White Cloud Kansas chief. [volume] (White Cloud, Kan.) 1857-1872, 1871-07-27
atsrfnl aud Curious.
HINTS ON CANNING FRUIT.

II NAV seem unnecessary to those who are al
ready adopts at the art, to write anything on TINS
subject; but can assure such that there are nun
dreds of bushels Of fruit destroyed, every year. Ill
this town alone.
A lady not long since was telling me that last
fall she nut ND three baskets of as handsome
peaches rs were ever gathered, and every bottle
was spoiled. l constantly hear the ladies' talking
about their spoiled fruit There is another remark
often hear, and which seems absurd to me: "My
fruit always white-molds and think it improves
it." There is a thick, leathery white mold which
often forms ON the top of the fruit, and which
can be removed whole without affecting, apparent
w. the flavor of the fruit; but il is not desirable
to have even this sort of mold. 1t would be out
of the qnestion to send such bottles to long dis
tance as the mold would be spread all over the
fruit, if it did not impart any unpleasant flavor
There is such thing as having bottled frnit with
out any mold whatever. think the reason white
mold forms is that the lid fthe can is 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 in the bottle before she put on
the lid. at lets ont the air." she said. looked
surprised. "YOu know there are always bubbles
of air to come up" "Oh, yes!" said, 81 know;
but always run q knife quickly down the inside,
and that brings them mp" The quicker the lid is
applied the better, and it should not be disturbed
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 difficulty In putting the fruit into the bottle,
do not pour it in such way as to close the whole
mouth of the bottle, because that prevents the
escape of the air; but rather let the fruit slide
gently down the side of the bottle 1t can be done
just rs quickly this way as the other.
The secret of having bottled frnit keep is, to
have perfectly airtight cover, and to he sure that
the fruit perfectly boils throughout before putting
it into the bottles, and then to be quick about
putting on the cover, and letting the cover Alone
until you want to use the contents of the bottle
1t is not necessary to let out the steam or air
after the cover is on. Do not place string under
the rubber for this purpose. Do not insert pen
knife under the rubber according to some direc-
tions) to let out air, Il know a lady that learned
this lesson after her peaches had all fermented.)
1t is not necessary to burythe bottles in the EARTH
or to have dark vault made in the cellar for the
purpose. Mine keep perfectly, without mold, on
a shelf in rather light cellar. Ifyou bottle your
fruit in the right way, it will keep almost any
where but by the stove. IfyOu don't do it right,
and let in the air with knife some other way,
it won't keep, no matter where you put it, OF
course, if you have done right it will keep longer
in dark cold place. but it will succumb to the at
mosphere in the end Bottled fruit put mp in prop
per manner will keep for years, if desired. had
some splendid peaches at a friends the other
ming, and she said she did not know whether they
were two or three years old. But she knew they
were not last years, for she did not put mp any,
as she used up all her empty bottles for cherries,
plums, raspberries ETC.. and she had several
necessary to buy more bottles for a fresh supply.