New-York tribune., 1904-09-19
WHEN CANNING FRUIT.
Much Depends on It's Perfect Sterilization
Proper Utensils.

I SS1No O-A ~sS N-4CSt 9tCAAA%-1e-~%-
Proper Utensils.
Canning is such a commonplace Of modern house
keeping that probably few women stop to think
that X Is really wonderful process and that
there was time, not so long since when people
oid not understand the preservation OF foods IN this
way- The first person to preserve food by putting
1t IN Theoretically sealed cans and bottles, saws
recent bulletin Of the United States Department
OF Agriculture vas FRANCOIS Appert, who lived
ABOUT hundred years ago He put the raw food
INTO bottles, sealed them and boiled them for an
hour or more. according to the kind Of food. It
was oeheved at that time that decomposition was
caused by the oxygen Of the air and Appert's pur-
pose was TO exclude the air, and destroy BY heat
tle power or the terrnentS, which he supposed 10
De IN the food. II has since been discovered that
II IS not the oxygen in the air that causes fermen-
tation but bacteria which exists everywhere in
the air and soil and in all vegetable and animal
substances Oxygen only promotes decomposition
incorrectly BY providing Of the conditions neces-
sary to the growth OF most bacteria but there are
Some that do not require oxygen and will thrive in
d perfectly sealed can. But though Appert's
theory was wrong. his method OF preserving by
sealing ard cooking was correct. and the world
owes him debt of gratitude for discovering it.
GROWTH OF BACTERIA
Bacteria grows most luxlrantIv in foods contain
ing considerable amount Of nitrogenous material
This Is why meat. fish eggs. peas beans lentiIs.
milk. etc. spoil so rapidly, and difficult to
preserve Bacteria do not develop in substances
containing large percentage Of sugar. Hence the
pound for pound preparations do not need TO be
hermetCslIy sealed though it is best 10 keep them
IN self-sealug jars, because mOuds grow freely on
most sugary substances exposed to the air. Some
vegetable foods such as lemons cranberries ana
rhubarb. have little heterogeneous matter and
much acid that few bacteria attack them. Moulds
grow upon almost any kind Of organic material
under favorable conditions OF temperature and
moisture. and canned fruits are usually fermented
by yeasts.
Most kinds Of bacteria may be destroyed by an
exposure Of ten or fifteen minutes 70 the tempera-
ture Of boiling water (2l2 degrees Fahreuheiu. but
their spores be killed only by cooking for an
hour more, by a shorter exposure TO a tenn
perature higher than that OF boiling water. Yeasts
and their spores are more easily destroyed by heat
than bacteria spores Hence fruits containing little
nitrogeuous material are the easiest TO preserve
As rule the yeasts which grow in fruits and fruit
Juice can be destroyed by boiling ten OF fifteen
minutes Mould spores be destroyed by the
same temperature. and after this the food should
be kept IN cool, dry place and covered carefully
so that no floating spore can find Judgement on its
surface
CARD OF RECEPTACLEs.
From these facts It follows that success in can
ming depends more than anything else upon perfect
sterilization To sterilze substance or thing IS
TO destroy all life and OF life in and about
It and for the successful preservation OF food not
only the food itself but everything that touches
IT should be stertlized
stewpans. spoons. strainers etc. may Be- put on
the fire IN cold boiling water and boiled ten or
fifteen minutes Tumblers. bottles. glass Jars. and
covers should be put in cold water and heated grad-
ually tho boiling point. and then boiled for ten
or ffteen minutes. The Jars must b taken one at
time from the boiling water at the moment they
be Hled with the boiling food The work
should be done IN well swept and busted room,
and the clothing OF the workers and the towels
used should be clean The food 10 be stertlZed
should be perfectly sound and clean, and
It IS well 10 remember that the product Is more
satisfactory II heated gradually 10 the boiling point
and then cooked the given time
IN preserving canning and Jelly making iron or
TIN utensils should never be used Tho fruit acids
attack these metals and give bad color and
metallic taste 20 the products. The preserving
kettles should De porcelain lined. enameIled or oe
a metal that VIII not form troublesome chemical
combinations with fruit juices The kettles should
be broad rather than deep as the fruit should not
- coS~ed IN deem {svers SearIv ali me reCessarv
utensils may be found In some ware not subject 70
chemical action The most essential articles are
Two preserving kettles. one colander one hne
gtrainer, one SKINNER, one ad!e one iarse mouthed
funnel one wire frying basket one wire sieve IoIr
long handled wooden spoons. one wooden masher. a
Boss,e5 t 5ofornet eiotaes Boiler wooden or
willow rack 70 put IN the bottom OF the boiler
addition it would be well 10 have a flannel strain
ing Gag, a frame on which 10 hang the bag a syrup
gauge and u glass cylinder, a fruit pricker and
plenty OF clean towels. The regular kitchen pans
holding the fruit Juice and pared fruit When fruit
is be plunged Into boiling water for few min
utes before pairing. the ordinary stewpans may be
employed for that purpose
Scales desirable article IN every kitchen, as
weighing IS much more accurate than the ordinary
II canning is done BY the oven process. large
sheet o. asbestos Tor the bottom Of the oven VIII
prevent the cracking ot the Jars
TINE SAVER
The wire basket is a saver OF time and strength
The fruit TO be peeled put into the basket. low
cred into a deep kettle partly filed with boiling
water and after a few minutes the basket IS lifted
from, the boiling water and plunged for a few
minutes into cold water
A strong wire sieve is necessity when purees
OF fruit are to be made. They are called puree
sleeves and are made specially for the purpose of
1t-oTC v-ra with supports OF still stronger wire.
01t - - niscg SaIf an inch deep trom a broad cork:
press through this dozen or more coarse darning
needles and tack the cork on a piece OF wood
Strike the fruit on the bed OF needles and they Will
1oafS dozen holes al once When the work IS
finished remove the cork from the DOdrQ, WASH
and dry thoroughly a little oil on the needles viii
gested there little danger OF the points breaking
ing machines was abandoned in curing prunes
a Commercial scale in California because the steel
wooden vegetable masher is Indispensable Tor
making ielles and purees. - ,,,
a syrup gauge and glass cylinder are valuable
aids in getting the right proportion OF sugar for
and the cylinder about 25 cents. \ Tipped cylinder
that holds a little over "a gill is me pest size
bnh 81 cartwheeis may be used instead OF tripod
for slightly raising the preserving kettles from the
To make fannei stratnins. bag take SQUARE
piece OF flannel fold It to make three , coIneaea
across bind the opening VIVA strong broad tape
stitch on this binding f9uF apes %I'q Td wi" B6i 70 s
down makes good support for the oag Put
fruit Juice which will pass through comparatively
clear. Before IL is used the bag should be washed
and boiled IN clear water.
OE