Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-07-06
Table and Kitchen.
Timely Hints on Preserving and Can
Il
ming Fruit.

ming Fruit.
Fresh fruit is desirable all tile year round.
and the housekeeper who has well-stock-
ed preserve closet contempfates it with
great satisfaction. Theitroukfe and disap-
pointment so many experienee in canning
and preserving fruits and vegetables could
be avoided If proper care and a knowledge
of the scientific principles involved were
observed. The process is very simple, as
canning consists in preserving fruit by
sealing in air-tight jars or cans the fruit
that has been previously boiled. The fruit
must first be sterilized in~order to kill all
germs of life or fermentation, and then the
air completely excluded.
Selecting the Fruit.
Much of the success of the operation de-
ponds on the quality of fruit selected 1t
must be perfectly sound and not a day
over-ripe, especially currants and berries.
Neither should small fruits be allowed to
stand over night after picking if it is pos
sible to avoid it, for unless they are canned
as soon as possible after they are gathered
there is great danger of their spelling in
spite of the greatest care in canning them.
The fruit should be ripened naturally, not
forced and out of season or bruised by long
transportation.
Pick the fruit over carefully, and If it is
absolutely necessary, rinse it quickly by
placing in a colander or fine wire basket
and dipping in and out Of cold, clear water.
Drain thoroughly. The flavor in the fruit
will be much finer If it is not washed Do
not waste time and money canning moor
mushy, and lack the fine flavor so delight
full in a well-canned article, while under
ripe fruit also lacks flavor.
Preparing for Work.
Before beginning the cooking of your
fruit have everything in readiness, as much
Of the success of the process depends on
the expedition with which the Jars are filled
and covered. Both jars and tops must be
heated to sterilize them and prevent their
breaking when the hot fruit goes in.
Glass jars with glass or porcelain-lined
lids are the best. They can be used again
and cannot be acted upon by the fruit
acids.
Test the cans to see that they are per-,
feet. The rubbers should be changed each
year, as they cannot be depended upon for
q second season.
AS everything must be as close at hand
as possible. place jars and covers in pan
of cold water, filling the jars also, place
the pan on the stove where the water will
gradually heat to boiling point while you
are cooking the fruit.
Have a kitchen table conveniently near
the stove, and place on it all things needed
for the work, such as preserving kettles,
wooden spoon or paddle, silver spoon, an
agate cup with handle for dipping, glass
measuring cups, jar filler, sugar, etc.
Canning Fruits.
When canning the different kinds of fruit
the process varies but little, except in the
amount of sugar and time for cooking.
Fruit may be canned without sugar, and
used for pie making. But this requires
great care, and only the very finest fruit,
y
Canning differs from preserving in this re-
spect and also in the amount of sugar used.
All fruits that require sugar when fresh
and uncoeked require it when canned.
While canning does not require the same
length of time all fruit must be thorough
ly cooked, so that every portion of it is
subjected to a degree of heat sufficient to
destroy all germs in the fruit. But over
cooking should be avoided, in order to re-
tain the fresh, natural flavor.
The length of time required for canning
varies according to the variety and condi-
ton of the fruit, but do not have your fruit
spoil for want of sufficient cooking
Fruits that have been shipped a long dis
tance or have stood for some time after be-
Ing picked need longer cooking than the
freshly gathered. Il. q
The most delicate fruits require fifteen
minutes, and thirty minutes is not too long
for most kinds. = 81
preservation of fruit but is added to make
II more palatable, to increase the specific
gravity OF the water or fruit juices, and
therefore by additional degree of heat de-
stroy the germs more certainly, and accom-
pllsh sterilization Of the fruit in much
shorter time. The addition of sugar also
preserves the shape of the fruit abstract
ing the Juices and hardening it, which pre-
vents II from becoming soft and falling
apart e
Use only the best granulated sugar for
preserving fruits, Subacid fruits like black
berries and peaches can be canned with a
TO olro tha,,
palataole. and remember, the less used the
more natural your fruit will taste Two
large tablespoonfuls OF sugar to d quart
or the above fruits Is really sufficient
Straw berries, cherries, currants, gooseber-
RES and plums require a good deal more
half pint at least to quart of the fruit.
10 all juicy fruits like berries add the
sugar, which has oeen heated in the oven.
to the fruit when 1t boils
For peaches, pears and such fruits as
contain much less juice, make sirup by
olssolving the sugar In water, a pint of
sugar to pint or a pint and half Of
water, as the fruit seems to require Cook
the fruit In this until tender enough to
pierce with straw, but not long enough
to lose it's form or break
Filling the Jars.
When canning fruit by the ordinary
method. fill the jars to overlooking, then
run the handle of the silver spoon down the
side, inside the jars and on all sides to lib
crate the air bubbles. so they will come to
the top and can be removed. See that the
jars are filled to the brim with the hot
sirup Wipe all the juice off carefully.
Put on the rubber bands, adjust the top
and screw 1t down tight. Do this as quick
ly as possible. Dip a cloth in hot water,
fold and place the Jars on this. Do not
disturb until cold, then try the lids and
screw down If they appear a little loose, as
the glass contracts in cooling the lids will
become loose, and unless care is taken to
tighten them it may cause the fruit to
spoil Do not set your jars in a draught
after filing them.
When the fruit is perfectly cold. stand
the jars in a cool. dry place, bottom side
up, and let them remain for few days. If
at the end of that time they show no sign
of leaking out you may be sure your work
mas been successful, and at the end of two
or three weeks you can safely store your
fruit away. Put 1t in a cool, dark closet.
A very good plan is to cover each jar with
brown paper bag, such as your groceries
come In If your jars begin to leak. show
ing signs of fermentation, open them at
once, boil the fruit well, adding a little
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