The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1877-08-09
Preserving and Canning Fruit.
PRESERVING.

WE propose to offer few timely and
well-demonstrated principles to guide in
the picking, preserving and packing of
fruits land they apply equally to vegeta-
bles), promising that all the directions for
selecting and growing flowers, fruits and
vegetables must necessarily be limited to
comparatively small area, embracing
well.known climatic conditions of SIM
liar character In this departn ent we
need only knowledge of well-estab-
lished scientific principles to guide the
gatherer of fruits in the safe-keeping even
Of what have been generally termed "pcr-
ishable fruits"
First Principle. agencies or
forces which grow and perfect fruits will,
when the fruit is perfected, become the
active agents inducing their decay and de-
struction.
Light, air, heat and moisture, are essen.
tials of growth, and the most complete
exclusion of these agents forms the best
condition of preservation. We do not
believe that decaying member affects an
adjacent member, only through decaying
conditions existing in that adjacent men,
Der, or by its effect on the existing faulty
condition. If barrel of apples should
by accident contain one decaying men,
Der, and the remainder were perfectly
sound, and the barrel in . proper place
and in proper conditions, the decay could
not be communicated to other members.
This leads us to the
Second Principle.-None but perfect in
dividuals should be gathered for preser.
walton.
There is great variation in the keeping
qualities of different species, and in diff
ferent varieties of q given species; SO
much SO that some varieties of apples.
like the russell, will keep quite we'll under
very unscientific conditions; but the quail
ity will suffer ruinously, and bruise on
any fruit or vegetable is its death war
rant Fruit gathered before it is ripe or
perfected in growth will be deficient in
flavor, and will shrivel; and if gather
ing is delayed unit; decay begins, it will
be very difficult, if not impossible, to ar
rest it.
Grapes gathered with care, when dry,
by cutting the punches and handling with
out rubbing off the bloom, and lad in
small boxes, will keep through the winter
in any room or cellar which is dark, and
which is not often opened to the outer air.
Some grapes keep full as we'll rs apples.
No sawdust, oats or any other filing is
necessary to keep the grapes; they do no
good, and are very likely t. communicate
their flavor to the grapes. Only clean
wheat bran is to be tolerated in contact
with this or any other fruit, if something
is deemed necessary.
Many fruits and vegetables undergo a
sweating process soon after gathering. and
it should be allowed to complete itself and
q dry condition ensue before putting in
winter quarters, unless they admit of thor.
ough ventilation.
Success in canning fruits depends upon
the thorough exclusion OF air. Not only
should the jar containing it be securely
closed, but all bubbles of air, no matter
how small, should be exercised from the
fruit. In glass jars this is easily done.
The air.bubblea will be seen down the
sides Of the jar, and can be removed by
inserting spoon and pressing the fruit
back to allow the bubbles to rise in the
clear juice. Then al! to overlooking. so
all air will be excluded by the liquid,
and while hot put on cover and turn down
tight. Examine in few days, and il
bubbles appear in the fruit, take it out and
scald thoroughly, then recan it. If well
done the top of the jar will become con.
cave and the fruit win appear to have
shrunk q little. If fermentation takes
place the cover viii bulge and the jar ap.
pear full, but may show considerable all
In bubbles.
Several of our friends have lost con.
siderably by not describing the above di
rections, one of them losing ten or twelve
gallons last season. The most trouble
was with strawberries. Some kinds will
grow hollow. Some seasons they may be
more 90 than others, owing greatly to the
weather. One season they may give little
trouble in canning, - they msy be quite
solid. Then the next they may be very
troublesome, on account Of the hollowi
being air-spaces that diffuse air through
all the fruit when cooked.
OF course it Is essential to have good
ripe, sound fruit, and to have It well
cooked, also to seal it reasonably warm
but all that may be done, and still loss nc
cur from the presence OF cir a. above de
scribed.
We prefer two-quarts - they ar
relatively cheaper than quarts, although
the latter can DO used best where tn
family il very small and the fruit il
wanted for sauce alone and not for pie
making.-Geynsnntoson Telegraph.
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