The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1889-07-04
Canning Fruits and Vegetables.

much cheaper than glass ones aud just as
good in every essential particular, pro-
vided the use of the cheapest quality Of
SC. called tin is avoided. Quantities of
"tin" are sold through the regular chan
nels for roofing and other purposes that
is not really tin and has no tin in its
composition. Tt is simply sheet iron
covered with lead. As lead is soluble in
acids there is danger of poisoning in the
use oft for canning purposes, the acids
corroding the lead and forming within
the can acetate of lead, which is poison.
Pure tin will not dissolve in vegetable acids
and is therefore not only not dangerous
but is, for the same reason, more reliable
because lasting. Aside from the danger
Of injury from eating ascetate of lead, the
cheaper so.called "tin" cannot be relied
on to carry your fruits and vegetables
through the season, because the acids
may eat through the cans and cause them
to leak, let in the air and thus the con.
tents are spoiled.
Reliable tin can manufacturers, know
ing these things, will not impose on the
people with the lead preparation, but as
interruptions men may be engaged in the
business, it is wise to procure cans
through reliable dealers only, and with
cautious inquiry on the above points.
Cans are accompanied with tops or
caps to be soldered on when the cans are
filed, and for this purpose, small SOL
dering iron and small quantity of SOL
der must be provided beforehand. If a
tinsmith is close at hand, his services
and tools can be employed to do the sol.
dering. a cement is made for the pur-
pose to take the place of solder, and does
just as we'll, perhaps, il the cans are not
to be transported or handled about
before use. The cement will not hold in
rough handling, or transportation by
freight or express.
Now, as to the process of canning,
there are just three things to be carefully
observed, and with this done, the opera
ton cannot be otherwise than successful.
They are these:
1. The fruit or vegetables must be
boiling hot when poured into the cans.
2. The cans must be filled to the brim
so as to exclude the air which will occu.
py any vacant space left untitled.
8. The cans must be sealed perfectly
alright while the fruit and liquid sur.
rounding it are hot.
Thus the operation is completed, and
if the work is carefully done there is no
danger of spelling.
Tomatoes are generally scalded and
peeled before being placed in the kettle
or pot. The peeling is done with the
fingers.
Peaches and apples may be canned
peeled or unpeeled. Blackberries, rasp.
berries, huckleberries, and other fruits
and vegetables, are easily saved by can.
ming by simply bringing them to boiling
heat and following the above rules.
For the best products, the fruit and
vegetables must not be entirely cooked.
The least cooking possible the better
preserves natural lasts and favor.
Green corn seems harder to can sue.
cessfully than most other articles, and
should be more thoroughly heated.
It is best in all cases to can 8 fruit or
vegetable in its own juice, but water, or
part water, will answer if heated with
the fruit or vegetables fully up to the
boiling point.
If cool air is allowed to enter the cans
after they are filled, the cans must be
emptied and their contents heated again,
as the air contains the germs of fermen.
tation which causes the spelling of the
substance canned. By heat these germs
are destroyed. Hence We see the impor.
tance of looking carefully after this.
point.
The process of canning is the same
with fruit or vegetable, the principles as
explained above being the same.
A porcelain lined kettle, made for the
is the best vessel to heat in.
Iron pots may color the fruits.
Canning in glass, or good tin, is pre-
cisely the same, except that glass tops
are screwed on, requiring extra care, and
that light, shining through the glass, will
affect the color of the contents. These
should therefore be kept in a. dark place.
In using glass vessels the tops should
be screwed down tightly two or three
times within a day after filling. The
first screwing is not sufficient, as from
the shrinkage of the vessel itsslf in cool
ing, the tops will get slightly loose and
may let in the air.
In large canning factories, where
everything is done by machinery and
with great regularity and precision, a
lower temperature than boiling heat is
found sufficient to preserve most fruits
and vegetables. But this cannot be
relied on in the hand operations of the
kitchen, and it is better, except IN
experiments, to stick to the rule OF
bringing everything to boil, avoiding
absolute cooking.
Hardware and house.furnishing dealers
can supply tools, tin and all other arti-
cles necessary for canning. The current
year is promising one for the canning
business, as fruit will doubtless be abun.
dant. Every family ought to put up an
ample supply. The first point is to get
ready in time.-Cotton Plant.
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