The Bon Homme County independent. [volume] (Tabor, S.D.) 1904-1913, 1911-07-20
CANNING FRUIT MORE
OR LESS OF A SCIENCE
Timely Suggestions for the
Woman Who Is Putting Up
Stores for Winter.

Canned fruits keep because the bac-
| terra in them have been killed and 9TH
ers cannot enter IL the air Is excluded.
A few kinds of bacteria can grow with
out oxygen. II one Of these germs is
sealed in the can without being des-
| troyed by boiling, the fruit will spoil
even il the Jar is air tight. Most kinds
Of bacteria are destroyed If kept at
boiling point for Is minutes.
Fruits pu up in large amount OF
sugar do not have to be sealed. but
| even preserves are better put In glass
jars to protect from mould, which Is
apt to form on the top OF large open
dish. Mould grows from spores which
are always floating about in the air.
When these small particles fall upon
| a moist surface, which furnishes suit
| able food, they at once multiply and
soon cover the entire surface. Mould
| does not usually cause fermentation
| OF fruits. but Is the cause OF decay in
| ripe fruit.
TO kill mould spores, fruit must be
boiled and then kept in cool. dry
place, well covered.
To SterIizs Utensils.
Put them in cold water and gradually
bring them to boiling point. then boil
| Is minutes. Glass cans and tumblers
can be sterilized in the same way. They
should remain In the hot water till
! used.
Canning should be done when the air
Is free from dust. All towels used, as
| well as the hands and clothes Of the
| worker, should be perfectly clean.
Utensils.
| If tin or iron utensils are used in
canning the fruit will become discol-
| mil ho
developed. The acid of the fruits acts
on those metals and forms chemical
combinations with the fruit juices.
/ The ideal utensils for use in can.
ming are enameled or porcelain lined.
Kettles for cooking fruit should ba
large around, as 1t Is better not to
have too many layers Of fruit at once.
II il of great Importance In canning
TO have the Jars, rubbers and tops In
I perfect condition. Never use old tops
| with cracked hinges or old soft SUBJ
! bers. Some housewives prefer the wide
mouthed Jars that seal without rub
bers
Pint Jars are more satisfactory for
small family than larger ones.
A wire basket for dipping the fruit
into boiling water Is convenient uten-
sill and pair Of scales not only con-
venient, but economical.
Selection of Fruits.
All imperfect fruit should be discard
ed for canning. Cut out the bad places
and use them for jelly, marmalades.
etc. The flavor of fruit Is not developed
till II Is perfectly ripe. but fermentation
begins as soon after this point is
| reached that 1t is much better to use
fruit little under ripe for canning.
Fruit should be canned as soon after
| picking as possible. II 1t is impossible
to can II Immediately 1t should be kept
In a cool place away from the flies.
Always leave the lids and cans In
hot water till ready for use. Take one
can at time from the hot water and
I'LL at once. Everything whatever used In
the canning process should be thorough
ly scalded. cups, spoons, forks. knives
tunnels and basins. The inside of the
covers should never be touched, either
with the hands or a cloth after 1t Is
taken from the boiling water. Never
wipe the top Of the jar with a cloth
after the fruit is in. The cans should
always be filled full to overlooking be-
fore they are sealed.
How to Can Fruit in tho Oven.
This method Of canning fruit is pre-.
| ferred by many, as 1t Is thought to be
easier than other methods and the fruit
retains its color, shape and flavor much
better than when the fruit is cooked
with the sugar outside the can.
Put into the oven dripping pan con.
tanning about two inches Of boiling
water. Prepare fruit and Jars for ket-
tie canning. Fill the hot cans with
| fruit and pour over the fruit boilins
syrup. Run the blade Of a sterilized
silver knife around the inside of tho
jar to allow al D .ir bubbles to come tc
the top. Set the Jars of fruit in the
pan Of water and cook in q moderate
oven Is minutes, possibly. the time de.
pending on the fruit to be cooked. Re.
move and fill to overlooking with no,
syrup; seal at once.