PRESERVING FRUIT &
VEGETABLES
Old Style
CANNING AND PRESERVING
Canning is so simple an operation that it is unfortunate that most people consider it difficult. The directions generally given are so troublesome that one can not wonder it is not attempted oftener; but it need be hardly more care than the making of apple sauce, which, by the way, can always be made while apples are plenty, and canned for spring use. In an experience of years, not more than one can in a hundred has ever been lost, and fruit put up at home is far nicer than any from factories.
In canning, see first that the jars are clean, the rubbers whole and in perfect order, and the tops clean and ready to screw on. Fill the jars with hot (not boiling) water half an hour before using, and have them ready on a table sufficiently large to hold the preserving-kettle, a dish-pan quarter full of hot water, and the cans. Have ready, also, a deep plate, large enough to hold two cans; a silver spoon; an earthen cup with handle; and, if possible, a can-filler,-that is, a small tin in strainer-shape, but without the bottom, and fitting about the top. The utmost speed is needed in filling and screwing down tops, and for this reason every thing must be ready beforehand.
In filling the can let the fruit come to the top; then run the spoon-handle down on all sides to let out the air; pour in juice till it runs over freely, and screw the top down at once, using a towel to protect the hand. Set at once in a dish-pan of water, as this prevents the table being stained by juice, and also its hardening on the hot can. Proceed in this way till all are full; wipe them dry; and, when cold, give the tops an additional screw, as the glass contracts in cooling, and loosens them. Label them, and keep in a dark, cool closet. When the fruit is used, wash the jar, and dry carefully at the back of the stove. Wash the rubber also, and dry on a towel, putting it in the jar when dry, and screwing on the top. They are then ready for next year's use. Mason's cans are decidedly the best for general use.
GENERAL RULES FOR CANNING
For all small fruits allow one-third of a pound of sugar to a pound of fruit. Make it into a sirup with a teacup of water to each pound, and skim carefully. Throw in the fruit, and boil ten minutes, canning as directed. Raspberries and blackberries are best; huckleberries are excellent for pies, and easily canned. Pie-plant can be stewed till tender. It requires half a pound of sugar to a pound of fruit.
For peaches, gages, &c, allow the same amount of sugar as for raspberries. Pare peaches, and can whole or in halves as preferred. Prick plums and gages with a large darning-needle to prevent their bursting. In canning pears, pare and drop at once, into cold water, as this prevents their turning dark.
Always use a porcelain-lined kettle, and stir either with a silver or a wooden spoon,-never an iron one. Currants are nice mixed with an equal weight of raspberries, and all fruit is more wholesome canned than in preserves.
TO CAN TOMATOES
Unless very plenty, it is cheaper to buy these in the tins. Pour on boiling water to help in removing the skins; fill the preserving kettle, but add no water. Boil them five minutes, and then can. Do not season till ready to use them for the table. Okra and tomatoes may be scalded together in equal parts, and canned for soups.
PRESERVES
Preserves, to be perfect, must be made with the greatest care. Economy of time and trouble is a waste of fruit and sugar. The best are made by putting only a small amount of fruit at a time in the syrup, after the latter has been carefully prepared and clarified, and the fruit neatly pared. It is difficult to watch a large quantity so as to insure its being done to a turn.
The old rule is "a pound of sugar to a pound of fruit," but since the introduction of cans, three-quarters of a pound of sugar to a pound of fruit is sufficient, and even less is sometimes used, the necessity for an excess of sugar having passed away, as preserves may be less sweet, with no risk of fermentation, if sealed. Either tin or glass cans may be used, care being taken to make the sealing perfect.
Quinces, pears, citrons, watermelon-rinds, and many of the smaller fruits, such as cherries, currants, etc., harden when put, at first, into a syrup made of their weight ofsugar. To prevent this they should be cooked till tender in water, or in a weak syrup made from a portion only of the sugar, adding the remainder afterward. In preserving fruits, such as peaches, tomatoes, plums, and strawberries, which are likely to become too soft in cooking, it is a good plan to pour the hot syrup over the fruit and let it remain over night,
or to strew over it a part or all the sugar and allow it to stand a few hours; by either method the juice is extracted, and the fruit hardened.
Another approved method of hardening fruit is to skim it out of syrup, after cooking a few minutes and lay it in the hot sun two or three hours, and then pour over it the boiling syrup.
Long protracted boiling destroys the pleasant natural flavor of the fruit, and darkens it.
Preserves should boil gently to avoid the danger of burning, and in order that the sugar may thoroughly penetrate the fruit. A good syrup is made in the proportion of half pint water to a pound of sugar. Put the sugar and water over the fire in a porcelain kettle and, just before it boils, stir in the white of an egg beaten lightly with two table-spoons water; and, as it begins to boil, remove the scum with great care; boil until no more scum arises, and then add fruit.
Or the white of the egg may be mixed thoroughly with the dry sugar in the kettle, and the boiling water poured over, when all impurities will immediately rise to the surface with the egg.Preserves may be made from canned fruit (and some prefer to do this rather than make in the hot season), using less sugar than the rule. When preserving canned peaches or apples, it is an improvement to add a few sliced oranges.
Marmalades, or the different butters, will be smoother and better flavored, and will require less boiling, if the fruit (peaches, quinces, oranges, and apples make the best) is well cooked and mashed before adding either sugar or cider. It is important to stir constantly.
In making either preserves or marmalades, follow the directions as regards kettle, sugar, and putting up, already given for jellies and jams, taking care not to cover or put away any of them till cold. When preserves are candied, set jar in kettle of cold water, and let boil for an hour;
or put them in a crock kept for that purpose, set in oven and boil a few minutes, watching carefully to prevent burning. When specks of mold appear, take them off carefully, and scald preserves as above directed.
Dried fruits are much better and require less boiling, if clean soft water is poured over them and allowed to stand over night. In the morning boil until tender in the water, sweetening five minutes before removing from the stove.
To dry corn or fruits nicely, spread in shallow boxes or box covers, and cover with mosquito netting to prevent flies reaching them. When dry, put up in jars and cover closely, or in paper sacks. Dried peaches are better when halved and the cavities sprinkled with sugar in drying. The fruit must be good, however, as poor fruit can not be redeemed by any process.
Another excellent way is to dry them in the oven, and, when about half done, place in a crock a layer of peaches alternately with a layer of sugar.
Cherries and currants are excellent dried as follows: Put in jars first a layer of fruit, then a layer of sugar, in the proportion of half a pound sugar to pound of fruit, let stand over night, place them to boil, skimming off all scum, let boil ten or fifteen minutes, skim out and spread on dishes to dry in the sun, or by the fire, turning frequently until dry. They may then be packed in jars with sugar, or put away in paper sacks, and are an excellent substitute for raisins in puddings or mince-pies.
The secret of keeping dried fruit is to exclude the light. Paper sacks, or a barrel or box lined with paper, are secure against moths. Reheating fruit makes it dark in color, and impairs its flavor. An excellent method is to steam the fruit as soon as dried, in a vegetable steamer (wrapping small fruits or corn in a cloth to prevent their falling through), stirring with the hand until the heat is too great to bear; remove to a pan, dry thoroughly, and put up in paper sacks or in stone crocks, tying a strong cloth tight over the top. Always fill a fruit-can, and keep for common use, to avoid opening the large jars often.
JAMS
Make sirup as directed above. Use raspberries, strawberries, or any small fruit, and boil for half an hour. Put up in small jars or tumblers; lay papers dipped in brandy on the fruit, and paste on covers, or use patent jelly-glasses.
MARMALADE
Quinces make the best; but crab-apples or any sour apple are also good. Poor quinces, unfit for other use, can be washed and cut in small pieces, coring, but not paring them. Allow three-quarters of a pound of sugar and a teacupful of water to a pound of fruit, and boil slowly two hours, stirring and mashing it fine. Strain through a colander, and put up in glasses or bowls. Peach marmalade is made in the same way.
FRUIT JELLIES
Crab-apple, quince, grapes, &c., are all made in the same way. Allow a teacup of water to a pound of fruit; boil till very tender; then strain through a cloth, and treat as currant jelly. Cherries will not jelly without gelatine, and grapes are sometimes troublesome. Where gelatine is needed, allow a package to two quarts of juice.
CANDIED FRUITS
Make a sirup as for preserves, and boil any fruit, prepared as directed, until tender. Let them stand two days in the sirup. Take out; drain carefully; lay them on plates; sift sugar over them, and dry either in the sun or in a moderately warm oven.
PICKLES AND CATCHUPS
Sour pickles are first prepared by soaking in a brine made of one pint of coarse salt to six quarts of water. Boil this, and pour it scalding hot over the pickle, cucumbers, green tomatoes, &c. Cucumbers may lie in this a week, or a month even, but must be soaked in cold water two days before using them. Other pickles lie only a month.
Sweet pickles are made from any fruit used in preserving, allowing three, or sometimes four, pounds of sugar to a quart of best cider vinegar, and boiling both together.
DRINKS
To avoid adulteration buy coffee in the grain, either raw or in small quantities freshly roasted. The best kinds are the Mocha and Java, and some prefer to mix the two, having roasted them separately. West India coffee, though of a different flavor, is often very good.