The Green Forest tribune., 1902-08-30
How to Can Fruit.


 upon us the timely suggestions of an expert will not come amiss. Before one of the meetings of the Wisconsin state horticultural so- ciety, Mrs. Trelevan presented a paper from which we cull as fol- lows, says the Practical Fruit Grower:
 To be successful with fruit, absolute cleanliness must be ob- served. This does not mean sim ply washing and wiping the cans. It means to have them absolutely sterile, sufficiently heated to kill anything that might fall into or upon them from the air.
 The process of canning differ ent small fruits varies but little- Select perfectly sound and fresh fruit. Here is one of the secrets of keeping canned fruit. Hav- ing generally grown the greater part of our fruit, it is picked and canned fresh--not allowed to get over-ripe and canned as soon as picked or gathered. 1t may be canned with or without sugar. Sugar takes no part whatever in it's preservation and oftimes causes fermentation. All fruits should be lightly cooked (fruit does not require as much cooking as some are ready to believe) that they may retain their nat ural flavor. Cans should be filled to overflowing for as the liquid cools it will condense. Scald the cans and rubbers. Be sure not to use old and poor rubbers and covers, for that has spoiled many cans of fruit. When you are ready for canning put the covers into cold water and bring slowly to boiling. Allow them to stand in the boiling water until you are ready to use them.
 Look over the fruit carefully. Wash and put into a granite or porcelain kettle, and add the sug- ar q use just enough to make the fruit palatabIe for table use, some kinds requiring more than others.) Let stand few mo- ments to dissolve the sugar some- what and extract some of the juices before heating them. Then let them come to a boil for about a minute, for most small fruits. Place the cans on a cold, damp folded towel to prevent breakage. Fill to overflowing and turn tine covers on tight. AS the cans get cool the covers can again be frightened.
 In canning peaches and pears peal, taking out pits or cores, keeping them closely covered, and make a syrup, cooking only d small quantity in the syrup at one time, care being taken not to break the pieces of fruit, then pour on as much of the syrup as the can will contain, and cover as for other fruit.
 For canning apples do not use sugar, and ill this way they re- tain their color and flavor. They are just as nice for sauce and pies as fresh apples. This 1 con- sider the best way to take care of some of our early apples which are so perishable.
 In canning our ordinary plums, after washing, 1 put quantity in a granite kettle and cover with cold water; let them come to scalding point, then put small quantity of soda in the water, which will make the skins tender and take away the pickering taste which some plums have. In reply to a question, Mrs. Trele- van said she used an even tea spoonful of soda in her kettle. which held about 8 quarts of fruit. Skim out and add the sugar and can in the usual way.
 Jams are quite extensively made at the present time. In making jams the fruits should be carefully cleaned and bruised, as 5 '.ts B., :p1s-it ,,1 before cooking pre- l. boillo or eeit from becoming adding the sugar. 20 minutes be- the fruit is thus betv. as the fIav,f. 'd, and then boil slowly qtter 1coc half on hour longer. Al<'d about three-Quarters of a