Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1880-07-14
Canning Fruit.

should an opportunity present ltSel'
I appeal in time l trust for the
needed information. A few ques-
tons | would ask for fear your re-
marks would not embrace them, viz;
Can small fruits be canned nicely
by simply placing them in the pan
pouring boiling water on, then seal
ing {? Which is better, to sweeten
at the time of canning or wher
used ? Can a can remain open q
lew moments before sealing without
injury W. W. C.
ROCKY Run, Wis.
These questions and numerous
others of a similar nature have
been waiting attention for seyera
weeks. 1t would take too much
space to particularize and so tn
various writers will please consider
the following suggestions as direct
answers to their individual inqul-
ries.
GENERAL DIRECTIONS
YGlass jars are the best for fruit
and the most economical since they
can be used year after year by &C.
casionally getting new elastics when
the old ones grow loose. BE sure
that each jar is perfect, the elastic
tight and firm, and the cover in
good working order. The fruit
must be fresh and mature, but not
dead ripe. Sugar is not necessl-
ty in canning,but fruit put up with
out it is only fit for making pies
even for that purpose | think 1t IS
better to add little at the time OF
canning. Sugar helps to preserve
the form and color of the berries;
without it they will be liable to be-
come soft and mushy in cooking; es,
pecially if that process is carried
on too long, Use graduated sugar,
common grades are not SO pure and
will iniure the flavor. The usual
proportions are quarter Of a pound
of fruit, which answers very well
for the sweeter varieties; for the
more acid. the quantity may be In
creased or even doubled, making
half pound OF sugar to each pount
of sugar to each pound of isdt.
which is the greatest amount ever
used in canning.
When the fruit is properly cooked
and while still boiling hot, place a
folded cloth in a pan and saturate
it with cold water on this put the
lar to be filled, with a silver table
spoon in it. Fill the jar to very
brim, adjust the elastic, wipe it dry
and screw on the top without mo-
ment's delay as the fruit cools,
and the glass and metal contract,
the top must be repeatedly tighten
ed, until it can be moved no farther.
Keep in cool dry place, and un-
less it is dark as well, wrap the jars
in paper before putting away. The
action of light affects the color and
sometimes causes fermentation.
Good fruit, put boiling hot into per-
feet cans, that are filled full, and
sealed while the contents are still
boiling hot, will be as fresh when
the can is opened as when it was
sealed; but. these conditions must
be strictly complied with,and so you
see fruit cannot be canned with
any certain success by simply pour
ing boiling water over it, without
heating it clear through, neither
should a can remain unsealed any
longer than is absolutely necessary.
If you use tin, set the cans on the
stove to keep hot until you are ready
to seal a number at once.
CANNED BERRIES.
If they require washing. let it be
done as expeditiously as possible,
and the water well drained off; after
which look them over carefully, and
place in the preserving kettle with
alternate layers of sugar in whatev-
er proportion has been decided on.
Heat slowly to boiling, then cook
rapidly until the fruit is well heated
through, which will be in from five
to fifteen minutes according to its
character then can as before d.
rected. Ifthere is surplus of syr-
up it can be bottled separately and
used to make pudding sauces and
fruit blanc-mange.
Never put away Jar partly fill
ed; it will be almost sure to spoil
The fire for canning should be
steady; absolute boiling is necassa-
ny to the preservation of the fruit
and unless this is brought about
quickly after there is sufficient juice
to prevent burning, much OF thu
delicate favor is driven off in steam
and the fruit also loses its fineeoi-
or.
Persons who are particular as t.
the appearance of their fruit, viii
prefer to can the small, soft varie
ties, with as little handling as posi-
bic. For this reason, also becaus'
the flavor is better preserved. they
cook the fruit in the jars.
CANNED STRAWBERRIES, RAsBER
RIEs AND BLACKBERRIEs
Make syrup by melting FIVE
pounds of sugar in four quarts o
water. unless you wish the frui
4 l.. 30,