Vernon County censor. [volume] (Viroqua, Wis.) 1865-1955, 1910-08-24
PUTTING UP FRUIT
SOME POINTS WORTH KEEPING
IN THE MEMORY.
Saving May Be Effected Through the
Proper Care Of cans-Steriliza-
ton Nest important Part
Of the Process.

The annually recurring problem in
all well regulated households is how,
when, what and how much fruit to put
up-ltttle or much--and whether to
preserve or can it. The first expense
Of cans is considerable, but they last
for years with ordinary care. With
fruit In the market all the year around,
the work required in the preparation
OF the fruit sometimes seems to cost
more than it comes to.
But even with the best of markets
there is a distinct place for canned
fruits and preserves. especially for
those who can raise their own ber-
ries. The canned fruits are excellent
for pies. puddings and such things.
and as but little sugar is required for
them the expense seems small. If pre-
serves are used TO take the place of
pies and buildings and other confec-
tons for desserts and are more highly
appreciated than what they displace,
no one will want to do without them.
The art In preserving and canning
is connected both with the cooking
and with the choice of fruit. Perfec-
ton cannot be attained unless the
fruit is chosen with the most minute
care. 1t must be at the right stage of
Tipeness or unripeness-just before 1t
is perfectly ripe is best, since in all
soft fruits the fermentation stage fol-
lows closely upon the perfectly ripe
stage-and particularly at the right
stage of preservation. Decay and blem.
ishes disqualify fruit for either pre-
serving or canning.
The subject of sterilization of cans
complete, effective and unquestionably
thorough-has received so much atten-
ton and so much has been written
upon the subject that housewife has
only herself to blame If her fruits fer
ment or mold. Heat is the sterilizer
and it must be applied in sufficient
amounts and at the beginning of the
process Of canning. The surest meth
cd of sterilizing all utensils is to put
them in cold water, bring it to boil
and let it boil for Is minutes.
Corks and cans and rubbers must
be perfect as well as perfectly ster-
ilized. If anything is to go in bottles
and be corked it is poor economy to
buy cheap corks. No parafine or any
thing but the densest wax will keep
what is put up from fermenting from
'spouting through the rotten corks."
Often not an inch of liquid will be left
in a quart bottle when this happens.
To keep the air out of jars 1t is
best to fill them to the running over
line. Every destructive agent has
presumably been killed by heat and
no space should be left for others to
get in.
Sugar increases the nutritive value
of fruit, but too large quantity spoils
the favor and makes 1t less easily di.
gested, so that the rule of pound for
pound" needs to be applied with vari-
nations from canning with no sugar
at alias when berries are to be used
for cooking purposes-or about one
fourth sugar-to preserving with half
and half or something short of that
Miss Parloa says: I'm the case of
most fruits canning with little sugar
is to be preferred to preserving with
a large quantity of sugar. There are,
however, some fruits that are good
only when preserved with good deal
of sugar. OF course such prepare
tions of fruit are desirable only for
occasional use"