top. If you are perfectly sure that the can is tight, do not open to
refill, as you will be unable to make it quite as tight again, unless
you reheat the fruit, in which case you would be liable to have the same
thing occur again. Air is dangerous because it is likely to contain
germs, though in itself harmless.
If mold is observed upon the top of a can, it should be opened, and the
fruit boiled and used at once, after carefully skimming out all the
moldy portions. If there is evidence of fermentation, the fruit should
be thrown away, as it contains alcohol.
If care be taken to provide good cans, thoroughly sterilized, and with
perfectly fitting covers; to use only fruit in good condition; to have
it thoroughly cooked, and at boiling temperature when put into the can;
to have the cans well baked and heated, filled completely and to
overflowing, and sealed at once while the fruit is still near boiling
temperature, there will be little likelihood of failure.
OPENING CANNED FRUIT.--Canned fruit is best opened a short time
before needed, that is may be will aërated; and if it has been canned
without sugar, it should have the necessary quantity added, so that it
may be well dissolved before using.
Fruit purchased in tin cans should be selected with the utmost care,
since unscrupulous dealers sometimes use cans which render the fruit
wholly--unfit for food.
The following rules which we quote from a popular scientific journal
should be 'carefully observed in selecting canned fruit:--
"Reject every can that does not have the name of the manufacturer or
firm upon it, as well as the name of the company and the town where
manufactured. All 'Standards' have this. When the wholesale dealer is
ashamed to have his name on the goods, be shy of him.
"Reject every article of canned goods which does not show the line of
resin around the edge of the solder of the cap, the same as is seen on
the seam at the side of the can.
"Press up the bottom of the can; if decomposition is beginning, the tin
will rattle the same as the bottom of your sewing-machine oil can does.
If the goods are sound, it will be solid, and there will be no rattle to
the tin.
"Reject every can that show any rust around the cap on the inside of the
head of the can. Old and battered cans should be rejected; as, if they
have been used several times, the contents are liable to contain small
amounts of tin or lead"
_RECIPES._
TO CAN STRAWBERRIES.--These are generally considered more difficult
to can than most other berries. Use none but sound fruit, and put up the
day they are picked, if possible. Heat the fruit slowly to the boiling
point, and cook fifteen minutes or longer, adding the sugar hot, if any
be used, after the fruit is boiling. Strawberries, while cooking, have a
tendency to rise to the top, and unless they are kept poshed down, will
not be cooked uniformly, which is doubtless one reason they sometimes
fail to keep well. The froth should also be kept skimmed off. Fill the
cans as directed on page 197, taking special care to let out every air
bubble, and to remove every particle of froth from the top of the can
before sealing. If the berries are of good size, the may be cooked in
the cans, adding a boiling syrup prepared with one cup of water and one
of sugar for each quart can of fruit.
If after the cans are cold, the fruit rises to the top, as it frequently
does, take the cans and gently shake until the fruit is well saturated
with the juice and falls by its own weight to the bottom, or low enough
to be entirely covered with the liquid.
TO CAN RASPBERRIES, BLACKBERRIES, AND OTHER SMALL FRUITS.--Select
none but good, sound berries; those freshly picked are best; reject any
green, over-ripe, mashed, or worm-eaten fruit. If necessary to wash the
berries, do so by putting a quart at a time in a colander, and dipping
the dish carefully into a pan of clean water, letting it stand for a
moment. If the water is very dirty, repeat the process in a second
water. Drain thoroughly, and if to be cooked previous to putting in the
cans, put into a porcelain kettle with a very small quantity of water,
and heat slowly to boiling. If sugar is to be used, have it hot, but do
not add it until the fruit is boiling; and before doing so, if there is
much juice, dip out the surplus, and leave the berries with only a small
quantity, as the sugar will have a tendency to draw out more juice, thus
furnishing plenty for syrup.
Raspberries are so juicy that they need scarcely more than a pint of
water to two quarts of fruit.
The fruit may be steamed in the cans if preferred. When thoroughly
scalded, if sugar is to be used, fill the can with a boiling syrup made
by dissolving the requisite amount of sugar in water; if to be canned
without sugar, fill up the can with boiling water or juice.
Seal the fruit according to directions previously given.
TO CAN GOOSEBERRIES.--Select such as are smooth and turning red,
but not fully ripe; wash and remove the stems and blossom ends. For
three quarts of fruit allow one quart of water. Heat slowly to boiling;
cook fifteen minutes, add a cupful of sugar which has been heated dry
in the oven: boil two or three minutes longer, and can.
TO CAN PEACHES.--Select fruit which is perfectly ripe and sound,
but not much softened. Free-stone peaches are the best. Put a few at a
time in a wire basket, and dip into boiling water for a moment, and then
into cold water, to cool fruit sufficiently to handle with comfort. The
skins may then be rubbed or peeled off easily, if done quickly, and the
fruit divided into halves; or wipe with a clean cloth to remove all dirt
and the wool, and with a silver knife cut in halves, remove the stone,
and then pare each piece, dropping into cold water at once to prevent
discoloration. Peaches cut before being pared are less likely to break
in pieces while removing the stones. When ready, pour a cupful of water
in the bottom of the kettle, and fill with peaches, scattering sugar
among the layers in the proportion of a heaping tablespoonful to a quart
of fruit. Heat slowly, boil fifteen minutes or longer till a silver fork
can be easily passed through the pieces; can in the usual way and seal;
or, fill the cans with the halved peaches, and place them in a boiler of
warm water with something underneath to avoid breaking; cook until
perfectly tender. Have ready a boiling syrup prepared with one half cup
of sugar and two cups of water, and pour into each can all that it will
hold, remove air bubbles, cover and seal. A few of the pits may be
cooked in the syrup, and removed before adding to the fruit, when their
special flavor is desired.
ANOTHER METHOD.--After paring and halving the fruit, lay a clean napkin
in the bottom of a steamer; fill with fruit. Steam until a fork will
easily penetrate the pieces. Have ready a boiling syrup prepared as
directed above, put a few spoonfuls in the bottom of the hot cans, and
dip each piece of fruit gently in the hot syrup; then as carefully place
it in the jars. Fill with the syrup, and finish in the usual way.
Peaches canned without sugar, retain more nearly their natural flavor.
To prepare in this way, allow one half pint of water to each pound of
fruit. Cook slowly until tender, and can in the usual manner. When
wanted for the table, open an hour before needed, and sprinkle lightly
with sugar.
TO CAN PEARS.--The pears should be perfectly ripened, but not soft.
Pare with a silver knife, halve or quarter, remove the seeds and drop
into a pan of cold water to prevent discoloration. Prepare a syrup,
allowing a cup of sugar and a quart of water to each two quarts of
fruit. When the syrup boils, put the pears into it very carefully, so as
not to bruise or break them, and cook until they look clear and can be
easily pierced with a fork. Have the cans heated, and put in first a
little of the syrup, then pack in the pears very carefully; fill to
overflowing with the scalding syrup, and finish as previously directed.
The tougher and harder varieties of pears must be cooked till nearly
tender in hot water, or steamed over a kettle of boiling water, before
adding to the syrup, and may then be finished as above. If it is
desirable to keep the pears whole, cook only those of a uniform size
together; or if of assorted sizes, put the larger ones into the syrup a
few minutes before the smaller ones. Some prefer boiling the kins of the
pears in the water of which the syrup is to be made, and skimming them
out before putting in the sugar. This is thought to impart a finer
flavor. Pears which are very sweet, or nearly tasteless, may be improved
by using the juice of a large lemon for each quart of syrup. Pears may
be cooked in the cans, if preferred.
TO CAN PLUMS.--Green Gages and Damsons are best for canning. Wipe
clean with a soft cloth. Allow a half cup of water and the same of sugar
to every three quarts of fruit, in preparing a syrup. Pick each plum
with a silver fork to prevent it from bursting, and while the syrup is
heating, turn in the fruit, and boil until thoroughly done. Dip
carefully into hot jars, fill with syrup, and cover immediately.
TO CAN CHERRIES.--These may be put up whole in the same way as
plums, or pitted and treated as directed for berries, allowing about two
quarts of water and a scant pint of sugar to five quarts of solid fruit,
for the tart varieties, and not quite half as much sugar for the sweeter
ones.
TO CAN MIXED FRUIT.--There are some fruits with so little flavor
that when cooked they are apt to taste insipid, and are much improved by
canning with some acid or strongly flavored fruits.
Blackberries put up with equal quantities of blue or red plums, or in
the proportion of one to three of the sour fruit, are much better than
either of these fruits canned separately. Black caps are much better if
canned with currants, in the proportion of one part currants to four of
black caps.
Red and black raspberries, cherries and raspberries, are also excellent
combinations.
QUINCES WITH APPLES.--Pare and cut an equal quantity of firm sweet
apples and quinces. First stew the quinces till they are tender in
sufficient water to cover. Take them out, and cook the apples in the
same water. Lay the apples and quinces in alternate layers in a
porcelain kettle or crock. Have ready a hot syrup made with one part
sugar to two and a half parts water, pour over the fruit, and let it
stand all night. The next day reheat to boiling, and can.
Quinces and sweet apples may be canned in the same way as directed below
for plums and sweet apples, using equal parts of apples and quinces, and
adding sugar when opened.
PLUMS WITH SWEET APPLES.--Prepare the plums, and stew in water
enough to cover. When tender, skim out, add to the juice an equal
quantity of quartered sweet apples, and stew until nearly tender. Add
the plumbs again, boil together for a few minutes, and can. When wanted
for the table, open, sprinkle with sugar if any seems needed, let stand
awhile and serve.
TO CAN GRAPES.--Grapes have so many seeds that they do not form a
very palatable sauce when canned entire. Pick carefully from the stems,
wash in a colander the same as directed for berries, and drain. Remove
the skins, dropping them into one earthen crock and the pulp into
another. Place both crocks in kettles of hot water over the stove, and
heat slowly, stirring the pulp occasionally until the seeds will come
out clean.
Then rub the pulp through a colander, add the skins to it, and a cupful
of sugar for each quart of pulp. Return to the fire, boil twenty minutes
until the skins are tender, and can; or, if preferred, the whole grapes
may be heated, and when well scalded so that the seeds are loosened,
pressed through a colander, thus rejecting both seeds and skins, boiled,
then sweetened if desired, and canned.
TO CAN CRAB APPLES.--These may be cooked whole, and canned the same
way as plums.
TO CAN APPLES.--Prepare and can the same as pears, when fresh and
fine in flavor. If old and rather tasteless, the following is a good
way:--several thin slices of the yellow part of the rind, four cups of
sugar, and three pints of boiling water. Pare and quarter the apples, or
if small, only halve them, and cook gently in a broad-bottomed
closely-covered saucepan, with as little water as possible, till tender,
but not broken; then pour the syrup over them, heat all to boiling, and
can at once. The apples may be cooked by steaming over a kettle of hot
water, if preferred. Care must be taken to cook those of the same degree
of hardness together. The slices of lemon rind should be removed from
the syrup before using.
TO CAN PINEAPPLES.--The writer has had no experience in canning
this fruit, but the following method is given on good authority: Pare
very carefully with a silver knife, remove all the "eyes" and black
specks; then cut the sections in which the "eyes" were, in solid pieces
clear down to the core. By doing this all the valuable part of the fruit
is saved, leaving its hard, woody center. As, however, this contains
considerable juice, it should be taken in the hands and wrung as one
wrings a cloth, till the juice is extracted, then thrown away. Prepare a
syrup with one part sugar and two parts water, using what juice has been
obtained in place of so much water. Let it boil up, skim clean, then add
the fruit. Boil just as little as possible and have the fruit tender, as
pineapples loses its flavor by overcooking more readily than any other
fruit. Put into hot cans, and seal.
FRUIT JELLIES.
The excess of sugar commonly employed in preparing jellies often renders
them the least wholesome of fruit preparations, and we cannot recommend
our readers to spend a great amount of time in putting up a large stock
of such articles.
The juice of some fruits taken at the right stage of maturity may be
evaporated to a jelly without sugar, but the process is a more lengthy
one, and requires a much larger quantity of juice than when sugar is
used.
Success in the preparation of fruit jellies depends chiefly upon the
amount of pectose contained in the fruit. Such fruits as peaches,
cherries, and others containing but a small proportion of pectose,
cannot be made into a firm jelly. All fruit for jelly should, if
possible, be freshly picked, and before it is over-ripe, as it has then
a much better flavor. The pectose, the jelly-producing element,
deteriorates with age, so that jelly made from over-ripe fruit is less
certain to "form." If the fruit is under-ripe, it will be too acid to
give a pleasant flavor. Examine carefully, as for canning, rejecting all
wormy, knotty, unripe, or partially decayed fruit. If necessary to wash,
drain very thoroughly.
Apples, quinces, and similar fruits may require to be first cooked in a
small amount of water. The juice of berries, currants, and grapes, may
be best extracted by putting the fruit in a granite-ware double boiler,
or a covered earthen crock placed inside a kettle of boiling water,
mashing as much as possible with a spoon, and steaming without the
addition of water until the fruit is well scalded and broken.
For straining the juice, have a funnel-shaped bag made of coarse flannel
or strong, coarse linen crash. The bag will be found more handy if a
small hoop of wire is sewn around the top and two tapes attached to hang
it by while the hot juice is draining, or a wooden frame to support the
bag may be easily constructed like the one shown on page 74. A dish to
receive the juice should be placed underneath the bag, which should
first be wrung out of hot water, and the scalded fruit, a small quantity
at a time, turned in; then with two large spoons press the sides of the
bag well, moving the fruit around in the bag to get out all the juice,
and removing the pressed pulp and skins each time before putting in a
fresh supply of the hot fruit. If a very clear jelly is desired, the
juice must be allowed to drain out without pressing or squeezing. The
juice of berries, grapes, and currants may be extracted without the
fruit being first scalded, if preferred, by putting the fruit into an
earthen or granite-ware dish, and mashing well with a wooden potato
masher, then putting into a jelly bag and allowing the juice to drain
off for several hours.
When strained, if the jelly is to be prepared with sugar, measure the
juice and pour it into a granite or porcelain fruit kettle with a very
broad bottom, so that as much surface can be on the stove possible. It
is better to boil the juice in quantities of not more than two or three
quarts at a time, unless one has some utensil in which a larger quantity
can be cooked with no greater depth of liquid than the above quantity
would give in a common fruit kettle. The purpose of the boiling is to
evaporate the water from the juice, and this can best be accomplished
before the sugar is added. The sugar, if boiled with the juice, also
darkens the jelly.
The average length of time required for boiling the juice of most
berries, currants, and grapes, extracted as previously directed, before
adding the sugar, is twenty minutes from the time it begins to bubble
all over its surface. It is well to test the jelly occasionally,
however, by dropping a small quantity on a plate to cool, since the
quantity of juice and the rapidity with which it is boiled, may
necessitate some variation in time. In wet season, fruits of all kinds
absorb more moisture and a little longer boiling may be necessary. The
same is true of the juice of fruits gathered after a heavy rain. Jellies
prepared with sugar are generally made of equal measures of juice,
measured before boiling, and sugar; but a very scant measure of sugar is
sufficient, and a less amount will suffice for many fruits. White
granulated sugar is best for all jellies. While the juice is heating,
spread the sugar evenly on shallow tins, and heat in the oven, stirring
occasionally to keep it from scorching. If portions melt, no great harm
will be done, as the melted portions will form in lumps when turned into
the juice, and can be removed with a spoon. When the juice has boiled
twenty minutes, turn in the sugar, which should be so hot that the hand
cannot be borne in it with comfort, stirring rapidly until it is all
dissolved. Let the syrup boil again for three or four minutes, then take
immediately from the fire. Heat the jelly glasses (those with glass
covers are best), by rolling in hot water, and place them in a shallow
pan partially filled with hot water, or stand them on a wet, folded
towel while filling. If it is desired to have the jelly exceptionally
clear and nice, it may be turned through a bag of cheese cloth,
previously wrung out of hot water, into the jelly glasses. If the covers
of the glasses are not tight fitting, a piece of firm paper should be
fitted over the top before putting on the cover, to make it air tight.
Pint self-sealing fruit cans are excellent for storing jelly, and if it
is sealed in them in the same manner as canned fruit, will keep
perfectly, and obviate any supposed necessity for the use of brandied
paper as a preservative measure. Label each variety, and keep in some
cool, dry place. If the jelly is not sufficiently firm when first made,
set the glasses in the sunshine for several days, until the jelly
becomes more firm. This is better than reheating and boiling again, as
it destroys less of the flavor of the fruit.
_RECIPES._
APPLE JELLY.--Cut nice tart apples in quarters, but unless wormy,
do not peel or core. Put into a porcelain kettle with a cup of water for
each six pounds of fruit, and simmer very slowly until the apples are
thoroughly cooked. Turn into a jelly-bag, and drain off the juice. If
very tart, allow three fourths of a pound of sugar to each pint of
juice. If sub-acid, one half pound will be sufficient. Put the sugar
into the oven to heat. Clean the kettle, and boil the juice therein
twenty minutes after it begins to boil thoroughly. Add the sugar,
stirring until well dissolved, let it boil up once again, and remove
from the fire. The juice of one lemon may be used with the apples, and a
few bits of lemon rind, the yellow portion only, cooked with them to
give them a flavor, if liked. One third cranberry juice makes a pleasing
combination.
APPLE JELLY WITHOUT SUGAR.--Select juicy, white fleshed, sub-acid
fruit, perfectly sound and mature but not mellow. The snow apple is one
of the best varieties for this purpose. Wash well, slice, and core
without removing the skins, and cook as directed in the preceding
recipe. Drain off the juice, and if a very clear jelly is desired,
filter it through a piece of cheese cloth previously wrung out of hot
water. Boil the juice,--rapidly at first, but more gently as it becomes
thickened,--until of the desired consistency. The time required will
vary with the quantity of juice, the shallowness of the dish in which it
is boiled, and the heat employed. One hour at least, will be required
for one or two quarts of juice. When the juice has become considerably
evaporated, test it frequently by dipping a few drops on a plate to
cool; and when it jellies sufficiently, remove at once from the fire. A
much larger quantity of juice will be needed for jelly prepared in this
manner than when sugar is used, about two quarts of juice being required
for one half pint of jelly. Such jelly, however, has a most delicious
flavor, and is excellent served with grains. Diluted with water, it
forms a most pleasing beverage.
BERRY AND CURRANT JELLIES.--Express the juice according to the
directions already given. For strawberries, red raspberries, and
currants, allow three fourths of a pound of sugar to a pint of juice.
Black raspberries, if used alone, need less sugar. Strawberry and black
raspberry juice make better jelly if a little lemon juice is used. The
juice of one lemon to each pint of fruit juice will be needed for black
raspberries. Two parts red or black raspberries with one part currants,
make a better jelly than either alone. Boil the juice of strawberries,
red raspberries, and currants twenty minutes, add the sugar, and finish,
as previously directed. Black raspberry juice is much thicker, and
requires less boiling.
CHERRY JELLY.--Jelly may be prepared from cherries by using with
the juice of cherries an equal amount of apple juice, which gives an
additional amount of pectose to the juice and does not perceptibly
change the flavor.
CRAB APPLE JELLY.--Choose the best Siberian crab apples; cut into
pieces, but do not pare or remove seeds. Place in a porcelain-lined or
granite-ware double boiler, with a cup of water for each six pounds of
fruit, and let them remain on the back of the range, with the water
slowly boiling, seven or eight hours. Leave in the boiler or turn into a
large china bowl, and keep well covered, all night. In the morning drain
off the juice and proceed as for apple jelly, using from one half to
three fourths of a pound of sugar to one of juice.
CRANBERRY JELLY.--Scald the berries and express the juice for other
jellies. Measure the juice, and allow three fourths of a pound of sugar
to one of juice. Boil twenty minutes, add the sugar hot, and finish as
directed for other jellies.
GRAPE JELLY.--Jelly from ripe grapes may be prepared in the same
manner as that made from the juice of berries. Jelly from green grapes
needs one half measure more of sugar.
ORANGE JELLY.--Express the juice of rather tart oranges, and use
with it an equal quantity of the juice of sub-acid apples, prepared in
the manner directed for apple jelly. For each pint of the mixed juice,
use one half pound of sugar and proceed as for other jellies.
PEACH JELLY.--Stone, pare, and slice the peaches, and steam them in
a double boiler. Express the juice, and add for each pint of peach juice
the juice of one lemon. Measure the juice and sugar, using three fourths
of a pound of sugar for each pint of juice, and proceed as already
directed. Jelly prepared from peaches will not be so firm as many fruit
jellies, owing to the small amount of pectose contained in their
composition.
A mixture of apples and peaches, in the proportion of one third of the
former to two thirds of the latter, makes a firmer jelly than peaches
alone. The apples should be pared and cored, so that their flavor will
not interfere with that of the peaches.