Many people prefer to can their fruit by steaming it.
The " Mudge Fruit Cannery " has proved such a success
for this purpose the wash boiler process seems a tedious
operation, and will doubtless give place to this modern
and scientific method of canning fruit and vegetables. In
place of this, a steamer kettle or steam cooker may be used.
Wash and prepare the fruit as for stewing, and fill the
cans full of the raw fruit, shaking it down a little. Set them
in a basin of warm water to warm the cans, then slowly
FRUITS. 113
fill them with boiling water✪ Canning Fruits. Have the water in the steamer
boiling constantly ; set the cans in and cover. Steam
them from ten to fifteen minutes, less time for the small-
est fruits, remove and finish as with the stewed fruit.
Do not put the rubbers and covers on until you take the
fruit from the steamer, and be sure they are clean, perfect
and sterilized, by standing half an hour in boiling water
to destroy the " germs " that will otherwise spoil the fruit.
Peaches and pears should steam twenty minutes.
FRUITS PRESERVED BY COLD STORAGE.
Immense cold storage buildings containing the choicest
meats, fowl, fish and game of all descriptions, make it
possible for the flesh consumer to obtain at any season
of the year all the animal delicacies his palate may
demand. If entirely ** out of season," he will find it " in
season " in cold storage.
Warehouses are being erected and co-operative asso-
ciations formed among farmers and market men for the
more lengthy preservation of fruits and vegetables.
Cold storage being years ago pronounced a success,
there is reason to anticipate that we may have vegetables,
fruits and nuts so preserved, not only in large storage
houses, but the utility, economy and convenience of a
" cold storage " room in every house will suggest itself to
the intelligence of thrifty householders. This would
obviate the necessity of so much canning, drying and pre-
serving as is now done.
Nuts are our natural meat and there is no reason why
they may not be kept sweet and fresh by the same process
and thus avoid mixing the remnants of last year's crop
with the new as is often done.
114 THE FAT OF THE LAND.
DRIED FRUITS.
Avoid fruits treated with sulphur, salycilic acid and
other deleterious substances.
Mr. Henri V. Lememager of Tacoma, Wash, writes to
the editor of the English Herald of Healthy that ** peaches,
apricots, apples and pears will turn a healthy brown color
if dried in the natural way ; but when sulphured will be
paler, brighter and more attractive in the eyes of
those who buy for appearances. The flavor, however,
of sulphured fruit is non est. There is no flavor whatever
or very little. Sulphured peaches, apples and apricots
are very acid. It is anything but beneficial from a
hygienic point of view, as sulphuric acid and zinc are not
particularly desirable in combination, and the lack of
flavor in the fruit .shows there is something wrong."
Director Heilgard, of the California Station, believes
that the public should be taught to prefer "healthy,
brown, high flavored fruit, to the sickly-tinted, chemically-
tainted product of the sulphur box."
Page 45 · 1 recipe record on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Many people prefer to can their fruit by steaming it. The " Mudge Fruit Cannery " has proved such a success for this purpose the wash boiler process seems a tedious operation, and will doubtless give place to this modern and scientific method of canning fruit and vegetables. In place of this, a steamer kettle or steam cooker may be used. Wash and prepare the fruit as for stewing, and fill the cans full of the raw fruit, shaking it down a little. Set them in a basin of warm water to warm the cans, then slowly
fill them with boiling water. Have the water in the steamer boiling constantly ; set the cans in and cover. Steam them from ten to fifteen minutes, less time for the smallest fruits, remove and finish as with the stewed fruit. Do not put the rubbers and covers on until you take the fruit from the steamer, and be sure they are clean, perfect and sterilized, by standing half an hour in boiling water to destroy the " germs " that will otherwise spoil the fruit. Peaches and pears should steam twenty minutes.
FRUITS PRESERVED BY COLD STORAGE.
Immense cold storage buildings containing the choicest meats, fowl, fish and game of all descriptions, make it possible for the flesh consumer to obtain at any season of the year all the animal delicacies his palate may demand. If entirely ** out of season," he will find it " in season " in cold storage.
Warehouses are being erected and co-operative associations formed among farmers and market men for the more lengthy preservation of fruits and vegetables.
Cold storage being years ago pronounced a success, there is reason to anticipate that we may have vegetables, fruits and nuts so preserved, not only in large storage houses, but the utility, economy and convenience of a " cold storage " room in every house will suggest itself to the intelligence of thrifty householders. This would obviate the necessity of so much canning, drying and preserving as is now done.
Nuts are our natural meat and there is no reason why they may not be kept sweet and fresh by the same process and thus avoid mixing the remnants of last year's crop with the new as is often done.
DRIED FRUITS.
Avoid fruits treated with sulphur, salycilic acid and other deleterious substances.
Mr. Henri V. Lememager of Tacoma, Wash, writes to the editor of the English Herald of Healthy that ** peaches, apricots, apples and pears will turn a healthy brown color if dried in the natural way ; but when sulphured will be paler, brighter and more attractive in the eyes of those who buy for appearances. The flavor, however, of sulphured fruit is non est. There is no flavor whatever or very little. Sulphured peaches, apples and apricots are very acid. It is anything but beneficial from a hygienic point of view, as sulphuric acid and zinc are not particularly desirable in combination, and the lack of flavor in the fruit .shows there is something wrong."
Director Heilgard, of the California Station, believes that the public should be taught to prefer "healthy, brown, high flavored fruit, to the sickly-tinted, chemicallytainted product of the sulphur box."
Records on this page
Canning Fruits