Now, as to the different modes of treating various kinds of fruit. We know that, when the germs are killed and the air is excluded, sugar is not necessary for the preservation of the fruit. But there are few kinds of fruit that are not improved by some sugar, because it fixes the color and flavor, and gives much finer results. Some kinds of fruit require but little sugar for this purpose, while others are poor indeed without a generous amount. One has only to contrast the flavor and quality of the canned peaches that are put up with and without sugar to realize the great superiority of those with which saccharine matter has been used. Where fruits are too dry to give out enough juice to cover them generously, a light syrup should be used. But with juicy fruits, avoid water if possible. A good rule in the case of small berries is to allow one third of a pound of sugar to each pound of fruit.
For fruit like peaches, pears, plums, etc., make a light syrup. Quinces must first be cooked in clear water until tender.
In paring fruit use silver-plated knives, and drop each piece as soon as pared into a bowl of cold water, which has been made acid by the addition of lemon juice. This prevents the fruit from turning dark. Use earthen bowls, and wooden or silver-plated spoons. Avoid any delay while doing this work.
To Can Small Fruits.
Any fruit, if boiled long enough to have all the germs killed and the air expelled, will keep indefinitely if sealed while boiling hot. Sugar helps to preserve the fruit, but it is not absolutely essential to its preservation. Sugar, however, preserves the fine flavor and color of the fruit. Some fruits are not good when canned, unless a great deal of sugar be used, whereas just the contrary is true of other kinds. Tastes differ as to the amount of sugar to be employed; each housekeeper must study her own tastes and those of her family. Blueberries need no sugar, but are richer if a little be used. Blackberries and raspberries are better for some sugar,—say a pound of sugar to four or six pounds of fruit. More may be used, if liked. Strawberries require a great deal to preserve the color and texture. All small fruits are richer if preserved in their own juice.
Here is a rule for preserving raspberries, and the same general principles apply to other fruits:—Take twelve quarts of raspberries and two of sugar. Heat and crush three quarts of the fruit; then turn it, together with the juice, into a piece of cheese-cloth which has been placed over a bowl. Squeeze as much juice as possible from the hot fruit. Put the juice and sugar in the preserving kettle, and set on the fire. When the mixture begins to boil, skim well, and add the whole berries. Simmer for fifteen minutes, skimming well. Put the hot fruit in heated jars, and seal.
If the combined flavor of raspberry and currant be liked, use a quart of currant juice for the syrup. In that case use an extra pint of sugar. The twelve quarts of raspberries are then preserved whole.
Canned Rhubarb.
Get tender rhubarb. Pare it, and cut in pieces about two inches long. Wash, and then pack it in glass jars. Fill the jars with cold water, and let them stand for ten or fifteen minutes. Pour off the water and fill the jars to overflowing with fresh cold water. Seal the jars and put them in a cool, dark place. This will keep for a year or more, and should be treated the same as fresh uncooked rhubarb when required for use.