Alexandria gazette. [volume] (Alexandria, D.C.) 1834-1974, 1870-09-07
ALEXANDRIA GAZETTE
AND VIRGINIA ADVER TISER
(FoR THE COUNTRY
NE Is published regularly on TUESDAYS,
THURSDAYS and SATURDAYS, st Sc per
annum-paysbe in advance.
CANNING FRun-Llke many Others

CANNING FRUT-Lke many Others |
tried, again and again. to seal fruit cans so At
to keep the fruit without molding upon the
too. was particular in following the printed
directions In general use, but found that my
cans, when cold, would not be more than two
thirds full, and in tew days white mold ap-
peared upon the top. fnally appealed TO
friend who [ knew canned large quantities
for her own use.-She showed me fruit over
year old, quite fresh. the cans iui, and 10
mold. | at once adopted her plan which
have since followed with great success. hav,
M interest 10 the manufacture of cans, and be.
eye that every one should do bis own adveI.
tising, but prefer that kiud in which you
have only the can, glass cover and rubber tu
USE
Fruit can be kept lust as we'll without, a.
with sugar ; aud those sealed up for pies ar,
better without any, as rbey will retain their
flavor far better. Brass kettles should neve.
be used. Tin pans or kettles lined with por-
ceain, so as to preserve the most perfect q
vor OF the fruit, are the best, While my frui'
is being scaIded, put gill of cold water 10
each can, and fill up with hot water, putting
the covers and rubber also into hot water
The ruit need not be co0ked-only heated to
the boiling point-unless in preparing pears or
ounces, or some other hard fruit, that may
require more cooking. and then only just So
that straw may be passed throuab, always
being careful TO have juice enough to cover the
fruit. A. soon ss boiling hot, empty and ill
then another, or as many as can we'll be at
tended 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 piecas the
size Of the top of each can, and whes the con
tents of the cans are cooled, slip piece over
the TOD OF the fruit in each can, and at once
fill up on the top Of the paper with boiling
juice (saved for the propose| and put on the
cover as soon as flied, according to the direc
tions given.
often seal up cherries and tomatoes only
for winter use, in one gallon stone jars that are
small at the top prepared just the same as for
glass. Leave off the covers, seal with melted
rosin, adding little tallow. Try it 90 piece
OF cloth; if too brittle, add more taliow, and
vice versa. Cut paper also for the top of the
jar. just so it will come over the edge, and dip
piece cf thick cloth into the rosiD, only upon
one side, spread over the jar and tie down now,
with spoon. dip and spread on the hot rosin
until entirely covered, pressing down the sides,
with the hands dipped in cold water, when
cod ifthe jar is air tight, the cover will he de-
pressed quarter of an inch or more. But il
it is level. then you must seal it over again.
Those who can common sour cherries will fud
them greatly improved by frat draining of all
the juice, and then covering them with water
-scald and drain off, and cover again for sea-.
ing, canning, preserving, or drying. farm and
fWcSitle.