The Columbia herald. [volume] (Columbia, Tenn.) 1850-1873, 1871-06-30

By Estolle Edeerton

Hints ON Canning Frat.
By Estolle Edgerton.
The season when fruit will be
plenty is fast approaching, and those
bousekeepers who have seen how
much their canned fruit was enjoyed
the last winter, viii be making cal.
culations to put up . large supply
! the present summer. There 10 moth.
ing healthier, and really, hardly any
thing cheaper, than canned fruit.
1t NAV seem unnecessary to fhos"
who are already adopts at the art
To write anything on this subject !;
but l can assure such, that there are
hundreds of bushels of fruit spoiled
every year i'm this town alone.
A lady not long since was telling
me that last fall she put up three
BASKETS of as handsome peaches as
were ever gathered, and every bottle
was spoiled. / constantly hear the
ladies talking about their fruit.
There is another remark often hear,
and which seems absured TO me. 1t
is this: "My fruit always white
molfs, and I think in improves it."
There is thick leatbc,y white mold,
which often forms on the top of the
fruit, and which can be removed
whole without affecting, apparently,
the flavor of the fruit; but it is not
desirable to have even this sort of
mold. 1t would be out Of the ques-
ton to send such bottles tn . long
distance, as the mold would be
spread all over the fruit IL II did not
impart any unpleasant flavor. There
is such thing as having bottled fruit
without any mold whatever. l think
the reason white mold forms, IL, that
the lid of the can 10 not applied soon
enough and many ladies consider
this as part of the process. Only
yesterday friend told me that she
always waited three or four minutes
after the fruit was in the bottle be.
fore putting on the lid. 1t let's out
the air." she said. Hooked surprised.
"You know there are always bub-
bles of air that have to core rp."
"Oh, yes |" said, 81 know; but al
ways run a knife quickly down the
inside, and that brings them up"
The quicker the lid is applied, the
better, and it should not be disturb
ed until you want to use the fruit.
In regard to the air-bubbles, which
often form while the bottle is filling,
little care will obviate the difficult
ty. In putting the fruit into the bot
tie, do not pour in such q way as to
close the whole mouth of the bottle,
because that prevents the escape Of
the air but rather let the fruit Glide
gently down the side Of he bottle.
1t can be done just as quickly this
way as the other.
The secret of having bottled fruit
keep, is to have perfectly air-tight
cover and to b. sure that the fruit
perfectly bolt. all throughout before
putting it into the bottles, and then
to be quick about putting on the COW
or, and letting the cover alone, until
you want to use the contents of the
bottle.
1t is not necessary tc let ont the
steam or air, after the cover is on.
Do not place string under the rub
Der for this purpose. Do not insert
pen-knife under the rubber accord
ing to some directions) to let out air,
q know lady that learned this les
son after her peaches had all fermen-
ted. 1t is not necessary to bury the
bottle in the earth, or to have dark
vault made in the cellar for the pur-
pose. Mine keep perfectly, without
mold, on a shelf in rather light
cellar. If you bottle your fruit in
the right way, it will keep almost
anywhere, but by the stove; If you
don't do it right, and let in the air
with knife, or some other way, it
won't keep, no matter where you put |
it. Of course, if you have not done |
it right, it will keep longer in dark,
cold place, but it will succumb to the |
atmosphere in the end. Bottled fruit |
put up in proper manner will keep |
for years, if desired. / nd some |
splendid peaches at a friends tho
other evening, and she said she did |
not know whether they were two or
three years Old. But she knesc they
were not last years, for she did not
put up any, as she has used up all
her empty bottles for churries, plums,
etc. and as she had sever
al bottles of peaches on hand, she
did not thing it necessary 10 buy
more bottles for fresh supply
GREEN GOOsEBERRIEs-TO BOTTLE.
Remove the stems and blows, and
allow about half pound of sugar to
a pound of berries. If you wish
them whole, you will need q little
water. Put layer of sugar and
gooseberries, and so on, and then
water nearly to cover them, but not
quite. Put the fruit into the bottles
by the teacupful. Take them from
the kettle solid in the cup, but allow
some of the boiling JUICE, or they will
chill. Have the bottle full of the
berries, and then covered with what
ever quantity of the boiling juice is
necessary. Ifyou want them made
into jam, let them stew until pulp
is formed, and use no water. Ripe |
gooseberries are better made into a
jam; little less sugar than for the
green ones is required.
GREEN CURRANTs-To BOTTLES
These arc nice for pies, and many
housekeepers put up large quanti-
ty. Strip them from the stems. AL
low six ounces of sugar to the pound
of fruit, or about one pound of sugar |
to three pounds of currants. Put a |
layer of sugar and currants in the |
kettle until two-third full; set on
back of stove, in the oven, until the
sugar melts and the juice starts.
Now let them come to a boil, stew
them awhile, ifyou wish, or bottle as
quickly as possible; they must be
boiling when bottled. Common,
bottles will do. The |
corks should be cut off smooth and
even with the glass, and waxed neat
ly.
To BOTTLE CHERRIEs.-I always
stone the red sour pie-cherries: the
large and white look and taste better
with the stone left in. Some persons
consider the black Tartarian an I'M
suitable fruit to bottle. l put up a
quantity the past year: they kept
well and were delicious. l did some
with stones, and some without. You
may put them up without or with
sugar. My way is this: TO one
pound of sweet cherries allow one
quarter pound of white sugar, and |