Evening capital and Maryland gazette., 1915-06-29
NOW FOR PRESERVING
IN MIDST OF SUMMER
The Busy Housewife is Confronted
With Canning Fruits and
Vegetables.
THE SIMPLEST PROCESS.
The Peculiar Instinct Of Woman
"Scientific" Canning Invented BY
a Frenchman in l795.

In the midst Of the summer heat
every housewife is confronted with
the problem OF canning and preserving
fruits and vegetables. She has visions
of long-drawn out days over the steam
ing stove. but she is willing TO make
the sacrifice that she may, IN the depth
of winter. enjoy the privilege of eating
the choicest sumer varieties onf fruits
and vegetables.
Many of our choice fruit undergo
decomposition very speedily. This is
brought on first by the intrinsic pro-
ces OF ripening and then by the attacks
of bacteria, mold and yeas. from with
out To counteract these destructive
agencies wemen have recourse 10 va
rious remedies commonly known by
the names OF canning. preserving. cur
ing and picking
AT this season of the year the fruits
that are generally preserved are straw
berries. cherries ,raspberries, gooseber-
ries. and on a small scale pineapples.
Every housewife knows the excessive
heat brings about the speedy decay
of these delicate fruits. Damp or stag
nant air. excessive or varying temper
ature promotes the growth OF the bac
terra. To kill these pests the fruit is
put through 4 process OF sterilizing by
means Of heat, and TO prevent the ac-
cess of fresh bacteria thefruit is then
sealed in Jars.
The simplest process of preserving is
done by placing the fruit in suitable
vessels, then covering them with water
and heating to high temperature. Al
ter good high temperature is obtain
ed the vessels should be sealed and
placed away on cool shelf or some
store room.
A more elaborate process is gone
through if the housewife desires what
is known as the candied fruit. The
fruit. either whole or broken, is boiled
when the fruit is boiled in clear syrup
with sugar. The best results come
so that the sugar penetrates the sub
stance easily. II is then drained OIL at
a gentle heat. so that the absorbed su-
gar crystallizes in the substance and
ON the outside of the fruit
Jam is obtained by boiling the fruit
with an equal weight OF sugar, which
dissolves in the juice set free by the
breaking down of the fruit in the
process of boiling. II we'll made these
jams will last for years, though they
lose quality and flavor after from
twelve TO eighteen months. II the
housewife wishes TO make Jelly she
takes the juice of the fruit and boils il
with sugar. After it cools she has
nice rich syrup like jelly that is ex-
tremely palatable
These are all processes well known TO
every housekeeper. Few of them use
ether ingredients and it is hardly 10 be
recommended that they should The
canning factories may and do use Ger
tain chemicals TO facilitate the work Of
preserving, but il must be admitted
that the use of chemicals is not to be
recommended to amateurs.
There is yet another process known
as drying" by which women preserve
fruits This process. however. is kept
for the stone fruit. such as peaches
plums. cherries, etc The fruit are cut
up and dried out by squeezing away all
the juice or letting it evaporate. The
bacteria never bother this fruit be
cause there is nothing there to sus-
tain their life.
The idea of preserving fruits is as
old as the world With peculiar in
stinct the women of every age thought
of some methed, some Of them, per
haps, rather crude The first recogniz-
ed system of scientific Canning" was
invented in 1895 by a Frenchman.
Nicholas Apert Fourteen years later
he was given 10000 francs by Napol-
con for his invention. The idea has de
veloped tn enormous proportions and
now we have canning industries all
over the world