THE best method to preserve fruit with all its original flavor is by hermetically sealing it from the air in cans prepared for the purpose, and these should be of glass or stoneware, as the acids of fruit act chemically on tin or other metals, often destroying the flavor of the fruit, and sometimes rendering it very unwholesome. Either self-sealing cans, or those which require wax, may be used successfully, but probably the former are best for those of little experience, and they are unquestionably more convenient. Of these there are several claimants for public favor, all of them highly recommended, and doubtless all of them good.. Our own experience favors the “Valve Jar,” the “Mason” and the “Hero.”
THE SELECTION OF FRUIT.—This should be done with the greatest care. Some varieties cannot be preserved at all, unless canned when perfectly fresh, and success is more certain with all kinds if this particular is regarded. The fruit should be nearly or quite ripe, but not over-ripe, and any which bears signs of decay must be carefully excluded.
COOKING THE FRUIT.—Nearly all varieties are better steamed than stewed or boiled, and this for three reasons: 1. The fruit is not so badly broken and mashed; 2. It retains more of its original flavor; 3. Little or no water is required to be added, and it is therefore cooked in its own juice.
Almost every family has conveniences for steaming on a small scale, either with the common tin steamer or the elevated platform, which can be used in a common kettle. To those who wish for more ample facilities we would recommend the following cheap and simple method: Take a common wash-boiler, and have fitted into it a horizontal platform of sheet-iron, perforated freely with half-inch holes so as to allow the free passage of steam. Have it mounted upon legs so it will stand clear from the water, which should be only a few inches deep in the bottom of the boiler.
Have your fruit carefully picked over and placed in a clean tin or earthen dish, with a cover over it to prevent the condensed steam from dropping into it. No sugar is required with any kind of fruit. We are informed by one who is always successful in this business that the flavor of the fruit is better preserved without sugar, and she never lost a can. If sugar must be used, it can be added when the cans are opened for the table.
Place your dish of fruit on the platform of your steamer, having sufficient water in the bottom, but not too much. Then cover the whole closely, and steam until thoroughly scalded. Some kinds of fruit require a longer time than others, and judgment must be exercised in regard to the matter. It should not be cooked so as to fall to pieces, but care should be taken to have it thoroughly scalded.
While the fruit is cooking, the cans should be prepared. Several methods have been recommended, but perhaps the following is the best: Have your cans thoroughly cleansed, and pour into each a small quantity of tepid water. Shake thoroughly until the can is of a uniform temperature. Then add a little warm water, shaking as before; then a little hot water, and so on until the can is hot. This is one of the best safeguards against breakage, and nearly as expeditious as any method. This should be done just in time, so that the cans will be all ready for the fruit as soon as done. While placing the fruit in the cans be careful to protect them from currents of air, as they are frequently broken by a simple draught of cold air.
The fruit may now be poured into the cans. Peaches, pears, or other large fruit, may be tastily arranged in the cans with a fork, piece by piece, and the boiling juice added afterward to cover them. When the can is full, shake it, and incline it back and forth, so as to cause the air to rise to the top, if any should be among the fruit. Be sure that the can is full to the brim, and then screw on the cover, or if not a self-sealing can, put in the cork and cover with melted sealing wax. The following recipe makes good wax: One pound of rosin, two ounces of beeswax, one and a half ounces of mutton tallow. Melt and mix.
All the above work should be performed expeditiously. The cans may then be set away to cool, and should be kept in a cool, dark place and closely watched for a few days, to see that the sealing is perfect. If the fruit shows signs of not being perfectly sealed, it should be at once taken out, scalded and sealed again.
Tomatoes, berries and small fruits may be preserved in stone jugs. Observe the same rules in preparation, heating the jugs thoroughly before putting in the fruit. When filled, place one or two thicknesses of cloth over the mouth and then put in the cork, covering the whole with wax.
By close attention to particulars and the exercise of good judgment, success is almost certain.
THE following is recommended by a neighbor who has had much successful experience: To can peaches, I allow half a pound or less of sugar to one pound of peaches. Make a syrup of the sugar by adding a pint of water to one pound of sugar, and boiling for a time. Pare and halve the peaches; drop them into the syrup and boil for ten minutes. Put into the cans—glass ones—and seal tightly. Any other kind of fruit may be preserved in the same manner. They will keep equally well without sugar, but it is usually quite as convenient to add the sugar when canned. Some add a few peach kernels blanched. For convenience and safety’s sake, place the can, being filled with hot fruit, on a wet napkin or towel folded a number of times. Some varieties of pears require longer cooking, while some other varieties of fruit need less. The cans should be filled to the top.
THERE is no fruit so difficult to can nicely as the grape; by observing the following instructions you will find the grapes rich and tender a year from putting up. Squeeze the pulp from the skin, as the seeds are objectionable; boil the pulp until the seeds begin to loosen, having the skins boiling in a little water, hard, as they are tough. When the pulp seems tender, put it through the sieve; then add the skins, if tender, with the water they boil in, if not too much. We use a large coffeecupful of sugar for a quart can; boil until thick, and can in the usual way.