The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1880-08-26
Ra0les' porttolto.
Canning Fruit.
DIRECTIONS.

sure that each jar is perfect, the elastic tight
and the cover in good working order. The
fruit must be fresh and mature, but not
dead ripe. Sugar is not a necessity In can
ming, but fruit put up without 1T Is only Mt
for making pies even tor that purpose
think it is better to add a little at the time
of canning. Sugar helps to preserve the
form and color of the berries; without it
they will be liable to become soft and mushy
q cooking especially if that process IS car
Tried on too long. Use granulated sugar,
common grades are not so pure and VIII IN
lure the flavor. The usual proportions are
a quarter of a pound of sugar to each pound
OF fruit, which answers very well tor the
sweeter variety; for the more acid, the
quantity may be increased or even doubled;
making half a pound OF sugar to each pound
of fruit, which is the greatest amount ever
used In canning.
When the fruit is properly co 9ked, ana
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
tablespoon in it. Fill the jar to the very
brim. adjust the elastic, wipe 1T Cry and
screw on the top without a moment delay;
as the fruit cool, and glass and metal con
tract. the top must be repeatedly frightened,
until it can be moved no farther. Keep IN
a cool dry place, and, unless 1T IS dark as
well, wrap the jars In paper before put
ting away. The action of light effects the
color and sometimes causes fermentation.
Good fruit, put boiling hot into perfect cans,
that are filed. and sealed while the contents
are still boiling hot, will be as fresh when
the can is opened as when 1t was sealed
but. these conditions must be strictly COM
pIieu with, and so you see fruit cannot be
canned with any certain success by simply
p~ouring boiling water over it, without heat
inc it clear through, neither should a can
remain unsealed any longer than Is absolute
II necessary. If you use glass with the
selfsealing top, it takes only an instant to
put it in place. If you use TIN, set the cans
on the stove to keep hot until you are ready
to seal a number at once.
TO PACK GREEN o IN SALT.
Choose full, tender corn; cut close to the
cob. and mix two teacups of salt with eight
of corn, or pack the same proportion IN
alternate layers in a stone jar. Put a cloth,
an inverted plate, and a weight on top to
keep it under the brine, which 1t Will make;
To cook, rinse some OF the corn IN cold
water until the salt is all gone, then cover
With plenty of cold water and bring slowly
to a boil: pour off this water and replace
with boiling water; just enough to cook 1T
in. Season with butter, and a pinch OF sugar
and add a little corn starch mixed smooth
with sweet cream, bring to a boil and serve.
TO A corn WITH TARTARIC ACID.
Cut the corn from the cob and scrape to
preserve the milk. Mix an ounce of tar
taric acid, dissolved In a little water, with
every five quarts of corn. Cook until ten
der In water enough to cover, then put into
tin can and seal with cement while boiling
hot. To prepare for the table, drain Oft the
water, cook it in fresh. and add a little su-
gar, and a pinch Of soda. Season with
salt, butter pepper, cream and thlcken
slightly with corn starch as usual.
CAN CORN AND TOMATOES.
Cook the corn in a little water and the
tomatoes in a separate kettle. Mix one
part corn with three OF tomatoes. Put
boiling hot into the cans and seal Immediate
H.. Use tin cans, do not leave the contents
in the can after it is opened for use ; the ac-
tiop of the air will injure the flavor of to-
matoes that are allowed to stand in tin, but
not so long as they are sealed up tight. and
thew keep better In tin than In glass.
The cap of the can should fit into a groove.
When full wipe the cap and groove dry;
press the can with a fork to keep it firmly
down, then fill the groove with hot cement.
Never use a can that looks rusty or from
which the tin is coming off. With care,
tin cans can be used for two or three years,
perhaps longer.
CEMENT FOR TIN CANS.
Melt four ounces Of resin, two of gum
shellac and two Of beeswax, together. Use
while very hot. If little bubbles rise break
them and put in a drop of hat cement.
PICKLIN IN COH
Wash, rinse, and drain the cucumbers,
then pack them in a clean crock. Lay a
cloth over the top, and put a heavy weight
on it. Cover with the mixture, which may
be equal parts of rain water and alcohol,
or one quart of spirits to four of rain-water,
or a medium ratio. The weakest proper
ton will ferment the most rapidly. Sugar
is not a necessity but may be added at dis
~cretion. Set the jar in a warm place. When
sour and the scum begins to rise, must be
removed daily and the cloth rinsed and re-
moved daily and the cloth rinsed and re-
placed. After it stops working put in a cool