The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1871-06-16

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How TO CAx FRriTs AND NreErA-
sLEs. Joseph Savage. IN the Western
Home Journal. thus discourscs on the
above subject:
All fruits AMI vegetables do not rcquirc
the same degree Of heat alike. nor The
same continued application ofhcat alike.
Traits of delicate texture. such
rs the strawberry. raspberry. blackberry,
ropsebarry, curraat, asid some others.
siloril not base heat applied 10 them
quite up 10 the boiling point. but should
be- retained ia thc hot water bath long
enough To set free NIL oxygen contained
therein while stoned fruit. such rs pears,
Guincc. and peach. may be brought toI
the boiling point. but not so rapidly asl
10 soften or macrate them. The prac-
,;cr Of cooking fruits in open vessels,
and tran sfcrring them hot TO the jars, Is
wrong. The irui, i necessarily over
heated and soft. while the assurance OF
success is at best doubtful. All fruits
should be we'll injured ard packed
firmly in the vcrscls designed TO be pre-
scsvcd i'm, adding water according 10,
the dryness or juicy character OF the
fruit. After this, the vessel is scaled mp,
leaving vent for the escape ofthc gases.
These Jars are then placed in large YES
sci. containing cold water. and this
brought 10 the boiling point. For dell.
cate ani Juicy fruits the ebullition should
la very low, the aim being not TO start
cbulltion IN the vessel containing the
fruit. II they be OF glass, tho degree
should be full two degrees below the
boiling point. For stoned fruit. and
apples. pears, ounces and tomatoes, tie
cbullition nav be increased, which can
be done by covering the larger vessel.
For vegetables, rs corn, peas, etc. the
ebulltion should be quiet, rapid and I'M
i.nrmly maintained during the whole
time Of cooking. and If the heat could be
raised to 900 degrees. or higher, the sue
cess would be more certain.
A formula is appended as guide to
gepcral practic. For cherries boil I'VE
minutes, then cool thirty minutes. FOR
Liackbcrres, raspbcrries goosrDerries
and currants, boil six minutes, then cool
thirty minutes. Peach. plums, pic plant
apples aud grapes, boil ten minutes then
cool forty minutes. For ounces, pears
aud tomatoes. boil twenty minutes. For
green corn, peas and beans. boil 1ive OF
six hours hard. tlien cool forty mlnutef'
The end gained by allowing to cool down
is TO give time for the oxygen to all es'
cape through the vent. Closing to,
soon is The fruitful cause of spelling 6I
fermentation. Should, however, tht
solid contents be above the fluids in the
Jar. any access Of air would endangcl
.hc contents. But ii they are submcrg
cd. air would only cause mould to form
on The top. If. however the jar be IN
ycr:ed. air would ascend through tht
contents. and fermentation would be a
once produced and'its security destroyed
The success, IL doubtinlly put mp. de
rcnds on Keeping the jars right side up
Tomatoes are prepared for canning D!
scall.ny 10 remove the skin. and packed
solid la the jar, draining of all juice
for catsup, as they contain too much wa
ter.
Peaches arc prepared bv scalding in
vessel having holes in the bottom. re
moving ii occasionally to try the fruit
leaving them too long in boiling waite
impairs the fruit. AS fast as the fruit
prepared. drop it into water, to proven
the air from coIOring it and can IA ias
as prepared. for ifallowcd to stand i
wafer il becomes soft AMI difficult
handle. Ifsugar is used at all, do SO b
making weak syrup, and boil as per fol
.nuo.
Delicate traits such as strawbcrrics an
cherries. should be kept from the ligh
10 preserve their color. This is done
wrapping them in dark cOlored pape
and keepin. them ut a uniform tcmper
tire, This last is important for all frui
ard vegetables.