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Preservation of Fruit and Vegetables by Canning, Etc

IN cities and large towns fresh fruit may be obtained throughout the year and the necessity for "putting up" a large quantity of fruits no longer exists. But if one is distant from markets and, especially, if one has more of any variety of fruit or vegetable than can be made use of while fresh, the surplus should be made available for future use.

Micro-organisms exist everywhere, and under favorable conditions for growth, as when moisture, warmth and proper food are present, they multiply. These organisms grow rapidly in food stuffs containing nitrogen, as meat, fish, eggs, milk and beans, but they do not find so suitable matter for growth in fruits containing much acid and little nitrogen. Lemons, cranberries and rhubarb contain so much acid that they are rarely attacked by micro-organisms. In preserving vegetables and fruit the micro-organisms on the article or the utensils with which the articles must come in contact during the process of preservation must be destroyed, then the product must be sealed to exclude germs from without. But there are many kinds of micro-organisms; some produce spores which (like the dried seeds of plants) may retain their vitality for a long time, even under conditions that destroy the parent germ. Thus while the parent organism might be destroyed if the food product were exposed ten or fifteen minutes to the temperature of boiling water, the spores would require for their destruction exposure to heat at 212 deg F. for an hour or more. We have no means of knowing just what micro-organisms may be present in the articles we wish to preserve, but it has been found that, usually, the germs that thrive in fruits and fruit juices can be destroyed by cooking ten or fifteen minutes at a temperature of 212 deg F. To sterilize the utensils put the spoons, jars, covers and such other articles as are to be used over the fire in cold water, let heat gradually to the boiling point, and then boil ten or fifteen minutes. Take the jars from the water, one at a time, and fill at once with the hot material. It is well to let the can set on a cloth, saturated with boiling water, while it is being filled; fill to overflow, leaving no space for germ laden air. Adjust the rubber, take the cover from the boiling water, set in place and close securely. The covers of Mason jars need to be screwed down more tightly when the cans are cold. Never use a rubber twice; purchase a new supply each season. Jars holding a pint or a half pint are the best size for a family of two.

PREPARATION OF FRUIT FOR CANNING Articles preserved by sterilization, or the destruction of all germ life, are said to be canned. The addition of sugar, as in the canning of fruit, has nothing to do with the success of the process. The fruit will keep just as well, if no sugar be used. If the fruit is to be served with bread and butter, sugar may be added to make it palatable. If fruit juice be put up for use in frozen desserts, omit the sugar. Fruit for canning may be cooked in an open kettle and transferred to the can, or it may be cooked in the jar in which it is to be stored. Prepare the syrup, add the fruit, peeled and stoned as necessary, then cook the required time and seal as directed. Rhubarb, cranberries and green gooseberries, on account of the large quantity of acid in their composition, may be successfully canned without sterilization by cooking. It were safer, perhaps, to sterilize the jars and covers, though, if bacteria were present, they migh not attack these foods. CRANBERRIES CANNED FOR SUMMER USE Heat fruit jars gradually, then rinse jars and covers in boiling water. Put as many cranberries as possible into each jar, then pour in cold water to fill the jars to overflow; adjust the rubbers and covers and set the jars aside in a cool place. Green gooseberries may be canned in the same way. CANNED RHUBARB Sterilize jars and covers. Cut the peeled stalks of rhubarb of a length to come nearly to the top of the jar and fill to overflow with fresh-drawn, cold water; adjust rubbers and covers and store in a cool, dark place. GRAPE JUICE Wash the grapes and pick them from the stems. Set them in a preserving kettle over the fire, crush with a pestle and let them slowly heat to the boiling point. Let cook until the skins are tender (about fifteen minutes), then strain through two folds of cheese cloth, pressing out all the juice possible. Heat the juice to the boiling point and turn into sterilized jars, filling them to overflow; put on rubbers and sterilized covers; or store in sterile bottles with sterile corks and sealing wax. For ices it is preferable to put up fruit juices without sugar. For other use sugar may be added. Use half a cup of sugar to a quart of juice.

BERRY AND CURRANT JUICES The juice of berries and currants may be canned in the same manner as grape juice. Such juice may be made into jelly at any time. Raspberry and strawberry juice are particularly good for sherbets, punches and the like, and for these uses they should be put up without sugar. When using sugar take a cup for each quart of juice, except currant juice. On account of the acidity of currants take a pint of sugar for each quart of juice.