Science in the Kitchen Part 18

Cook the fruit slowly in a porcelain-lined or granite-ware kettle, using as little water as possible. It is better to cook only small quant.i.ties at a time in one kettle. Steaming in the cans is preferable to stewing, where the fruit is at all soft. To do this, carefully fill the cans with fresh fruit, packing it quite closely, if the fruit is large, and set the cans in a boiler partly filled with cold water, with something underneath them to prevent breaking,--m.u.f.fin rings, straw, or thick cloth, or anything to keep them from resting on the bottom of the boiler (a rack made by nailing together strips of lath is very convenient); screw the covers on the cans so the water cannot boil into them, but not so tightly as to prevent the escape of steam; heat the water to boiling, and steam the fruit until tender. Peaches, pears, crab apples, etc., to be canned with a syrup, may be advantageously cooked by placing on a napkin dropped into the boiling syrup.

Fruit for canning should be so thoroughly cooked that every portion of it will have been subjected to a sufficient degree of heat to destroy all germs within the fruit, but overcooking should be avoided. The length of time required for cooking fruits for canning, varies with the kind and quality of fruit and the manner of cooking. Fruit is more frequently spoiled by being cooked an insufficient length of time, than by overcooking. Prolonged cooking at a boiling temperature is necessary for the destruction of certain kinds of germs capable of inducing fermentation. Fifteen minutes may be considered as the shortest time for which even the most delicate fruits should be subjected to the temperature of boiling water, and thirty minutes will be required by most fruits. Fruits which are not perfectly fresh, or which have been s.h.i.+pped some distance, should be cooked not less than thirty minutes.

The boiling should be very slow, however, as hard, rapid boiling will break up the fruit, and much of its fine flavor will be lost in the steam.

Cooking the sugar with the fruit at the time of canning, is not to be recommended from an economical standpoint; but fruit thus prepared is more likely to keep well than when cooked without sugar; not, however, because of the preservative influence of the sugar, which is too small in amount to prevent the action of germs, as in the case of preserves, but because the addition of sugar to the water or fruit juice increases its specific gravity, and thus raises the boiling point. From experiments made, I have found that the temperature of the fruit is ordinarily raised about 5 by the addition of the amount of sugar needed for sweetening sub-acid fruit. By the aid of this additional degree of heat, the germs are more certainly destroyed, and the sterilization of the fruit will be accomplished in a shorter time.

Another advantage gained in cooking sugar with the fruit at the time of canning, is that the fruit may be cooked for a longer time without destroying its form, as the sugar abstracts the juice of the fruit, and thus slightly hardens it and prevents its falling in pieces.

The temperature to which the fruit is subjected may also be increased by the same method as that elsewhere described for sterilizing milk, the covers of the cans being screwed down tightly before they are placed in the sterilizer, or as soon as the boiling point is approached, so that the steam issues freely from the can. See page 396. If this method is employed, it must be remembered that the cans should not be removed from the sterilizer until after they have become cold, or nearly so, by being allowed to stand over night.

Use the best sugar, two tablespoonfuls to a quart of fruit is sufficient for most sub-acid fruits, as berries and peaches; plums, cherries, strawberries, and currants require from five to eight tablespoonfuls of sugar to a quart. Have the sugar hot, by spreading it on tins and heating in the oven, stirring occasionally. See that; it does not scorch. Add it when the fruit is boiling. Pears, peaches, apples, etc., which contain a much smaller quant.i.ty of juice than do berries, may be canned in a syrup prepared by dissolving a cup of sugar in two or three cups of water. Perfect fruit, properly canned, will keep without sugar, and the natural 'flavor of the fruit is more perfectly retained when the sugar is left out, adding the necessary amount when opened for use.

If the fruit is to be cooked previous to being put in the cans, the cans should be heated before the introduction of the fruit, which should be put in at a boiling temperature. Various methods are employed for this purpose. Some wrap the can in a towel wrung out of hot water, keeping a silver spoon inside while it is being filled; others employ dry heat by keeping the cans in a moderately hot oven while the fruit is cooking.

Another and surer way is to fill a large dishpan nearly full of scalding (not boiling) water, then gradually introduce each can, previously baked, into the water, dip it full of water, and set it right side up in the pan. Repeat the process with other cans until four or five are ready. Put the covers likewise into boiling water. Have in readiness for use a granite-ware funnel and dipper, also in boiling water; a cloth for wiping the outside of the cans, a silver fork or spoon, a dish for emptyings, and a broad shallow pan on one side of the range, half filled with boiling water, in which to set the cans while being filled. When everything is in readiness, the fruit properly cooked, and _at a boiling temperature,_ turn one of the cans down in the water, roll it over once or twice, empty it, and set in the shallow pan of hot water; adjust the funnel, and then place first in the can a quant.i.ty of juice, so that when the fruit is put in, no vacant places will be left for air, which is sometimes quite troublesome if this precaution is not taken; then add the fruit. If any bubbles of air chance to be left, work them out with a fork or spoon handle, which first dip in boiling water, and then quickly introduce down the sides of the jar and through the fruit in such a way that not a bubble will remain. Fill the can to overflowing, remembering that any vacuum invites the air to enter; use boiling water or syrup when there is not enough juice. Skim all froth from the fruit, adding more juice if necessary; wipe the juice from the top of the can, adjust the rubber, put on the top, and screw it down as quickly as possible. If the fruit is cooked in the cans, as soon as it is sufficiently heated, fill the can completely full with boiling juice, syrup, or water; run the handle of a silver spoon around the inside of the can, to make sure the juice entirely surrounds every portion of fruit, and that no s.p.a.ces for air remain, put on the rubbers, wipe off all juice, and seal quickly.

[Ill.u.s.tration: Canning Utensils.]

As the fruit cools, the cover can be tightened, and this should be promptly done again and again as the gla.s.s contracts, so that no air may be allowed to enter.

If convenient to fill the cans directly from the stove, the fruit may be kept at boiling heat by placing the kettle on a lamp stove on the table, on which the other utensils are in readiness. Many failures in fruit canning are due to neglect to have the fruit boiling hot when put into the cans.

When the cans are filled, set them away from currents of air, and not on a very cold surface, to avoid danger of cracking. A good way is to set the cans on a wet towel, and cover with a woolen cloth as a protection from draughts.

After the cans have cooled, and the tops have been screwed down tightly, place them in a cool place, bottom upward, and watch closely for a few days. If the juice begins to leak out, or any appearance of fermentation is seen, it is a sign that the work has failed, and the only thing to do is to open the can immediately, boil the fruit, and use as quickly as possible; recanning will not save it unless boiled a long time. If no signs of spoiling are observed within two or three weeks, the fruit may be safely stored away in a dark, cool place. If one has no dark storeroom, it is an advantage to wrap each can in brown paper, to keep out the light.

Sometimes the fruit will settle so that a little s.p.a.ce appears at the top. If you are perfectly sure that the can is tight, do not open to refill, as you will be unable to make it quite as tight again, unless you reheat the fruit, in which case you would be liable to have the same thing occur again. Air is dangerous because it is likely to contain germs, though in itself harmless.

If mold is observed upon the top of a can, it should be opened, and the fruit boiled and used at once, after carefully skimming out all the moldy portions. If there is evidence of fermentation, the fruit should be thrown away, as it contains alcohol.

If care be taken to provide good cans, thoroughly sterilized, and with perfectly fitting covers; to use only fruit in good condition; to have it thoroughly cooked, and at boiling temperature when put into the can; to have the cans well baked and heated, filled completely and to overflowing, and sealed at once while the fruit is still near boiling temperature, there will be little likelihood of failure.

OPENING CANNED FRUIT.--Canned fruit is best opened a short time before needed, that is may be will aerated; and if it has been canned without sugar, it should have the necessary quant.i.ty added, so that it may be well dissolved before using.

Fruit purchased in tin cans should be selected with the utmost care, since unscrupulous dealers sometimes use cans which render the fruit wholly--unfit for food.

The following rules which we quote from a popular scientific journal should be 'carefully observed in selecting canned fruit:--

"Reject every can that does not have the name of the manufacturer or firm upon it, as well as the name of the company and the town where manufactured. All 'Standards' have this. When the wholesale dealer is ashamed to have his name on the goods, be shy of him.

"Reject every article of canned goods which does not show the line of resin around the edge of the solder of the cap, the same as is seen on the seam at the side of the can.

"Press up the bottom of the can; if decomposition is beginning, the tin will rattle the same as the bottom of your sewing-machine oil can does.

If the goods are sound, it will be solid, and there will be no rattle to the tin.

"Reject every can that show any rust around the cap on the inside of the head of the can. Old and battered cans should be rejected; as, if they have been used several times, the contents are liable to contain small amounts of tin or lead"

_RECIPES._

TO CAN STRAWBERRIES.--These are generally considered more difficult to can than most other berries. Use none but sound fruit, and put up the day they are picked, if possible. Heat the fruit slowly to the boiling point, and cook fifteen minutes or longer, adding the sugar hot, if any be used, after the fruit is boiling. Strawberries, while cooking, have a tendency to rise to the top, and unless they are kept poshed down, will not be cooked uniformly, which is doubtless one reason they sometimes fail to keep well. The froth should also be kept skimmed off. Fill the cans as directed on page 197, taking special care to let out every air bubble, and to remove every particle of froth from the top of the can before sealing. If the berries are of good size, the may be cooked in the cans, adding a boiling syrup prepared with one cup of water and one of sugar for each quart can of fruit.

If after the cans are cold, the fruit rises to the top, as it frequently does, take the cans and gently shake until the fruit is well saturated with the juice and falls by its own weight to the bottom, or low enough to be entirely covered with the liquid.

TO CAN RASPBERRIES, BLACKBERRIES, AND OTHER SMALL FRUITS.--Select none but good, sound berries; those freshly picked are best; reject any green, over-ripe, mashed, or worm-eaten fruit. If necessary to wash the berries, do so by putting a quart at a time in a colander, and dipping the dish carefully into a pan of clean water, letting it stand for a moment. If the water is very dirty, repeat the process in a second water. Drain thoroughly, and if to be cooked previous to putting in the cans, put into a porcelain kettle with a very small quant.i.ty of water, and heat slowly to boiling. If sugar is to be used, have it hot, but do not add it until the fruit is boiling; and before doing so, if there is much juice, dip out the surplus, and leave the berries with only a small quant.i.ty, as the sugar will have a tendency to draw out more juice, thus furnis.h.i.+ng plenty for syrup.

Raspberries are so juicy that they need scarcely more than a pint of water to two quarts of fruit.

The fruit may be steamed in the cans if preferred. When thoroughly scalded, if sugar is to be used, fill the can with a boiling syrup made by dissolving the requisite amount of sugar in water; if to be canned without sugar, fill up the can with boiling water or juice.

Seal the fruit according to directions previously given.

TO CAN GOOSEBERRIES.--Select such as are smooth and turning red, but not fully ripe; wash and remove the stems and blossom ends. For three quarts of fruit allow one quart of water. Heat slowly to boiling; cook fifteen minutes, add a cupful of sugar which has been heated dry in the oven: boil two or three minutes longer, and can.

TO CAN PEACHES.--Select fruit which is perfectly ripe and sound, but not much softened. Free-stone peaches are the best. Put a few at a time in a wire basket, and dip into boiling water for a moment, and then into cold water, to cool fruit sufficiently to handle with comfort. The skins may then be rubbed or peeled off easily, if done quickly, and the fruit divided into halves; or wipe with a clean cloth to remove all dirt and the wool, and with a silver knife cut in halves, remove the stone, and then pare each piece, dropping into cold water at once to prevent discoloration. Peaches cut before being pared are less likely to break in pieces while removing the stones. When ready, pour a cupful of water in the bottom of the kettle, and fill with peaches, scattering sugar among the layers in the proportion of a heaping tablespoonful to a quart of fruit. Heat slowly, boil fifteen minutes or longer till a silver fork can be easily pa.s.sed through the pieces; can in the usual way and seal; or, fill the cans with the halved peaches, and place them in a boiler of warm water with something underneath to avoid breaking; cook until perfectly tender. Have ready a boiling syrup prepared with one half cup of sugar and two cups of water, and pour into each can all that it will hold, remove air bubbles, cover and seal. A few of the pits may be cooked in the syrup, and removed before adding to the fruit, when their special flavor is desired.

ANOTHER METHOD.--After paring and halving the fruit, lay a clean napkin in the bottom of a steamer; fill with fruit. Steam until a fork will easily penetrate the pieces. Have ready a boiling syrup prepared as directed above, put a few spoonfuls in the bottom of the hot cans, and dip each piece of fruit gently in the hot syrup; then as carefully place it in the jars. Fill with the syrup, and finish in the usual way.

Peaches canned without sugar, retain more nearly their natural flavor.

To prepare in this way, allow one half pint of water to each pound of fruit. Cook slowly until tender, and can in the usual manner. When wanted for the table, open an hour before needed, and sprinkle lightly with sugar.

TO CAN PEARS.--The pears should be perfectly ripened, but not soft.

Pare with a silver knife, halve or quarter, remove the seeds and drop into a pan of cold water to prevent discoloration. Prepare a syrup, allowing a cup of sugar and a quart of water to each two quarts of fruit. When the syrup boils, put the pears into it very carefully, so as not to bruise or break them, and cook until they look clear and can be easily pierced with a fork. Have the cans heated, and put in first a little of the syrup, then pack in the pears very carefully; fill to overflowing with the scalding syrup, and finish as previously directed.

The tougher and harder varieties of pears must be cooked till nearly tender in hot water, or steamed over a kettle of boiling water, before adding to the syrup, and may then be finished as above. If it is desirable to keep the pears whole, cook only those of a uniform size together; or if of a.s.sorted sizes, put the larger ones into the syrup a few minutes before the smaller ones. Some prefer boiling the kins of the pears in the water of which the syrup is to be made, and skimming them out before putting in the sugar. This is thought to impart a finer flavor. Pears which are very sweet, or nearly tasteless, may be improved by using the juice of a large lemon for each quart of syrup. Pears may be cooked in the cans, if preferred.

TO CAN PLUMS.--Green Gages and Damsons are best for canning. Wipe clean with a soft cloth. Allow a half cup of water and the same of sugar to every three quarts of fruit, in preparing a syrup. Pick each plum with a silver fork to prevent it from bursting, and while the syrup is heating, turn in the fruit, and boil until thoroughly done. Dip carefully into hot jars, fill with syrup, and cover immediately.

TO CAN CHERRIES.--These may be put up whole in the same way as plums, or pitted and treated as directed for berries, allowing about two quarts of water and a scant pint of sugar to five quarts of solid fruit, for the tart varieties, and not quite half as much sugar for the sweeter ones.

TO CAN MIXED FRUIT.--There are some fruits with so little flavor that when cooked they are apt to taste insipid, and are much improved by canning with some acid or strongly flavored fruits.

Blackberries put up with equal quant.i.ties of blue or red plums, or in the proportion of one to three of the sour fruit, are much better than either of these fruits canned separately. Black caps are much better if canned with currants, in the proportion of one part currants to four of black caps.

Red and black raspberries, cherries and raspberries, are also excellent combinations.

QUINCES WITH APPLES.--Pare and cut an equal quant.i.ty of firm sweet apples and quinces. First stew the quinces till they are tender in sufficient water to cover. Take them out, and cook the apples in the same water. Lay the apples and quinces in alternate layers in a porcelain kettle or crock. Have ready a hot syrup made with one part sugar to two and a half parts water, pour over the fruit, and let it stand all night. The next day reheat to boiling, and can.

Quinces and sweet apples may be canned in the same way as directed below for plums and sweet apples, using equal parts of apples and quinces, and adding sugar when opened.

PLUMS WITH SWEET APPLES.--Prepare the plums, and stew in water enough to cover. When tender, skim out, add to the juice an equal quant.i.ty of quartered sweet apples, and stew until nearly tender. Add the plumbs again, boil together for a few minutes, and can. When wanted for the table, open, sprinkle with sugar if any seems needed, let stand awhile and serve.

TO CAN GRAPES.--Grapes have so many seeds that they do not form a very palatable sauce when canned entire. Pick carefully from the stems, wash in a colander the same as directed for berries, and drain. Remove the skins, dropping them into one earthen crock and the pulp into another. Place both crocks in kettles of hot water over the stove, and heat slowly, stirring the pulp occasionally until the seeds will come out clean.

Then rub the pulp through a colander, add the skins to it, and a cupful of sugar for each quart of pulp. Return to the fire, boil twenty minutes until the skins are tender, and can; or, if preferred, the whole grapes may be heated, and when well scalded so that the seeds are loosened, pressed through a colander, thus rejecting both seeds and skins, boiled, then sweetened if desired, and canned.

TO CAN CRAB APPLES.--These may be cooked whole, and canned the same way as plums.

TO CAN APPLES.--Prepare and can the same as pears, when fresh and fine in flavor. If old and rather tasteless, the following is a good way:--several thin slices of the yellow part of the rind, four cups of sugar, and three pints of boiling water. Pare and quarter the apples, or if small, only halve them, and cook gently in a broad-bottomed closely-covered saucepan, with as little water as possible, till tender, but not broken; then pour the syrup over them, heat all to boiling, and can at once. The apples may be cooked by steaming over a kettle of hot water, if preferred. Care must be taken to cook those of the same degree of hardness together. The slices of lemon rind should be removed from the syrup before using.