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VOL. LIV. INDIANAPOLIS, IND., JULY 22, 1899. NO. 29 'gxpzxizutz Sjepattmstrt. How Do You Can Fruit? Why Does So Much Canned Fruit Spoil? What Vegetables are Best Canned? 1st Premium,—In the firet place all fruit should be fresh If it is to be canned, and lt should not be overripe. A boiling sirup of coflee A or granulated sugar and water should be made firet, and tbe fruit put into that. Berriea, cherries and currants require but a few moments cooking. Peaches, pears, and plume Bhould be cooked until tender, but not bo they will fall to pieces. The quantity of sugar used muet depend upon the family's taste, for eome people prefer things much eweeter than others. Two cups of water and one cup of sugar will make a good eirup for one quart of cherries. In canning peaches allow one pound of sugar and one quart of water for the sirup to four pounds of the fruit. The fruit must always be put into the cans hot, and enough juice added to come clear to the top, then the tops ghould be screwed on tightly. Turn the cans on their heads for a fewJioure, or over night, and if they leak, no matter how little, or if there ie any sign of a sizzling noise, they will not keep and ehould be immediately heated over and either a new top, rubber or ean used. There is no need of canned fruit spoiling If housekeepers will be exact and thorough. Mrs. Rorer, the famous cooking teacher and chemist, says that the chief rssason why eo much canned fruit spoils is because the can covers are not properly cleaned, or are too old. They ehould be boiled in Boda (baking soda) water, until absolutely clean and then In clear boiling water. Never wipe them or touch them with a dish cloth, however clean, but take them out of the boiling water and screw them on. Too often rubbers are imperfect and will cause the air to get into a can. New rubbers will be required often. After washing cans let them stand for ten or or fifteen minutes before filling. In regard to vegetables; tomatoes etand first and are the easiest to can. The writer has canned thirty and thirty-five quarts of them at a time and had them keep perfectly. They are canned ae you would anything only a little salt being added. They require no sugar or anything else. Long beets are very nice canned. Oabhm M. A. Rockford, 111. 2d Premium—To get ready to can, apples, Peaches, pears, etc., muet be peeled and quartered or halved to BUit the notion, and berries must be well looked over to be sure .there '« no trash left in them. Then wash and dry ™e jars and place them where they will get warm through. Then put your fruit to cook in porcelain, braes or granite vessels. Allow one cup of eugar and a little water to each jar °f fruit. Let the fruit get hot through, and 0 «ep it from cooking unevenly it ehould be «lrred often with a wooden epoon. Any other spoon chops the fruit so. When it Is r"e ' heated remove from the etove and put jnto the jars Immediately. A large mouthed . nel u fery useful for this purpose. The >*«• ehould be well filled, leaving no room for r> as air ie what causes eo much of the canned fruit to epoll. As soon as the jar is ""ed put the lid on and eeal air tight- ~et the fruit remain where it ia till id, then wrap the jars (if glass) in Paper and carry to to the cellar. If fruit is to frul»mne'i 'n lt8 °*n 3u,co' fiU the jttr ful1 of and Tlth nothlnBelse, then seal air tight rile . a bo»er of cold water. Have a anrt V WO0d in the bolIer t0 8et the Jara on> then n th6fire- ^t it boil one hour, the remoTe from the stove and let stand till wa.^u ,8 cold' Frul* Bhould never be ned bef0«> Jt is canned, as it will not keep bo well. It does not hurt apples, peaches, etc., to wash them before they are peeled. The reason why so much canned fruit spoils Ib becauee the fruit is too ripe when canned, or gets air after it ie canned, or Is not cooked enough. If fruit gets too cold during the winter it gets soft. I find tin cans are better than glass or stone to keep apples and peaches from getting soft. Why it is I cannot tell but we have kept fruit in tin cans until late in the spring, and even for a year or two without its becoming soft. If the stones are removed from peaches,etc., it is well to throw a few Into the fruit as it gives it a better flavor. A friend tells me she has euccese in canning fruit when she places her jars ln warm water and leaves them on the stove till they boil In the water. Then while they are in the water she fills them. She says it drives all the air out of the jars and fruit and it keeps better. Tomatosss, corn, beet and cucumber pickles are good canned. Gather your tomatoes before they are over ripe. Scalding them burets the skin and they are easily peeled. Save tbe pieces in ae large pieces as will go in the can, put them on to cook the eame as fruit. Very little water is needed and no sugar. Let them get warm through, then remove from the stove and can. Oorn should be well cooked before it Is canned, or it will not keep. A pint of ealt to a gallon of corn keeps it nicely, also a teaspoonful of tartaric acid to a quart of corn. Cucumber pickles ehould be placed in strong salt water, and let remain in it till the salt strikes through them. Put vinegar in a vessel on the stove with mixed eplces If you like the flavor, and a little sugar, if you like sweet pickles. Let It come to a boiling heat, then put your pickles in. When they are hot through, can, A grape leaf is very good to put over the pickles in the can before they are eealed, E. 3d Premium.—In canning other fruit I use about the same proportion of sugar and eame of water—a tea cup to a quart and a half of fruit—varying it a little with the fruit; using less sugar for raspberries and more water and more sugar for Damson plums. When canning cherries and some other fruits, I can some especially for piee. I uee lees eugar and water so that I can add eugar and flour when I make the piee, and eo that I can get more fruit In a can, I cook my ripe fruit only a few minutee, after the fruit Ib thoroughly boiling, Of course hard fruit or green fruit requires longer cooking. A great many will think this is too much water to put in canned fruit, but we think it ls much nicer than with little juice. Some will eay, "If you muet have the water, why not add it to the fruit after opening?" Cooking ripe fruit in the eyrup keeps it from mashing and cooking to pieces so much. This ie aleo one advantage in cooking a quart at a time Inetead of cooking several quarts as some do. To very etrong fruit, euch ae cherries and plume, I often add eugar and water after opening, even when they have been canned with a good deal of both. Juicy fruit is much mote mild and pleasant to the taste. I know a great many do not can their fruit with sugar, for fear lt will epoll, and the sugar will be wasted. I do not think fruit is nearly so nice sweetened at the table as where the eugar is cooked into it. Thie is especially true of pears and peaches. We very seldom add any eugar to our tiuit at the table then the eugar may help to keep the fruit. Juicy fruit is a little mussey for children, but we have three Bmall boys, and they are very fond of it. They have a dieh of the fruit with bread broken up on it, and cream poured over the bread; then they eat It without stirring. They are ready for it each meal during the winter. With milk It forms the main part of their diet. I think there are three reasons why so much fruit spoils. First, the fruit ie not kept boiling while the can is being filled; second, the can is not filled full. I think it should be full, so that there will be no air Inside to cause the fruit to spoil, and eo that when the fruit cools and settles a more perfect vacuum will be formed at the top of the can, thus causing a greater pressure of the air on the outside to hold on the cover; third, the can is not filled quickly and eealed immediately after it is filled. In canning fruit I think it is necessary to eee that the rubbers are good; although I always use rubbers more than once, and often a number of times When the rubbers are hard as most of the Mason rubbers are, I think it helps them to pour boiling water over them before using. In using lightning cans when the rubbers are not new, I put paper folded several times under the wire where It rests on the cover. I have never canned any vegetables except tomatoes and sweet corn. L. H. L. Union Oo. —[We omit method of canning strawberries as lt is to late to be ueeful this season.—Ed.] I uea tin canB mostly for peaches, quinces and pears. Oook the fruit, thoroughly done, in a porcelain kettle. Pears ehould be cooked well. I have known many housekeepers to mourn the loss of their pears simply becauee they were not cooked thoroughly. I uee about one pint of sugar to every six quarts of fruit, added while cooking. I fill the cans quite full of fruit, about one-half dozen cane at a time allow the fruit to settle, then fill up with the sirup and eeal with common sealing wax. If bubbles appear while pouring the wax I preee them down with a cloth wet in cold water. Soon as sealed I put weights on the beds, and let them remain until the fruit gets cool. If properly canned fruit will keep nicely in any cool dry place. Too much stresB cannot be put on the importance of cooking the fruit thoroughly. Many times the fruit ls not epoiled at all, only the lining of the can ls eaten with the poorly cooked fruit or acid. I never buy the very cheap cans, that our etoree are flooded with, they are poorly finished inside. I have a neighbor that lines all her tin cans Inside with blank paper, to insure safety in eating the fruit. I use the pealing and cores of the fruit for jelly. A few quince seeds and cores cooked with apple peal Inge makes the finest of jelly. All-over ripe fruit ie made into jam and butter. Cherries and all other email fruits are nicest put up in glass. I uee the Maeon jars. To keep the cane from breaking when the hot fruit ie put in them, I set them on a damp cloth. It ls usually a great mietake for a housekeeper to try to eave too many kinds of vegetables by canning. Trying to do too much, aiming to eave it all and falling to can anything, ae it ehould be canned, ie really the main cauee why so much canned fruit spoils. I can, with much success, the tomato, rhubarb and pumpkin. If canned early in the season, and cooked quite whole, there Is no finer vegetable than the tomato, for those who are fond of them. Oonnersville. 0. B. I first put cans in the Bun, where I let them remain several days before using, to make them fresh and eweet. Fruit should be picked as soon as ripe, then carefully looked over and waehed. Oook in a porcelain kettlo, just as eoon as possible after picking, until it ls thoroughly done, but do not let it become a mush. While the fruit is cooking heat your canB in warm water, fill them while boiling, then eeal Immediately and with great care, so that the fruit] doee not get air. If eeallng- wax cans (which I think the best) look over them when nearly cold, and if there are little holes in the wax, heat the stove hook and run over it; if self-sealers, tighten the lids. Then place the cane ln a dark, dry room, to remain until October, and then move them to the cellar. I believe there are eeveral reasons for canned fruit spoiling. First, the fruit may be stale beforo it is canned. And again it may be only half cooked. Then, often cans aro filled and left to stand several minutes before sealing, or else they may not be sealed tightly. I do not think it a good plan to let tho fruit set around the cook etove for days or perhaps weeks after being canned, nor is the cellar a lit place for it, except in winter, as the dampness might cause it to mold. I hear of eome using paraffin to prevent this mold, but I think that unnecessary, as I uee nothing but great care In putting lt away and very eeldom have a can to mold or epoll in any way. Some eay that "cheap tin cans are unfit for fruit." This is a mistake, for I have experimented with them and last year canned twenty-four quarts of peaches In the cheap cans,'and not one can has spoiled, nor could I ask for fruit to be nicer than these, when opened. I consider tin cans the best for vegetables, and my favorite ones canned are peas, sugar corn and tomatoes. Although I consider this point a matter of teste. E. A. B. Cass Oo. I eelect my berries before too ripe, pick over, wash, and for strawberries I take for one quart of berries, one small teacup of eugar, let sugar boil until thick sirup, then put in the berries. Let them heat through and can. By this method the berries look a nice red color and remain whole. Raspberries and blackberries I let come to a boil and can without putting any sugar in them. Tomatoes I can in tin cans; pour boiling water over your tomatoes. Let them stand twenty minutee, then peel, put on in porcelain kettle, let them heat through, not boll, and can whole. This way they are splendid for slicing, seasoning with salt, pepper and vinegar and serving aa you would freeh tomatoes. I put a piece of white muslin over top of all kinds of fruit before putting lid on, also put white paper in each lid. By following theee rules I always have good success, both with self-sealing and wax cans. The principal cauee of eo much fruit spoiling is, first, the fruit is often too ripe for canning, but chiefly the lids and rubbers are to blame. For wax cana I get new lids each year, and for self- eealera new rubbere, or If I use the old rubbers I put two on one can. I always leave my fruit after canning for twenty-four hours, before putting away. Then I examine it and if in good condition I wrap it ln newspapers and store away In the cellar. Tomatoes and beans are the beet vegetables to can. Mas. Mattie Turner, P. M. Fayette Oo. All fruit keeps better ln the dark, so I always put it in the darkest corner of the cellar, and throw some covering over it, so when the door Is left open the light will not strike it. I always sweeten peaches and strawberries when first put up, but a great many sorts tan be reheated and the sugar added and be just as nice as if sweetened when canned. As there is no fruit that Bettles as strawberries do, they do not need filling the second time. Plums are very rich and strong, and a great many dislike them for that reason, myself ae well, until I have remodeled them, I cover them with boiling water, and let stand over the fire as hot ae can be kept without boiling, until the skins crack, and all the strong bitter, sour taete has been drawn out, then draw the water off; have some bo.UIng water ready and cover again, boil a few minutes and can. In this way they are so mild and nice we never tire of them. The juice makes nice jelly with half sweet apple juice. If the apples can not be had while the plums are going, I can the juice until I can get them. Pie plant ls an article I mention as so many think it is not nice for canning. We like it for sauce. I first waeh and cut it into pieces about half an Coneladerst on page lo.
Object Description
Title | Indiana farmer, 1899, v. 54, no. 29 (July 22) |
Purdue Identification Number | INFA5429 |
Date of Original | 1899 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | United States - Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or not-for-profit purposes. |
Repository | Purdue University Libraries |
Date Digitized | 2011-01-25 |
Digitization Information | Original scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Description
Title | Page 1 |
Subjects (LCSH) |
Agriculture Farm management Horticulture Agricultural machinery |
Subjects (NALT) |
agriculture farm management horticulture agricultural machinery and equipment |
Genre | Periodical |
Call Number of Original | 630.5 In2 |
Location of Original | Hicks Repository |
Coverage | Indiana |
Type | text |
Format | JP2 |
Language | eng |
Collection Title | Indiana Farmer |
Rights Statement | Content in the Indiana Farmer Collection is in the public domain (published before 1923) or lacks a known copyright holder. Digital images in the collection may be used for educational, non-commercial, or non-for-profit purposes. |
Repository | Purdue University Libraries |
Digitization Information | Orignal scanned at 300 ppi on a Bookeye 3 scanner using internal software. Display images generated in CONTENTdm as JP2000s; file format for archival copy is uncompressed TIF format. |
Transcript | VOL. LIV. INDIANAPOLIS, IND., JULY 22, 1899. NO. 29 'gxpzxizutz Sjepattmstrt. How Do You Can Fruit? Why Does So Much Canned Fruit Spoil? What Vegetables are Best Canned? 1st Premium,—In the firet place all fruit should be fresh If it is to be canned, and lt should not be overripe. A boiling sirup of coflee A or granulated sugar and water should be made firet, and tbe fruit put into that. Berriea, cherries and currants require but a few moments cooking. Peaches, pears, and plume Bhould be cooked until tender, but not bo they will fall to pieces. The quantity of sugar used muet depend upon the family's taste, for eome people prefer things much eweeter than others. Two cups of water and one cup of sugar will make a good eirup for one quart of cherries. In canning peaches allow one pound of sugar and one quart of water for the sirup to four pounds of the fruit. The fruit must always be put into the cans hot, and enough juice added to come clear to the top, then the tops ghould be screwed on tightly. Turn the cans on their heads for a fewJioure, or over night, and if they leak, no matter how little, or if there ie any sign of a sizzling noise, they will not keep and ehould be immediately heated over and either a new top, rubber or ean used. There is no need of canned fruit spoiling If housekeepers will be exact and thorough. Mrs. Rorer, the famous cooking teacher and chemist, says that the chief rssason why eo much canned fruit spoils is because the can covers are not properly cleaned, or are too old. They ehould be boiled in Boda (baking soda) water, until absolutely clean and then In clear boiling water. Never wipe them or touch them with a dish cloth, however clean, but take them out of the boiling water and screw them on. Too often rubbers are imperfect and will cause the air to get into a can. New rubbers will be required often. After washing cans let them stand for ten or or fifteen minutes before filling. In regard to vegetables; tomatoes etand first and are the easiest to can. The writer has canned thirty and thirty-five quarts of them at a time and had them keep perfectly. They are canned ae you would anything only a little salt being added. They require no sugar or anything else. Long beets are very nice canned. Oabhm M. A. Rockford, 111. 2d Premium—To get ready to can, apples, Peaches, pears, etc., muet be peeled and quartered or halved to BUit the notion, and berries must be well looked over to be sure .there '« no trash left in them. Then wash and dry ™e jars and place them where they will get warm through. Then put your fruit to cook in porcelain, braes or granite vessels. Allow one cup of eugar and a little water to each jar °f fruit. Let the fruit get hot through, and 0 «ep it from cooking unevenly it ehould be «lrred often with a wooden epoon. Any other spoon chops the fruit so. When it Is r"e ' heated remove from the etove and put jnto the jars Immediately. A large mouthed . nel u fery useful for this purpose. The >*«• ehould be well filled, leaving no room for r> as air ie what causes eo much of the canned fruit to epoll. As soon as the jar is ""ed put the lid on and eeal air tight- ~et the fruit remain where it ia till id, then wrap the jars (if glass) in Paper and carry to to the cellar. If fruit is to frul»mne'i 'n lt8 °*n 3u,co' fiU the jttr ful1 of and Tlth nothlnBelse, then seal air tight rile . a bo»er of cold water. Have a anrt V WO0d in the bolIer t0 8et the Jara on> then n th6fire- ^t it boil one hour, the remoTe from the stove and let stand till wa.^u ,8 cold' Frul* Bhould never be ned bef0«> Jt is canned, as it will not keep bo well. It does not hurt apples, peaches, etc., to wash them before they are peeled. The reason why so much canned fruit spoils Ib becauee the fruit is too ripe when canned, or gets air after it ie canned, or Is not cooked enough. If fruit gets too cold during the winter it gets soft. I find tin cans are better than glass or stone to keep apples and peaches from getting soft. Why it is I cannot tell but we have kept fruit in tin cans until late in the spring, and even for a year or two without its becoming soft. If the stones are removed from peaches,etc., it is well to throw a few Into the fruit as it gives it a better flavor. A friend tells me she has euccese in canning fruit when she places her jars ln warm water and leaves them on the stove till they boil In the water. Then while they are in the water she fills them. She says it drives all the air out of the jars and fruit and it keeps better. Tomatosss, corn, beet and cucumber pickles are good canned. Gather your tomatoes before they are over ripe. Scalding them burets the skin and they are easily peeled. Save tbe pieces in ae large pieces as will go in the can, put them on to cook the eame as fruit. Very little water is needed and no sugar. Let them get warm through, then remove from the stove and can. Oorn should be well cooked before it Is canned, or it will not keep. A pint of ealt to a gallon of corn keeps it nicely, also a teaspoonful of tartaric acid to a quart of corn. Cucumber pickles ehould be placed in strong salt water, and let remain in it till the salt strikes through them. Put vinegar in a vessel on the stove with mixed eplces If you like the flavor, and a little sugar, if you like sweet pickles. Let It come to a boiling heat, then put your pickles in. When they are hot through, can, A grape leaf is very good to put over the pickles in the can before they are eealed, E. 3d Premium.—In canning other fruit I use about the same proportion of sugar and eame of water—a tea cup to a quart and a half of fruit—varying it a little with the fruit; using less sugar for raspberries and more water and more sugar for Damson plums. When canning cherries and some other fruits, I can some especially for piee. I uee lees eugar and water so that I can add eugar and flour when I make the piee, and eo that I can get more fruit In a can, I cook my ripe fruit only a few minutee, after the fruit Ib thoroughly boiling, Of course hard fruit or green fruit requires longer cooking. A great many will think this is too much water to put in canned fruit, but we think it ls much nicer than with little juice. Some will eay, "If you muet have the water, why not add it to the fruit after opening?" Cooking ripe fruit in the eyrup keeps it from mashing and cooking to pieces so much. This ie aleo one advantage in cooking a quart at a time Inetead of cooking several quarts as some do. To very etrong fruit, euch ae cherries and plume, I often add eugar and water after opening, even when they have been canned with a good deal of both. Juicy fruit is much mote mild and pleasant to the taste. I know a great many do not can their fruit with sugar, for fear lt will epoll, and the sugar will be wasted. I do not think fruit is nearly so nice sweetened at the table as where the eugar is cooked into it. Thie is especially true of pears and peaches. We very seldom add any eugar to our tiuit at the table then the eugar may help to keep the fruit. Juicy fruit is a little mussey for children, but we have three Bmall boys, and they are very fond of it. They have a dieh of the fruit with bread broken up on it, and cream poured over the bread; then they eat It without stirring. They are ready for it each meal during the winter. With milk It forms the main part of their diet. I think there are three reasons why so much fruit spoils. First, the fruit ie not kept boiling while the can is being filled; second, the can is not filled full. I think it should be full, so that there will be no air Inside to cause the fruit to spoil, and eo that when the fruit cools and settles a more perfect vacuum will be formed at the top of the can, thus causing a greater pressure of the air on the outside to hold on the cover; third, the can is not filled quickly and eealed immediately after it is filled. In canning fruit I think it is necessary to eee that the rubbers are good; although I always use rubbers more than once, and often a number of times When the rubbers are hard as most of the Mason rubbers are, I think it helps them to pour boiling water over them before using. In using lightning cans when the rubbers are not new, I put paper folded several times under the wire where It rests on the cover. I have never canned any vegetables except tomatoes and sweet corn. L. H. L. Union Oo. —[We omit method of canning strawberries as lt is to late to be ueeful this season.—Ed.] I uea tin canB mostly for peaches, quinces and pears. Oook the fruit, thoroughly done, in a porcelain kettle. Pears ehould be cooked well. I have known many housekeepers to mourn the loss of their pears simply becauee they were not cooked thoroughly. I uee about one pint of sugar to every six quarts of fruit, added while cooking. I fill the cans quite full of fruit, about one-half dozen cane at a time allow the fruit to settle, then fill up with the sirup and eeal with common sealing wax. If bubbles appear while pouring the wax I preee them down with a cloth wet in cold water. Soon as sealed I put weights on the beds, and let them remain until the fruit gets cool. If properly canned fruit will keep nicely in any cool dry place. Too much stresB cannot be put on the importance of cooking the fruit thoroughly. Many times the fruit ls not epoiled at all, only the lining of the can ls eaten with the poorly cooked fruit or acid. I never buy the very cheap cans, that our etoree are flooded with, they are poorly finished inside. I have a neighbor that lines all her tin cans Inside with blank paper, to insure safety in eating the fruit. I use the pealing and cores of the fruit for jelly. A few quince seeds and cores cooked with apple peal Inge makes the finest of jelly. All-over ripe fruit ie made into jam and butter. Cherries and all other email fruits are nicest put up in glass. I uee the Maeon jars. To keep the cane from breaking when the hot fruit ie put in them, I set them on a damp cloth. It ls usually a great mietake for a housekeeper to try to eave too many kinds of vegetables by canning. Trying to do too much, aiming to eave it all and falling to can anything, ae it ehould be canned, ie really the main cauee why so much canned fruit spoils. I can, with much success, the tomato, rhubarb and pumpkin. If canned early in the season, and cooked quite whole, there Is no finer vegetable than the tomato, for those who are fond of them. Oonnersville. 0. B. I first put cans in the Bun, where I let them remain several days before using, to make them fresh and eweet. Fruit should be picked as soon as ripe, then carefully looked over and waehed. Oook in a porcelain kettlo, just as eoon as possible after picking, until it ls thoroughly done, but do not let it become a mush. While the fruit is cooking heat your canB in warm water, fill them while boiling, then eeal Immediately and with great care, so that the fruit] doee not get air. If eeallng- wax cans (which I think the best) look over them when nearly cold, and if there are little holes in the wax, heat the stove hook and run over it; if self-sealers, tighten the lids. Then place the cane ln a dark, dry room, to remain until October, and then move them to the cellar. I believe there are eeveral reasons for canned fruit spoiling. First, the fruit may be stale beforo it is canned. And again it may be only half cooked. Then, often cans aro filled and left to stand several minutes before sealing, or else they may not be sealed tightly. I do not think it a good plan to let tho fruit set around the cook etove for days or perhaps weeks after being canned, nor is the cellar a lit place for it, except in winter, as the dampness might cause it to mold. I hear of eome using paraffin to prevent this mold, but I think that unnecessary, as I uee nothing but great care In putting lt away and very eeldom have a can to mold or epoll in any way. Some eay that "cheap tin cans are unfit for fruit." This is a mistake, for I have experimented with them and last year canned twenty-four quarts of peaches In the cheap cans,'and not one can has spoiled, nor could I ask for fruit to be nicer than these, when opened. I consider tin cans the best for vegetables, and my favorite ones canned are peas, sugar corn and tomatoes. Although I consider this point a matter of teste. E. A. B. Cass Oo. I eelect my berries before too ripe, pick over, wash, and for strawberries I take for one quart of berries, one small teacup of eugar, let sugar boil until thick sirup, then put in the berries. Let them heat through and can. By this method the berries look a nice red color and remain whole. Raspberries and blackberries I let come to a boil and can without putting any sugar in them. Tomatoes I can in tin cans; pour boiling water over your tomatoes. Let them stand twenty minutee, then peel, put on in porcelain kettle, let them heat through, not boll, and can whole. This way they are splendid for slicing, seasoning with salt, pepper and vinegar and serving aa you would freeh tomatoes. I put a piece of white muslin over top of all kinds of fruit before putting lid on, also put white paper in each lid. By following theee rules I always have good success, both with self-sealing and wax cans. The principal cauee of eo much fruit spoiling is, first, the fruit is often too ripe for canning, but chiefly the lids and rubbers are to blame. For wax cana I get new lids each year, and for self- eealera new rubbere, or If I use the old rubbers I put two on one can. I always leave my fruit after canning for twenty-four hours, before putting away. Then I examine it and if in good condition I wrap it ln newspapers and store away In the cellar. Tomatoes and beans are the beet vegetables to can. Mas. Mattie Turner, P. M. Fayette Oo. All fruit keeps better ln the dark, so I always put it in the darkest corner of the cellar, and throw some covering over it, so when the door Is left open the light will not strike it. I always sweeten peaches and strawberries when first put up, but a great many sorts tan be reheated and the sugar added and be just as nice as if sweetened when canned. As there is no fruit that Bettles as strawberries do, they do not need filling the second time. Plums are very rich and strong, and a great many dislike them for that reason, myself ae well, until I have remodeled them, I cover them with boiling water, and let stand over the fire as hot ae can be kept without boiling, until the skins crack, and all the strong bitter, sour taete has been drawn out, then draw the water off; have some bo.UIng water ready and cover again, boil a few minutes and can. In this way they are so mild and nice we never tire of them. The juice makes nice jelly with half sweet apple juice. If the apples can not be had while the plums are going, I can the juice until I can get them. Pie plant ls an article I mention as so many think it is not nice for canning. We like it for sauce. I first waeh and cut it into pieces about half an Coneladerst on page lo. |
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