Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1867-07-23
Canning Fruit.

Mr.. EDIroR:-Agreeably to your
request | send you my method of
canning fruit. Like many others, |
tried, again and again, to seal fruit
cans so as to keep the fruit without
moulding upon the top. | was par,
ticular in following the printed di>
rections in general use, but found that
my cans, when cold, would not be
more than two>thirds full, and In a
few days a white mould would appear
upon the top. finally applied to a
friend who, | know, canned large
quantities for her own use. She
showed me fruit over a year old,
quite fresh, the cans full, and no
mould. | at once adopted her plan,
which | have since followed with
great success. / have no interest in
the manufacture OF cans, and believe
that every one should do his own
advertising, but as many people may
like to know which to buy, will say
that | prefer A. Klin's to any other
have used. In that kind, you have
only the can, glass cover and rubber
to use. Fruit can be kept just as
well without, as with sugar; and
those sealed up for pies, are better
without any, as they will retain their
flavor far better Brass kettles
should never be used. Tin pans or
Kettles lined with porcelain, so as to
preserve the most pen feet flavor of
he fruit, are the best. While my
i.uit is being scalded, | put gill Of
cold water into each can, and fill M
with hot water, putting the covers
and rubber also into hot water. The
fruit need not be cooked-only heat
ed to the boiling point-unless, in
preparing pears, or ounces, or some
other hard fruits, that NAV require
more cooking, and then only Just so
that straw may be passed through
always being careful to have juice
enough to cover the fruit. AS soon
as boiling hot, empty a can and fill;
then another, or as many as can well
be attended to. Let the cans stand
open until you can comfortably bear
the hands upon them. Meanwhile
more fruit may be heated. Cut thick
writing paper in round pieces the
size OF the top OF each can, and when
the contents OF the cans are cooled.
slip piece over the top of the fruit
IN each can, and at once fill up on top
OF the paper with boiling juice, (sav :
ed for that purpose,) and put on the
covers as soon as filled, according tc
the directions given,
/ often seal up cherries and toma
toes, only for winter use, in one-gal
lon stone jars that are small at thc
top, prepared just the same as fol
glass. Leave off The covers, seal will
melted rosin, adding a little tallow
Try 1t on a piece Of cloth; if too brit
tie, add more tallow, and vice Uerso
Cut a paper also for the top Of the Jar
just so that it will come over th,
edge, and dip piece of black clotl
into the rosin, only upon one side
spread over the jar and tie down
now, with spoon, dip and spread OF
the hot rosin, until entirely covered
pressing down the sides with The
hands dipped in cold water. WheI
cold, if the jar is tight, the cover
will be depressed ! inch or more
But if it is level, then you must sea
1T over again. Those who can com
mon sour cherries, will find then
greatly improved by first draining
off all the juice, and then covering
them with watershed and drain of
and cover again for sealing. canning
preserving or drying.
! fear, Sir, that my letter vii
prove too lengthy to be acceptable
for your columns; but | believe tina
these directions Will prove VALUABLE
to many u young housekeeper.
A Practical HoUsEKEEPER.
Farm and Fireside