The union Democrat. [volume] (Sonora, Calif.) 1854-1946, 1871-09-16
About CauEing Fruit.

So much has been said about preserving
fruit in air-tight cans or jars, that we are
surprised that the inquiries still come FOR de-
scriptions of the process. As our circle Of
readers widen. il each year includes new
ones who do not seem to have practced this
admirable household economy. Only short
time ago letter came from Africa, saying
that the writer had seen peaches from Amer
lea put ny ia tin in liquid, and asking if we
could find out how it was done. In our fam
lilies the canning Of fruit is matter of
course, and we advise all who have never
tried it to do SO at once they viii be sure to
keep an the practice afterwards.
The principle should be understood in or
der to work intelhgently. The fruit is pre-
served by placing it in vessel from which
the external air is entirely excluded. This
is effected by surrounding the fruit with
liquid and by the use of heat to rarity and
expel the air that may be entanged IN the
fruit or lodged in its pores. The preserva-
ton does not depend upon sugar, though
enough of this is used in the liquid which
covers the fruit to make it palatable. The
| heat answers another purpose it destroys
the ferment which fruits naturally contain.
and as long as they are kept from contact
with the external air they DO not decompose.
The vessels in which fruits are preserved
are tin, glass and earthenware. Tin is used
in factories where large quantities are put
up for commerce. but is seldom used ir fami-
lies, as more skill in soldering is required
than most persons possess. Besides, the tins
are not generally safe TO use more than once.
Glass is the preferable material, and it is
readily cleaned and allows the interior to be
! frequently inspected. Any kind of bottle or
| u. l..
the fruit and that can be securely stopped.
positively air-tight-which is closer than wa
ter tight-wll answer. Jars of various pat
terms and patents are made for this purpose,
and are sold at the crockery and grocery
stores. These have wide mouths, and glass
or metallic cap which is made to fit very
! tightly by an India-rubber ring between the
metal and the glass. The devices for these
caps are numerous, and much ingenuity is
displayed in inyenting them. We have used
many patterns without much difference in
success but have found there was some 6if.
| ference in the facility with which the jars
could be opened and closed. The best are
those in which atmospheric pressure helps
the sealing, and where the sole dependence
is not upon screws and clamps. To test
| Jar, light slip of paper and hold it within
| it. The heat of the flame will expand the air
and drive out portion of it. Now put on
/ the cap when the Jar becomes cool, the air
within will contract and the pressure of the
! external air should hold the cover on so firm
| " that it cannot be pulled off without first let
ting the air in by pressing aside the rubber
or by such other means as il provided in the
construction of the jar. When regular fruit
jars are not used, good corks and cement
must be provided.
! ~ al, 80 Ill
with ID Of rosin. Tho stiffness of the ce-
ment may be governed by the use of more or
less tallow After the jar is corked, tie
piece OF stout drilling over the mouth. Dip
the cloth on the mouth of the Jar into the
melted cement, press the cloth with ID stick
to break up the bubbles, and leave loose
covering.
Everything should be in readiness. the Jars
clean, the covers we'll fitted, the fruit picked
over and otherwise prepared, and cemen:
aud corks, if they used, hand. As
the bottles or Jars to receive a very hot
liquid, they must be gradually warmed be-
/ forehand by placing warm water in them, to
which boiling water is slowly added Com
mence by making a syrup in the proportion
of pound Of white sugar to a pint Of water
using less sugar if this quantity will make
the fruit too sweet When the syrup boils.
add so mucA ffult as II Will cover, let the
fruit heat in the syrup gradually. and when
itcomes to boil, ladle it into the jars or bot
| ties which Rave been warmed as above di
rected. Put n as much fruit as possible.
and then add the syrup to fill up all the in
terstces among the fruit then put on the
cover or insert the stopper as soon as posi-
BILE. Have a cloth AT hand dainped in bot
water to wipe the necks of the jars. When
one lot has been bottled, proceed with more,
adding more sugar and water If more syrup
is required. Juicy fruits will diminish the
syrup much less than others. When the boz
ties are cold. put them away in cool, dry,
and dark place. Do not tamper with the
covers in any way. The bottles should be
inspected every day for week or so. in order
to discover if any are imperfect If fermcn-
tation has commenced, bubbles will be seen
in the syrup and the covers will be loosened.
If taken at once, the contents may be saved
by thoroughly relocating. Another way is to
prepare syrup and allow it to cool. Place
the fruit in the bottles, cover with the syrup.
and then set the bottles nearly up to their
rims in boiler of cold water. Some wood
en- states should be placed at the bottom of
the boiler to keep the bottles from contact
with 1t. The water in the boiler is then
heated and kept boiling until the fruit in the