Belmont chronicle. [volume] (St. Clairsville, Ohio) 1855-1973, 1870-07-14

should not have heat applied them quite
up to the boiling point, but should be
retained in the hot water bath long
enough to set free all oxygen contained
therein; while stoned fruits, such as
pears. ounce, and peach, may be
broug bit TO the boiling point, but not sc
rapidly as to soften or, macerate them,
| The practice of cooking fruits in open
vessels, and transferring them hot TO
the jars, is wrong. The fruit is neces-
sarily overheated and soft, while the
assurance of success is at best doubtful.
| Ali fruits should be well matared and
packed firmly in the vessels designed
to be preserved in, adding water accord
ing to the dryness or juicy character OF
| the fruit. After this, the vessel Is sealed
up, leaving vent for escape of the
gases. These jars are then placed in a
! larger vessel, containing cold water,
and this brought TO the boiling point.
For delicate and juicy fruits, the ebulli-
tion should be very low-the aim being
not to start ebullition in the vessel con-
tanning the fruit. If they be of glass,
the degree should be full two degrees
below the boiling point. For stoned
fruits, and apples, pears, ounces, and
tomatoes, the ebuilitiOn may he increaS-
ed. which can be done by covering the
larger vessel.
For vegetables, as corn, peas ETC., the
ebullition should be quiet, rapid, and
uniformly maintained during the whole
time of cooking, and if the heat could
be raised to 30 degrees, or higher, The
success would be more certain.
A formula is appended Us a guide to
general practice. For Strawberries let
the water boil One-half or two minutes,
then stand to cool 50 minutes. For cher
ries boil five minutes, then cool 80 min
utes. For black berries. raspbefrles-
gooseberries, and currants, boil six
minutes, then cool 80 minutes. For
peaches. plums, pie plant, apples, and
grapes, boil ten minutes, then cool 40
minutes. For ounces, pears, and to-
matoes. boil 20 minutes, then cool 40
minutes. For green corn, peas, and
beans, boil five or six hours hard, then
cool 40 minutes. The end gained by
allowing to cool down is to give time
for the oxygen 10 all escape through the
vent. Closing too soon is the fruitful
cause of spelling by fermentation
Should, however, the solid con tents be
above the fluids in the jar, any access
of air, would endanger the contents.
but if they are submerged, air would
only cause mold to form o.; the top. If,
however, the jar be inverted, mir would
ascend through the contents, AMI
fermentation would he at once porduc-
ed, and its security destroyed. The sue
cess, if doubtfully put up. depends on
keeping the jarsright side up. Tomatoes
are prepared for canning by scaiding to
remove the skin, and packed solid in
the jar, draining off the juices for catsup
as they contain too much water. ..
Peaches are prepared by scalding in
a vessel having holes in the bottom,
removing it occasionally to try the
fruit-leaving them too long in boiling
water irnpairs the fruit. As fast as the
fruit is prepared, drOpit into water, to
prevent the air from coloring it, and
can as fast as it is prepared, for allow
ed 10 stand in water it becomes soft and
difficult to handle. If sugar is used Ia
all, do so by making weak syrup, and
boil as per formula.
Delicate fruits, such as strawberries |
and cherries, should be kept from the
light, to preserve their color. This is |
done by wrapping them is dark -colored
paper, and keeping them at uniform
This last is important
for all fruits and vegetables.-] Joseph
Savage. in Western Home Journal. q
To Make Cream Cheese.
For the cream cheese take six quarts
Of new milk and one OF sweet cream,
to which add two or three spoonsful of
renEet. LET il stand until sufficiently