FRUIT PRESERVING.

Dominion, Volume 2, Issue 414, 25 January 1909, Page 3

FRUIT PRESERVING.

HINTS FOR FARMERS' WIVES. ■ : DIFFICULT POINTS MADE EASY. > ••;; .Farmers' wives 'who ' have' liot.yot filled :: aH.then-jam jara and fruit battles may; ap- ' v predate somo advice .from the Government: canning export, Mr. William Jaques. In his: bulletin on : "Fruit Preserving for Farniers," I lie- makes the following, reference - to ''the principle of preserving" i-r— Why Bottled Fruit' Keeps Good. "Several things have to.. b<j ..carefully- remembercd ■ to enable tho preserver: to arrivo at;_a successful -result. First;"the fresh fruit' no sooner arrives at a' state,or perfection than' f -it.beginsjto decays Then, the more; quickly tho fruit ripens .the''.more'-rapid' the!-decay. Thus fresh fruit necessarily contains the. germs of '. decomposition; more" or less .' emphasised according, to the condition of tho : ;fruit!: -The principle of preserving-is to arrest this decomposition bv sterilisation, not of tho fruit.alone, but of the' whole contents or the bottle,- by.driving out and absorbing all tho air and gases .and preventing, any. air returning. Thus q .'vacuum "is 'formediwithm'.the bottle or receptacle, and a corresponding at- ■ mospheric pressuro on the outside, principally upon ,tho'. cover, this being the■ part which offers tho least resistance. - Vacuum Prevents Decay. - . "It is not essential to destroy entirely the. micro-organisms, in the fruit; for .if this: were ■ done "scientifically, the; fruit itself would 1 be effectually reduced to a mass of pulp by the lengthy and highly heated process; put in a . properly procured vacuum (which nature ab- ■ hors) the germs become dormant and sterilised, and in tho absence of air cannot con- :. v, tinue-the natural process;of decay.- The fruit therefore remains in its natural condition of. ; freshness.as long as the vacuum is effectively maintained, or until tho bottle is. opened, and j tho vacuum, of course, destroyed, , when,, in :tho_ naturalevolution:, of things,. the' germ- ■ ; activity will go on again as! from.; the time vWhe'n ,it>was.arrerted; : by'ithe;.process., of rpre-, serving,. but afr:a i. slightly. increased rate, re- ' -suiting from.the unnatural check to which it -. has been subjected.- / . 1 ; v.' --' • . . ."It is a error among users of preserved goods to treat them after being opened ■ ss if thoy. would keep almost, indefinitely because they have been preserved; such care- .. lessness Bometimes leads: to trouble, and the perfectly innocent- goods are blamed. : Preserved foods, if . properly prepared, are "of the greatest valuo to the .community. * * . Sterilising the Bottles. •' 'The. bottles and covers should be well ....... washed and,-thoroughly, dried in an oven they are quite hou v This .-will effcctu- j ally sterilise .them. It is also desirable t.< ;, fill the;fruit into the"bottles as" soon after a?; possible. Sometimes it is desired to sterllise. a largo jar when putting ap jam or pickles . in largo, quantities.' i This may" be done by procuring a sulphur taper ana at- ..... tachmg this to a, wire j allow it to burn in the jar (which should be: quite-dry) for a ' few seconds.. This will have the desired effect, and this method may also be used for •sterilising barrels, which: must,v. of .course, ; be previously, cleansed and: dried.' - This ster-' . ? - must be ; done just- before 'use,. and - ... Will'not-injure tho flavour of tho goodß. The Process of Preserving. v "Having; described the principles of pre-' serving, 1 will how .proceed" to describe the' process by which a proper.xscuum may he scoured and maintained .in bottled fruits. I am aware vacuumrohamber is some- 5 ■ times used for 7 cert'aiii prcserves and con;.'fectionery, .'but..this is .hot. .satisfactory in • preserving fruits. Tho method in general use ; .and . which > supersedes all othersfor- : .fruits', is . the.;application of: lieat, which may. ;bbeither- live steam -.or.:hot- water!*' Live stcam : . has. .many' .'disadvantages,i: and '.'is. 'not . suitable, for; household, use,'.nor'. is' it\iiow employed ~iripreserving. fruit commercially. ' V/ater is by. far .'the 'best, method," and -is . the'only.'means now employed in' .preserving :; \ - I v■ :w A Disastrous Experiment. ■: , ""Water can: be brought to a higher ' tern-' -i" perature - by the addition of;,certain chem- • icals, but this need not be discussed here, as I do not find it necessary to employ waterat boiling-point or over. It will be, well, : however, - to: offer a word of '.warning against tho use of. sea-water. A ■ case came- under my .-notice where, fresh water beingscarce, .-- Bea-water was.used for the. preserving-bath, and, although-.the preserver, had been usually ;. in. the'.past, i he-..was I 'surprised Ton this' ocwision;. to find his .'fruit over-pre-served,in .consequence ofthesea-water, - -which, ; being; of-- greater .'density; ~reached: a ' higher temperature than, he :• intended.. \ '. Rope Handles for the Bath. • :': ."The/utensilitobe employed: mayibe' the; ordinary domestic boiler ; (or copper), or a Buitahlo preserving-hath 'may . bo made at 'small cost, having a tray made .'to fit: tho. in- . v side closely, and deep enough to allow the, W'ater to completely, cover , the tops of the (: bottles to a depth of. one. or two inchea. . The : tray- should be made of strap iron and galvanised, light weight : . Btrength, and-fitted with rope handles (iiot - metal) to enable the operator to lift' the tray containing.:.the bottles bodily out- of -the" bath;; Several baths"'of. this description :■ can bo.employed if-necessary, or. a larger , bath to;hold two, three, or four trays, can be. employed, according, to : the quantity of ; fruit w bo.preserved. • If : the copper : boiler ■ is .to be employed as a preserving bath, as is .. nsually?.'the case,-1 strongly recommend the use. of galvanised wire basket, made to-fit i . .the, .inside of the boiler. > This .wilL'ehable'the ■ . preserver to submerge all : tho bottles'of fruit operation;- andj; more;imporitolift.theiji all out at .one. time, and so avoid the , annoyance !'which generally occurs' ! with that;-,last bottle which' 'declines' to - come -out'' when a .wire basket is ;not-.used, ■S;;. : . •'■" y}:■. '■ / ■■■;r ' The Outfit. "The icost,.of., the few appliances which I ; urge all - fruit>preserverS i to . provide..thenir Belves with is trifling, and, seeing, that they .: will pay for themselves <the' first .year in the . ■ improved quality and. extra quantity of "fin- '. jshed bottles,. that they ..can ho used foi other purposes when not employed for friiit- ■: preserving/ and if ;taken care' of will . -.last : lor many : years, tho outlay can only bo con- • sidered : in i the. light .of a ;goodinvestment. Those that are necessary and important aie: — s. d. - Suitable tray 0r,.-basket, say ... ... ~-7. 6 Bath-thermometer, .2s. 6d. to 55., say 5 0 Pitting-spoon, Is.-or Is. 6d., say ; 'v.;. 1 6 Total ' 14 0 Baskets Have Other Uses. . . "If-more than ono basket may bo thought advisable, they may-be made to 'nest' or.o within the other,'as to take up ,less_ room " when empty;. but-, if the storing,. question is of no moment, havo them _ both made the . > samo . size,.' as they will hold _ more bottles if. mado . full size. I have keen-, these baskets .' when ./ not serving their legitimate purpose, making excellent clothes-baskets: being well galvanised (after they are-made,- if -possible) ..they ■ will not. rust-. In addition to the .above,- it is well to bo provided with a sieve, a wooden tub, a wooden or • enamelled bucket (large . ' size),- a saccharomoter for testing syrup. and a paring-knife, A large stowpan and (i .... wooden -spoon are; also sometimes'required.' Preparing the Bath. ' ' " "Put sufficient wator to completely cover . . the. bottles in-the .copper or'bath .(which- foi ■ brevity ! we, will hereinafter, .refer to as the "bath"), aid Jset:the ;fire going. :Tie a ; piece of string to .the loop of tho thermometer, and suspend ; it ; in, the water so that ■ if may be 'easily .'read.; :'. While : the water- .is heating; see .'that theli'cqvefs of the;'bottles : are fittod correctly and quito- loosely. on the bottles, but not so loosely as to bo liable

to falivoff-'in'-'the , ' bath; also .see' that /tie lnchanibbor rings lit; correctly and are svffixiently • soft' and not perished by age.'- It' is :ials,e. econpmy to use old or previously used rings; if they are round in shape' they must not.have'a twist in them: .Pack tl.e bottles"then closely into the basket (or tray); it l is; not necessary to pack hay or'su'uw' between /them; , , as they will not be hitely' ;o-dance about \.and. strike , ; one another' in »he;. temperatures /we' are about :to aso, hs they wouldwhen water is' brought to boiling-' point (212-degrees Fahr.) pr/over. ; / Bottles /: -'- ; /.•/. ':'. : r- ] : ' //' - :. "The.bbttles'.of fruit,being now-prepared and packed' in the basket, watch/the,, ther.monieter until the water; reaches a: tempera- , ture of : I3p/de§reeS:Fahr.—not: more, -and" not less except in.cqld weather, , iwhichrarely prevails; when fruit is to be preserved.! Tiien take ...the. basket--and aplace.it: with ■".-'the ipttles'.mto the bath,;the-bottles being eri■jrely. submerged; one-or.: two: inches .bslow surface-of, the- water. It. may: , be m,aglned, the,covers being loose,'-that' either the -syrup willi get out and mix-with the the waterwill-get into/rbo bottle and. mix with the, syriip; .but' Neither vill happen, as. .when the bottles are -übme'r''ed: in-cold water:(which I:do not recoaiiiiond; - although'it is an.old-fashioned.method some.lmes:employed).-, It, may also be- imagined that bottles, will -break,.but.this ; .siiot . .at .all;,probable -.if, they are properly -snnealed as/they should -be. ■ Also, it is often ..thought that:the.indiarub.ber rings umy not withstand -,the : heat. if, fitted"into the boitJes ■ and .to-.the; necessary heat in pveservmg. • These, are /suitably carbonised,- fbr ;the'purpose; and no fear need be entertained 'on this account;/.:.' ;'';"'•: ;/ ■■'•..- ; \'.':.; -■■■}■■ : "»•.:,- The Corroct Temperature /; -i r /,; ■.?'-!'Now, : /.w.ateh/:.the\teiin'p!Brature. '.'ci'< ,the water ..continue; :to"rise/until.,it': reaches: 160 .degrees lahr., and/.at.this-point it is neces- ; jiary to : . npto/tlie':. time "carefully;' and to :; count/from; this: the /number'.., of '■ minutes -usually'required; for/tlie/preservirigv process. ■lhe ; action-of: the .fire;.'must -be looked, .at, and regulated;-..,sb'-.'that'-.-whehi'-the'required ; ;heat .is., obtained:it Vpaii .be-kept' steady at .this,-.:insteadr_of /getting/ much, tob/hot/oi-not-hot enPu>;!i,, This.may be done, byregu- : ;latih£;. the of: fuel/and, by /opening ..or. closing/ the-edoor: or /damper, ;as may /be , ;necessary.//..:; .: : \-'", : /"!;. ;'U "V' ; - ' ..■' , " ; .-. '/ "Aa/preyioiisly.-.stated, .ho -hard-and-fast :-imes_ and/temperatures;,can he-laid-do,wn; - )ut:!_the: following/;'tablo;:is/as inear; as -can i oß ,' .if- the. fruit is of. correct variety and ;condition') as ■ recommended.'. ; Immerse :thp , Jpttles: at 130 degrees ■■ Fahr;; count the .time ] : from 160. degrees/Fahr.'V.arid: .. ■: ■ :': ■; -- - .■ / : . ■; ; ; : /-.Degrees.-: Minutes". : •: .Apricots;^;....:..,/ttt;180 to , 185vfor 13 to 15 :;;Pears,; ..,..,... ■; ':■ ::■ 190 to' 195;:j, .15 t0',20 , /Peaches// „;:/.'.; 190"t0:i95 ; 15 to'2o :;;P1um5.;V..;.;;..;:..; ,ißs:tb 190 ; / 15 to/17 /..Raspberries . : ::. .:;,175: to 180 ■' ; : -■' 15 ;Strawberr|es ,:..::"■ 175 to 180 ' : /.' 15 f •■;Gooseberries. ./- :180 to/180 ■ ; ;.- 13 ■ ■;-;Cherries.-;i-'..'.v!v-:;';;Vl95"to"200' 15 to 17 ■ :,;,Quinqes :.;,;... ,:190..t0 200' . : - 15 ; . ; Apples/.;-./:...,•,; vl8o::to-190; ; ; 12 to-15 .'. ;:. Currants': ./,..;., :.-';180:to 185-// r aO-to 15- ; !A;Uttle"Jesllng/NeEAdi/::/;:.// : :::///-' : ; ' ■'' t a ,P rii0 *ibal':"g'uide ■the-:foregoing table. • will be found but it/will be necesßafy ■; in /some .cases .to-regulate/the period-and ■ temperature;.accprding. to ; the 'variety- and > ;.condition;of. the.fruit./- For'.instance; -there, ! sre5 re .many, excellent/apples '-which :at ': 180 . degrees.fwill:become/pulp ,m eight 1 or : nine ; minutes; -it; is.obvibus'ithat '-these "iirff'not' .surtablo.- varieties«f6r■'ipreservmg^•' • j other: hand,- there/are • others vwhich , will , re- • ;9U lre '. ooolc " l E/for , twenty :'to "twenty-five 1 minutes;-. >befor.e -./they: 'will' be "'sufficiently' .cooked.: ./Then',; again, a variety .'grown ■rap-; ■ • :I W>™'a''.warmv'plim&fe,-..willVjio't-irequii ; e''>s6' ;much,/heat^.;.bii't::.a-./ljonger /time. in : preservirig' than /the -same .-..variety "grown more slowly; ■^less , ; -aess;-,fprping.dbnditioris. ; -. : ?lherefore""r ; 'recommend:an:;oxperiment:.totbe//rhade--with' iwo;' or- three, bottles, -'■ so': that'/the -time-and' ; .temperature; suitable/..t0/the particular : 'va- : riety. or /condition/of,- apple, prother ': fruitto :b6:.preserved- ■ mayvbei'•precisely.' determined. ,lho manyAdetails":which,'-it/'is< necessary to : ..bring" to the preserver's notice 1 may annea'r : .very .complicated, ;'butVtKere 'should-:not be 1 .the .'least.. discouragement' on •"this account ■ ."»• a /little; 'practical/experience ':>illi ;make: all .things -quite ■ plain.: and; prove inanv ■mies. , iinore •;;•• instructive/:- thari $ volumes 'of ; iheory.^.At .the/; sarne/time./"the./rule 'that : ■ .the;softer,-the condition ;of the fruit the' less ; .the,heat :_and /the-longer; will 'be a. sate guide ,to. success.,,,/:./. -•. ■ ;•. '- •■/.:- ' ,; /"//// : --:" ; .^ ; :/.' :''■'. : /J ■:.:/ : VHaving: : pres'ervecV;the"fruit : 'according ;; to ,instructions,- hfti.the.'basket from the;bath,- ; ! ???/, wlt ?' spme ■ Pieces /of'.' sacking made to - i .hands. Hake each' bottle,while -hot , i and,.screw: i down;the;:-cbver without;any:de,lay;;:,.Stand: the bottles;on a';wooden floor ; ; boardv(notJpn: stone, cement, : or;.darnp_earth),-;arid.bover;them-with a piece • pf : sacking .or: cloth';.to protect/them from' : : ! «> ld 'fir, /which -might/ cause--1 - : 'V°* Ue ? to^aoktir/break, and/leave ; taem/thus -until -the next-:day.-.. Then: ex- ■■ ;ammo:, ;and; ■• testVrthem,-^/and-' if .ne- . /cossary-give/the; covers a/further/ ■ screw- , down-.;. (except.' -when / ;Mason - -jars ,-or |ar v v rubber ;is likely . wbe disturbed are' used).'■-. Clean the bottles abel■ them'i wrap each in:paper,; which again label.putside, and store in a cool place irTan . upright position. The "paper wrapper pre- , 'yents. the action-;of'.light deteriorating the' : colour of ;the.fruits. U; ■.-./.: ■'-/ \;.-\ ■ ;.; ■: ; How to Test the Vacuum. /i.' f^: fruit > when cooled- and finished should be;quite firm, in the bottlesj the syrup clear and/of a- creamytexture.; If-the fruit . appears extra firm before-it: cools, this need not cause much,.concern, .because , the hait ,or. the .syrup.will to act in-cooking -. the,fruit still more after.it is removed from the. preserving-bath./ Before tha bottle is / .nnallv cleaned and wi'apped, it'will be ad- - visable, if: possible, to test, each ' bottle. /Wheretho tin" cover :is'loose a-sharp vap , With.'a -nail..or knife-handle will give a ■ crisp ringing'sbundj/eyidence of the:vacuum - upon'.the. bottle|. but should the sound" bo dull and hollow it will-be;evidence-that the '; :air_ has not , been,'prbnerly; exhausted, in : ■ -which case there will be no vacuum, - "and it ; will 'be. necessary to thoroughly inquire Into. ; the'cause, rectifying the trouble, 'and to ' agam;preservo the'bottle, or" to use, the fruit at/once, or pulp it,:br cotivert.it into jam • In. represeryirig perform .'.precisely -the, same ', processing in. the fbath, but' for two-thirds' of the; time, only, 'as :in. all Hi© ; fruit may becoina pulpy,/certainly too soft, i but at the same, tinre. quite .usable." /" ? Sugar Improves Flavour. / ; ) v_,;ln' regard;: -to. : pie ; -fruits■' Hh'e Canning '■■' J? x f. ert ; -says:—"Many. 'persons, pack/ r-ie- ■ iruits in water 'only. •■; I: do-,not; recommend , this, -practice, becausa : the flavour of the .fruit is much deteriorated, while the addition . of. lib. of sugar- to the gallon of water will a make little;difference in'the cost, -and will e : »?, the-flavour in the fruit, and produce a distinctly improved package when compared e' lii packed inwater- only.. .■■'■'• ,-. .-., Some people use asmall-quantity of pre- ,_ servative, such acidor salicylic ac ; d, i- -YM- V IOB . 6 -'fruits,, .but Tdo not' recommend y J"'.?;. in:factj. it l is quite unnecessary when i fruits are_ properly preserved and all details are given intelligent attention. Preservatives " are extrenlely useful when properly employed J but :their: use is often abused. The medical ? officers ought, to 'insist on-all; preservative a compounds bearing full, instructions as to their use, and a warning against using too .' much,' There is a difference between the use and abuse of a very useful; article."