Nashville union and American. [volume] (Nashville, Tenn.) 1868-1875, 1871-07-08

The season when fruit will be plenty il
fast approaching, ard those housekeepers
who have seen how much their canned
fruit was enjoyed the last winter, will be
making calculations to put up large sup
ply the present summer. There is moth
ing healthier, and really hardly anything
cheaper than canned fruit.
1t may seem unnecessary to those who
are already sdep's at the art, to write
anything on this subj Get; but l can assure
such that there are hundreds of bushels
of fruit spoiled every year in 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 gath
cred, and every bottle was spoiled. I
constantly hear the ladies talking about
their spoiled fruit. There is another re-
mark often hear, and which seems alb
surd TO me, 'tMy fruit always white
molds, and I think it improves it. :" There
is thick, leathery white mold, which
often forms on the top of the fruit and
which can be removed whole without af-
fecting, apparently, the flavor of the fruit;
but it is not desirable to have even this
sort of mold. 1t would be out Of
the question to send such bottles to
long distance, as the mould would
be spread all over the fruit, if it did not
impart any unpleasant favor. There is
such thing as having bottled fruit with
out any mold whatever. ] think the
reason white mold forms is that the lid of
the can is not applied soon enough, and
many ladies consider this as part of the
process. Only yesterday a friend told
me that she always waited three or four
minutes after the fruit wss in the bottle
before she put on the lid. SIT lets out
the air." she said. looked surprised.
'FYou know there are always bubbles of
air to come up" ''Oh, yesl" l 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 to use the fruit.
In regard TO the air-bubbles, which Of
ten form while the bottle is filing, little
care will obyiste 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 as quickly this way as
the other.
The secret of having bsttled fruit keep
is, to have perfectly air-tight cover, and
to be sure that the fruit perfectly boils all
throughout before putting it into the bot
ties, 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 pur-
pose. Do not insert a pen knife under
the rubber according to some directions)
to let out air 1 know lady that learned
this lesson after her peaches had all fer
mented). 1t is not necessary to bury
the bottles in the earth, or to have dark
vault made in the cellar for the purpose.
Mine keep perfectly, without mold, on q
8 shelf in 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 other way, il
won't keep, no matter where you put it.
Of course, if you have not done
it right, il will keep longer in
q dark, cold place, but it will succumt
to the atmosphere in the end. Bottled
fruit, put up in proper manner vii
keep for years, if desired. L had some
splendid peaches at a friends the othel
evening, and she said she did not know
whether they were two or three year
| old. But she knetU they were not las
years for she did not put up any, as shi
had used up all her empty bottles fol
cherries, plums, raspbeTries, etc, and as
she had several bottles OF peaches OI
hand, she did not think it necessary Il
buy more bottles for a fresh supply.
To BOTTLE GREEN CURRANTs -Thes'
are nice for pies, and many housekeeperl
put up large quantity. Strip them from
the stems. Allow six ounces of sugar Il
the pound of fruit, or about one pount
of sugar to three pounds of currsnts
Put layer of sugar and currants in the
kettle, until two thirds full; set on baci
of stove, or in the oven, until the suga
melts and the juice starts. Now let then
come to boil, stew them awhile, if you
wish, or bottle as quickly as possible
they must be boiling when bottled. Com
moR,smsl-mouthed bottles will do. The
cOIks should be cut off smooth and evel
with the glass, and wsxed neatly.
GREEN GOOsKBERAIEs-TO BOTTTLR-
Remove the stems and blows, and ALLOW
about half pound of sugar to a poun
of berries. If you wish them whole
you will need a little water. Put lsye
of sugar and goOseberries, and so on
and then water nearly TO cover them, bu
not quite. Put the fruit into the bottle
by the teacupful. Take them from tn
kettle solid in the cup, but allow some o
the boiling joice, OF they will chill. Hsv
bottle full of the berries, and then cove
with whatever quantity of the boiling
juice is necessary. If you want then
made into jam, let them stew until
pulp is formed, and use DO water. Rip
gOoseberries are better made into jam
a little less sugar tnan for the green one
is required.
RHUBARB OR Pig PLANT To BOTTLE
Skin young and tender stems, and Gu
them into proper lengths. Allow hal
pound of sugar (brown will do) to th
pound of fruit. stew it for some time
if you wish, or simply bring it to q boz
and bottle, sealing as quickly as possible
To BOTTLE CHERRIES i always stOn
the red sour-pie cherries; the large whit
look and taste better with the stone lef
in. Some ersons consider the blacl
Tartarisn an unsuitable fruit to bottle.
put up quantity the past year; they KEEP
well and were delicious. / did some witt
stones, and some without You may pu
them up with or without sugar. My wa,
is this: To one pound of sweet cherries
allow one quarter pound of white sugar
and little water. Bring to perfec
boil, and bottle.
! PIE CHERRIES - To BOTTLE - StOn
them, allowing the juice to drop will
the cherries. To pound of fruit al,
nearly or quite hs pound of brown 81
gar. Let them stew until the sugar is re
duced to a syrup, or until they look
little glazed. Now bring to lively boil
and they are ready to bottle. Remembe
the invaTiable rule for all bottled fruit
seal quickly, while boiling hot.
RED RASPBERRY VINEGAR.-Put quar-
of good vinegar over two quarts of Der
ries. Let them stand over night, strain
and pour the juice over two more quart
of berries; stand over night, then stIail