CANNING FRUIT WITHOUT SUGAR.

Auckland Star, Volume LI, Issue 27, 31 January 1920, Page 20

CANNING FRUIT WITHOUT SUGAR.

A SPECIAL ARTICLE FOR THE THRIFTY HOUSEHOLDER.

(By DOMESTICUS.)

For some years, Bays a correspondent,! we have made a practice of canning our surplus fruit in benzine tins, and have learnt by practical experience how to obtain satisfactory results, with the least amount of trouWe. The shortage of sugar this year has brought many inquiries, and an article on the subject is now timely. First, with regards to the] procedure—benzine tins can be procured, from any motor-car owner and seldom cost more than twopence each It is best to select new tins, that show no sirni of rust. Kerosene tins will do, but they are more difficult to clean, and always have a certain amount of smell about them. First cut a hole in the top of the tin, large enough to admit the fruit; about two inches square is near enough; then scald the tin out with boiling water and caustic soda. Secondly, fill the tin with fruit, shaking well, until the tip vill hold no more. Thirdly, add cold water to within about half an inch of the top. It is now necessary to seal the tin up completely, and to do tine a limited knowledge of soldering is required. A few hints at the end of this article are given, which will be of assie-l tance to the beginner. Great care jnueti be taken that there is no leakage at all.j as on this depends the success of the operation. Having sealed the tin, it is necessary to mak e a small hole, with an: awl or nail to permit the air to escape during boiling operations. The hole is beet made on one side, so that the tins can be laid flat, on the top of the stove, thus giving a greater heating area. A very hot fire is essential, and oji an ordinary Orion Vange, three tins can be heated on top, and one in the oven at the same time. We place the first tin directly over the open fire; as soon as this one is done, we move number two up, and so on. The tin in the oven will heat fairly soon, but it is necessary to finish off on top; be sure and place it on its side, with the handle end outwards, or the handle will come unsoldered. A sack placed over the tins on top will help to keep the heat in. and expedite matters. Xow to go back to the first tin. Aβ soon as this boils, it announces the fact by squirting the water out of the hole, and is then ready for the final operation, which is simply to seal up the small hole, with a touch of solder, or a small patch, as big as sixpence. ' The fruit is now hermetically sealed, and will keep for an indefinite time, and can be used throughout the year. On opening a tin, the fruit should be immediately taken out, and sealed up in .Mason jars, one tin will fill about eight half gallon jars. The fruit will keep about a week or ten days, if a longer period is desired, it is necessary to bring to a boil before sealing up, sugar can then he added is required.

To prepare the different sorts of fruits the following method is satisfactory:— Apples.—lt is not essential that apples should be peeled. It is found that they keep their shape better with the skin on, and turn out quite nicely to be stewed again: all that is necessary is to wash well, remove the bad parts and the core: They can be either quartered, halved or left whole, according to the size of the fruit, and the aperture in the tin. Pears and quinces require peeling and coring. Plums and nectarines and peaches can be canned without peeling. It is better to mix plums and apples together, as they improve the flavour, and make a much more eatable dish. It is worth while, however, to put down a few tins of plums, to be made into jam, when the housewife has more time —and sugar. (Treat quinces the game way. "When the ' peaches are to be skinned, fill the preiserving pan with boiling water and caustic soda, three tablespoonfuls caustic soda to a gallon of .water. Fill the colander with peaches, dip them in the lye for 2 minutes, then take to the sink, and scrub clean with a nailbrush under running water. Do not let the lye water drop on the oilcloth; it will burn holes. This is a rapid process, and will keep two people going, on c dipping and carrying the fruit, the other scrubbing. Tin at once to prevent discolouration. For soldering the housewife will require fid of sal ammoniac, 6d of spirits of salt, n. sheet of sand paper, a small soldering iron, a little piece of zinc to kill the spirits with, and patience and perseverance. The Eeeret of success lies in having the parts to be soldered perfectly clean. Pour a little of the spirits 'into"an egg cup, or ealt-eellar, put in a (scrap of zinc, and wait until it stops 'sizzling; it is now ready for use, or technically known as killed spirits. Sandpaper the place well, fit the patch on, press the edges down co that they lie 'as flat as possible; we cut up a 'benzine I tin to obtain the patches. The solder- | ing iron will not solder, unless the point !is first tinned or soldered. This is very important. To do this, first get your iron well heated (not red hot), make a hole in the sal ammoniac, wipe the point of the iron to make sure it is clean, melt a little solder into the hole with the point of the iron, then rub well round in the hole, until the point is well covered or tinned. If the iron, is clean, this wall get done properly, and you will have no trouble. This process must be repeated every time you let the iron get red hot, and burn the tin off. Xow brush the killed spirits all round the patch, and tin where you wish to solder, hold the ' stick of solder to the hot iron and do ■ your best. Cover any holes in the tin with suitably sized patches. Turn on ' edge to discover any leakage. Should 1 the soldering iron refuse to ".tin" in the ■ sal ammoniac, file the point, and try again. If the solder will not take on the i tin or patch, brush over with killed ! spirits a second time, and try again.