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 |
each by pouring little water into it,
adjusting the rubber and cover, and
standing it upside down.
Thoroughly cleansing all jars that
have been used, by washing them first
in warm water, then filing full OF
scalding hot water to which borax,
ammonia or washing soda has been
added, and allowing them to stand at
least two hours before rinsinS.
Rejecting all old rubber bands thnt
are stretched out, discolored, or III the
least herdened.
Using firm, largo fruit Of suitable
varieties and having it under rather
than over ripe; rejecting nll that are
crushed, overripe, stuntcd or knotty,
and carefully preparing the rest.
Washing currants on the stems and
strawberries before they are hulled;
washing all small fruits quickly and by
placing n few MT time in colander,
| then, holding it over sink, pour cold
water on the fruit and spread it OH n
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-
tionablc, distribute five or six peack
pits through each quart jar and put a
small 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
a., .l, -
| but piercing each one, two or three
times with fork to prevent the skins
from breaking badly whilo they arc
cooking.
Using only fine favored sugar,
either granulatcd or loaf, and only
enough to impart a pleasant, palatablc
taste.
Cooking the 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 in jars as fast as it
is prepared, cover with syrup to the
neck of the jar, then pub on the cover,
but not the rubber band. Set n com
mon 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, fill The YES
sci with hot water until it reaches to
within an inch of the top of the jars,
draw it to the front of the range, cover
| closely, and bring to boil Continue
boiling ten minutes (onger for large,
firm fruits) or until tho fruit can be
easily pierced with 6 foI il, ana then lraw
the vessel to the back of the range. Take
out jar, set it on n 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 i'll this man
ner, and, ns they cool, cndeavor to
tighten the covers about once an hour.
When nearly cold, invert them nll, as
n final test that they are air tight
Wrap each jar in paper or draw II
paper bag over it from the top, label
| plainly on the outside, and keep in Il
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 il viz,
tually the same rs mat used by all
manufacturers of such goods. And
yet, for some incxplicable reason, the
majority Of housewives fail to apprcci-
ute its superiority over the method
commonly employed, and arc content
to produce II third or fourth rate ar
ticlc--n sort of canned jam If only il
"kccps. New York Times.