American citizen. [volume] (Canton, Miss.) 1864-1890, 1881-07-23
Preserving and Canning Fruits.

Preserving and Canning Fruits.
In paper read before tho Potomac
Eruit-Growers Association, Prof. Brain
Ard called attention to the frequent vio-
.ation of certain chemical laws in the
preserving of fruits by which the natu-
raj flavor of the fruit is not only iIn-
paired but the fruit rendered more or
less poisonous.
Touching on the practice of prepar-
ing fruits for preservation in metallic
vessels, he said: "Of these, iron is the
least Objectionable. but its use is not
tolerated for the reason that the fannie
acid which fruit contains combines with
The iron oxide, forming the tannate of
iron, thus impairing b tn the color and
flavor of the fruit. Red or yellow glass
earthcnware is the most Objectionable,
for the reason that the glazing contains
lead and the fruit acids Herewith form
deadly poison. often in sufficient guam
tity to render the use of preserves, even
in small quantities, dangerous.
"A certain kind of ware has lately been
introduced into the market called
'marbleized sheet from 1t has very
fine appearance, but 1 consider it to
stand next to glazed earthenware in
point of objection, for the glazing is be-
lieved TO contain lead or other poison
Gus elements, readily soluble in the fruit
acids. This kind of ware should never
be used in any culinary process.
Obviously copper vessels are unfit for
use in the preparation of any kind of
food, for the reason that all the COM
pounds of this metal are poisonous;
some of them are even classed with
deadly poisons. And yet, in the most
enlightened portions of our community,
copper vessels are in almost universal
and daily use, especially in the prepare
ton of fruit. This practice cannot be
too strongly condemned.
Brass vessels are but little less OBJ
jectionab!e than are those of pure cop
Per. The zinc forming the alloy is
more readily corroded than copper, but
its compounds are not quite so poison
Gus as those of copper. In the use of
copper vessels there is communicated
to the fruit prepared in them a combi-
nation of the poisons OF both metals
used in its composition; hence there is
no safety in the use of brass kettles in
preserving fruit, and their employment
for that purpose should be wholly dis
continued
Tin ware is also Objectionable, but
probably less so than any other metalin
common use. But any one who is at
all Observant must know that the bright
polish of new tin ware is quickly re-
moved by cooking any kind of fruit
therein, especially that possessing de-
cidedly acid properties. The cause is
the corrosion OF the metal, and the
product of that corrosion is held in the
repaired fruit. There is another
formidable objection to tin ware. and
that is the use of solder in uniting the
joints in the vessel, solder being an
alloy of tin and lead. The solder is
more readily acted upon. and its COM
pounds are more poisonous than those
of tin.
hear the question: ''What, then,
can we use?" In almost every hard
ware store cast-iron kettles are to be
found, lined upon their insides with a
white enamel. This is or should be
composed of porcelain, kind of earth
or clay capable of being vitrifed by
heat, and which will resist the action
Of all ordinary kinds OF acids. whether
vegetable or mineral. Vessels of this
class can be easily tested by boiling in
them strong solution of mineral acid.
If the enamel becomes cofrOded they
are not fit for culinary purposes.
There is ano her kind of vessel that is
capable of bearing a sufficient degree
of heat for preserving fruit that may
be safely used. The common gray or
drab colored stone ware, found at al
most every corner grocery--is glazed
with silicate of soda. by means of
common salt which is thrown into the
kiln when the ware has attained a
white heat. The salt is decomposed,
the chlorine escaping into air. and the
sodium coming in contact with the
heated ware gives complete coating
both inside and out. by union with the
silica of the clay, thus forming an adj
herent film of soda glass. Jars for
storing preserved fruit. made of this
kind of ware, are equaled only by
those made of crown glass. Flint glass
should not be user, because it contains
an oxide of lead, and milk-white glass
contains arsenic, and should therefore
be rejected.
Cans made of tin should, under no
be used for preserved
fruits of any kind, for the solder is read
lily acted upon and always contains
lead and sometimes quicksilver. In
selecting glass jars the green tinged or
bottle glass should be chosen, for the
that it contains no lead, and be
sure that they are provided with we'll
fitting glass covers. Metal covers should
not be used.
A word upon the proper selection of
sugar for preserving fruit. White gran
ulated sugar is the best, though this is
aduIterated- with an inferior
kind made from potato starch by means
of sulphuric acid and lime. The spuri-
Gus article contains only about seventy
five per cent. of saccharine matter as
with cane sugar. Ground
sugar should never be used for preserv-
ing fruit, for it is usually adulterated
with flour. gypsum or marble dust. The
best quality of new brown sugar will
answer good purpose, but this is
usually mixed with an inferior quality,
which if a year old may contain sugar
mites.