Sacramento daily record-union. [volume] (Sacramento [Calif.]) 1875-1891, 1886-06-26
HOW TO CAN FRUIT.
Some Helpful Hints Concerning this
Much Practiced Domestic Virtue.

Some Helpful Hints Concerning this
Much Practiced Domestic Virtue.
That admirable paper, the Hottsekeeper,
gives the following practical suggestions
upon the subject of canning various kinds
of fruit, and we reproduce it for the benefit
of our fair readers:
We don't repeat these directions from
time to time for the benefit of the more ex-
perienced among our readers, but for those
who are continually being added to the
ranks of housekeepers, many of whom
never put up jar of fruit in their lives.
Fruit for canning or jelly making should
be perfect, hardly ripe rather than over
ripe, and just as fresh as possible. Small
fruits, like currants and berries especially,
should not stand over night. 1t is better
to prepare enough for only two or three
cans at time, as standing discolors fruit
that has been peeled, and makes all kinds
less fresh. Use a thin silver knife for
peeling, if you have one, as steel tends to
discolor the pulp, as also does exposure TO
the air. The convenience OF self-seallng
glass cans have almost driven the others
out of the market Select those without
flaws in the glass, as it is liable to flake on
when heated. Cleanse thoroughly, and
have ready in pan of warm water on the
back of the stove, where they gradually
become hot; have the covers hot also. The
main point now is to cook the fruit
thoroughly without MASKING, fill the cans
perfectly full and seal instantly. To fill,
set hot can on d hot platter and pour the
fruit through wide funnel; handle the
jar with towel wrrng from rather hot
water. You can use the jars cold by hrst
putting in silver fork or spoon. As the
fruit cools screw down the cover as much
as possible. Put in as much sugar as you
like or none The flavor is thought by
some to be preserved without it, but II is
less trouble to have it ready for the table.
Nearly every housekeeper cans her pre-
serves now for these allow three-fourths
of pound of sugar to a pound OF frult.
With her preserves and pickles securely
sealed. she can rest complacent, without
fear of their working"
In canning fruits that have stones, some
crack up few of the kernels, steep IN
water and strain into the syrup, to improve
the flavor. In canning peaches, apples,
pears, etc. it is good plan to have the
syrup ready in one sauce pan and boiling
hot water in another. Cook in the latter
till they can be pierced with straw, skim
ont with wire spoon, can, and fill up with
the crystal-clear syrup. Always use nice,
dry. white sugar for canning and preserv-
ing. A little pineapple added to the peaches
gives them a delicious flavor. Sweet fruits
are improved for the taste of some by lit
tie lemon.
Another excellent way of canning is to
put the fruit at once into cold jars, fill two
thirds full with a syrup made of sugar and
water or merely water, set in boiler with
a board or Stats in the bottom with cold
water about half way up the cans, bring to
a boil and cook till the fruit is done take
out, fill up with more of the hot syrup or
boiling water and seal One can at time
can be cooked in q large teakettle. This
saves MASKING the fruit.
If you wish to seal up in large mouthed
bottles, cork tight and dip into a wax made
by melting two parts rosin and one part
bees-wax together. To unseal dip into
hot water moment. Keep all preserves
and canned goods in a cool, dry, dark
closet or cellar; light is injurious, especi-
ally to tomatoes. Or, they can be packed
in boxes of dry sawdust or sand or can be
thickly wrap d in brown paper.
Marmalade is made by cooking the fruit
with the same amount of sugar as required
for preserves, boiling down till thick, STIR
ring constantly.
To can corn, fill the cans with corn Just
cut from the cob, scraping in all the milk
but none of the hulis. The corn must be
very fresh. AS soon as the can is filed,
seal Theoretically. Put the sealed cans into
boiler surrounded with straw to keep
from touching; cover with cold water, heat
gradually, and boil an hour and half.
Then puncture the top of each can to let
the gas escape, seal Immediately, and boil
two hours and a half longer. Or, dissolve
an ounce of tartaric acid in a half cup of
water, and use tablespoonful to every
quart of corn. Cook, and seal in tin cans
boiling hot When used, turn into col
ander and rinse with cold water. Add a
little soda and sugar while cooking and
season with butter, pepper and salt.
Corn and tomatoes is combination
liked by many. and is easier to keep than
corn alone. Steam the corn twenty min
utes or longer, and let the tomatoes cook in
their juice five minutes before mixing.
Cook tomatoes in their own Juice and
seal.
String beans are very easy to can. Break
in pieces scald thoroughly and seal.
Time Table-Cherries and whortleber-
ries require five minutes; raspberries,
blaekberries and ripe cuirants, SIX min
utes; strawberries, peaches and gooseber-
ries, eight minutes; plums, pie plant
(slices), sour apples (quartered), and wild
grapes, ten minutes Peaches (whole).
pineapples (sliced), and ounces (sliced),
pears (halves) twenty minutes; Siberian
crab apples, twenty-five minutes: and small
sour pears (whole), thirty minutes.