Spirit of Jefferson. [volume] (Charles Town, Va. [W. Va.]) 1844-1948, 1867-07-23
FoRTHE HousEwIFE.
Preserving Fruit.

Could you not obltge Us by giving an article on
the subject Otcanning fruits also where can pro-
cure a supply of screw top self sealing jars of
course, the test would be the cheapest. n. G.. N.
We are surprised that the manufactures do not
advertise their fruit jars in Southern paPers We
give from Thomas Fruit CulIUrist and Rural Al
fairs, full directions tor canning fruits.
QUALITY OF FRUTT.-It is important that the fruit
be we'll grown aud well rPened, ii then contains
more and richer juice for preservation. Small halt
be rejected.
JARs OR CANs.-Glass jars are now generally em>
PIoyed-earthtn succeeds equally well, and sOme-
what cheaper, but the fruit cannot be seen. large
number OF patent covers have been invented, pos.
sessIng various degrees Of merit. They may be
divided into three classes-thOSe COnsiRIug of cork
those made OF metal glass, with cement lining;
and those with India rubber lining. The objection
to cork Is pOrOsity, requiring q large amount of
Cemeut, through which the air pressing is apt to
ImparI flavor to the fruit The lndiA.rubOer la
nIngs are the most convenient an easily applied,
but they should be well made, and form a perfect
hit; many that have been offered in market, not
being ughi have caused the spelling OF the fruit.
Different modes are employed to remove the covers
IN taking out the fruit The cOrks should have two
nall and strong cords placed under them, Tor lifting
them out, the ends OF which should be covered with
cement, to proven: the admission OF air, or round
piece OF cotton cloth may used for the same
purpose. Pincers may be used for drawing the cord
cloth in taking the Oft The covers may
be lOOsened with the India rubber lining, by in-
serting the point of a knie
to nearly about the boiling point of water, but
should not be made TO stew or boil, this would
break the form OF each specimen, and reduce the
whole TO u mass. For common family PURPOSES
the best way is To place the fruit in tin pam with
about as much sugar AS will give ii proper flavor
and then set the pan the top ola stove boiler,
where it will fit as lid; then let the water boil
beneath the fruit until the whole is well heated
through Small fruits require less time than large
ones.
About fifteen minutes will be needed for straw>
berries and IaspbeFries; twenty minutes tor cher.
ries, currants peaches and pIums, and half hour
tor apples, pears and quinceS
FILLING JARs.-WhiIe the heating Of the fruit is
going on, place three more empty jars il anoth-
er boiler, and pour in cold or moderately warm wa
ter till it rises nearly to their necks. a heavy
weight, as bricks, flat irons, fiat stones must be
placed on these jars to hold them down and it is
safest TO place few small strips OF wood on the
bottom OF the boiler, before setting the jars ill.,
prevent the cracking By the heat below When
the water about the jars has nearly reached boiling,
they then may be flied with the fruit by means Of
a dIpper. This work IS facilitated by providing a
wide tin funnel made Gu purpose to fit the mouth
of the jar, and it should have handle foot long,
to prevent any danger OF burning scalding the
hand. When tine jars are full, the contents should
be slightly shaken, TO start up any bubbles that
may remain, ard the water allowed to boil slightly
about them for u few minutes. The covers should
be then applied, and made air-lght at the moment
the jars are Withdrawn from the water. Before ap>
plying cover, the jars should be completely
filled with fruit that not the least air space may
remain, but the whole be perfectly solid.
To save the hands from scalding, there should
be pair Of OrCeps made TO fit the neck Of each jl:
to grasp it readily in lifting it from the hot water
The juice of ali small fruits furnishes sufficient
syrup with the sugar TO fill all intersices but
some larger and dryer sorts require sometimes the
addition OF portion OF syrup made by boiling
pound or two OF sugar in "A quart of water.
Some persons, after having heated the jars, fill
them while they are standing the table, aud then
replace them, and continue the boiling tor a few
q IL ir buhblR has ma
before sealing them tight. Either way will answer
if the work is well done.
CEMEXT.-The best is made of one part Of tlllow
mixed with about ten or twelve parts of rOsin. An
increase of the tallOw softens the cement. The
most perfect India rubber Innings obviously need
no cement; with corks it must be used freely, and
is indispensable. The hest mode is the following
described in the american .2gricuituriSt.
Small tin saucers, or patty pans" are procured
inch more in diameter than the mouth OF the jar
these may be Obtained cheaply, by the quantity of
any IiumAn.
When the jar is filled with fruit the cork is
crowded snugLyin aud coating Ofcement is placed
on the top. portion of the melted cement is
then poured into one of the tin saucers, and the
mouth Of the jar inverted, placed in Informing as
soon as cool, perfect aiStight cover, the saucer
remaining until the fruit is taken of the jars
Common tea saucers, and even backing boxes may
be used, instead Of tin saucers.
QUANTITY OF SUGAR EEQUIRED.-Some have stated
that they succeeded in keeping the fruit without
using any sugar; but in ordinary practice it is
safest TO apply II, ana II Is best to do at
Their than defer it till the fruit is used. Srawber-
ries, peaches pue.apples, and ounces require but
small quantity, five ounces to quart OF frut be-
ing sufficient. Cherries, p!ums, TasPberries, and
blackberries require more or from seven TO eight
ounces.
STONE JARs.-In the absence of common lars
which could not be procured, a friend employed two
gallon stone jars, with entire success. They
were filled as already described, the fruit running
out all around the lid applied, so as 10 pre-
vent any vacancy air, and the whole well cemen-
ted. After several months they were opened in
perfect condition.
ToMATOES.-Thcsc arc the easiest preserved NIL
ripe fruits. They may be kept entire by merely
removing the skin or, what perhaps is better, as
well as more economical, stewed down to about
half their original bulk, they a very wAtery
fruit.
Strawberries need but a few minutes cooking :;
cherries greater leng;hOt time peaches still lon
ger and should be well done
In order to determine whether the fruit has been
well put up when India rubber lining is used, lift
them by the covers. apply few pounds force to
them. II the cover comes of, the work has not
been well lonesome air has been allowed to re-
main, the heating has been insufci in which
safest 10 examine them n second time in about
week.
1t is important that the jars, after the whole pro-
cess IS completed be placed in cool and rather dry
place II the temperature is warm, they may spoil
by fermentation and experience has fully proved
that they mould in damp cellar. II the tcmpcra-
ture were but few degrees above freezing, they
would probably keep unInjuTed for years. There ia
no doubt tnat the apartment should some timcs have
the credit whchiis ascribed to particular mode of
putting uH.
Glass jars should be kept in a dark place, to cx-
ciude light.
Summer Pruning.