Utensils. — See what we say about " The Utensils Used " in the
introduction to our previous chapter on " Jams, Jellies, etc.," for
the action of the acids in fruits on tin, copper, etc.
Peaches. — If peaches are dipped in scalding hot water for a
minute (some use hot lye) and then into cold water, the skin will
readily slip off. If the stones are cracked and the kernels slightly
cooked in the syrup which is poured over them it will be an improve-
ment. The tastelessness of canned peaches sold in the stores often
results from not doing this.
Pare Fruit with a silver or aluminum knife and use forks of the
same metals — steel will discolor it. Drop it in cold water as soon
as pared, which will prevent its turning dark.
To Soften Hard Fruits, like apples, pares, hard peaches or quinces,
steam them; or cpok in water till tender.
Using Sugar. — Although fruits can be canned without sugar, many
fruits are improved by the use of more or less of it; it improves
those fruits when canned which require it when fresh. Fruits which
are to be used for flavoring ice creams and water ices, are best
canned without sugar. If sugar is sprinkled on small fruits, and left
on 1 or 2 hours, they retain their shape better. Any siirplus juice
from strawberries or other small fruits, can be made into jelly.
Strain syrup which is not clear through flue flannel.
520 CANNING FKUITS, VEGETABLES, ETC.
Sealing. — When fruit is otherwise properly put up it often fails
to keep because of improper sealing; covers should be screwed on
reasonably tight at first, and tightened often till quite cold; the glass
shrinks by cooling, and the covers should be tightened up on it as
it shrinks. Be sure the rubbers used are close fitting and firm.
If corks and wax are used in sealing, soak the corks in hot
water: dry both cork and the edge of the bottle with a hot cloth
before applying the wax, to insure its close adherence to the glass.
Parafine paper tied or pasted over heated fruit will keep it sweet
for quite a time in summer, and for weeks in cold weather. It is also
recommended for covering jellies and jams, as it is impervious to air
and is water-proof.
Keeping. — All goods canned in glass (and that is the safest and
most reliable thing to use) should be kept in the dark, or the cans
wrapped in paper, as the light will bleach and injure many fruits,
especially tomatoes and strawberries. Canned fruit and vegetables
should be kept in a cool, dry and dark place.
The Flavor of Canned Fruit is improved if it is opened some time
before it is needed for use, and allowed to aerate.
Vegetables Intended for Canning should be as fresh as possible, as
wilted vegetables will not can well.
Page 386
Presented as published in 1902. 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
Utensils. — See what we say about " The Utensils Used " in the introduction to our previous chapter on " Jams, Jellies, etc.," for the action of the acids in fruits on tin, copper, etc.
Peaches. — If peaches are dipped in scalding hot water for a minute (some use hot lye) and then into cold water, the skin will readily slip off. If the stones are cracked and the kernels slightly cooked in the syrup which is poured over them it will be an improvement. The tastelessness of canned peaches sold in the stores often results from not doing this.
Pare Fruit with a silver or aluminum knife and use forks of the same metals — steel will discolor it. Drop it in cold water as soon as pared, which will prevent its turning dark.
To Soften Hard Fruits, like apples, pares, hard peaches or quinces, steam them; or cook in water till tender.
Using Sugar. — Although fruits can be canned without sugar, many fruits are improved by the use of more or less of it; it improves those fruits when canned which require it when fresh. Fruits which are to be used for flavoring ice creams and water ices, are best canned without sugar. If sugar is sprinkled on small fruits, and left on 1 or 2 hours, they retain their shape better. Any surplus juice from strawberries or other small fruits, can be made into jelly.
Strain syrup which is not clear through fine flannel.
Sealing. — When fruit is otherwise properly put up it often fails to keep because of improper sealing; covers should be screwed on reasonably tight at first, and tightened often till quite cold; the glass shrinks by cooling, and the covers should be tightened up on it as it shrinks. Be sure the rubbers used are close fitting and firm.
If corks and wax are used in sealing, soak the corks in hot water: dry both cork and the edge of the bottle with a hot cloth before applying the wax, to insure its close adherence to the glass.
Parafine paper tied or pasted over heated fruit will keep it sweet for quite a time in summer, and for weeks in cold weather. It is also recommended for covering jellies and jams, as it is impervious to air and is water-proof.
Keeping. — All goods canned in glass (and that is the safest and most reliable thing to use) should be kept in the dark, or the cans wrapped in paper, as the light will bleach and injure many fruits, especially tomatoes and strawberries. Canned fruit and vegetables should be kept in a cool, dry and dark place.
The Flavor of Canned Fruit is improved if it is opened some time before it is needed for use, and allowed to aerate.
Vegetables Intended for Canning should be as fresh as possible, as wilted vegetables will not can well.