Preserving Fruit.

Northland Age, Volume VIII, Issue 25, 9 February 1912, Page 4

Preserving Fruit.

Just now when country people are busy preserving their surplus supply of fruit, they will he interested to hear what Mrs. Corrie, the author of “ The Art of Canning, Bottling, and Preserving Fruits ” has to say relative to the sugar element, and the exclusion of air from cane or jars, which is the whole secret of success in proserving fruit. Many suppose, says the author, that it is the sugar in preserved fruits that is the agent preventing fermentation. Thie is a fallaoy, for fruit may he preserved effectively iu water alone. As a matter of fact, where bottling and oauning are concerned, it is the exclusion of air after the fruit is canned or bottled that is the secret of suocess.

Vessels containing fruit must, in order to keep their oontents sound, be sealed so as to exclude atmosphere after the steam, which hns esoaped, has exhausted the supply of air within the vessel. When the steam filling the narrow space between the syrup aud the lid has oondensed, after the vent in the can is sealed, a vacuum is left. Until the vessel is opened no air can oome in oontact with the contents, and (his fact explains why it is necessary to open preserved fruits, whether in jars or oaus, some hours before required for use. The air again comes in ooutaot with the fruit, and imparts to it the flavour lost through the air’s exclusion when the vessel was sealed. Fruit eaten immediately after a tin or jar is opened has a peouliar taste; it is a negative rather than a positive taste, and is due to the absence of all flavour.