METHOD or CANNING AND pRErArlNG
TliE FRUIT.
If yon wish to preserve thcnppearaucc
OF the fruit, you must use care. If not,
you may do the work more expeditions,
ly, lfyon wish to have your peach.
cs, tor instance, preserve their shape and
color, carefully pare, PIT, quarter or halve
them, and put the pieces Immediately
into your bottles or cans, and set them
in some vessel where you can heat water
to cook the fruit just enough to cxpel
the air. "A large wash boiler answers q
good purpose, The water should stand
about two>thirds the height OF the bot,
ties, and in boiling be careful it does not
get into the. fruit. Fifteen minutes
cooking is enough.
Heaming, whereit is convenient to do
it, would be easier and plcasantcr than
the water bath. The jars Or cans are
placed upon steam>tablc, at which the
operator works constantly, sealing them
as fast as sufficiently cooked. A shrin
kage takes place III cooking, and requires
to be filled before closing the jars, with
fruit from another vessel prepared at the
same time. Up to this point you have
used no sugar. The jars or bottles are
to be filled with boiling sylup, made of
one pound Of refined sugar to one quart
OF water. Some persons use raw sugar
for common purposes. 1t is not as good,
and Is Of doubtful economy. The bot
ties, when taken from the bath, must be
filled and closed as quick as possible -
If glass is used. you can always see the
shape, color, and keeping quality of the
fruit. and q well fl led closet of various
sorts has very pleasant look, of which
good housekeeper may well be a little
proud.
A more expeditions mode of canning
fruit, and which answers just as well for
everyday use, particularly for the coarser
sorts we will now describe.
Make your syrup as you choose, Of
white or brown sugar, in proper kettle
the best is we'll cleaned brass and
put in your trut--stlrring carefully to
prevent burning, and boi! it ten to fit,
tcen minutes, and then with n ladlc
having a spout, dip and pour directly
into the Jars, and seal rapidly. The jars,
or bottles must be heated quite hot before
filling.
For a cement, mix one pound of com
mon rosin with one ounce of tallow or
lard. Beeswax, sealingwax, or grating