The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1871-07-27
Hints OH Canning Fruit.

The season when fruit will be plenty is fast
approaching, and those housekeepers who have
seen how much their canned fruit was enjoyed
the last winter, will be making calculations to
put up large supply the present summer.
There is nothing healthier, and really hardly
anything cheaper than canned fruit.
1t may seem unnecessary to those who are
already adopts at the art, to write anything on
this subject; but 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 rs handsome
peaches as were ever gathered, and every bottle
was spoiled. 1 constantly hear the ladies talk
ing about their spoiled fruit. There is another
remark l often hear, and which seems absurd
think it improves it," There is thick, leath-
of the fruit, and which can be removed whole
without affecting, 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 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 is not ap-
piled 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 was in the bot
tie before she put on the lid. cit lets out the
air." she said. looked surprised. "You know
there are always bubbles of air to come up"
"Oh, yes |" 1 said, ~ know; but always run
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 often
form while the bottle is filling, little care will
obyiate the difficulty In putting the fruit in
to 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 bottled fruit keep is, to
have perfectly alright cover, and to be sure
that the fruit perfectly boils all throughout, be-
fore 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 con-
tents 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 directions) to let out air Il know lady
that learned this lesson after her peaches had
all fermented). 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 shelf in rather
light cellar If 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, itwon't
keep, no matter where you put it. Of course,
if you have not done it right, it will keep
longer in dark, cold place, but it will sue.
cumb to the atmosphere in the end Bottled
fruit, put in proper manner, will keep for
years, if desired. 1 had some splendid peaches
at friends the other evening, 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 up any, as 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 sup
ply.