CANNING FRUITS AND VEGETABLES.

Wairarapa Daily Times, Volume 5, Issue 1328, 15 March 1883, Page 2

CANNING FRUITS AND VEGETABLES.

The American housekeeper accepts ,; :'' canning as apart af the; regular house*;;' % hold routine, and it in a great measure takes the place, of the old " preserving 1 ' : time. To successfully put up fruits and : ' vegetables, the great essential-is glaßa • - jars, or cans, that are readily/make air-;; v' tight. ■/.These'are- by '• manufacturers; several patterns of them. ''.J jars of the leading makers of the ;' ■ present day are well nigh perfect, and and W do inot'know of any choice ;\ between them. > ; W - '> Having the'cans'i'tfr -jars? the 'Offerai tion k simple. The Iruit, whatever it may be, in a syrup just to sweeiten'it,(is,broughtj(» i -tha boiling point, aniwhen the air has' all been' expelled from it, it is at once placed in 'tiiejar9i i prMouMy"warm(^'viih; , ''lo^' i ''-";- water/,.and when these are well, ~'•;' the.coveria.scrw.ed 4own ; tight. ! ' _ ; . jars/weli'filledwith boilingfruife, and".'i , ' a promptly covered by screwing down the ''"'•' 'caps/ will yiyfccess^Mafiy l years ago, when canning was not so general as it is j noy, /i «e,- I Bhoyd I hpyv;any' . common; be used, but at present, jars made for the purpose', are. ; so ebeapj I that it is not : necessary to resort to any make-shifts. Among-the up in: thismanner-isißhubirb.' 'Thiscan bo readily canned, and green Gpoßberries may be, treated Jn-'the' same manner. ■Strawberries ]and- Raspberries come nextj,and'are better preserved- in the same manner than by, any other, but these, especially the. strawberries, while. vastlybetter,, when•preserved'.than '• in any other m'pher, come" far short of their original" flavour. '* Peaches are easily preserved thus,, and are, nearly perfect, aSjare jhejp'ears] the Bartlett, apples and has put up the quince in tllis maimer, _;- will never preserve , it, .accordance*"' to the old'pound for pound' method. . All. the v highly. flavoured.. .ayples preserved by canning, l -make' a [filler apple sauce; bo,, produced inany'dtber 'manner, process is, tocook the fruit, of whatever kind, in a syrup rnado mth fotir'bunisea of sugar, to, a" pint pf ■ fruit is cooked, tender,' transfer it?.l at once to ;the jar,-,add tho,syrup to fill up , every crevice,; if there, are i bubbles of air, aid thorn to escape by the use, of a spoon; see.that the jar is solid'full, of . fruit 'and syrup,■■■and' up to tbie'-jfcop, beforethecapisßcrewed,oil' . fruits are easily preserved in the family, vegetables are more difficult..;/Wehaye many inquiriesl about preserving', green peas, green com, andtomatoes, 1;) f hose who make a business of canning,; find green peas and green com' among : the most difficult things to preserve. They can only be put up in tin cans by' ;fe|ilingprocesses, notpracticable in families, , If any of : bur readers have ; found a method by whioli corn or, peas can can.be ; presoryediby any process practicable in.tbe family, ,we, ask-them-to communicate it,, for the benefit of others. Last autumn we made an ex. periment with tomatoes. Thoroughly ripe fruit, wos cooked for the table, omittinglratter and all other seasoning and put* up -in l ordinary fruit jars, About3outof 12 failed, but those which succeeded were vastly than the „ tomatoes ■. purchased. ;ih tin cans.'—< American Agriculturist."