Butler citizen. [volume] (Butler, Pa.) 1877-1922, 1889-08-02
7'HE CITIZEN
Agricultural.

a few general rules that one should aiways
bear in mind
The first is that the fiuit should be per
feetlv sweet and ir good condition in every
respect when used; if raspberries for IN
stance. are allowed to stand ever night
they might Just as well be thrown to the
pigs or converted into vinegar. Straw
should be gathered in shallow vessels IN
order that the ones first gathered shall
not be completely crushed, while peaches,
pears, and apples, must be picked from the
tree by hand.
Another rule is to have all the jars fresh
" washed, wiped dry, and put near enough
to the stove to heat gradually, having pre-
viously fitted a top and rubber to each jar.
How many times I have filled jar to the
brim only to find that there was not top
on the place to fit, l should rot like to ad-
nit.
\ third requisite is that the jar should
| be quite warm, hot almost, when the brst
spoonful of fruit touches it; this will permit
YOU to put in the fruit boiling hot without
breaking the jar. Another precautior, and
one which can scarcely be too much insist
ed on, is that the rim of the jar should be
wiped dry before the top is screwed down;
be careful also to fill the jar as near the
| brim as possible without running it over,
as the most important thing of all is that
the air should be entirely excluded. For
several days following try the tops every
day, for it is not often you can get them
really tight the first time. We have lost
the contents of numbers OF Jars simply
through nc glect OF this one thing.
Many persons advise canning fruit with
out sugar, declaring that the sugar adds
nothing to its keeping quality but our ex-
perience not only proves that fruit some
what sweetened is much more likely to
keep, but also that far less sugar is feqrir-
ed to render it palatable when eater. 1t
is almost impossible to sweeten apples that
have been Banned without sugar, while
peaches and pears have a certain vapid
taste that is not at all desirable though
they are not quite so sour. Nearly all iTult
is nicer canned in such manner as to pre-
serve the pieces in their original shape,
and this is best accomplished by making a
thin syrup and making it boiling hot when
the peaches are dropped into it. The frait
should then boil but few minutes and
that without stirring, except to press down
those pieces that persist in floating on
top. When all is ready, fill the jar with
the pieces of fruit, dipping them up gently
without breaking the others, and pour the
syrup over it, taking care that all the tiny
bubbles shall rise to the top and disappear.
If any syrup remains in the kettle it may
be strained and used a second time, as a
very little sugar goes long way in can
ming fruit.
A nice way to can tomatoes is to drop |
them in the jar as soon as they are peeled, |
pouring over them the juice that has lun |
from them during the operation. Then
place the jars in large baking pan that
has partially been filed with cold water, on
the stove; first taking the precaution to
lay folded cloth in the bottom Of the pan
TO prevent the heat from breaking the jars.
Have ready some tomatoes in another YES
sci on the stove, for as those in the jars get |
hot they shrink considerably and need to
be replenishcd from another source. After
boiling for only few minutes fill the jars
to the brim, wipe dry, and sc.4w down the
tops Canned in this way tomatoes retain
their perfect shape and almost their de-
lightful flavor, and when sliced cold and /
sprinkled lightly with salt and pepper can
scarcely be distinguished from the fresh
fruit
When preparing apples, peaches, pears,
and other fruit of that nature for canning, |
always have q vessel of cold water ready |
to drop the pieces into; the water not only |
keeps the fruit firm but preven,s its turn
ing darL. Ifyou want your uit to look
specially nice, be careful to cut away all
bruised portions every particle of the core,
and keep the pieces as large as possible
a COOL dark cellar, where the tempera
lure never drops to the freezing point iD
" inter, or i.ses to summer heat, is the best
place for keeping fruit in glass jars; though
il much light be admitted each jar should
be enveloped in several thickne 'es of
brown paper, for it is believed that the ac
tion Of sunlight causes fruit and vegetables |
to ferment They will keep very nicely, |
however, during summer and early autumn !
in moderately cool closet, remembering
to remove them before the freezing winter
weather, else both the jars and their con
tents will be lost, and in lifting them be
careful to keep the jars in an upright po-
sition and to jostle them as little as pos
sible.
2 After one understands the true method
of canning and keeping fruit, it seems very
simple, and not at all the mystery which |
the uninitated complain of, while the
pleasure and great convenience of having
it always ready will fully repay even the
busiest housekeeper for the time spent in
mastering the art.