NHDNVA ‘& ANV 129 558 THS i | , DTK) i! PR ICID USD CORO a 4 Ah ; OF FRUIT ‘ ; AMY B, VAUGHN i b 1898 | raesls LIBRARY Michigan State University PLACE IN RETURN BOX to remove this checkout from your record. TO AVOID FINES return on or before date due. MAY BE RECALLED with earlier due date if requested. DATE DUE DATE DUE DATE DUE 5/08 K:/Proj//Acc&Pres/CIRC/DateDue. indd "TOLMESTIC CANNING OF FRUIT." by Amy 5B. Vaughn. Kidenigan Agricultural Collere. THESIS Dilizent enre in the domcstic canning of Fruit is frequently neglected b;y housekeepers, who, as a result, exver- ience manv failures. Experiments have been uniertaeken to find out the cause of tris trouble. In this day there is no need of housekeepers losing such a large proportion of their canned go0¢s. While the. canning of fruit should not be considered as a difficult process, it requires care and attention. With the idea of obtaining various methods of preserving fruit, letters were addressed to people prominent in culinary arts, asking for their methods and results. One sent the following method: "Select the very best fruit, have it thoroughly cooked and sweetcned to taste, Rinse out the jars in hot water, then in cold water. Place &@ cold cloth beneath the can and pour in the hot fruit. Slip the rubber on and wipe out the lid with a cloth, and serey the cover down on the can. If there is not enouch fruit to fill the jar set it aside until more is ready." In this method cold water ras been used to rinse out the Jars. Cold water should not b2 put into the jars just before filling with hot #muit. To Jo this is to conteminate the jars. or is full of living forms, to pour it into the jars means 104016 the vouriny in of micro-organisms, which will work a change in the fruit. The wipins out of the lid menns another contam- ination. Furthermore fruit should not be left exposed to the air, for reasons which will be fsiven later in the work. It is customary for some,when the jars are empty tre season pefore, to nave thom thoroughly wasned and the tops serewed on tight. To fill the next season they merely rinse them with warm water and pour in the hot fruit. It does not matter how well the jars are washed the season wefore, they should before filling ve washed out with scaldin: weter anil allowed to stend in boillnt water bezore puiting in he hot fruit. One recornized suthoritv on "household arts" rives the following: "Only verfectly sound and fresh rruits should be used for canning. It is false econom to purchase fruits on the verge of decay, as they are liable to ferment and will require greater care in sterilization. Large fruits, such as veaches and pears, after paring, should be thrown immediately into cold water to prevent discoloration. Thev may then be boiled in clear water until tender and reheated in a syrup mace from a quarter of a pound of suger to each pound of fruit. Large mouthed glass jars only should be used. Rubbers snoule be in sooa condition or new. Do not put the fruit on to cook until you have everything in readiness - the jars heated, the rubbers adjusted, the tops boiled, and spoons, funnel and towels on the table near the stove. To »orevent breakage slip the jars sidevise into a Kettle of hot water, rolling then so that @very vart mar be quicklv and uniformly reatec. Fold & uamp towel, place it in the bottom of a pan, stand e jar on the towel and, if the fruit is small, adjust the funn:3: fill 3. wuLlekly to overflowing. Run a cated silver knife around the inside of the jar to break any air-bubbles that zasy have been caught with the fruit, and adjust the rubbers, then lift the lid from the hot water and place it at onee. After sealing, stand the jars out of a draught and over nizht. The glass by that time will have contracted and the lid wiil in conse- quence be loose. Wipe each jar carefully snd give the top an extra turn. Put away ina cool, not cold, dark closet." The next method I took from a book on "Canning and Pre- serving," written by Mrs. Mary J. Lincoln, a widely krown teacher of cooking: "Clean and seald tne jars and their eovers. Even if cleansed when put away they should be scald- ed just before using. See that ezon one is in verfect con- Aition and that the ~nbbors fit perfectly. Use new m=bbers cvory season, Stand the jar in a shallow pan of water on the back of the stove, where the water will keep hot. If the fruit is to be cooked in water first, have a pan on boiling. Pare only enough fruit to fill one can at a time, drop into the boiling water. Take out each piece as soon as soft end put on a large plate. Do not pile one piece on another for the lovcr ones would be crushec. Wnen all the fruit has beon 200ked strain the vater and use it for the syrup. In this way none of the flavor is lost. Boil the syrup and rerove the sown. If the fruit is to be cooked again, put it in the syrup very carefully and boil according to snecial recire. When ready to fill the jar sce that the water in the ran is hot cnd the jars hot. Place the funnel in the jar ane with & silver nut pick or York put cach piece in the jar so that the best part of it will be next to the glass. Fiil tho jars nearly Tuli, then pour in the syruv wiin a tea-cup. Run a silver knife or syoon handle around the inside and wo and down the jar to let any bubbles of air escape; thon wine off the top, vut on the rubber, [111 to overflowing with boiling syrup, put on the cap ani serev it dorn, beings carefiil to sce that the rubbor bears evenly on the glass. Remove from the water and invert on the table. As the jars cool the ceps will bear screwing down, The next morning examine the jars to sce if there be any leakage. If the covers are tignt, tran each in gaper and put away in a cool, ary, dark closet. A little mould or foam on the ton is not always an unfavorable con- dition, if the cover is tight." The last tvo methods show careful study on the subjicct. Both are methods which could be highly recormended. The uten- Sils, hovever, have not becn neated, and unless this is done there would be a source of danger. he last method mentions mould as not an unfavoreble indication. ‘While some moulds exist only on the tov of the fruit, yet there are some which ponetrate throushnout all the rruit and all of thei. will probably exert more or less influ- enee wpon the canned rruit. In talking with housekeeners in regard to this subject narticular stress was given refrarding the care that tre cans should receive before filling with fruit. Most of them had the cans thoroushly washed and heated before filling. With the exception orf a very few instances, this was done merely to prevent the cans from breaking as the hot fruit was pourec in them. and distinet. Contents gfrarular. tengcine dron:- Wiero-cocel. No particular arrangoment put often tro trould be scen together. Motion:-= Browlan. svaining reaction:-— stalns very vesdily. Gelatin tibe The svowtn first appeared alons tle line cultire:-— of inoculation, then readilv liqueried the gelatin. Agar inelined A moist yellowish crowth. tube culture:- Boulllon eculture:— Cloudy appearance, with fine sedimcnt at the bottors. MILK cultures:— Li1lK coagulated oni lactic ecid formed. + “ | @ e q Potato tube A moist yellowish frowth over the surface. culture:— Behavior to gcletin:- Growthi:i- Chemistry :- Wo, Cl. Colonies:-— Hanging drovp:- Lotion: Staining reaction:- Golatin tube culture:- Agar inelined tube @ulture:- Boulllion culture :- Potato tube cultures:- Milk eultures:- Leravior to relatin:- 1 Liquefies 2% very ropidcly. Ravi. Forizs lactic acid in milk. They are small, rounc, somewhat ele- vatec, moist and of a cecided pink color. Tne center of the colonr vas of a deep color, and in the snave of a triangle. “all oval eclls. C2 Wwone, Quite readily. Now along the line ov inoculation, bit spreads cver the surface in ariell white cots. A tnolst growth of a pink color, spreads over the surface. A Dink sara at top, also sedinent of Gall red dots over tire surfece, Red sediment at the bottoiz1, alse red ring «at the top. Milk curdied and lactic acid present. Noes not liquefy it. Growth :—- ° ae a Cr.CALServi- Wo. Til Same ean Colonies:- 1ancvine drop:- hOovion:— » Colatin time s11lture:- Boulllion enlture:— halk oculture:- Potato culture:- Grovt.s- Benavior to gselatin:- oN 6S ef CuLte ranid, Latitie acid formed in milk. or tornatocs, Quite large, moist and elevetec, of a “- vm - lemon color, hat a slimv anvesrance. litero-—coeei. Quite rapid, sliding inovezient. Growth at first elong line of inoculation, then sypreadeing throughout the geclatin and liquefying it. A cliscty growth of yellow color over the BSUVLABIC. A lemon-colore? ring 2t top; sedirent of Scine. A ring or lemon color at the top; milk curdied. A slimy yellow colored growth over the surraecc. Rapid. Liqueries it. Another source of annoyance in preserving fruit is mould. ould spores are always in the air, and unless careful citen- tion be given in hancling the fruit there is @enger of mould forsing. The most abundant mould on ennned fmiuit is the 13, Penicilltun Glaucum, or the cozon ereen mould. This i:ould ig very widely cgisvtributed in the cermentation incustries. It yYorms a felt—like mass over the surface, 1s at Tirst white then gerocenish or bluish erey and spreacs with creat ravicityv. The mycelium consists of transparcnt branche? filarients, which when irmersed in liguic swoll. From these filaments the aonidiovhnores are throat up nervencdiculerlivy, Penicillium posesses the »over of secreting