The Weekly Perrysburg journal. [volume] (Perrysburg, O. [Ohio]) 1861-1???, 1866-08-10
farm aad MOasrh0ld.
A EAlK a6ouS Preserving Fruit.
From the Amsricsn Aeri6phurist.l


has there boon 80 great progress, during
the past dozen years, as IN the preservation
Of fruits. Il ia now practicable TO have a
supply all the year, nearly as good as The
fresh picked lnstsadlP lPf tho dried 1aPpleI
- peaehesl icherhss hudA c,irrants and the
concentrated costly jars of preserves 20 be
brougtit outolIy tdr ~csmpAhyfsot specini
occasions, Il is now easy aud -eeoaamcal
In money as wall as in health to have a
dailyBupplS o. good naturally favored, al
most fresh pie;phpt strawberries, cherries,
blackberries, nlspberless peaches, hneklc-
berries. apple sauce. go, The fruit thus
kept Is hcallhtul, and with high pfcol
butter, cheap bottle of nice fruit upon thB
tea table, is eoonomcal, Rs il furnishes both
nutriment aud oondiment
There are varions contrivanoes and
%IiGOas os lS % ssSo%pliSAiog pd s ogcSs ,sd ard ID
s,., two dozen new. devices IN what follows,
we speak wholly from homo experience,
remarking that VIC have lattefly been almoet
uniformly successful in securing full sup
ply Of various fruits, that have been akrce.
Z; able tot tile homo circle as well 9sto visitors
go The chief requisites, after tic fruits, are:.
nss Some good, convenient form OF bottles or
cans, a cooking vessel, aud sugar. o
'nioa sra'sia7r Tur reu1rs.
Fcnlts of all kinda are easily preserved,
es are alsor rhdbarb or piv.plant. aud toina-
toes. The main supply Of fruit proper for
the year consists, in th6ordef Of Abundance;
Let. OF peaches whom plenty. 81, Straw,
eberries.F 81. Cherries when plenty. 4th
Pears 5th. Raspberries and hlackberries
oh. lIuckleberrics &c. Apple sauco Is
putup plentifully at different season usually,
Eliitn the bottles first used for other fruits.
''isNPie-plant and tomatoes are preserved in
large quantities, 80 as TO have an abundance
whenever wanted, until tley como again.
1s, ludeed all the fruits are pnt up in supply
w., I,.aN, If o,l,u ut,I Ia a
IA season Of special abundance n two years
.4istocb is laid in. We seldom fud much
difference in bottles OF fruits opened after
u one, two and sometimes three years.
2dR $3.50 ,dA % BOTTLES AND CANS @ ,.
LIVE havo uscd' dozen different kinds,
and succeeded with most of them, but have
~ htterly settled down upon 0 simple form
OF glass'boltle, usually quart size, for every
thing but tomatoes, aud in part for these.
Our oliief failuros havo been wit, some to
natoes carefully put up in glass bottles,
agiIwruh fermented y0t waTsllall oontinro to
'Hd yuse these, expecting that further experiences
a. viii secure unfailihg snieess. No have
15s never failed with tomatoes in scaled tin.
t.4ii cans large and small and they do not seem
lo tto'uctupoa tho tiu otall. Glass is always
-fg preferable, however for all preserved fruits
'o'i No. rs unpleasant ELECTS may sometimes
,,,i ,iresdlt Iron, ,corrosun. Any kind OF glass
bottles will answer, if tho mock bn large
ct ,tenouph to receive the fruit handily, and
iiiH of fsucAdorm as to admit OF tight oorkug--
adl II soft corlSs can 10 obtained to fit them. If
"la, the corks are soTtened in hot water, pressed
,.is IN firmly, aud covered tightly with wax
1o and cloth tied over, or with nwoll wuxod
.no9 ulotr tied on, they answer. cork bot
tic inverted into "a little tin dish or patty
pan, or ia a saucer, containing spoonful
rmt or two Of cement, is eltaetually closed, II
care be taken not to leave any ar-hubbles
4 Il.
and 4 half oupces ol tallow melted with
. one pound Of cohnmon rosiG, in . lin or iron
j, vessel, Made in qunplty, aud bheat it NJ
as often as needed evory melting improves
1t. Tho only care required in using WAX
for closing the bottle mouth, is to have the
neoks wiped clean, after tho fruit is put IN,
SO that the wax will adhere firmly to the
glass. rruv.1s.r II FI...sfg8
We now mainly use somo kind Of the
patented bottlcs with covers closing upon
an Indian rubber ring, which dspeusos
with wax Any form tlotIWlli absolutely
shut out AL access OF air, wi answer every
purpose.
,3TH5 Observation-Disclosures .'
The best is tho iron porcelain kettles,
2pIts Spi"Ronf fNlhsaSoTSFGty ceSS@p9dt
for many cooking purposes They are
iron vessels coated on tho inside with
porcelain, OF white earthcnware glazed.
One boiling five or six quarts will answer,
= X Wtdeaatooesl nro ptclefalheg Copper or
al evoli brass vessels, iI wen cleaned Nlr do;
era tin pail or pan eau be used,
THE SUGAR,
fw yery.nise preserved frnit. Ns white
80 peaches1h pears,, the abest felfnod Asngar
Ia desirable and for all kinds, we think
sugat as good as refined b sugar is the beat,
,s aud even cheapest on the whole. ForNpplo
sauce, put into cans tor general family use,
,s Cor the best light brown, will answer
Our rule is to nsp just sugar enough TO Gt
tho different kinds OF fruit for tho table.
Some families like more, aud some less
F. hence no dolinito rule can be giveno For
~ the sweeter fruits, Strawberries, peaches,
A, sweet pears, huckleherries, and the like,
we use A to pounds of sugar to the 60 lbu
pf water, or u to "a of pound to the piht,
For-more acid fruits, as cherries, plums,
sour pears, cnrrahts, crabapples, nc, about
81. one pound to the,pint, more or less, accord
aes lug to the aciditv, and ripeness'
ri SELECTING AND PREpARIEu rnR Fruit.
ta0 O. As rule choose fully ripe fruit, but %
that over ripe. A soft or decayi0g spo
may hjgre The favor, and tend to decay
f)fthe whole II too greeI lheNaavor viii b.
IiihTetiot, Tho berry frNit4 aro to be sorted
w objective ones rejected, stems and hnlls 70
moved, aud careuly but quickly washeC
il soiled, though this is always 80 be Rvp Il
ed if possible, as il Injuries the flavor, 8
pecially oi raSpherrles Rni straw oerneS
Peaches, pears, &c, need pairing, Som,
ECald ,peachos tAid IN eenE{yms, tlie thu
skin, but they are better pared. They ma,
q. tbe preserved whole, but are better cut /,
halves and Nhe pits removed .r.. ,.a
COOKING rlR FRUIT
Three methods are psId, Some p'ac,
the fruit IN hot les Nita sugar added, pu
on the covers nearly tight set the bottles
50 warm water, and heat To boiling, an'
alter time is given To heat the fruit through
the covers are fastened down closely, w,
prefer as being less toubosome, To frs
cook the fruit in the porcelain or tin vessel
aud them DIP il bot iutq tho jars, whcl
must havo been previously warmed Il
prevent their breakiag as noted below
For the incest preserves, the fruit ma
be cooked in strip FIRST and the
Hipped out into tho hot iWs, a,d uev
sirnp be filled in hot. The cooking Siru
may be used Tor several successive batche
of fruit and finally for .unotrr kinds +,