The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1872-09-17
Preserving Fruit.

Sslf-sealng jars for preserving fruits are
comparatively modern invention, and have
oecome very popular on account of the econ
oIny IN sugar; and as the fruit is only heated
20 Doiilng point, the natural flavor of the
lruit is more fully retained. Formerly.
peaches pears, p.ums &C., were simmered
ana Dolled IN their own weight of sugar un-
I'LL all their peculiarly delicate flavor was
eysporated, and the result was a Glowing pre-
serve of honied sweetness, but devoid Of taste
or sanitary properties.
There are no great difficulties in the WAS of
sealing up fruits in jars. The syrup must he
at boiling heat; and by placing the jar upon a
thick towel, wet in warm water and folded
evenly into several thicknesses, all danger of
breaking the jar is avoided. But if fearful of
it, large silver spoon can be placed in the
jar, and the boiling fruit and liquid poured
into it without the least danger of its crack
ing. If you doubt this statement, fair friends,
place silver teaspoon into tumbler or
goblet, and fill it with water boiling from the
teakettle, and thus prove it for yourselves.
TO CAN PEACHES.
Select fine, ripe peaches; pour boiling wa
ter over them, and rub off the skins with a
linen cloth; cut in halves, or preserve whole,
as fancy dictates. Peach stones add pleas
ant favor to the syrup, and if halves are pre-
ferred, be sure to put three or four peach
stones into each quart jar of peaches. To
every four pounds of peaches, take one pound
of sugar. Dissolve the sugar in enough boil
ing water to melt it; simmer slowly for fifteen
minuter, carefully removing all the scum
which rises. Now put in the peaches with a
skinner, and boil eight minutes, if in halves
fifteen if whole; boil the juice briskly for
ten minutes, then turn into the jars and seal
up directly. Keep in light place for few
days, land if bubbles Iise in the syrup, turn out
the contents ofthe jar and boil over, as they
will not keep well.
CANNED PLUMs.
Take green or purple plums, free from
bruises and decay; pierce them to the stone
with large darning needle. This is done to
prevent the skins from breaking. To four
pounds of plums take two pounds of best
lump sugar; make syrup with little water
added to the sugar, and boil for twenty min
utes put in the plums let them scald thor
oughiy tfve minutes or even less will do it);
SKIM them out and put into the jars, cover
ing up tightly. Boil the syrup fifteen min
utes longer, or until thick enough, and turn
1t into jars, not filling them too full Green
cages preserved in this way are most appe-
tizing to the eye and most delicious to the
taste.
In selecting fruits to preserve, do not get
them too ripe-certainly not ripe enough to
eat. Always use porcelain kettle, if obtain
able; if not, tin vessels, bright and new, are
better than brass or copper. Always heat
the kettle before putting in the fruit, if a sy-
rup is not first made, as the acid of it acts
more rapidly on cold lthan upon hot metal.
Keep the cans in a dry place-not in cellar,
for dampness induces must and mold-and it
does not matter how warm the room is.
When cold, turn the Jars upside down for
a moment; If they leak, you will know that
they are not air-tight.