Small Fruits

CANNING FRUIT

The Strawberry, the Raspberry, the Blackberry, the Blueberry, the Cherry, and the Grape, may be safely canned by a similar process. We recommend the glass, self-sealing can. We have used the Mason, the Dexter, and the Hero, with success. SFCC 23.4

1. Pick over the fruit carefully, and take out everything like decayed berries, stems, or leaves, leaving the fruit clean and fresh. SFCC 23.5

2. Make a syrup of one quart of water, and about one pound of sugar, more or less, according to the acidity of the fruit; heat it in a porcelain kettle; when boiling hot add berries enough to fill four one-quart cans, and let it remain over the fire until the fruit is thoroughly heated. SFCC 23.6

3. Cleanse the cans, and place them on a folded towel, wet in cold water, and fill them completely full with the heated fruit. Pass a spoon down the sides of the can to let out the air that may remain among the fruit. Be sure to have the can completely filled before closing it, so as to exclude the air. Screw down the top at first as far as convenient; as it cools, continue to screw down as far as possible. SFCC 24.1

4. When the cans are cool, set them in dark, dry, cool place. They should be examined daily for several weeks to see if they are keeping well. If the fruit shows signs of fermentation, it should be scalded again, and carefully secured in the can. SFCC 24.2

Peaches, Pears, and Quinces, should be pared, and may be cut in quarters, halves, or used whole. When pared, they should be dropped in cold water to preserve their natural color, then put into boiling syrup the same as small fruits. They should be boiled until a straw can be passed through them. Then carefully fill the can with the fruit, pour in the syrup, and close as in the case of small fruits. SFCC 24.3

Tomatoes may be preserved in stone jugs, although glass cans are preferable. They need no syrup of sugar and water, and are so juicy that the liquid may be reduced by boiling down. The Strawberry has been regarded very difficult fruit to preserve in cans. It is probably the most difficult. But if the foregoing suggestions be carefully followed, we have no doubt but this berry will be canned with success. We make this statement upon the authority of several practical canners, which agrees with our own experience. We have on hand, in a state perfect preservation, about thirty cans of the Strawberry, put up by Mrs. W., at Greenville, Mich., seven months since. SFCC 24.4

We put up, in all, during the summer of 1869, about four hundred quarts of fruit, in the manner before described, and with the exception of a very few quarts, it has all kept exceedingly well. SFCC 25.1

The following relative to canning fruits is taken from an article by W. C. Gage, Health Reformer for August, 1869: SFCC 25.2