Domestic science (Clark, Cornell home economics)

Canned fruits, if no bacteria is left, and all the utensils have been properly sterilized and the fruit properly sealed, will keep a year or even longer, although all canned fruits undergo gradual change and will deteriorate, even under the best of conditions. If fruit is canned or preserved with a large amount of sugar, — one pound of fruit to one pound of sugar, — it need not be hermetically sealed, be- cause the sugary syrup that is formed will not be affected by bacteria and yeasts. In canning, preserving and jelly-making, food should be protected from moulds as well as from bacteria and yeasts. Utensils used in preserving foods are liable to contain organisms like bacteria, yeasts and mould, so all must be sterilized; that is, all life and source of life upon them must be destroyed. Pans, spoons and strainers may be placed on the flame in cold or boiling water and boiled 10 or 15 m.; glasses, bottles, jars, and covers should be placed in cold water and gradually heated to the boilingpoint, and then boiled 15 m. Take the jars out one at a time as they are to be filled. Never use iron or tin utensils, as the acid in the fruit acts upon them and gives a bad taste and color to the fruits. Kettles should be lined with porcelain or enamelled. Broad kettles are better than deep ones. Scales, especially in preserving foods, are almost necessary in every kitchen. A wire basket saves time and strength, as the fruit to be peeled can be put into the basket and lowered into a deep kettle, half filled with boiling water. Leave the basket in the boiling water a few minutes and then plunge it for a minute into cold water, and the fruit is ready to peel. Selecting and Preparing Fruit. The flavor of fruit is best when it is fully ripe, but to be canned it is best just before it is ripe. It is better to use fruit a little under-ripe than over-ripe, as in soft fruits fermentation follows upon the perfectly ripe stage. Freshly picked fruit is best for canning, preserving and jellymaking. Imperfect fruit should never be canned. PRESERVATION OF FRUITS 195 Cut out bruised places in peaches and pears. In canning berries, choose those that have a small number of seeds. When fruit is first brought to the house, put it where it will keep cool. Prepare only as much fruit as you can cook while it keeps its color and freshness. Have sugar ready before beginning to peel. It is well to be systematic and have two bowls ready — one for the sugar and one for the fruit — which will hold the same quantity of each. As you peel or hull the fruit, drop it into the bowl, and when this measure is full put sugar and fruit into the kettle. While this is cooking, prepare another measure and place in a second kettle, etc. All large and hard fruits should be washed before peeling. Rub quince with a coarse cloth before washing. Wash all small fruits and berries before hulling them. A huller is better than the fingers for hulling berries. Canned Fruit. This is the best and most economical way of preserving fruits. Canned fruit is the most easily digested because the fruit is kept in a soft and juicy condition. There are several methods of ' canning, but the principle is the same. The processes are: cooking fruit in jars in an oven; cooking fruit in the jars in boiling water; or stewing the fruit before it is put into the jars. Have the jars, covers, and rings perfectly sterilized and in good condition. Use only new rings each year, or the sealing will not be perfect. For small families, use the pint jars. Purchase those with tightfitting covers and fit them with new rings. Test the jars by fitting each with a ring and cover, pour water into them, and invert them to see if they are air-tight. If not, do not use them. Canned Peaches — Recipe. 8 qts. peaches, 1 qt. sugar, 3 qts. water.