The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1880-09-02
Preserving Fruits.

Inc UlIQo Is at 1diilly says Ilc OrttU
Farmer, when housewives become
anxious about laying in a store of fruit
in an unperishable condition. This is
a part of the business of the farm that
ali parties are interested III, and few
words here, by way of advice and sug-
gestion, will not be out of place.. p s
Is0fTechnically bottling'' and "eanz
ning'' are different. Putting the fruit
in glass Jars or bottles, with either
corks or lids, and fastening them down
| by atmospheric pressure or otherwise.
is called bottling, while putting the fruit
in tin cans is canning. These terms
are often COMPOUNDED OF, used inter-
changeably. Bottling is the more COM
mon process in domestic operations,
and for home use is more simple, and,
kon. the whole, less expensive, Us the
bottles or Jars may be used for several
years, and when, put up with care the
fruit is quite as good as when put into
I tin cans.
The first requisite in bottling is to
hate q. good variety to retain flavor.
Strawberries come so early that they
are difficult to keep with perfect flavor,
yet putIup with care, air-tight, they can
be kept. The bottles should be buried
in the cool earth, either in a box or
simply, in the ground, kept from the
light and as cool as possible. In this
way they retain flavor nicely and make
y delightful change on the table later on
in the year. Cherries, raspberries,
whortleberries and blackberries come
on in the order named, and should he
put up and treated with equal care.
Peaches should Aot become soft before
putting up. Hale's Early retains its
| flavor as well as any variety, though its
coming SO early makes it more difficult
| to keep, but if buried in the earth, as
| before described, there is much less
danger Tie yellow. varieties, though
less delicate in flavor, possess more of
the peculiar peach flavor (hydrOcyanic
acid), and are generally preferred as
| best retaining the peach taste. The
7 white varieties should all be put up
when quite hard The stone increases
+. the peach flavor and hence many pre-
I fer to put them up whole. Those who
talk of saving the labor Of pairing by
taking off the skin inl very hot slyei or
eaustic. Soda, do, not know MUCH of the
II richness of the fruit is destroyed. Pare
them bv all means, unless forspickling,
when the fllzz may be rubbed off with
a flannel cloth or crash towel. e,,.
For domestic use, all the sugar needed
to flavor should be made into strip
\ and put into the bottles or cans when
the fruit is put up. Cook the fruit in a
J porcelain-lined vessel or brass kettle;
cook until heated thoroughly through,
so as to expel. the air; put hot into
the Jars; fill up full with the prepared
sirup, boiling hot and put in corks or
4 put on covers when as hot as possible.
A quarter Of alpound of sugar to q
pound of prepared fruit is about right.
If corks are. used, cover them right
away with q preparation OF rosin and
Jtallow.. to prevent the passage OF a ar
1 through them. Well-ftting corks
are used for two inch mouth bottles.
The melted rosin and tallow should be
ready and convenient and the corks q
tops ofjars Dipped into it while hot
As good fruit as we ever ate was kept
in this wav. Glass jars with covers
easily adjusted will keep fruit very nice.
", if put on with care. q e. .e
Peaches, pears and plums, also to
matoes and cucumbers, may be KEEP
perfectly by packing them in fine salt,
| in stone jars, allowing them to make
their own brine They must be KEPT
covered with salt until the brine made
by the salt and extracted Juice covers
them; then kept, under this brine til
wanted for use, when they must b'
soaked in several waters until fresl
enough to put into vinegar. Il We hay'
eaten fruit kept thus for two years. |
makes a change grateful to some apPe
tites, especially to lovers of pickles.