Iron County register. [volume] (Ironton, Iron County, Mo.) 1867-1965, 1885-04-09
PRESERVING FRUIT.
How the New Methods Have Helped tho
Small Fruit Industry.

Small Fruit Industry.
AS with clothing, so with food, there
is a constant demand for something
better. But few years ago people
were very well satisfied if they could
obtain dried apples, peaches and ber-
ries for use during the winter season.
These fruits were dried in a very priml-
tive manner. The larger fruits had the
skin removed; the core or stone taken
out, when the pieces were attached to
string and exposed to the sun to dry.
Sometimes apples and peaches were
sliced or quartered and spread on
sheets placed in the sun or on some
warm surface. Berries were dried by
placing them on cloths and exposing
them to the sun or placing them in
ovens These methods of drying fruits
enabled many fam lies not only to pro-
vide for their own wants but to supply
the market with articles largely con-
sumed in cities. The introduction of
large fruit-driers caused the production
of superior articles, and the apples,
peaches and berries dried in farm
houses brought but low prices in cities.
At present the demand is for what is
called .'evaporated'' fruit. to dis
tinguish it from the fruit that is dried
in the open air or by the use of print
tive processes. 1t is not discolored, is
free from dirt, and is greatly superior
in many other respects.
During the last few years fruit pre-
served in tin-cans has largely taken the
place of that which is dried by any
method. Especially is this the case
with fruit that is to be eaten without
being recooked. The trade in canned
fruit has assumed enormous proper
tons. The quality of canned fruits is
not what it should be, and does not inn
prove as their consumption increases.
Many unripe or partially decayed fruits
are put up at most canning establish
ments. AS the contents of the cans
can not be seen, there is no way of
Judging of their merits. AS rule,
canning establishments are located long
distances from the places where the
fruit is raised. Perishable fruits. like
berries, do not stand transportation
well, and they are likely to become in
jured within a few hours from the time
they are gathered. The best fruit that
arrives in city market is disposed of
to persons who desire to eat it immedi-
ately That which is of inferior quality
is disposed of at low prices to the cam
ners. 1t is heated, some glucose is
added to assist in its preservation, and
it is sealed up in tin-cans rendered at
tractive by the use of snowy labels. 1t
is better than dried fruit, but it is not
what many families desire.
Many housekeepers have for years
put up fruit for their own use in glass
al snI
instead of glucose to aid in preserva-
ton. If they raised their fruit or were
able to obtain that which had been re-
Gently picked, they would have table
luxury vastly superior to anything sold
in tin cans. Few town people, howev-
er, raise fruit of any kind, and there is
generally considerable difficulty in pro-
curing perishable fruits that are in
good condition for canning. To meet
their wants, some fruit-raisers during
the past few years have put up their
choice fruits in glass jars and placed
them on the market. They have sold
at prices never before realized for
canned fruits. They are in demand
for invalds and epicures, who never
hesitate to pay large sums for very SUI
perior articles of food. That certain
kinds of fruit put up in glass will soon
take the place of those packed in metal
cans appears certain. The fruits that
are most in demand are cherries, red
currants, black currants
and strawberries. The three former
can not be preserved to good advan-
tage in metal cans on account of the
acids they contain.
This new branch of trade should give
an impetus to the small-fruit industry.
Persons who propose to raise and put
up fruit in hemanner suggested should
that they are to prepare
articles for the best class of customers.
Persons who will buy fruit put up in
glass care more about quality than
they do about the price. Only the best |
fruit should be put up. All poor or
even doubtful specimens should be re-
jected. One decaying berry may in |
lure the flavor of all those in the same |
jar. The fruit should be picked with |
care, properly prepared. and canned
Exposure to the warm
air even for few hours will result in
injuring it. The sugar used to aid in
should be of the best quail
fly, and sufficient quantity should be
employed to make the addition OF more
when the fruit is served.
Persons DESTROYS of obtaining repu-
tation for their fruit, and of securing
customers for the future, should put
their names on the labels attached to
the Jars Chicago Times.