The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1893-07-11
Canning Fruit.
New York Timea
In canning fruit remember that success
depends upon:

New York T1me6
In canning fruit remember that success
Using q reliable make of glass jars and
testing the alright quality of each by
pouring q little water In IL. al ustlng the
rubber and cover and standing il upside
down.
Thoroughly cleansing all jars that have
been used, by washing them first in warm
water. then filing full of scaldinR hot
water, to which DoraX, ammonia or wash.
ing soda has been added. and allowing
them to stand at least two hours before
Tinsing.
Rejecting all old rubber bands thar are
stretched out, discolOred or in the least
hardened.
Using firm. large fruit of suitable varie-
ties, and having IL under rather than over
riDe; rejecting oil that are crushed, over.
ripe. stunted or knOtty, and carefully pre-
pairing the rest.
Washing currants on the stem and straw
small fruits quickly and by placing q few
at a time in a colander. then, holding it
over q 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 remain in the
fruit; or. if this Is Objectionable. distribute
five or SIX peach pits through each quart
lar, and put q small white net or thin mus
lin bag containing q handful Of cherry PITS
or pear seeds In each similar sized jar.
Il u pO0OhCo WIN q ~ 10
knife instead of scslding them in I'VE; not
removing the skins of plums, but piercing
each one, two or three times with q fork TO
prevent the skins from breaking badly
while they are cooking.
Using only fine-f1avored sugar. either
granulated OF loaf. and only enough to i'm
part a pleasant, palatsble taste.
Cooking the fruit in the jars so that IL 10
not broken by handling or its flavor lost In
escaping steam. To do this. place the fruit
in jars az fast IS it Is prepared, cover with
syrup to the neck OF the jar. then put on
the cover. but not the rubber band. Set o
common wash boiler or other suitable ves-
sci on the back of the range, place the Jars
of fruit inside. but not close enough
together to touch. I'LL the vessel with hot
water until it reaches to within an inc of
the top of the jars. draw IL to the front OF
the range. cover closely and bring to q
longer for large. firm %fruitsI. or until the
fruit can be easily pierced nth o fork. and
then draw the vessel TO the back OF
the range. Take out a jar. Get it
on q folded wet towel. I'LL it TO
overfiowing with boiling water. wipe of
the neck, adjust the rubber and cover. and
screw tho latter tightly. Treat each jar in
this manner. and. as they cool, endeavor to
tighten the covers abcut once an hour.
When nearl cold invert them ell, as q final
test that the v are air tight. Wrap zach jar
IN paper. or traw q paper bag over IL from
the top, labtl plainly on the outside, and
keep in q coci, dry place.
The flavor of canned fruit Is greatly i'm
proved by opening il two or three hours
before it 10 needed, TO restore the oxy gen.
This Is neither a new nor a difficult
method OF canning fruit, but Is virtually
the same as that used by all manufacturer
of such goods. And yet. for some inexpli-
cable reason. the majority of housewives
fail TO appreciate it's su periority over the
method commonly en- ployed. and are con-
tent to produce n third or fourth rate arti-
cle-a sort of canned iam-if IL only keeps"