The morning news. [volume] (Savannah, Ga.) 1887-1900, 1894-07-02
Canning Fruit.

To obtain the highest excellence in can
ming fruit or veEeta bles either they must
be well favored and ripe, writes n c. in
Home and Farm. 1t is of far more i'm
portance than in preserving, for good
canned article must be little more than
scalded to preserve as much of the fresh
taste as possible
To can peaches, of which, alas, l fear
there will be but few This season, select
nice, sound fruit, peel smoothly, and with
penknife, or better still, a small fruit
knife; cut the peach of of the stone in
two pieces, following the curve of the
stone as much as possible, so as not to
lose any of the peach, and drop into a pan
of cold water to prevent the fruit from
darkening If possible get a peach
peeler, for apart from your work being
greatly expedited, the peel is far thinner
and more regular than you can possibly
do it by hand
If your peaches are sweet one pound of
graduated sugar TO six of the fruit will
be ample. a large fiat pan is best, and |
like for the purpose tea pan or basin.
such as is used ordinarily for washing
china or glass, for this is light and
easily handled, broad and shallow, so all
the fruit cooks about the same; not as in
a deep vessel the bottom fruit cooking 10
pieces while the top is hardly scalded.
When | put on my peaches | put the right
proportion of sugar and then pour on
enough cold water Just come TO the
top of the peaches TO cover them
Now let come TO a boil. and after boiling
few minutes can and seal or screw the
top on tightly If you use glass Jars ]
like, for canning peaches and tomatoes,
the tin cans that come in for home can
ming with top to tit over the top and
into groove even better than the glass
jars, and / am supported in this state
ments from good authority, TO the effect
that fruit and vegeta bles are best pre-
served kept in the dark, and if glass is
used that paper should be wrapped
around them.
In canning with the tin can. be ex-
tremely careful about having the groove
perfectly dry. To insure this wipe IL
around carefully with soft rag before
ana after the top is tilted on The fruit
or vegetable canned should be boiling hot,
so that the heat from the can viii melt
wax on the string. These strings come
in right lengths and | think you can get
a 100 for % cents. some use the cement
which comes in sticks but | like the
strings best, for they are more conven-
lent at the time, and afterwards will not
break OF like the cement does in cold
weather and with rough handling some
times. Ounces are extremely nice
canned, Just as the peaches are.
Apples are nice, too; particularly a
pipen or acid apple. A very sweet apple
mas not sufficient fiavoring of itself, but
may be made extremely nice. either by
seasoning with the grated rInd yellow
part only and juice of lemon added just
before YOU serve them. Apples though.
must be cooked more than peaches, thor
OugnlY done IS the best | think These
should be put up in glass jars for the acid
makes the tin cans dangerous, and will
sometimes eat holes through the tin and
spoil the fruit if not spoiled by the tin
Tomatoes should be dropped in scalding
water, or more convenient still, put the
tomatoes in a deep pan, or bucket, and
pour the boiling water over them, and
when the skins crack lift them out into a
dish, or pan: slip the peeling OFF and cut
out the core or any imperfect places
When all are peeled add enough water
to keep them from turning at first, and as
soon as they have boiled a few minutes
I'LL your cans; for tomatoes too, are much
nicer for not being much cooked. If they
are nicely canned, "artisucauyn canned,
they are better eaten cold and seasoned
with just what seasoning you like on
fresh tomatoes, than when baked.
funnel with a tube small enough to slip in
the ordinary glass jar will greatly aid you
in keeping the groove dry and in filling
your cans without spilhng l had to
have one made as the ordinary grocers'
funnel was too large, the funnel for bot
ties too small
One more suggestion and l am done.
ana that is that if you are not already
the possessor Of an oil stove, get one, even
if it is only one of these one burner, four
inch wick oil stoves This size Is plenty
large enough to do all the canning for
family. With this you do not mind the
trouble of canning a small quantity at a
time, for you can set 1t anywhere in your
cham Der, your dining-room, porch or
kitchen, wherever it is coolest and most
convenient. No honeis complete with
out one of these treasures | could write
many pages on the uses and comforts Of
these modern inventions, but enough for
the present
The syrup of your peaches will look
very thin when you can them, but if the
fruit is nice, by early winter it will be
thick and delicious n q