New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1905-05-15
CANNING AND PRESERVING.
Little Hints That, if Followed, Turn Out
Attractive Jars of Fruit.

snail we put up our canned and preserved fruits,
CT shall we buy them7" said Miss Helen Day. in
ner last cooking demonstration at the Brooklyn
Institute
mat must be governed by circumstances. I
should say that in the city, where there Is great
VARIETY OF canned fruits, where our quarters are
UNITED when we afford to buy canned goods
Hee from adulteration. it is better to buy our pre-
serves especially the fruit is often expen-
sive and not in good condition. But in the coun-
Try where one has fruit on her own place. or
where fruit be obtained fresh and cheap there
Is no question to which is better.
"A large portion Of the sales Of canned fruits in
the best groceries comes from the exceeding at
Effectiveness of their appearance. But their SEEM
ing superiority homo products is merely the
arrangement in the jars
The principle underlying the canning Of all fruit
Is simply to kill the bacteria in the fruit and then
EeaI II In such manner to prevent the entrance
or more. Corn, peas and beans much more
olncu4t to can successfully than fruit as they con-
Ia1n bacteria which spore bearing and require
a longer exposure to boiling heat to kill. In can
nerles they have a process in which, by means of
pressure, they obtain more than boiling heat, so
tnat in this respect they have advantage over
the housewife
In preserved fruits a sufficient quantity of sugar
is used to prevent the future growth Of the yeast
bacteria The fruit will not work Moulds will
toTnn, but only the top. They have power
10 penetrate the interior But preserved fruits are
much less healthful than canned. because of the
quantity OF sugar they contain. Sugar is a food.
ana hygtenic up to certain point. The trouble is
that nearly every eats too much of it. Four
or five ounces a day is all that Is consistent with
health, and, as there is little sugar in almost
everything consume, it will be seen that we
cannot take too much Of it in concentrated form,
as IN preserves. The healthful qualities of fruit
are largely lost in rich preserves.
THOROUGH STERILIZATION.
''As our object in canning fruit is to sterilize
1t, the receptacle should certainly be stertzed
also Jars and covers should be put on in cold
water. allowed to come to boil, and boiled few
minutes. Spoons and every utensII used should
also be sterillzed, and the rubbers as WELL for
short time. There IS economy In using rubbers
second year. The object in using them is to
obtain an elastic cushion under the cover and their
elasticity is gone after a years use"
Miss Day canned her fruit in the jars. one set
In pot Of boiling water the fire. and another
In the pan Of water in the oven. To do this she
s s1Inpy packed the fruit in the jar, and made a
Wnen The syrup was at the boiling point. she
@ a 9Ter the fruit SG fne oven Sann ned
me cover off the cans On the can cooked over
quantity she would set the cans in a washbo1er
Of water. wrapping them in cloth to prevent the
water allowing It to come to n' boil dS ana them iUn
cook little longer than would be required IN cook:
canning in the cans is for convenience 1t prevents
fruit which destroys its attractiveness to the eye
The process is especially good for soft fruits like
The speaker reminded her audience that ripe fruit
ts ready for the table raw. Therefore, it does
not require cooking to make it tender but only to
kill the yeast germs. If this could be accom-
pltshed without cooking, raw, fresh fruit could be
canned. This can be done with rhubarb and
berries the two fruits in which germs viii live,
on account Of their acid. She canned Jar of rhu-
In q sterilized can, filling the can with cold water
and sealing 1t.
Housewives seldom can rhubarb," she said
and yet 1t makes healthful and inexpensive dish
high"
She also canned two cans Of pIneappIe-one in the
oven and one in double boiler, The pineapple, she
stated. she had prepared the day before simply by
cutting 1t up and spr1nkling It with sugar as for
the table without even measuring the sugar. Then
she let It stand in the overnight No exact rule
as TO the amount OF sugar to be used IN the syrup
can be given she declared, as it depends on the
acdity OF different fruits The pineapple being very
of fruit for canning, Pound for pound would mako
very rich preserve She cooked 1t long enough to