The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1883-10-17
Putting Up Fruit and vegetables.

= In preserving fruits whose relish de-
pends somewhat on their appearance,
as peaches, pears and ounces, it is well
to remember that a little done at q time
gives better results than large quanti-
ties done at once. One can or two cans
at most are quickly prepared, and may
be "sealed up" almost before the fruit
finds out that it is deprived of its peel
ing, and before the air has time TO
darken it, certainly before it has time
to.lose its flavor. This last depends,
too, on the freshness and perfection of
the fruit when canned. If possible,
peaches should be in their cans and
sealed up Immediately after they are
picked from the tree, and while the
dew of the morning is still on them.
vegetables. The difference between
corn Just from the field and corn that
has lain in the pantry or storeroom q
day or two is very marked, and the
same is true of peas. OF course, those
who live at q distance from the source
of supplies and must take their fruits
and vegetables one, two and three days
old, have no choice but to make the
best they can of what they can get, but
they will never be able TO accomplish
as fine results as those may who can
pick their fruit and vegetables when
Just ripe for canning and imprison them
''in their own juice before they have
lost a particle of their aroma. Overripe
fruit is equally to be avoided with under
ripe fruit, as it ferments readily and
spoils. 1t is not necessary to its preser-
vation to put any sugar into fruits when
canned, but peaches, plums, crab
apples and the like are better to have a
little sugar cooked with them when
they are put up. A lady very skilful in
this line of industry makes q syrup of
three pounds of sugar to a gallon of
water, boils it twenty minutes and sets
it away for future use. The fruit Is
prepared, packed nicely in the cans,
covered with this syrup, and set uncov-
cred in covered kettle two-thirds
| full of water and cooked till the fruit is
soft. Then the can is filled to overflow
ing with boiling syrup and sealed
| at once. When q little cooled another
| turn is given to the screw ring. Berries
| and small fruits may be cooked in guam
tity and put up without sugar, this be-
| ing added when they are brought to
table. If q silver spoon is put into the
| can boiling hot fruit may be poured
| into it without breaking. Or IL the can
/ is put on a very wet cloth it will not
break when the hot fruit is put in it. A
| tin funnel just large enough to fit the
mouth of the can facilitates the process
/ of filling it and prevents waste.
Tomatoes when canned should be
| perfectly ripe. Dip them for a moment
in boiling water, remove all the inedi-
BILE parts, and cook them till just done,
not any longer orsthe seeds will give
them bitter flavor, put into cans and
seal 1t is well to pour off part of the
tomato liquor, and use it as basis fol
catsup.
Corn is cut from the cob, packed
closely in tin cans, the covers soldered
on and perforation left in the top fol
the steam to escape. The cans are
then put in a boiler filed nearly to the
tops of the cans with water, covered
closely and boiled three hours. The per.
foration is then closed with drop o.
solder and the cans are cooled anC
packed away. Beans and peas arr
canned like corn.
If corn after being boiled fifteen min
utes is cut from the cob and imme
diately dried. it retains its flavor well
and when soaked and heated through
is almost as good as when fresh. 1t:
excellence depends on the freshness o.
the corn and the speediness with which
it is dried.
Pumpkin may be dried and GROUND
so that when made into pies it can hard
ly be told from the fresh article. o
course it requires soaking and cooking
before it is used.
There are some housekeepers VIII,
cherish q fondness for preserves anC
are not quite satisfied unless they hav'
a store of sweetmeats put away. Fo
these the old rule of q pound of suga
for a pound of fruit is still in order
For jams, three-quarters of pound Q
sugar for every pound of fruit. If chill
dren will have sweets, little NIGEL,
made preserves or jam is far better TO
them than 'boughten" candies, and 70
roly-poly puddings nothing is bette
than nicely made JAM Y. Tribune