The home journal. (Winchester, Tenn.) 1858-188?, 1876-09-21

Though canned fruit can I've bought ut
II grocery ut reasonable figures, there il
realty nothing in the market like the
fruit canned at home every one knowr
that. Most Of the canned fruit in
market ia in tin, and some of it is very
good, though not ~ good as one can pre-
pare herself, for whatever il done by the
wholesale is usually poorly done. II II
can il perfectly air-tight, it cannot by
any possible means impart a metallic
flavor to the fruit. Some people will
open Il tin can, pour out part OF the
fruit, and leave the rest in OF course,
that remaining exposed, IA il tx, to the
action of the atmosphere, will soon ac-
Quirc an unpleasant flavor. When u can
il opened pour all the fruit out and keep
it in the earthen or glass dish until
eaten, nov in tin. Always can Tomatoes,
pooseberricss and Strawberries in tin.
If tomatoes are canned in glass the nc
ton Of the light upon them will form
crystals Of cllric acid, which makes them
20 SOU that nothing can sweeten them;
they will keep nicely and without the
least trouble if canned in tin no will
strawberries and gooseberries. Cherries
are better if put in glass cans; raspber-
rics, peaches, plums, huckleberries,
blacEbcrries and currants may he put in
either, and no one would know what
they were canned in unless told.
Now for the process. Cleanse the cans
thoroughly, and test them to ascertain
it they leak or are cracked. If any of
the tin cans leak, repair or @nd them to
the timer for repairs. II glass cans are
defective do not Use them for canning,
but keep them tor storing things IN the
pantry. When the cans have been
cleansed, put warm water in them in a
dish pan; Just before canning have ready
another pan of water quite hot, and put
in two or three cans that have already
been warmed in water; take out IA you
ARE ready to fill with fruit and stand
them upon a hot platter while filling
them; the platter keeps the jars from
coming in contact with a cold surface
like the table, and catches what fruit
may drop in filling.
Look over the fuit carefully, and if it
has pits remove them, leaving only
Il few to highten the flavor; for a
can Of cherries leave In about a
dozen pits; for peaches one or two.
Use a porcelain kettle for cooking
the fruit and only sugar enough 10 render
it palatable. ltfruit is made very sweet il
IN unhealthy, indigestible and expensive
it is the pleasant, natural acid Of the fruit
which our systems require, and sugar
spoils it all.
Peaches should be canned by the same
method, but preparing them rememberii
they are quite ripe the skin can be re.
moved without using a knife, simply by
pouring boiling water over them the
same IA with tomatoes; then cut in
halves and remove the pits. Perhaps
more water may be put in TO form the
strip than is used for straw berries.
Plums, same as peaches, only they will
need to be pared with = knife. How
ever, we have ~ few cultivated plums
that a method Of preparing the wild
ones, or of making the famous plum
butter hat our old settlers had to de-
pend on for every occasion, would be in
order, and we call on them for the modus
operandi.
Tomatoes should be nicely pared by
.calding frrt, then slipping the skin off;
place in a large porcelain kettle or a tin
wash boiler, never in copperoriron squeeze
out enough juice to wet the bottom OF
the kettle, and thus prevent their scorch-
inc hut M water should be added to