Port Tobacco times, and Charles County advertiser. (Port Tobacco, Md.) 1845-1898, 1870-09-23
Terms. So, in adEanceg
Canning Fruit.

Like many others tried, sgsiu and y
gain, 10 seal fruit cans 80 as TO keep the
fruit without molding upon the TOP. -
was particular in following the priBssd d.
rections in general use. but sfosnd thatny
cans, when cold, would not be more than
two-thirds full. and in a, few days a.white
mold appeared upon the top. ! finally
appealed to friend who, knew canned
large quantities for her own use. She
showed me fruit over a year old, quite
fresh. the cans full, and no mold. / at
once adopted her plan which 4 havesince
followed with greet success. / have no
interest in the manufacture Of cans. sud
believe that every one should do lhis ew1S
advertising. but prefer that kind in
which you have only the can. glass segef
and rubber to use. .,s...s. 80 "a,
Fruit can be kept just as we'll witbsstr
as with sugar; and those sealed up ier
|pies are better without any, as they will
retain their flavor far better. Brass ket-
ties should never be used. Tin pans Or
kettles lined with porcelain. 30 as TO pre-
serve the most perfect favor of the fruit
are the best. While my fruit is being
scalded, I put a gill Of cold water in eashp
can, and fill up with hot water. putting,
the covers and rubber also into hot wafer
The fruit need not be cooked -only heat
ed to the boiling point-unless in proper
ling pears or ounces. or some other hard
fruit, that may require more cooking, and
then only just 80 that a straw ina5 "
passed through. always being careful ~
have juice enough to oover1the fruit. Ass
soon as boiling hot. empty and gil thsns
another, or as many as can well be atten-.
ded to. Let thu cans stand open until,
you can comfortably bear the hands upon
them. Meanwhile more fruit may be
heated. :. -. 80 1.
Cut thick writing paper III round pieces
the size Of the top of. each can, and Wten
the contents of the cans are cooled, slip q
piece over thedopof the fruit IN each cam
and at once fill up on tho top of the paper
with boiling juice (ssyeds for the purpose)
and put on the cover as soon o flied. se-s
cording to the directions given. b I'd 81
/ often seal up cherries and tomstoes, !,
|V&ek4 AOI " 44vCA OoSp ~ OoO k0SAVa4
|jsts4ka are small st the top. prepafed
l11Ae anma; q, fof, ,c3als e1Ye az th1
eosSst, seal with ih6ll9o lO9lD, IOII
little tallow. "a Tryit on q piece Of cloth !;
il too brittle, add more tallow, and Tvicsa
versa. Cut paper also for thetop Of tbsel
jar. just so it will come over the edge, ard
dip piece of thick cloth into the. rosia.r
only upon one side, spread over the jar,i
and tie down; now. with spoon, dip and
spread on the hot rosin until entirely COW
cred, pressing down the sides, with the
hands dipped in cold water; when cold, 4
the jar is air tight, the cover will be de-
pressed quarter of an inch or more. .-a
But if it is level, then you must seal r.
over again. Those who can common sour
cherries will find them greatly. improved
by first draining off all the juice, and then
covering them with water-scald and drain
off. and cover again for sealing. canning.
preserving, or drying. Farm and FsYe-a
side. 3s3 .5'-'' 2Ef 80