Evening star. [volume] (Washington, D.C.) 1854-1972, 1871-06-10
HINTS ON CANNING rRyrr.
" HsTHLLB BDaBRros

BIT HsTELLB BD0HRror.
The season when fruit xln be plenty Is fsst APP
preaching, and those housekeepers who have
seen how much their canned fruit was enjoyed
the last winter, viii be making calculations to
put up large suPply tho present summer. There
b nothing healthicr, and really, hardly any thing
Ii may seem unnecessary to those who are al
ready Adopts at the art To write ANYTHING on this
subject; but j can assure such, that there arc
hundreds Of bushels of fruit spoiled every year
A lady NOT long since was telling me that last
fall she pun up three baskets OF handsoms
Pesehes as were ever gathered, and every bottle
was spoiled / constantly hear the ladies talk
ing about their spoiled fruit There 10 another
remark often hear, and which seems absurd to
me. IL is this; +" My fruit always white-molds,
and Ithink it improves it" There ia a thick
leathery 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 il is not desirable 10 have even
this sort of mold. Itwould be out of the ques-
ton to send such bottles TO a long distance, as
the mold would be spread all over the fruit, if it
did not impaTt any unpleasant flavor. There is
such thing as having bottled fruit without any
mold whatever. think the reason white mold
forms, is, that the lid OF the can If not applied
soon enough, and many ladies consider this rs
part OF the process. Only yesterday friend
told me that she always waited three or four
minutes after the fruit was in the bottle before
putting on the lid. 1t lets out the air." she
said. Il looked surprised. ''YOu know there are
always bubbles of air that have to come up"
80 oh, yes!" said, 81 know; but always 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 disturbed until you
want 10 use the fruit.
In regard to the air-bubbles which often form
while the bottle is filling, little care will OBJ
vlate the dlhculty. In putting the fruit into
the bottle, do not pour in such way as to close
the whole mouth of the bottle, because that pre-
vents the escape OF the air; but rather let tho
fruit Side gently down the side of the bottle. 1t
can be done just as quickly this way as the
other,
The secret of having bottled fruit keep, is to
that the fruit perfectly boils all throughout, be-
fore putting il into the bottles, and then to be
quick about putting on the cover, and letting
the cover alone, until you want to use the con-
1t il not necessary to let out the steam or air,
after the cover is on. DO not place a string ur-
pen-knife under the rubber according to some
directioIs) to let out air Il know a lady that
learned this lesson after her peaches had all fer
mented). 1t is not necessary to bury the bottle
In the earth or to have dark vault made in the
cellar for the purpose. Mine keep perfectly,
without mold, Oh shelf in q rather light cellar.
II 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 Othet way, it won't keep, no matter
where you put it. OF course, IL you have not
done 1t right, 1t will keep longer in q dark cold
place, but it will succumb to the atmosphere in
the end. Bottled fruit put up in a proper man
ner will keep for years, II desired. had some
and she said she did not know whether they were
two or three years old. But she knep they were
not last years, for she did not put up any, she
had used up all her empty bottles for cherries,
plums, raspberries, etc; and as she had several
bottles of peaches on hand, she did not think it
necessary to buy more bottles for fresh supply
GREEN CURRANTs-To BoTTLR-These are
large quantity. Strip them from the stems.
Allow six ounces of sugar to the pound OF fruit,
or about one pound OF sugar to three pounds of
currants. Put layer of sugar and currants in
the kettle until twO-thirds full; set on back OF
stove, or in the oven, until the sugar melts and
the juice starts. Now let them come to a boil,
stew them awhile, II you wish, or bottle as
quickly as possible; they must be boiling when
bottled. Common, small-mOuthed bottles will
do. The cOrks should be cut OFF smooth and
even with the glass, and waxed neatly.
GREEN GoosEBERRIES-To BoTTLB.-Re-
move the stems and blows, and allow about a
half pound OF sugar to pound Of berries. Ii
you wish them whole, you will need little wa
ter. 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 Der
ries and then cover with whatever quantity of
tho boiling juice il necessary. Ifyou want them
made into jam, let them stew until a pulp is
formed, and use no water. Ripe gooseberries
are better made into a jam; little less sugar
than for the green ones IL required.
RHUBARB, OR PIE-PLAyT-To BoTrLE-
Skin young and tender stems, and cut them into
proper lengths. Allow a half pound of sugar
drown will do) to the pound of fruit Stew it
for some time, II you wish, OF simply bring ii To
boil, and bottle, sealing as quickly possible
To BOTTLE CHERRIEs.-I always stone the
red sour pic-cherrics; the large white look and
taste better with the stone left in. Some per-
sOns consider the black Tartarian an unsuitable
fruit to bottle: L put up quantity the past
year: they kept well and were delicious L did
some with stones, and some without. You may
put them up with or without sugar. My way is
this: To one pound of sweet cherries allow one
quarter pound of white sugar, and little water
Bring to perfect boil, and bottle.
PIE CHERRIEs-TO BoTTLE.-Stone them al
lowing the juice to drop with the cherries. To a
pound of fruit add nearly or quite half pound
of brown sugar. Let them stew until the sugar
is reduced TO syrup, or until they look little
glazed Now bring tn a lively boil, and they are
ready TO bottle. Remember The invariable rule
for AL bottled fruit; seal quickly, while boiling
hot
STRAwBRIBIEs-TO BoTrLE-Let them be
as fresh as possible. Pick over, and reject every
one at all decayed. Wash thoroughly before
taking off the stems. To every pound OF berries
allow three ounces of white sugar; use porce-
lain or brass kettle. Put layers of sugar and
fruit; no water, until you have sufficient in the
kettle. Put them on a slow fire, and stir them
constantly until reduced to a Jam. Let them
stew until the Jam looks glazed, then boil up and
bottle. If you wish them whole, take the juice
drained from the berries, and the sugar, no
water and boil well together. Then add the
berries and as soon as the fruit boils, bottle.
Straw berries, done whole, change color badly,
besides the husks from the seeds show unpleas-
antly in the syrup. prefer to make a jam of
them.
RID RAsPBEIRTKs-To BoTrLE.-One short
quarter pound 10 a good pound of fruit; put in
Layers in the kettle, and reduced TO Jam; stewed
awhile, brought to a boil, and bottled Excel
lent.
BLACK RAsPBgRRIEs-The same as red.
They make delicious pies
RE- RASPBERRY VINEGAR,-Put quart of
good vinegar over two quarts Of berries. Let
them stand over night, strain, and pour the
Juice over two more quarts OF berries; stand
over night, then strain again. To every pint of
juice allow pound Of white sugar. Let it come
gently to boil, and bottle for use
In small-necked bottles. One tablespoonful
to q glass OF ice-water makes refresh
ing summer beverage and is also excellent for
inyalids.-American AgricUHuYst.