Pullman herald. [volume] (Pullman, W.T. [Wash.]) 1888-1989, 1911-08-04
Canning and Preservation of Fruit
BY Miss Cora White,
A graduate of w. s. c. with the
Class OF 1911

49, 0A4CA Ah0N NAO hNSh ANoaANS AAa4 ~
obtained the fruit Tor canning should
not be over-ripe. In general, ripe
fruits are less acid than green, and
contain less starch, woody material,
and crude fiber, and the Icarbohy-
crates commonly referred to as pro-
tein bodies and corresponding
larger amounts of the different sug-
ars.
Fermentation and bacterial chang
es occur soon after the ripened state
has been reached. Thus it is more
difficult to preserve the fruit then
than when it is not so fully matured.
When a fruit has begun to ferment
it is hard to destroy the ferment
organisms and their spores so as to
prevent further fermentation. How
ever, there are some fruits which are
improved by the proper kind of stor-
age, as is the case with some varie-
ties of pears and apples.
II is of great Importance that the
housewife know the changes which
accompany the growth, ripening and
storage of fruits. Thus, in cider MAX
ing, the fruit should be used when
the cider and vinegar content is high.
as the quality of cider and vinegar is
largely determined by the amount
of sugar present.
Under-ripe fruit is the most sat
isfactory for jelly-making, for it still
contains the so-called pectin bodies
rather than the sugars and other car
bohydrates characteristic of fully rip
ened fruit.
Principles of Canning and Preserving
The principles underlying the va
rious processes of the preservation
of fruits, whether by canning, pre-
serving, etc, are: (a) thorough ster-
ilazation of the fruits and of all uten-
sils and (b) the sealing of the ster-
ilized fruit to exclude all germs.
A clean place in which to work is
the first essential of thorough ster-
ilization of the fruits and of all uten-
swept and then busted thoroughly
with damp cloth; the clothing of
the workers and all towels used
should be clean. Thus there will be
fewer mould spores to float about.
To sterilize utensils used in the
care of fruit, the stewpans, spoons,
strainers, etc, may be put on the
fire in cold or boiling water and boil
ed ten minutes. Tumblers, bottles,
glass jars, and covers should first
be washed annd then put in cold wat
er and heated gradually to the boil
ing point, and then boiled ten or fiji
teen minutes. The jars must be TAX
en-, one at a time, from the boiling
water at the moment they are to be
filled with the boiling fruit. If rubber
bands are used, dip in hot water,
but do not let stand. Use new rub
bers each season, and care should be
taken that the rims of the covers
are not bent, as jars cannot then be
Theoretically sealed.
The fruit to be sterilized should
be sound and clean. Fruit should be
first washed before being prepared
in any way: for example, strawber-
ries should be washed before being
hulled. Otherwise more or less dirt
might be washed into the stem cav
ity, the berry would absorb more
moisture, besides the firmness of the
fruit is better retained
The best way to wash berries is to
put them in a colander and pour
cold water over them. The quickest
and easiest way to wash peaches is to
drop them into boiling water for
a few minutes, or better yet. fill a
wire basket and place in boiling wat
er and leave for about three minutes,
then lift out the basket. Place bas-
ket for few moments in a basin of
cold water, lift, let drain and peel.
Plums and tomatoes may be prepar-
ed in this manner for peeling.
Utensils Needed
The main thing to be remember
ed in regard to the utensils used. is
that all the fruit is more or less acid.
and that this acid attacks tin or iron
giving a bad color and a metallic
taste to products; therefore utensils
OF these materials should not be used
The jelly pans and preserving kettles
should be porcelain-lined, enameled
or of metal that will not form any
troublesome chemical combination
with the fruit juices. Aluminium ware
is growing rapidly in favor for this
as well as most other lines of cook.
cry.
The most necessary articles tc
have at hand are two preservins
kettles. one colander, one fine strain
err, one ladle, one large-mouth fun