The morning news. [volume] (Savannah, Ga.) 1887-1900, 1896-08-03
Preserving Fruit.

VI the large quantities OF fruits or all
sorts that are grown, a considerable pro-
portion is absolutely lost to man as food,
says a contemporary No doubt that some
share of the yield OF our orchards must be
thus wasted, but is it not the truth that
the ratio as it stands is by far too great?
The fact that so much fresh fruit is TO be
had at the moment leads one to extrava-
gance of wasteful negligence and to the
false economy of having to purchase
Jams, pickles or other cOnSerVeS during
the winter and spring. 1t is sometimes
urged that the commercially prepared ar
ticles is not so wholly a fruit production
as could be desired-a charge that at times
is undoubtedly, but fortunately, very
rarely we'll based. 1t is not every day
that there happens such case of sophis-
tication as was recently brought to our
notice. What purported to be first class
raspberry Jam was not only artifcially
colored and favored, but worse still was
quite innocent of the presence of the fruits
of any rubuS or of anything nearer than
grass! This excellent product was com
posed of saccharin, gelatin, a favoring
ether and for ''pips, the sure telltale-
seeds of some grass had been mixed in.
Thus, not only is the purchaser defrauded
of his fruit juices, but the very sweetness
which when of sugar in former days, was
of food value, was a delusion and a rob-
berry. The sample had practically no food
value.
How much better to avoid all such risks
and assure to ones self good substance
by canning at home. Eat what you can
and what you can't you can"
In this connection it may be of interest
to reproduce for the guidance of the nov
ice the subjoined observations from the
American Cider and Vinegar Maker:
In canning fruit, remember that sue
cess depends upon:
Using a reliable make of glass jars and
testing the air-tight quality of each by
pouring a 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 filling full of scaldng hot
water, to which boraX, ammonia or wash
ing soda have been added, and allowing
them to stand at least two hours before
rinsing.
Rejecting all old rubber bands that are
stretched out, discolored, or in the least
hardened.
Using firm, large fruit of suitable va
rieties, and having it under rather than
over-ripe; rejecting all that are crushed,
over-ripe, stunted or knotty, and care
fully preparing the rest.
Washing currants on the stems and
stra wberries before they are hulled; wash
ing all small fruits quickly and pour
cold water on the fruit and then 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 jar and put a small white net
or thin muslin bag containing a handful
of cherry pits or pear seeds in each sim
liar sized jar.
PAIRING peaches with a thin-bladed
sharp knife, instead of scalding them in
I've; not removing the skins of plums
but piercing each one two or three times
with a fork to prevent the skins from
breaking badly while they are cooking.
Using only fine favored sugar either
graduated or loaf, and only enough to
impart a pleasant, palpable 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,
Der band. Set a boiler or other suitable
vessel on the back of the furnace or
heating apparatus, place the jars of fruit
inside, but not close enough together to
touch fill the vessel with hot water IN
til 1t 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 larger, firm fruits) or until the fruit
can be easily pierced with a fork, ana
then draw the vessel to the back Of she
furnace Take out a jar, set 1t on a fold
ed wet towel, fill 1t to overlooking with
boiling water, wipe off the neck. adjust
the rubber and screw the latter tightly.
Treat each jar in this manner, and, as
they COOL endeavor to tighten the covers
about once an hour. When nearly cOld
invert them all, as final test that they
are air-tig'ht. Wrap each Jar in paper OF
draw paper bag over 1t from the top,