The People's vindicator. [volume] (Natchitoches, La.) 1874-1883, 1881-08-27
Fruits for Canning.

the palate when eaten raw may not al
ways be the best varieties for canning or
preserving. One Of the first require
ments in q fruit for this purpose is firm
ness or solidity OF the flesh. This Is es-
pecially the case with berries, but In the
case of all fruits this quality can be Sc
cured in q greater or less degree by
gathering the fruit before it is too fully
matured. If too ripe fruit is used, it
win not retain its shape when cooked,
and the syrup or juice will not be as
clear as if the fruit is hard. jos ~
As q rule, those kinds which have the
most decided flavor Generally an acid
tendency, are, the best varieties for
canning. Some fruits which have y
pleasant taste when eaten raw lose their
flavor when cooked; but nearly all fruits
require sugar TO bring out their full fla
vor when cooked. Sweet or delicate
davors are dissipated by the heat, while
those in which an acid quality predomi-
mates have sprightly, agreeable flavor
when combined with q due proportion
of sugar ~ ''3"''' ," ''s''I@' !''4''' '''.'
On account Of its peculiarly distinctive
flavor, the Bartlett pear is one of the
best varieties for, canning. ',iyt.p.e.f.
Hackberries make one, Of the best
canned fruits, and are not excelled by
any other berry; but both 'blackberlles
and Strawberries are fruits which require
considerable skill and expeifeneein cam
ming, in order b. have them keep well
and retain perfect flavor. Aside from
! the delicious flavor which blackberries
possess, they have : tonic property
Which makes them much relished' by I'M
Wallis .nt's6,'.iNna ,'1!i't';' J. *G ,i1hH
b Among thespeaches tho Morris White
has long been highly-prised for canning.
This. is,a: pure white peach, the main
point in which it differs from other sorts
being that it is white next to the pit.
Most kinds 81 peaches have reddish
tint next to the stone. For my own use
I would prefer to can yellow peaches, as
they'have u higher eolUf and"s' Mcher
favor. Pit.fruits, as peaches, plums,
| &C., when canned whole with the pits
inside, present a very beautiful appear
ance; but Of. course tho pits and inter-
stices between the fruit take up much
room, and the, flavor impaired to the
fruit By the presence Of the pits may not
always be agreeable. '"' '' -
Grapes are we'll suited for canning,
tender or thin-skinned varieties being
the best, provided the flavor is good.
Grapes should never be canned, without
first removing the seeds. It is perhaps
q saving of time to leave the seeds in,
but it IS a waste OF bottle.room, and
makes q poor quality of fruit. When
grapes can be had plentifuliy, and are
as cheap Is they have been oflate years,
they can be made. at small cost, into q
very palatable beverage by simply press
| ing out the juice, clarifying and sweet
ening it, and bottling It ID any air tight
receptacle. '-'@, :" '1a''d ''.ft 3 7.'
The whortleberries usually found in
1.-THE markets are, not so good for canning
or eating raw, as the ::'sb'ueberries'' Of
the North, These are sweeter, have a
thick, blue bloom, and are not so seedy
1 as tie whortieberries., 80 ~ '""f
= The best varieties Of tomatoes for can
ming are those which have the most solid
flesh. The canned tomatoes Of CON-
4 MERGE are not snhic GENTLY ''boiled down
! to make a, frst,class article. When
boiled to q thick and even. ven consistency
they are of much finer favor, and occupy
fless room III the b0ttles. ACbF. EtAmsner
u,ad Ose1ie3e. ,3"aq 9ni i III ,atsG.a