The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1878-08-22
CANNING FRUITS AND VEG
ETABLES.
Hints About a S~eaSOnaDle and
Profitable Occupation for
HOuSekeepers.

Canned fruits and vegetables have
become one OF the staple article OF
food IN our country rs Well as i lead
ing article of export to other lands.
Such goods may be bought at reaSon-
able prices of any respectable grocer
and form usually a large part OF their
stock in trade. Still many people have
a prejudice in favor of home made
canned goods. as we'll as of home made
preserves and ever where the fruit and
vegetables must be bought, there Is a
considerable saving III putting them
up at home. When, however, they
are homegrown and must be used
or lost. the saving forms a con
siderable item III the family expenses.
The cost Is a mere nothing except for
the cans, and these, especially II OF
glass, may be used from year to year.
The best recipes we know of call for
only a tablespoonful of sugar to a quart
Of fruit, and many housekeepero use
none, though w the small quantity
mentioned greatly adds 10 the security
of the canned fruit. In the first place
the fruit should be ripe and perfectly
sound. but never oVer-ripe; in the
second, it should be boiling hot when
put into cans and sealed tight, then
kept in a cool. dark, dry place. BY
all means use glass jars. They cost
more to begin with, but are cheapest
in the end, for they last from year to
year and are far easier to manage than
the tin, which need 10 be soldered. If
YOU are careful they will not crack.
The breaking OF glass Is due to the I'M
equal expansion of the inside and out
side, caused by heat. Thus hot water
poured in will break a glass, and SO
equally will plunglng 1t INTO hot water.
To prepare your Jars roll them III hot
water and then set them on the stove
to dry; or else wipe out II set them
on a towel Wrung out OF hot water and
folded into several t~hlcknesSeS. \
large spoon. silver or tIn-iron Will
discolor fine fruits-put into the Jar
while filling it will add to the security.
For berries and for peaches sprinkle
the sugar between the layers and set
the kettle on the fire, where it will not
burn, until the juice is extracted. 1t
is a good plan for this to set the kettle
in a pan OF water. Then let them boil
for five minutes to be sure that every
piece is heated through and can piping
hot. Pears will need a syrup, which
should be made from a quarter pound
Ol SuSdl dllo 81 ldII pHIV VI "dlt W
each quart of fruit. Boil the syrup and
when it has boiled five minutes drop
the pears first peeled and cut up taking
out the cores) in and boil until each
piece is done clear through. Then fill
your cans, piece by piece, with the
fruit; pour over the pears the boiling
~syrup-which must have been kept
boiling all this time-and seal closely.
Plums must be pricked with a large
needle or steel pin to prevent them
from bursting. Use always the best
granulated sugar-cheaper qualities
are apt to ferment, and present the
danger of throwing away a dollar to
save a dime. Much syrup IS no adyan-
tag in your cans; it takes up room,
and does no good; but if you like you
can add a quarter pound Of sugar to
each pint of fruit-syrup left over after
filling, boil fifteen minutes, bottle hot
and seal tightly. 1t will be a delicious
syrup for hot cakes during the winter.