The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1893-08-04
IN CANNING FRUIT, REMEMBER

That success depends upon:
Using a reliable make of glass jars
and testing the air-tight quality of
adjusting the rubber and cover, and
standing it upside down.
Thoroughly cleansing all jars that
have been used, by&ashing them first
in warm water, jhen filing full of
scalding hot water to which borax,
ammonia or wishing soda has been
added, and ALLOWING them to stand at
least two hoyxs before rinsing.
RejectinSall old rubber bands that
are stretched out, discolored, or in the
least hefdened.
UsiIg firm, largo fruit of suitable
vaTieties and having it under rather
t}fan over ripe; rejecting all that are
crushed, overripe, stunted or knotty,
and carefully preparing the rest.
Washing currants on the stems and
washing all small fruits quickly and by
placing n few at time in colander,
then, holding it over a sink, pour cold
water on the fruit and spread it ON a
towel to drain.
Allowing the pits Of cherries and
peaches and the seeds of pears to re.
main in the fruit; or, if this is objec-
tionable, distribute five or six peack
pits through each quart jar and put a
email white net or thin muslin bag
containing handful of cherry pits or
pear seeds in each similar-sized jar.
PAIRING peaches with thin -bladed,
sharp knife instead of scalding them in
lye; not removing the skins of plums,
but piercing each one, two or three
times with fork to prevent the skins
from breaking badly while they are
cooking.
Using only fine favored sugar,
either granulated or loaf, and only
enough to impart pleasant, palatablc
taste.
Cooking tho fruit in the jars so that
it is not broken by handling or its
flavor lost in escaping steam. To do
this, place the fruit iii jars as fast rs il
is prepared, cover with syrup to the
neck of the jar, then put on the cover,
but not the rubber band. Set COM
mon wash boiler or other suitable YES.
sci on the back of the range, place the
jars OF fruit inside, but not close
enough together to touch, fill the ves-
sci with hot water until it reaches to
within an inch of the top of the jars,
draw 1T to the front of the range, cover
closely, and bring to a boil. Continue
boiling ten minutes Qonger for large;
firm fruits) or until the fruit can be
easily pierced with fork, and then draw
the vessel to the back of the range. Take
out jar, set it on a folded wet towel,
fill it to overfiowing with boiling
water, wipe off the neck, adjust the
rubber and cover, and screw the latter
tightly. Treat each jar in this man.
ner, and, as they cool, endeavor to
tighten the versabout once IN hour.
When nearly cold, invert them all, as
Q final test that they are air-tight.
Wrap each jar in paper or draw a
paper bag over it from the top, label
plainly on the outside, and keep in a
cool, dry place.
The flavor of canned fruit is greatly
improved by opening it two or three
hours before it is needed, to restore
the oxygen.
This IS neither new nor difficult
method OF canning fruit, but is vir.
tually the same as that used by all
manufacturers of such goods. And
yet, for some inexplicable reason, the
majority of housewives fail to appreci.
ate its superiority over the method
commonly employed, and are content
TO produce third or fourth rate ar.
tlcle-a sort of canned jam-if only it
"keeps. New York Times.