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Preserving and Canning Fruit and Vegetables (II)

CANNED GOODS FOR THE MARKET-UTENSILS AND MATERIALS- THE PROCESS-PRESERVES AND PRESERVING-SMALL FRUITS -LARGE FRUITS-PUREES AND MARMALADE-JELLY MAKING -CANNING VEGETABLES The art of preserving and canning fruit and fresh vegetables is much more important than is usually realized. Preserved fruit is, perhaps, most often classed with candy and other sweetmeats as an expensive luxury. But fruit, properly put up, is not necessarily expensive and may be regarded as a very essential part of the diet in winter. The value of fruit as food can hardly be overestimated. The fruit juices have a peculiarly wholesome effect upon the digestive organs and tend to keep the blood in good condition. They also, to a large extent, prevent the necessity for cathartic medicines. Fresh fruit in season should, of course, have the preference, but in winter properly canned fruit and preserves may take their place with almost equally good effect.

The art of canning fresh vegetables in the kitchen has now been so perfected that most kinds of garden truck may be canned without expense other than for jars, labor and fuel.

All housewives who have not yet attempted this newly devised process will be delighted to discover that they can easily preserve such garden vegetables as early peas, sweet corn, and others, and serve them in midwinter with all their original delicacy of texture and flavor. The value of such a contribution to the winter diet is apparent. It not only adds to the palatability, æsthetic value and wholesomeness of the diet. f It is also an important measure of economy, since by this means any surplus of garden products, which would have little or no value in summer, may be preserved for use during the period of greatest scarcity and consequent high prices.

Preserving and Canning. - These terms are used somewhat loosely, but the word preserves more properly applies to the old-fashioned method of our grandmothers, which consisted in boiling the fruit in sirup after the time-honored recipe of "pound for pound." This process, to be entirely successful, is difficult and tedious.

It is also expensive on account of the amount of sugar required. The oldfashioned preserves are still favored by some, but the easier, quicker and cheaper method of canning has largely deposed them. The term "preserves" also covers jams, or purées, and marmalade, which are fruit, or mixtures of fruit, stewed to a smooth paste.

CANNED GOODS FOR MARKET Money in Preserving Fruit.-In addition to the importance of preserving fruit and vegetables for home use there is a large and constantly increasing market both locally and in the large cities for a fine grade of homemade canned products. Prices ranging from seventy-five cents to $1.50 per quart, at retail, for a high grade domestic article are not infre- CANNING FRUIT AND VEGETABLES quent. After deducting the cost of fruit, or vegetables, sugar and other materials including jars, rings, bottle wax, labels, the cost of packing and transportation, and the labor cost (at a nominal figure, say, ten or fifteen cents an hour) for all time actually engaged in picking the fruit, preserving and packing it, there should be a profit of at least 100 per cent clear to the maker. And after a reputation has been established for a product of uniformly high quality, even better prices can be realized.

This is not only a practical way for any housekeeper to earn extra pin money. In many localities it is the only feasible method of marketing the fruit and truck crop.

Ordinarily so much produce ripens at about the same time in villages and rural communities, that there is no sale for it at any price. And the comparatively small amount grown by one family, together with the distance to the nearest market, often makes it unprofitable to pack and ship the produce as it ripens to a commission merchant. But the smallest quantities can be gathered and canned from day to day during the season. Thus a sufficient quantity can be accumulated to justify the time and cost of packing and shipping by freight to the nearest city.

Or if the quantity is large enough, it may be worth while to make a trip in person, taking a sample of the product, in order to make an advantageous sale to some large consumer. Commission merchants and wholesale grocery houses are usually glad to buy, at fair prices, all the homemade goods of this sort they can obtain.

But the stewards of the finest hotels and clubs, such as the country clubs that are springing up all over the United States, will often pay fancy prices for an especially fine article.

Even local merchants have a considerable demand for these goods and will sometimes make a special effort to sell them for a good customer. Or orders can be secured from neighbors by means of an advertisement in the local paper or by tactful solicitation.

The principal difficulty met in the sale of homemade goods is the common belief among merchants and others that they may not be of uniformly high quality. Factory-made goods are nowadays done up with scientific care and accuracy. The jars are carefully inspected and the contents very rarely mold or sour.

Unless one is willing, therefore, to take every step with the most rigid and painstaking thoroughness, it is useless to attempt to compete with the factory product. But once a well-deserved reputation has been built up, a demand will have been created for all that one will ordinarily wish to supply. Many women earn a living for themselves or contribute largely to the family income by thus creating a market for all the produce that their husbands can grow. Many others find it profitable to buy fruit and vegetables from their neighbors, employ and carefully train assistants and put up hundreds of dollars' worth annually.

To Pack Canned Goods for Market. Use only the best quality of all-glass jars. Do not attempt to economize on labels, but obtain the most attractive that money will buy.

A distinctive label is an immensely important point in promoting sales and building up a reputation for Cement the labels one's product. neatly and securely in a uniform position on the jars. Wrap each jar in stout colored wrapping paper, fold and seal top and bottom with mucilage, or by means of a label gummed over all, and place a label on the outside of the wrapper in addition to that on the jar itself.

The best method of packing is to obtain from a dealer cylinders of the proper size which are made for this purpose of corrugated cardboard.

Obtain also a supply of the same cardboard to place between the layers of jars. If your annual output is large enough, suitable cases to hold a quarter gross or half gross of jars can be made at home, or for a trifle by a local carpenter. These will be returned by the purchaser on request.

Or the jars may be packed in stout packing cases or barrels and surrounded with excelsior, straw or hay. An excellent method is to place between two sheets of thick manila paper a layer of excelsior and stitch or quilt the whole together at intervals with long stitches such as are used in basting. The whole may then be cut with shears to proper lengths, between the rows of basting. these wrap up the separate jars.

Also line the box or barrel with them and place one or more thicknesses between the different layers of jars. In addition crowd excelsior between the jars so that no two jars can come into contact.

In If packing cases are used, the excelsior must be crowded in at the top so that the contents cannot move, and the lids securely nailed on.

It is easy to ascertain by shaking it vigorously whether the case has been solidly packed. If any rattling is heard, it should be opened and repacked.

If barrels are used, it is sufficient to take off the top hoop and cover the top with a piece of canvas or burlap. Replace the hoop over the cloth and put on the top a stout label marked "Glass, This Side Up, With Care." Better care is given a package thus left without a head than to sealed box or barrel.