diff options
| author | Roger Frank <rfrank@pglaf.org> | 2025-10-14 19:53:46 -0700 |
|---|---|---|
| committer | Roger Frank <rfrank@pglaf.org> | 2025-10-14 19:53:46 -0700 |
| commit | 1f9044cb74d958bc4339ac93277998e28c5e06e7 (patch) | |
| tree | 2952a38df0e6634249ed29835e89395a0dbef83e /30441-h | |
Diffstat (limited to '30441-h')
| -rw-r--r-- | 30441-h/30441-h.htm | 1814 | ||||
| -rw-r--r-- | 30441-h/images/fig1-200px.png | bin | 0 -> 27919 bytes | |||
| -rw-r--r-- | 30441-h/images/fig2-200px.png | bin | 0 -> 19876 bytes | |||
| -rw-r--r-- | 30441-h/images/fig3-150px.png | bin | 0 -> 18298 bytes | |||
| -rw-r--r-- | 30441-h/images/fig4-300px.png | bin | 0 -> 10894 bytes | |||
| -rw-r--r-- | 30441-h/images/fig5-350px.png | bin | 0 -> 25893 bytes | |||
| -rw-r--r-- | 30441-h/images/logo-175px.png | bin | 0 -> 25165 bytes | |||
| -rw-r--r-- | 30441-h/images/med-line-thin.png | bin | 0 -> 131 bytes |
8 files changed, 1814 insertions, 0 deletions
diff --git a/30441-h/30441-h.htm b/30441-h/30441-h.htm new file mode 100644 index 0000000..0197b84 --- /dev/null +++ b/30441-h/30441-h.htm @@ -0,0 +1,1814 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=UTF-8" /> + <meta http-equiv="Content-Style-Type" content="text/css" /> + <title> + The Project Gutenberg eBook of Canned Fruit, Preserves, and Jellies: +Household Methods of Preparation, by Maria Parloa. + </title> + + <style type="text/css"> + +body { +margin-left:10%; +margin-right:10%; +} + +h1,h2,h3 { +clear:both; +text-align:center; +} + +h1 { +font-weight:400; +line-height:1.75em; +padding-top:1.25em; +} + +h2 { +font-size:115%; +padding-top:2em; +} + +#begin { +font-size:125%; +padding-top:4em; +} + +h3 { +font-size:95%; +padding-top:.5em; +} + +p { +margin-bottom:.75em; +margin-top:.75em; +text-align:justify; +} + +ul { +list-style-type:none; +} + +p.center { +text-align:center; +} + +p.pad-t1 { +padding-top:1em; +} + +p.pad-t2 { +padding-top:2em; +} + +div.tp { +padding:4em 0 3em; +} + +div.tn { +background-color:#CFC; +border:dotted 1px; +color:#000; +font-size:80%; +margin:4em; +padding:1em; +} + +div.decoline { +margin:auto; +text-align:center; +} + +div.logo { +margin:auto; +padding:.5em 0; +text-align:center; +} + +div.figleft { +clear:left; +float:left; +margin:1em 1em 1em 0; +padding:0; +text-align:center; +width: 100%;} + +div.figright { +clear:right; +float:right; +margin:1em 0 1em 1em; +padding:0; +text-align:center; +width: 100%;} + +div.footnotes { +border:dotted 1px; +margin-top:2em; +padding:1.5em; +} + +div.footnote { +font-size:.9em; +margin-left:10%; +margin-right:10%; +} + +div.footnote .label { +position:absolute; +right:84%; +text-align:right; +} + +.fnanchor { +font-size:.8em; +text-decoration:none; +vertical-align:super; +} + +span.pagenum { +color:gray; +font-size:small; +font-style:normal; +left:92%; +position:absolute; +text-align:right; +} + +span.smcap { +font-variant:small-caps; +} + +.wee { +font-size:65%; +} + +.sm { +font-size:75%; +} + +.med { +font-size:110%; +} + +.lg { +font-size:125%; +} + +#intro,div.footnotes > h2 { +padding-top:0; +} + +div.blockquot,span.caption { +font-size:85%; +} + </style> + </head> +<body> +<div>*** START OF THE PROJECT GUTENBERG EBOOK 30441 ***</div> + +<div class="tp"> +<p class="center lg">U. S. DEPARTMENT OF AGRICULTURE.</p> + +<div class="decoline" style="width: 75px;"> +<img src="images/med-line-thin.png" width="75" height="1" alt="" title="" /> +</div> + +<p class="center med">FARMERS' BULLETIN No. 203.</p> + +<div class="decoline" style="width: 75px;"> +<img src="images/med-line-thin.png" width="75" height="1" alt="" title="" /> +</div> + +<h1><span class="smcap">Canned Fruit, Preserves, and Jellies</span>:<br /> +<span class="wee">HOUSEHOLD METHODS OF PREPARATION.</span></h1> + +<p class="center pad-t2"><span class="sm">BY</span><br /> +<span class="lg">MARIA PARLOA.</span></p> + +<div class="decoline" style="width: 75px;"> +<img src="images/med-line-thin.png" width="75" height="1" alt="" title="" /> +</div> + +<p class="center sm pad-t1">PREPARED UNDER THE SUPERVISION OF THE OFFICE OF EXPERIMENT STATIONS,<br /> +A. C. TRUE, DIRECTOR.</p> + +<div class="logo" style="width: 175px;"> +<img src="images/logo-175px.png" width="175" height="175" alt="" title="Seal: UNITED STATES DEPARTMENT OF AGRICULTURE. 1862-1889. +AGRICULTURE IS THE FOUNDATION OF MANUFACTURE AND COMMERCE" /> +</div> + +<p class="center sm">WASHINGTON:<br /> +GOVERNMENT PRINTING OFFICE.<br /> +1917.</p> +</div> + +<p><span class='pagenum'><a name="Page_3" id="Page_3">[3]</a></span></p> + +<h2 id="begin">CANNING AND PRESERVING FRUIT.</h2> + +<div class="decoline" style="width: 75px;"> +<img src="images/med-line-thin.png" width="75" height="1" alt="" title="" /> +</div> + +<h2 id="intro">INTRODUCTION.</h2> + +<p>The common fruits, because of their low nutritive value, are not, +as a rule, estimated at their real worth as food. Fruit has great +dietetic value and should be used generously and wisely, both fresh +and cooked. Fruits supply a variety of flavors, sugar, acids, and a +necessary waste or bulky material for aiding in intestinal movement. +They are generally rich in potash and soda salts and other minerals. +Most fresh fruits are cooling and refreshing. The vegetable acids +have a solvent power on the nutrients and are an aid to digestion +when not taken in excess.</p> + +<p>Fruit and fruit juices keep the blood in a healthy condition when +the supply of fresh meat, fish, and vegetables is limited and salt or +smoked meats constitute the chief elements of diet. Fresh fruit is generally +more appetizing and refreshing than cooked. For this reason it +is often eaten in too large quantities, and frequently when underripe +or overripe; but when of good quality and eaten in moderate quantities +it promotes healthy intestinal action and rarely hurts anyone.</p> + +<p>If eaten immoderately, uncooked fruit is apt to induce intestinal +disturbances. If eaten unripe, it often causes stomach and intestinal +irritation; overripe, it has a tendency to ferment in the alimentary +canal. Cooking changes the character and flavor of fruit, and while +the product is not so cooling and refreshing as in the raw state, it can, +as a rule, be eaten with less danger of causing stomach or intestinal +trouble. If sugar be added to the cooked fruit, the nutritive value +will be increased. A large quantity of sugar spoils the flavor of the +fruit and is likely to make it less easily digested.</p> + +<p>Nowhere is there greater need of a generous supply of fruit than +on the farm, where the diet is apt to be restricted in variety because +of the distance from markets. Every farmer should raise a generous +supply of the kinds of fruit that can be grown in his locality. Wives +and daughters on the farms should find pleasure in serving these fruits +in the most healthful and tempting form. There are a large number +of simple, dainty desserts that can be prepared with fruit and +without much labor. Such desserts should leave the pie as an occasional +luxury instead of allowing it to be considered a daily necessity.</p> + +<p><span class='pagenum'><a name="Page_4" id="Page_4">[4]</a></span> +In the season when each kind of fruit is plentiful and at its best a +generous supply should be canned for the season when both fruit and +fresh vegetables are scarce. A great deal of the fruit should be +canned with little or no sugar, that it may be as nearly as possible in the +condition of fresh fruit. This is the best condition for cooking purposes. +A supply of glass jars does cost something, but that item of +expense should be charged to future years, as with proper care the +breaking of a jar need be a rare occurrence. If there be an abundance +of grapes and small, juicy fruits, plenty of juice should be canned or +bottled for refreshing drinks throughout the year. Remember that +the fruit and juice are not luxuries, but an addition to the dietary +that will mean better health for the members of the family and greater +economy in the cost of the table.</p> + +<h2>FRESH AND PRESERVED FRUIT FOR THE MARKET.</h2> + +<p>If the supply of fruit is greater than the family needs, it may be +made a source of income by sending the fresh fruit to the market, if +there is one near enough, or by preserving, canning, and making jelly +for sale. To make such an enterprise a success the fruit and work +must be first class. There is magic in the word "Homemade," when +the product appeals to the eye and the palate; but many careless +and incompetent people have found to their sorrow that this word +has not magic enough to float inferior goods on the market. As a +rule large canning and preserving establishments are clean and have +the best appliances, and they employ chemists and skilled labor. The +home product must be very good to compete with the attractive goods +that are sent out from such establishments. Yet for first-class homemade +products there is a market in all large cities. All first-class +grocers have customers who purchase such goods.</p> + +<p>To secure a market get the names of several first-class grocers in +some of the large towns. Write to them asking if they would be willing +to try a sample of your goods. If the answer is favorable, send +samples of the articles you wish to sell. In the box with the fruit +inclose a list of the articles sent and the price. Write your name and +address clearly. Mail a note and a duplicate list at the time you send +the box.</p> + +<p>Fixing the price of the goods is important. Make it high enough +to cover all expenses and give you a fair return for your labor. The +expenses will be the fruit, sugar, fuel, jars, glasses, boxes, packing +material, wear and tear of utensils, etc., transportation, and commission. +The commission will probably be 20 per cent of the selling price. It +may be that a merchant will find that your prices are too high or too +low for his trade, or he may wish to purchase the goods outright. In<span class='pagenum'><a name="Page_5" id="Page_5">[5]</a></span> +any case it is essential that you estimate the full cost of the product +and the value that you place on your labor. You will then be in a +position to decide if the prices offered will compensate you for the +labor and expense. Do not be tempted, for the sake of a little money, +to deprive your family of the fruit necessary to health and pleasure.</p> + +<h3>PACKING AND SHIPPING.</h3> + +<p>Each jar or jelly glass must be wrapped in several thicknesses of +soft paper (newspapers will answer). Make pads of excelsior or hay +by spreading a thick layer between the folds of newspapers. Line the +bottom and sides of the box with these pads. Pack the fruit in the +padded box. Fill all the spaces between the jars with the packing +material. If the box is deep and a second layer of fruit is to go in, +put thick pasteboard or thin boards over the first layer and set the +wrapped jars on this. Fill all the spaces and cover the top with the +packing material. Nail on the cover and mark clearly: GLASS. +THIS SIDE UP.</p> + +<p>The great secret in packing is to fill every particle of space so that +nothing can move.</p> + +<h2>PRINCIPLES OF CANNING AND PRESERVING.</h2> + +<p>In the preservation of foods by canning, preserving, etc., the most +essential things in the processes are the sterilization of the food and +all the utensils and the sealing of the sterilized food to exclude all +germs.</p> + +<h3>BACTERIA, YEASTS, AND FERMENTATION.</h3> + +<p>Over one hundred years ago François Appert was the first to make +practical application of the method of preserving food by putting it +in cans or bottles, which he hermetically sealed. He then put the +full bottles or cans in water and boiled them for more or less time, +depending upon the kinds of food.</p> + +<p>In Appert's time and, indeed, until recent years it was generally +thought that the oxygen of the air caused the decomposition of food. +Appert's theory was that the things essential to the preservation of +food in this manner were the exclusion of air and the application of +gentle heat, as in the water bath, which caused a fusion of the principal +constituents and ferments in such a manner that the power of +the ferments was destroyed.</p> + +<p>The investigations of scientists, particularly of Pasteur, have shown +that it is not the oxygen of the air which causes fermentation and +putrefaction, but bacteria and other microscopic organisms.</p> + +<p><span class='pagenum'><a name="Page_6" id="Page_6">[6]</a></span> +Appert's theory as to the cause of the spoiling of food was incorrect, +but his method of preserving it by sealing and cooking was correct, +and the world owes him a debt of gratitude.</p> + +<p>In their investigations scientists have found that if food is perfectly +sterilized and the opening of the jar or bottle plugged with sterilized +cotton, food will not ferment, for the bacteria and yeasts to which +such changes are due can not pass through the cotton. This method +can not be conveniently followed with large jars.</p> + +<p>Bacteria and yeasts exist in the air, in the soil, and on all vegetable +and animal substances, and even in the living body, but although of +such universal occurrence, the true knowledge of their nature and +economic importance has only been gained during the last forty years.</p> + +<p>There are a great many kinds of these micro-organisms. Some do +great harm, but it is thought that the greater part of them are beneficial +rather than injurious.</p> + +<p>Bacteria are one-celled and so small they can only be seen by aid +of a microscope. The process of reproduction is simple and rapid. +The bacterium becomes constricted, divides, and finally there are two +cells instead of one. Under favorable conditions each cell divides, +and so rapid is the work that it has been estimated that one bacterium +may give rise, within twenty-four hours, to seventeen millions of +similar organisms. The favorable conditions for growth are moisture, +warmth, and proper food.</p> + +<p>Yeasts, which are also one-celled organisms, grow less rapidly. A +bud develops, breaks off, and forms a new yeast plant. Some yeasts +and some kinds of bacteria produce spores. Spores, like the dried +seeds of plants, may retain their vitality for a long time, even when +exposed to conditions which kill the parent organism.</p> + +<p>Yeasts and nearly all bacteria require oxygen, but there are species +of the latter that seem to grow equally well without it, so that the +exclusion of air, which, of course, contains oxygen, is not always a +protection, if one of the anaerobic bacteria, as the kinds are called +which do not require oxygen, is sealed in the can.</p> + +<p>Spoiling of food is caused by the development of bacteria or yeasts. +Certain chemical changes are produced as shown by gases, odors, and +flavors.</p> + +<p>Bacteria grow luxuriantly in foods containing a good deal of nitrogenous +material, if warmth and moisture are present. Among foods +rich in nitrogenous substances are all kinds of meat, fish, eggs, peas, +beans, lentils, milk, etc. These foods are difficult to preserve on +account of the omnipresent bacteria. This is seen in warm, muggy +weather, when fresh meat, fish, soups, milk, etc., spoil quickly. Bacteria +do not develop in substances containing a large percentage of +sugar, but they grow rapidly in a suitable wet substance which con<span class='pagenum'><a name="Page_7" id="Page_7">[7]</a></span>tains +a small percentage of sugar. Yeasts grow very readily in dilute +solutions containing sugars in addition to some nitrogenous and mineral +matters. Fruits are usually slightly acid and in general do not +support bacterial growth, and so it comes about that canned fruits are +more commonly fermented by yeasts than by bacteria.</p> + +<p>Some vegetable foods have so much acid and so little nitrogenous +substance that very few bacteria or yeasts attack them. Lemons, +cranberries, and rhubarb belong to this class.</p> + +<p>Temperature is an important factor in the growth of bacteria and +yeasts. There are many kinds of these organisms, and each kind grows +best at a certain temperature, some at a very low one and others at +one as high as 125° F., or more. However, most kinds of bacteria are +destroyed if exposed for ten or fifteen minutes to the temperature of +boiling water (212° F.); but, if the bacteria are spore producers, cooking +must be continued for an hour or more to insure their complete +destruction. Generally speaking, in order to kill the spores the temperature +must be higher than that of boiling water, or the article to +be preserved must be cooked for about two hours at a temperature of +212° F., or a shorter time at a higher temperature under pressure. +Yeasts and their spores are, however, more easily destroyed by heat +than bacteria spores. Hence, fruits containing little nitrogenous +material are more easily protected from fermentation than nitrogenous +foods in which in general fermentation is caused by bacteria. Of +course, it is not possible to know what kinds of organisms are in the +food one is about to can or bottle; but we do know that most fruits +are not favorable to the growth of bacteria, and, as a rule, the yeasts +which grow in fruits and fruit juice can be destroyed by cooking ten +or fifteen minutes at a temperature of 212° F. If no living organisms +are left, and the sterilization of all appliances has been thorough, there +is no reason why the fruit, if properly sealed, should not keep, with +but slight change of texture or flavor, for a year or longer, although +canned fruits undergo gradual change and deterioration even under +the most favorable conditions.</p> + +<p>When fruit is preserved with a large amount of sugar (a pound of +sugar to a pound of fruit) it does not need to be hermetically sealed +to protect it from bacteria and yeasts, because the thick, sugary sirup +formed is not favorable to their growth. However, the self-sealing +jars are much better than keeping such fruit in large receptacles, from +which it is taken as needed, because molds grow freely on moist, +sugary substances exposed to the air.</p> + +<h3>MOLDS AND MOLDING.</h3> + +<p>Every housekeeper is familiar with molds which, under favorable +conditions of warmth and moisture, grow upon almost any kind of<span class='pagenum'><a name="Page_8" id="Page_8">[8]</a></span> +organic material. This is seen in damp, warm weather, when molds +form in a short time on all sorts of starchy foods, such as boiled potatoes, +bread, mush, etc., as well as fresh, canned, and preserved fruits.</p> + +<p>Molds develop from spores which are always floating about in the +air. When a spore falls upon a substance containing moisture and +suitable food it sends out a fine thread, which branches and works its +way over and into the attacked substance. In a short time spores are +produced and the work of reproduction goes on.</p> + +<p>In the first stages molds are white or light gray and hardly noticeable; +but when spores develop the growth gradually becomes colored. +In fact, the conditions of advanced growth might be likened to those +of a flower garden. The threads—mycelium—might be likened to +the roots of plants and the spores to the flower and seeds.</p> + +<p>Mold spores are very light and are blown about by the wind. They +are a little heavier than air, and drop on shelves, tables, and floor, +and are easily set in motion again by the movement of a brush, duster, +etc. If one of these spores drops on a jar of preserves or a tumbler +of jelly, it will germinate if there be warmth and moisture enough in +the storeroom. Molds do not ordinarily cause fermentation of canned +foods, although they are the common cause of the decay of raw fruits. +They are not as injurious to canned goods as are bacteria and yeasts. +They do not penetrate deeply into preserves or jellies, or into liquids +or semiliquids, but if given time they will, at ordinary room temperature, +work all through suitable solid substances which contain moisture. +Nearly every housekeeper has seen this in the molding of a loaf of +bread or cake.</p> + +<p>In the work of canning, preserving, and jelly making it is important +that the food shall be protected from the growth of molds as well +as the growth of yeasts and bacteria.</p> + +<p>To kill mold spores food must be exposed to a temperature of from +150° F. to 212° F. After this it should be kept in a cool, dry place +and covered carefully that no floating spore can find lodgment on its +surface.</p> + +<h3>STERILIZATION.</h3> + +<p>To sterilize a substance or thing is to destroy all life and sources of +life in and about it. In following the brief outline of the structure +and work of bacteria, yeasts, and molds, it has been seen that damage +to foods comes through the growth of these organisms on or in the +food; also that if such organisms are exposed to a temperature of 212° +F., life will be destroyed, but that spores and a few resisting bacteria +are not destroyed at a temperature of 212° F., unless exposed to it for +two or more hours.</p> + +<p>Bacteria and yeasts, which are intimately mixed with food, are not<span class='pagenum'><a name="Page_9" id="Page_9">[9]</a></span> +as easily destroyed as are those on smooth surfaces, such as the utensils +and jars employed in the preparation of the food.</p> + +<p>Since air and water, as well as the foods, contain bacteria and yeasts, +and may contain mold spores, all utensils used in the process of preserving +foods are liable to be contaminated with these organisms. +For this reason all appliances, as well as the food, must be sterilized.</p> + +<p>Stewpans, spoons, strainers, etc., may be put on the fire in cold or +boiling water and boiled ten or fifteen minutes. Tumblers, bottles, +glass jars, and covers should be put in cold water and heated gradually +to the boiling point, and then boiled for ten or fifteen minutes. The +jars must be taken one at a time from the boiling water at the moment +they are to be filled with the boiling food. The work should be done +in a well swept and dusted room, and the clothing of the workers and +the towels used should be clean. The food to be sterilized should be +perfectly sound and clean.</p> + +<p>As in this bulletin we have only to do with fruits, it will not be necessary +to say anything more about long cooking at a high temperature.</p> + +<p>In canning fruits it is well to remember that the product is more +satisfactory if heated gradually to the boiling point and then cooked +the given time.</p> + +<h2>UTENSILS NEEDED FOR CANNING AND PRESERVING.</h2> + +<p>In preserving, canning, and jelly making iron or tin utensils should +never be used. The fruit acids attack these metals and so give a bad +color and metallic taste to the products. The preserving kettles should +be porcelain lined, enameled, or of a metal that will not form troublesome +chemical combinations with fruit juices. The kettles should be +broad rather than deep, as the fruit should not be cooked in deep +layers. Nearly all the necessary utensils may be found in some ware +not subject to chemical action. A list of the most essential articles +follows:</p> + +<p>Two preserving kettles, 1 colander, 1 fine strainer, 1 skimmer, 1 +ladle, 1 large-mouthed funnel, 1 wire frying basket, 1 wire sieve, 4 long-handled +wooden spoons, 1 wooden masher, a few large pans, knives +for paring fruit (plated if possible), flat-bottomed clothes boiler, +wooden or willow rack to put in the bottom of the boiler, iron tripod +or ring, squares of cheese cloth. In addition, it would be well to +have a flannel straining bag, a frame on which to hang the bag, a +sirup gauge and a glass cylinder, a fruit pricker, and plenty of clean +towels.</p> + +<p>The regular kitchen pans will answer for holding and washing the +fruit. Mixing bowls and stone crocks can be used for holding the +fruit juice and pared fruit. When fruit is to be plunged into boiling<span class='pagenum'><a name="Page_10" id="Page_10">[10]</a></span> +water for a few minutes before paring, the ordinary stewpans may be +employed for this purpose.</p> + +<div class="figleft" style="width: 200px;"> +<img src="images/fig1-200px.png" width="200" height="200" alt="" title="" /> +<span class="caption"><span class="smcap">Fig. 1.</span>—Wire basket.</span> +</div> + +<p>Scales are a desirable article in every kitchen, as weighing is much +more accurate than the ordinary +measuring. But, knowing that a +large percentage of the housekeepers +do not possess scales, it has +seemed wise to give all the rules in +measure rather than weight.</p> + +<p>If canning is done by the oven +process, a large sheet of asbestos, +for the bottom of the oven, will prevent +the <a name="corr_cracking" id="corr_cracking"></a>cracking of jars.</p> + +<p><a name="washboiler" id="washboiler">The wooden rack, on which the +bottles rest in the washboiler</a>, is +made in this manner: Have two +strips of wood measuring 1 inch +high, 1 inch wide, and 2 inches shorter than the length of the boiler. +On these pieces of wood tack thin strips of wood that are 1½ inches +shorter than the width of the boiler. +These cross-strips should be about +1 inch wide, and there should be an +inch between two strips. This rack +will support the jars and will admit +the free circulation of boiling water +about them. Young willow branches, +woven into a mat, also make a +good bed for bottles and jars.</p> + +<div class="figright" style="width: 200px;"> +<img src="images/fig2-200px.png" width="200" height="143" alt="" title="" /> +<span class="caption"><span class="smcap">Fig. 2.</span>—Wire sieve.</span> +</div> + +<p>The wire basket is a saver of time +and strength (fig. 1). The fruit to +be peeled is put into the basket, which is lowered into a deep kettle +partially filled with boiling water. After a few minutes the basket is +lifted from the boiling water, plunged for a moment +into cold water, and the fruit is ready to +have the skin drawn off.</p> + +<div class="figleft" style="width: 150px;"> +<a name="Fruit_pricker" id="Fruit_pricker"></a> +<img src="images/fig3-150px.png" width="150" height="157" alt="" title="" /> +<span class="caption"><span class="smcap">Fig. 3.</span>—Fruit pricker.</span> +</div> + +<p>A strong wire sieve is a necessity when purées +of fruit are to be made (fig. 2). These sieves +are known as purée sieves. They are made of +strong wire and in addition have supports of +still stronger wire.</p> + +<p>A fruit pricker is easily made and saves +time (fig. 3). Cut a piece half an inch deep +from a broad cork; press through this a dozen or more coarse +darning needles; tack the cork on a piece of board. Strike the<span class='pagenum'><a name="Page_11" id="Page_11">[11]</a></span> +fruit on the bed of needles, and you have a dozen holes at once. +When the work is finished, remove the cork from the board, wash and +dry thoroughly. A little oil on the needles will prevent +rusting. With needles of the size suggested there +is little danger of the points breaking, but it is worth +remembering that the use of pricking machines was +abandoned in curing prunes on a commercial scale +in California because the steel needles broke and +remained in the fruit.</p> + +<div class="figright" style="width: 100px;"> +<img src="images/fig4-300px.png" width="84" height="300" alt="" title="" /> +<span class="caption"><span class="smcap">Fig. 4.</span>—Wooden vegetable masher.</span> +</div> + +<p>A wooden vegetable masher is indispensable when +making jellies and purées (fig. 4).</p> + +<div class="figleft" style="width: 141px;"> +<img src="images/fig5-350px.png" width="141" height="350" alt="" title="" /> +<span class="caption"><span class="smcap">Fig. 5.</span>—Glass cylinder (A) and +sirup gauge (B).</span> +</div> + +<p>A sirup gauge and glass cylinder (fig. 5 A and B) +are not essential to preserving, canning, and jelly +making, but they are valuable aids in getting the +right proportion of sugar for fruit or jelly. The +sirup gauge costs about 50 cents and the cylinder +about 25 cents. A lipped cylinder that holds a little +over a gill is the best size.</p> + +<p>Small iron rings, such as sometimes come off the +hub of cart wheels, may be +used instead of a tripod for slightly raising +the preserving kettles from the hot stove or +range.</p> + +<p>To make a flannel straining bag, take a square +piece of flannel (27 by 27 inches is a good size), +fold it to make a three-cornered bag, stitch +one of the sides, cut the top square across, +bind the opening with strong, broad tape, +stitch on this binding four tapes with which to +tie the bag to a frame.</p> + +<p>To use this bag, tie it to a strong frame +or to the backs of two kitchen chairs. If the +chairs are used, place some heavy articles in +them; or the bag may hang on a pole (a +broom handle) which rests on the backs of the +chairs. A high stool turned upside down +makes a good support for the bag. Put a +bowl on the floor under the bag, then pour in +the fruit juice, which will pass through comparatively +clear.</p> + +<p>Before it is used the bag should be washed and boiled in clear +water.</p> + +<p><span class='pagenum'><a name="Page_12" id="Page_12">[12]</a></span></p> + +<h2>SELECTION AND PREPARATION OF THE FRUIT.</h2> + +<p>The selection of fruit is one of the first steps in obtaining successful +results. The flavor of fruit is not developed until it is fully ripe, but +the time at which the fruit is at its best for canning, jelly making, +etc., is just before it is perfectly ripe. In all soft fruits the fermentative +stage follows closely upon the perfectly ripe stage; therefore it is +better to use underripe rather than overripe fruit. This is especially +important in jelly making for another reason also: In overripe fruit +the pectin begins to lose its jelly-making quality.</p> + +<p>All fruits should, if possible, be freshly picked for preserving, canning, +and jelly making. No imperfect fruit should be canned or preserved. +Gnarly fruit may be used for jellies or marmalades by cutting +out defective portions. Bruised spots should be cut out of peaches +and pears. In selecting small-seeded fruits, like berries, for canning, +those having a small proportion of seed to pulp should be chosen. In +dry seasons berries have a larger proportion of seeds to pulp than in a +wet or normal season, and it is not wise to can or preserve such fruit +unless the seeds are removed. The fruit should be rubbed through a +sieve that is fine enough to keep back the seeds. The strained pulp +can be preserved as a purée or marmalade.</p> + +<p>When fruit is brought into the house put it where it will keep cool +and crisp until you are ready to use it.</p> + +<p>The preparation of fruit for the various processes of preserving is +the second important step. System will do much to lighten the work.</p> + +<p>Begin by having the kitchen swept and dusted thoroughly, that +there need not be a large number of mold spores floating about. Dust +with a damp cloth. Have plenty of hot water and pans in which jars +and utensils may be sterilized. Have at hand all necessary utensils, +towels, sugar, etc.</p> + +<p>Prepare only as much fruit as can be cooked while it still retains its +color and crispness. Before beginning to pare fruit have some sirup +ready, if that is to be used, or if sugar is to be added to the fruit have +it weighed or measured.</p> + +<p>Decide upon the amount of fruit you will cook at one time, then +have two bowls—one for the sugar and one for the fruit—that will +hold just the quantity of each. As the fruit is pared or hulled, as the +case may be, drop it into its measuring bowl. When the measure is +full put the fruit and sugar in the preserving kettle. While this is +cooking another measure may be prepared and put in the second preserving +kettle. In this way the fruit is cooked quickly and put in the +jars and sealed at once, leaving the pans ready to sterilize another set +of jars.</p> + +<p>If the fruit is to be preserved or canned with sirup, it may be put<span class='pagenum'><a name="Page_13" id="Page_13">[13]</a></span> +into the jars as fast as it is prepared. As soon as a jar is full, pour +in enough sirup to cover it.</p> + +<p><a name="cold_water" id="cold_water">If several people are helping and large kettles are being used for +the preserving, or where fruit (like quinces and hard pears) must be +first boiled in clear water, the pared fruit should be dropped into a +bowl of cold water</a> made slightly acid with lemon juice (one tablespoonful +of lemon juice to a quart of water). This will keep the fruit white.</p> + +<p><a name="washing_fruit" id="washing_fruit">All large, hard fruit must be washed before paring. Quinces should +be rubbed with a coarse towel before they are washed.</a></p> + +<p>If berries must be washed, do the work before stemming or hulling +them. The best way to wash berries is to put a small quantity into a +colander and pour cold water over them; then turn them on a sieve to +drain. All this work must be done quickly that the fruit may not +absorb much water.</p> + +<p>Do not use the fingers for hulling strawberries. A simple huller +can be bought for five cents.</p> + +<p>If practicable pare fruit with a silver knife, so as not to stain or +darken the product. The quickest and easiest way to peel peaches is +to drop them into boiling water for a few minutes. Have a deep +kettle a little more than half full of boiling water; fill a wire basket +with peaches; put a long-handled spoon under the handle of the basket +and lower into the boiling water. At the end of three minutes lift the +basket out by slipping the spoon under the handle. Plunge the basket +for a moment into a pan of cold water. Let the peaches drain a minute, +then peel. Plums and tomatoes may be peeled in the same +manner.</p> + +<p>If the peaches are to be canned in sirup, put them at once into the +sterilized jars. They may be canned whole or in halves. If in halves, +remove nearly all the stones or pits. For the sake of the flavor, a few +stones should be put in each jar.</p> + +<p>When preparing cherries, plums, or crab apples for canning or preserving, +the stem or a part of it may be left on the fruit.</p> + +<p>When preparing to make jelly have ready the cheese-cloth strainer, +enameled colander, wooden spoons, vegetable masher, measures, tumblers, +preserving kettles, and sugar.</p> + +<p>If currant jelly is to be made, free the fruit from leaves and large +stems. If the jelly is to be made from any of the other small fruits, +the stems and hulls must be removed.</p> + +<p>When the jelly is to be made from any of the large fruits the +important part of the preparation is to have the fruit washed clean, +then to remove the stem and the blossom end. Nearly all the large +fruits are better for having the skin left on. Apples and pears need +not be cored. There is so much gummy substance in the cores of +quinces that it is best not to use this portion in making fine jelly.</p> + +<p><span class='pagenum'><a name="Page_14" id="Page_14">[14]</a></span></p> + +<h2>MAKING SIRUP FOR USE IN CANNING AND PRESERVING.</h2> + +<p>Such sirups as are used in canning and preserving are made with +varying proportions of water and sugar. When the proportion of +sugar is large and that of the water small the sirup is said to be heavy. +When the water predominates the sirup is light.</p> + +<p>There are several methods of measuring the proportion of sugar in +a sirup. The most scientific and accurate is with the sirup gauge. Careful +measurement or weighing is, however, quite satisfactory for all +ordinary work if the sirup need not be boiled a long time. In boiling +the water evaporates and the sirup grows thicker and richer. The +amount of evaporation depends upon the surface exposed and the +pressure of the atmosphere. For example, if a large quantity of sirup +is boiled in a deep kettle the evaporation will not be rapid. If the +same quantity of sirup were boiled the same length of time in a broad, +shallow kettle the water would evaporate more rapidly and the sirup +would be thicker and heavier. If a given quantity of sirup were +boiled the same length of time in a high altitude, Colorado for example, +and at the sea level, it would be found that the sirup boiled at the +sea level would be thicker and less in volume than that boiled in Colorado. +From this it will be seen that it is difficult to say what proportion +of sugar a sirup will contain after it has been boiling ten or more +minutes. Of course by the use of the sirup gauge the proportion of +sugar in a sirup may be ascertained at any stage of the boiling. After +all, however, it is possible to measure sugar and water so that you can +know the percentage of sugar when the sirup begins to boil. The following +statement gives the percentage of sugar at the time when the +sirup has been boiling one minute and also what kind of sirup is suitable +for the various kinds of fruit:</p> + +<div class="blockquot"> +<p>One pint sugar and 1 gill of water gives sirup of 40° density: Use for preserved +strawberries and cherries.</p> + +<p>One pint sugar and one-half pint water gives sirup of 32° density.</p> + +<p>One pint sugar and 3 gills water gives sirup of 28° density: Use either this or the +preceding for preserved peaches, plums, quinces, currants, etc.</p> + +<p>One pint sugar and 1 pint water gives sirup of 24° density: Use for canned acid +fruits.</p> + +<p>One pint sugar and 1½ pints water gives sirup of 17° density.</p> + +<p>One pint sugar and 2 pints water gives sirup of 14° density: Use either of these +two light sirups for canned pears, peaches, sweet plums, and cherries, raspberries, +blueberries, and blackberries.</p> +</div> + +<p>The lightest sirups may be used for filling up the jars after they are +taken from the oven or boiler. The process of making a sirup is very +simple, but there are a few points that must be observed if sirup and +fruit are to be perfect. Put the sugar and water in the saucepan and +stir on the stove until all the sugar is dissolved. Heat slowly to the +boiling point and boil gently without stirring. The length of time<span class='pagenum'><a name="Page_15" id="Page_15">[15]</a></span> +that the sirup should boil will depend upon how rich it is to be. All +sirups are better for boiling from ten to thirty minutes. If rich +sirups are boiled hard, jarred, or stirred they are apt to crystallize. +The sirup may be made a day or two in advance of canning time. +The light sirups will not keep long unless sealed, but the heavy sirups +keep well if covered well.</p> + +<h3><a name="SIRUP_GAUGE" id="SIRUP_GAUGE">USE OF THE SIRUP GAUGE.</a></h3> + +<p>The sirup gauge is a graduated glass tube, with a weighted bulb, +that registers from 0° to 50°, and that is employed to determine the +quantity of sugar contained in a sirup.</p> + +<p>If this gauge is placed in pure water the bulb will rest on the bottom +of the cylinder or other container. If sugar be dissolved in the water +the gauge will begin to float. The more sugar there is dissolved in +the water the higher the gauge will rise. In making tests it is essential +that the sirup should be deep enough to reach the zero point of the +gauge. If a glass cylinder holding about half a gill is filled to about +two-thirds its height, and the gauge is then placed in the cylinder, the +quantity of sugar in the sirup will be registered on the gauge.</p> + +<p>Experiments have demonstrated that when sugar is dissolved and +heated in fruit juice, if the sirup gauge registers 25°, the proportion of +sugar is exactly right for combining with the pectin bodies to make +jelly. The sirup gauge and the glass cylinder must both be heated +gradually that the hot sirup may not break them. If the gauge +registers more than 25°, add a little more fruit juice. If, on the other +hand, it registers less than 25°, add more sugar. In making sirups +for canning and preserving fruits, the exact amount of sugar in a +sirup may be ascertained at any stage of boiling, and the sirup be +made heavier by adding sugar, or lighter by adding water, as the case +demands.</p> + +<h2>CANNING FRUIT.</h2> + +<p>This method of preserving fruit for home use is from all points the +most desirable. It is the easiest and commonly considered the most +economical and the best, because the fruit is kept in a soft and juicy +condition in which it is believed to be easily digested. The wise +housekeeper will can her principal fruit supply, making only enough +rich preserves to serve for variety and for special occasions.</p> + +<p>The success of canning depends upon absolute sterilization. If the +proper care is exercised there need be no failure, except in rare cases, +when a spore has developed in the can. There are several methods of +canning; and while the principle is the same in all methods, the conditions +under which the housekeeper must do her work may, in her case, +make one method more convenient than another. For this reason +three will be given which are considered the best and easiest. These<span class='pagenum'><a name="Page_16" id="Page_16">[16]</a></span> +are: Cooking the fruit in the jars in an oven; cooking the fruit in the +jars in boiling water; and stewing the fruit before it is put in the jars. +The quantity of sugar may be increased if the fruit is liked sweet.</p> + +<p>It is most important that the jars, covers, and rubber rings be in +perfect condition. Examine each jar and cover to see that there is no +defect in it. Use only fresh rubber rings, for if the rubber is not +soft and elastic the sealing will not be perfect. Each year numbers +of jars of fruit are lost because of the false economy in using an old +ring that has lost its softness and elasticity. Having the jars, covers, +and rings in perfect condition, the next thing is to wash and sterilize +them.</p> + +<p>Have two pans partially filled with cold water. Put some jars in +one, laying them on their sides, and some covers in the other. Place +the pans on the stove where the water will heat to the boiling point. +The water should boil at least ten or fifteen minutes. Have on the +stove a shallow milk pan in which there is about 2 inches of boiling +water. Sterilize the cups, spoons, and funnel, if you use one, by +immersing in boiling water for a few minutes. When ready to put +the prepared fruit in the jars slip a broad skimmer under a jar and +lift it and drain free of water. Set the jar in the shallow milk pan +and fill to overflowing with the boiling fruit. Slip a silver-plated +knife or the handle of a spoon around the inside of the jar, that the +fruit and juice may be packed solidly. Wipe the rim of the jar, dip +the rubber ring in boiling water and put it smoothly on the jar, then +put on the cover and fasten. Place the jar on a board and out of a +draft of cold air. The work of filling and sealing must be done rapidly, +and the fruit must be boiling hot when it is put into the jars. If +screw covers are used, it will be necessary to tighten them after the +glass has cooled and contracted. When the fruit is cold wipe the jars +with a wet cloth. Paste on the labels, if any, and put the jars on +shelves in a cool, dark closet.</p> + +<p>In canning, any proportion of sugar may be used, or fruit may be +canned without the addition of any sugar. However, that which is +designed to be served as a sauce should have the sugar cooked with it. +Fruit intended for cooking purposes need not have the sugar added +to it.</p> + +<p>Juicy fruits, such as berries and cherries, require little or no water. +Strawberries are better not to have water added to them. The only +exception to this is when they are cooked in a heavy sirup.</p> + +<h3>RASPBERRIES.</h3> + +<ul> +<li>12 quarts of raspberries.</li> +<li>2 quarts of sugar.</li> +</ul> + +<p>Put 2 quarts of the fruit in the preserving kettle; heat slowly on +the stove; crush with a wooden vegetable masher; spread a square of<span class='pagenum'><a name="Page_17" id="Page_17">[17]</a></span> +cheese cloth over a bowl, and turn the crushed berries and juice into +it. Press out the juice, which turn into the preserving kettle. Add +the sugar and put on the stove; stir until the sugar is dissolved. When +the sirup begins to boil, add the remaining 10 quarts of berries. Let +them heat slowly. Boil ten minutes, counting from the time they +begin to bubble. Skim well while boiling. Put in cans and seal as +directed.</p> + +<h3>RASPBERRIES AND CURRANTS.</h3> + +<ul> +<li>10 quarts of raspberries.</li> +<li>3 quarts of currants.</li> +<li>2½ quarts of sugar.</li> +</ul> + +<p>Heat, crush, and press the juice from the currants and proceed as +directed for raspberries.</p> + +<h3>BLACKBERRIES.</h3> + +<p>The same as for raspberries.</p> + +<h3>CURRANTS.</h3> + +<ul> +<li>12 quarts of currants.</li> +<li>4 quarts of sugar.</li> +</ul> + +<p>Treat the same as for raspberries.</p> + +<h3>GOOSEBERRIES.</h3> + +<ul> +<li>6 quarts of berries.</li> +<li>1½ quarts of sugar.</li> +<li>1 pint of water.</li> +</ul> + +<p>For green gooseberries dissolve the sugar in the water, then add the +fruit and cook fifteen minutes. Ripe gooseberries are to be treated +the same as the green fruit, but use only half as much water. +Green gooseberries may also be canned the same as rhubarb (<a name="corr_p18" id="corr_p18"></a><a href="#RHUBARB">see +p. 18</a>).</p> + +<h3>BLUEBERRIES.</h3> + +<ul> +<li>12 quarts of berries.</li> +<li>1 quart of sugar.</li> +<li>1 pint of water.</li> +</ul> + +<p>Put water, berries, and sugar in the preserving kettle; heat slowly. +Boil fifteen minutes, counting from the time the contents of the kettle +begin to bubble.</p> + +<h3>CHERRIES.</h3> + +<ul> +<li>6 quarts of cherries.</li> +<li>1½ quarts of sugar.</li> +<li>½ pint of water.</li> +</ul> + +<p>Measure the cherries after the stems have been removed. Stone +them or not, as you please. If you stone them be careful to save all +the juice. Put the sugar and water in the preserving kettle and stir<span class='pagenum'><a name="Page_18" id="Page_18">[18]</a></span> +over the fire until the sugar is dissolved. Put in the cherries and heat +slowly to the boiling point. Boil ten minutes, skimming carefully.</p> + +<h3>GRAPES.</h3> + +<ul> +<li>6 quarts of grapes.</li> +<li>1 quart of sugar.</li> +<li>1 gill of water.</li> +</ul> + +<p>Squeeze the pulp of the grapes out of the skins. Cook the pulp +five minutes and then rub through a sieve that is fine enough to hold +back the seeds. Put the water, skins, and pulp into the preserving +kettle and heat slowly to the boiling point. Skim the fruit and then +add the sugar. Boil fifteen minutes.</p> + +<p>Sweet grapes may be canned with less sugar; very sour ones may +have more.</p> + +<h3><a name="RHUBARB" id="RHUBARB">RHUBARB.</a></h3> + +<p>Cut the rhubarb when it is young and tender. Wash it thoroughly +and then pare; cut into pieces about 2 inches long. Pack in sterilized +jars. Fill the jars to overflowing with cold water and let them stand +ten minutes. Drain off the water and fill again to overflowing with +fresh cold water. Seal with sterilized rings and covers. When +required for use, treat the same as fresh rhubarb.</p> + +<p>Green gooseberries may be canned in the same manner. Rhubarb +may be cooked and canned with sugar in the same manner as gooseberries.</p> + +<h3>PEACHES.</h3> + +<ul> +<li>8 quarts of peaches.</li> +<li>1 quart of sugar.</li> +<li>3 quarts of water.</li> +</ul> + +<p>Put the sugar and water together and stir over the fire until the +sugar is dissolved. When the sirup boils skim it. Draw the kettle +back where the sirup will keep hot but not boil.</p> + +<p>Pare the peaches, cut in halves, and remove the stones, unless you +prefer to can the fruit whole.</p> + +<p>Put a layer of the prepared fruit into the preserving kettle and +cover with some of the hot sirup. When the fruit begins to boil, +skim carefully. Boil gently for ten minutes, then put in the jars and +seal. If the fruit is not fully ripe it may require a little longer time +to cook. It should be so tender that it may be pierced easily with a +silver fork. It is best to put only one layer of fruit in the preserving +kettle. While this is cooking the fruit for the next batch may be +pared.</p> + +<h3>PEARS.</h3> + +<p>If the fruit is ripe it may be treated exactly the same as peaches. +If, on the other hand, it is rather hard it must be cooked until so +tender that a silver fork will pierce it readily.</p> + +<p><span class='pagenum'><a name="Page_19" id="Page_19">[19]</a></span></p> + +<h3>QUINCES.</h3> + +<ul> +<li>4 quarts of pared, cored, and quartered quinces.</li> +<li>1½ quarts of sugar.</li> +<li>2 quarts of water.</li> +</ul> + +<p>Rub the fruit hard with a coarse, crash towel, then wash and drain. +Pare, quarter, and core; drop the pieces into cold water (<a name="corr_p13" id="corr_p13"></a><a href="#cold_water">see p. 13</a>). +Put the fruit in the preserving kettle with cold water to cover it generously. +Heat slowly and simmer gently until tender. The pieces +will not all require the same time to cook. Take each piece up as +soon as it is so tender that a silver fork will pierce it readily. Drain +on a platter. Strain the water in which the fruit was cooked through +cheese cloth. Put two quarts of the strained liquid and the sugar into +the preserving kettle; stir over the fire until the sugar is dissolved. +When it boils skim well and put in the cooked fruit. Boil gently for +about twenty minutes.</p> + +<h3>CRAB APPLES.</h3> + +<ul> +<li>6 quarts of apples.</li> +<li>1½ quarts of sugar.</li> +<li>2 quarts of water.</li> +</ul> + +<p>Put the sugar and water into the preserving kettle. Stir over the +fire until the sugar is dissolved. When the sirup boils skim it.</p> + +<p>Wash the fruit, rubbing the blossom end well. Put it in the boiling +sirup, and cook gently until tender. It will take from twenty to +fifty minutes, depending upon the kind of crab apples.</p> + +<h3>PLUMS.</h3> + +<ul> +<li>8 quarts of plums.</li> +<li>2 quarts of sugar.</li> +<li>1 pint of water.</li> +</ul> + +<p>Nearly all kinds of plums can be cooked with the skins on. If it is +desired to remove the skin of any variety, plunge them in boiling +water for a few minutes. When the skins are left on, prick them +thoroughly to prevent bursting. (<a name="corr_p10" id="corr_p10"></a><a href="#Fruit_pricker">See fruit pricker, p. 10.</a>)</p> + +<p>Put the sugar and water into the preserving kettle and stir over the +fire until the sugar is dissolved. Wash and drain the plums. Put +some of the fruit in the boiling sirup. Do not crowd it. Cook five +minutes; fill and seal the jars. Put more fruit in the sirup. Continue +in this manner until all the fruit is done. It may be that there will +not be sufficient sirup toward the latter part of the work; for this +reason it is well to have a little extra sirup on the back of the stove.</p> + +<h3>STEWED TOMATOES.</h3> + +<p>Wash the tomatoes and plunge into boiling water for five minutes. +Pare and slice, and then put into the preserving kettle; set the kettle<span class='pagenum'><a name="Page_20" id="Page_20">[20]</a></span> +on an iron ring. Heat the tomatoes slowly, stirring frequently from +the bottom. Boil for thirty minutes, counting from the time the +vegetable begins actually to boil. Put in sterilized jars and seal.</p> + +<h3>WHOLE TOMATOES.</h3> + +<ul> +<li>8 quarts of medium-sized tomatoes.</li> +<li>4 quarts of sliced tomatoes.</li> +</ul> + +<p>Put the pared and sliced tomatoes into a stewpan and cook as directed +for stewed tomatoes. When they have been boiling twenty minutes +take from the fire and rub through a strainer. Return to the fire.</p> + +<p>While the sliced tomatoes are cooking, pare the whole tomatoes and +put them in sterilized jars. Pour into the jars enough of the stewed +and strained tomato to fill all the interstices. Put the uncovered jars +in a moderate oven, placing them on a pad of asbestos or in shallow +pans of hot water. Let the vegetable cook in the oven for half an +hour. Take from the oven and fill to overflowing with boiling hot, +strained tomato, then seal. If there is any of the strained tomato +left, can it for sauces.</p> + +<h2>CANNED FRUIT COOKED IN THE OVEN.</h2> + +<p>This method of canning fruit, in the opinion of the writer, is the one +to be preferred. The work is easily and quickly done, and the fruit +retains its shape, color, and flavor better than when cooked in the preserving +kettle.</p> + +<p>Cover the bottom of the oven with a sheet of asbestos, the kind +plumbers employ in covering pipes. It is very cheap and may usually +be found at plumbers' shops. If the asbestos is not available, put into +the oven shallow pans in which there are about two inches of boiling +water.</p> + +<p>Sterilize the jars and utensils. Make the sirup; prepare the fruit +the same as for cooking in the preserving kettle. Fill the hot jars +with it, and pour in enough sirup to fill the jar solidly. Run the blade +of a silver-plated knife around the inside of the jar. Place the jars in +the oven, either on the asbestos or in the pan of water. The oven +should be moderately hot. Cook the fruit ten minutes; remove from +the oven and fill the jar with boiling sirup. Wipe and seal. Place +the jars on a board and out of a draft of air. If the screw covers are +used tighten them after the glass has cooled.</p> + +<p>Large fruits, such as peaches, pears, quinces, crab apples, etc., will +require about a pint of sirup to each quart jar of fruit. The small fruit +will require a little over half a pint of sirup.</p> + +<p>The amount of sugar in each quart of sirup should be regulated to suit +the fruit with which it is to be used. The data on <a name="corr_p14" id="corr_p14"></a><a href="#Page_14">page 14</a> will be a +guide. The quantities given will not make the fruit very sweet. The +quantity of sugar may be increased or diminished to suit the taste.</p> + +<p><span class='pagenum'><a name="Page_21" id="Page_21">[21]</a></span></p> + +<h2>CANNED FRUIT COOKED IN A WATER BATH.</h2> + +<p>Prepare the fruit and sirup as for cooking in the oven.</p> + +<p>Fill the sterilized jars and put the covers on loosely. Have a wooden +rack in the bottom of a wash boiler (<a name="corr_p10b" id="corr_p10b"></a><a href="#washboiler">see p. 10</a>). Put in enough warm +water to come to about 4 inches above the rack. Place the filled jars +in the boiler, but do not let them touch one another. Pack clean white +cotton rags, or perhaps better, cotton rope, between and around the +jars to prevent them from striking one another when the water begins +to boil. Cover the boiler and let the fruit cook ten minutes from the +time the water surrounding it begins to boil.</p> + +<p>Draw the boiler back and take off the cover. When the steam +passes off take out one jar at a time and place in a pan of boiling +water beside the boiler, fill up with boiling sirup, and seal. Put the +jars on a board and do not let cold air blow upon them. If screw +covers are used tighten them when the glass has cooled and contracted.</p> + +<h2>PRESERVING FRUIT.</h2> + +<p>In the case of most fruits, canning with a little sugar is to be preferred +to preserving with a large quantity of sugar. There are, however, +some fruits that are only good when preserved with a good deal +of sugar. Of course, such preparations of fruit are only desirable for +occasional use. The fruits best adapted for preserving are strawberries, +sour cherries, sour plums, and quinces. Such rich preparations +should be put up in small jars or tumblers.</p> + +<h3>STRAWBERRIES.</h3> + +<p>Use equal weights of sugar and strawberries. Put the strawberries +in the preserving kettle in layers, sprinkling sugar over each layer. +The fruit and sugar should not be more than 4 inches deep. Place +the kettle on the stove and heat the fruit and sugar slowly to the boiling +point. When it begins to boil skim carefully. Boil ten minutes, +counting from the time the fruit begins to bubble. Pour the cooked +fruit into platters, having it about 2 or 3 inches deep. Place the +platters in a sunny window, in an unused room, for three or four +days. In that time the fruit will grow plump and firm, and the sirup +will thicken almost to a jelly. Put this preserve, cold, into jars or +tumblers.</p> + +<h3>WHITE CURRANTS.</h3> + +<p>Select large, firm fruit, remove the stems, and proceed as for strawberries.</p> + +<h3>CHERRIES.</h3> + +<p>The sour cherries, such as Early Richmond and Montmorency, are +best for this preserve. Remove the stems and stones from the cherries +and proceed as for strawberry preserve.</p> + +<p><span class='pagenum'><a name="Page_22" id="Page_22">[22]</a></span></p> + +<h3>CHERRIES PRESERVED WITH CURRANT JUICE.</h3> + +<ul> +<li>12 quarts of cherries.</li> +<li>3 quarts of currants.</li> +<li>2 quarts of sugar.</li> +</ul> + +<p>Put the currants in the preserving kettle and on the fire. When +they boil up crush them and strain through cheese cloth, pressing out +all the juice.</p> + +<p>Stem and stone the cherries, being careful to save all the juice. Put +the cherries, fruit juice, and sugar in the preserving kettle. Heat to +the boiling point and skim carefully. Boil for twenty minutes. Put +in sterilized jars or tumblers. This gives an acid preserve. The +sugar may be doubled if richer preserves are desired.</p> + +<h3>PLUM PRESERVE.</h3> + +<ul> +<li>4 quarts of green gages.</li> +<li>2 quarts of sugar.</li> +<li>1 pint of water.</li> +</ul> + +<p>Prick the fruit and put it in a preserving kettle. Cover generously +with cold water. Heat to the boiling point and boil gently for five +minutes. Drain well.</p> + +<p>Put the sugar and water in a preserving kettle and stir over the fire +until the sugar is dissolved. Boil five minutes, skimming well. Put +the drained green gages in this sirup and cook gently for twenty minutes. +Put in sterilized jars.</p> + +<p>Other plums may be preserved in the same manner. The skins +should be removed from white plums.</p> + +<h3>QUINCES.</h3> + +<ul> +<li>4 quarts of pared, quartered, and cored quinces.</li> +<li>2 quarts of sugar.</li> +<li>1 quart of water.</li> +</ul> + +<p>Boil the fruit in clear water until it is tender, then skim out and +drain.</p> + +<p>Put the 2 quarts of sugar and 1 quart of water in the preserving +kettle; stir until the sugar is dissolved. Let it heat slowly to the +boiling point. Skim well and boil for twenty minutes. Pour one-half +of the sirup into a second kettle. Put one-half of the cooked and +drained fruit into each kettle. Simmer gently for half an hour, then +put in sterilized jars. The water in which the fruit was boiled can +be used with the parings, cores, and gnarly fruit to make jelly.</p> + +<h3>FRUIT PURÉES.</h3> + +<p>Purées of fruit are in the nature of marmalades, but they are not +cooked so long, and so retain more of the natural flavor of the fruit.<span class='pagenum'><a name="Page_23" id="Page_23">[23]</a></span> +This is a particularly nice way to preserve the small, seedy fruits, +which are to be used in puddings, cake, and frozen desserts.</p> + +<p>Free the fruit from leaves, stems, and decayed portions. Peaches +and plums should have the skins and stones removed. Rub the fruit +through a purée sieve. To each quart of the strained fruit add a pint +of sugar. Pack in sterilized jars. Put the covers loosely on the jars. +Place the jars on the rack in the boiler. Pour in enough cold water +to come half way up the sides of the jars. Heat gradually to the boiling +point and boil thirty minutes, counting from the time when the +water begins to bubble.</p> + +<p>Have some boiling sirup ready. As each jar is taken from the +boiler put it in a pan of hot water and fill up with the hot sirup. Seal +at once.</p> + +<h3>MARMALADES.</h3> + +<p>Marmalades require great care while cooking because no moisture +is added to the fruit and sugar. If the marmalade is made from berries +the fruit should be rubbed through a sieve to remove the seeds. +If large fruit is used have it washed, pared, cored, and quartered.</p> + +<p>Measure the fruit and sugar, allowing one pint of sugar to each +quart of fruit.</p> + +<p>Rinse the preserving kettle with cold water that there may be a +slight coat of moisture on the sides and bottom. Put alternate layers +of fruit and sugar in the kettle, having the first layer fruit. Heat +slowly, stirring frequently. While stirring, break up the fruit as +much as possible. Cook about two hours, then put in small sterilized +jars.</p> + +<h3>FRUIT PRESERVED IN GRAPE JUICE.</h3> + +<p>Any kind of fruit can be preserved by this method, but it is particularly +good for apples, pears, and sweet plums. No sugar need be used +in this process.</p> + +<p>Boil 6 quarts of grape juice in an open preserving kettle, until it is +reduced to 4 quarts. Have the fruit washed and pared, and, if apples +or pears, quartered and cored. Put the prepared fruit in a preserving +kettle and cover generously with the boiled grape juice. Boil +gently until the fruit is clear and tender, then put in sterilized jars.</p> + +<h3>BOILED CIDER.</h3> + +<p>When the apple crop is abundant and a large quantity of cider is +made, the housekeeper will find it to her advantage to put up a generous +supply of boiled cider. Such cider greatly improves mince-meat, +and can be used at any time of the year to make cider apple sauce. +It is also a good selling article.</p> + +<p>The cider for boiling must be perfectly fresh and sweet. Put it in +a large, open preserving kettle and boil until it is reduced one-half.<span class='pagenum'><a name="Page_24" id="Page_24">[24]</a></span> +Skim frequently while boiling. Do not have the kettle more than two-thirds +full.</p> + +<p>Put in bottles or stone jugs.</p> + +<h3>CIDER APPLE SAUCE.</h3> + +<ul> +<li>5 quarts of boiled cider.</li> +<li>8 quarts of pared, quartered, and cored sweet apples.</li> +</ul> + +<p>Put the fruit in a large preserving kettle and cover with the boiled +cider. Cook slowly until the apples are clear and tender. To prevent +burning, place the kettle on an iron tripod or ring. It will require +from two to three hours to cook the apples. If you find it necessary +to stir the sauce be careful to break the apples as little as possible. +When the sauce is cooked, put in sterilized jars.</p> + +<p>In the late spring, when cooking apples have lost much of their +flavor and acidity, an appetizing sauce may be made by stewing them +with diluted boiled cider, using 1 cupful of cider to 3 of water.</p> + +<h3>CIDER PEAR SAUCE.</h3> + +<p>Cooking pears may be preserved in boiled cider the same as sweet +apples. If one prefers the sauce less sour, 1 pint of sugar may be +added to each quart of boiled cider.</p> + +<h2>METHODS OF MAKING JELLY.</h2> + +<p>In no department of preserving does the housekeeper feel less sure +of the result than in jelly making. The rule that works perfectly one +time fails another time. Why this is so the average housekeeper does +not know; so there is nearly always an element of uncertainty as to +the result of the work. These two questions are being constantly +asked: "Why does not my jelly harden?" "What causes my jelly to +candy?"</p> + +<p>It is an easy matter to say that there is something in the condition +of the fruit, or that the fruit juice and sugar were cooked too short or +too long a time. These explanations are often true; but they do not +help the inquirer, since at other times just that proportion of sugar +and time of cooking have given perfect jelly. In the following pages +an attempt is made to give a clear explanation of the principles underlying +the process of jelly making. It is believed that the women who +study this carefully will find the key to unvarying success in this +branch of preserving.</p> + +<h3>PECTIN, PECTOSE, PECTASE.</h3> + +<p>In all fruits, when ripe or nearly so, there is found pectin, a carbohydrate +somewhat similar in its properties to starch. It is because of +this substance in the fruit juice that we are able to make jelly. When +equal quantities of sugar and fruit juice are combined and the mixture<span class='pagenum'><a name="Page_25" id="Page_25">[25]</a></span> +is heated to the boiling point for a short time, the pectin in the fruit +gelatinizes the mass.</p> + +<p>It is important that the jelly maker should understand when this +gelatinizing agent is at its best. Pectose and pectase always exist in +the unripe fruit. As the fruit ripens the pectase acts upon the pectose, +which is insoluble in water, converting it into pectin, which is soluble. +Pectin is at its best when the fruit is just ripe or a little before. If +the juice ferments, or the cooking of the jelly is continued too long, +the pectin undergoes a change and loses its power of gelatinizing. +It is, therefore, of the greatest importance that the fruit should be +fresh, just ripe or a little underripe, and that the boiling of the sugar +and juice should not be continued too long.</p> + +<p>Fruits vary as to the quantities of sugar, acid, pectin, and gums in +their composition. Some of the sour fruits contain more sugar than +do some of the milder-flavored fruits. Currants, for example, often +contain four or five times as much sugar as the peach. The peach +does not contain so much free acid and it does contain a great deal of +pectin bodies, which mask the acid; hence, the comparative sweetness +of the ripe fruit.</p> + +<h3>SELECTION AND HANDLING OF FRUIT FOR JELLY MAKING.</h3> + +<p>An acid fruit is the most suitable for jelly making, though in some +of the acid fruits, the strawberry, for example, the quantity of the +jelly-making pectin is so small that it is difficult to make jelly with +this fruit. If, however, some currant juice be added to the strawberry +juice a pleasant jelly will be the result; yet, of course, the +flavor of the strawberry will be modified. Here is a list of the most +desirable fruits for jelly making. The very best are given first: Currant, +crab apple, apple, quince, grape, blackberry, raspberry, peach.</p> + +<p>Apples make a very mild jelly, and it may be flavored with fruits, +flowers, or spices. If the apples are acid it is not advisable to use any +flavor.</p> + +<p>Juicy fruits, such as currants, raspberries, etc., should not be +gathered after a rain, for they will have absorbed so much water as to +make it difficult, without excessive boiling, to get the juice to jelly.</p> + +<p>If berries are sandy or dusty it will be necessary to wash them, but +the work should be done very quickly so that the fruit may not absorb +much water. (<a href="#washing_fruit">See washing fruit, p. 13.</a>)</p> + +<p>Large fruits, such as apples, peaches, and pears, must be boiled in +water until soft. The strained liquid will contain the flavoring matter +and pectin.</p> + +<p>It requires more work and skill to make jellies from the fruits to +which water must be added than from the juicy fruits. If the juicy +fruits are gathered at the proper time one may be nearly sure that +they contain the right proportion of water. If gathered after a rain<span class='pagenum'><a name="Page_26" id="Page_26">[26]</a></span> +the fruit must be boiled a little longer that the superfluous water may +pass off in steam.</p> + +<p>In the case of the large fruits a fair estimate is 3 quarts of strained +juice from 8 quarts of fruit and about 4 quarts of water. If the +quantity of juice is greater than this it should be boiled down to 3 +quarts.</p> + +<p>Apples will always require 4 quarts of water to 8 quarts of fruit, +but juicy peaches and plums will require only 3 or 3½ quarts.</p> + +<p>The jelly will be clearer and finer if the fruit is simmered gently and +not stirred during the cooking.</p> + +<p>It is always best to strain the juice first through cheese cloth and +without pressure. If the cloth is double the juice will be quite clear. +When a very clear jelly is desired the strained juice should pass through +a flannel or felt bag. The juice may be pressed from the fruit left in +the strainer and used in marmalade or for a second-quality jelly.</p> + +<p>To make jelly that will not crystallize (candy) the right proportion +of sugar must be added to the fruit juice. If the fruit contains a high +percentage of sugar, the quantity of added sugar should be a little +less than the quantity of fruit juice. That is to say, in a season when +there has been a great deal of heat and sunshine there will be more +sugar in the fruit than in a cold, wet season; consequently, 1 pint of +currant juice will require but three-quarters of a pint of sugar. But +in a cold, wet season the pint of sugar for the pint of juice must be +measured generously.</p> + +<p>Another cause of the jelly crystallizing is hard boiling. When the +sirup boils so rapidly that particles of it are thrown on the upper +part of the sides of the preserving kettle they often form crystals. +If these crystals are stirred into the sirup they are apt to cause the +mass to <a name="corr_crystallize" id="corr_crystallize"></a>crystallize in time.</p> + +<p>The use of the sirup gauge and care not to boil the sirup too violently +would do away with all uncertainty in jelly making. The +sirup gauge should register 25°, no matter what kind of fruit is used. +(<a href="#SIRUP_GAUGE">See p. 15.</a>)</p> + +<p>Jellies should be covered closely and kept in a cool, dry, dark place.</p> + +<h3>CURRANT JELLY.</h3> + +<p>The simplest method of making currant jelly is perhaps the following: +Free the currants from leaves and large stems. Put them in the +preserving kettle; crush a few with a wooden vegetable masher or +spoon; heat slowly, stirring frequently.</p> + +<p>When the currants are hot, crush them with the vegetable masher. +Put a hair sieve or strainer over a large bowl; over this spread a +double square of cheese cloth. Turn the crushed fruit and juice into +the cheese cloth, and let it drain as long as it drips, but do not use +<span class='pagenum'><a name="Page_27" id="Page_27">[27]</a></span>pressure. To hasten the process take the corners of the straining +cloth firmly in the hands and lift from the sieve; move the contents +by raising one side of the cloth and then the other. After this put +the cloth over another bowl. Twist the ends together and press out +as much juice as possible. This juice may be used to make a second +quality of jelly.</p> + +<p>The clear juice may be made into jelly at once, or it may be strained +through a flannel bag. In any case, the method of making the jelly is +the same.</p> + +<p>Measure the juice, and put it in a clean preserving kettle. For +every pint of juice add a pint of granulated sugar.</p> + +<p>Stir until the sugar is dissolved, then place over the fire; watch +closely, and when it boils up draw it back and skim; put over the fire +again, and boil and skim once more; boil and skim a third time; then +pour into hot glasses taken from the pan of water on the stove and +set on a board. Place the board near a sunny window in a room where +there is no dust. It is a great protection and advantage to have sheets +of glass to lay on top of the tumblers. As soon as the jelly is set cover +by one of the three methods given. (<a href="#COVERING_JELLIES">See p. 29.</a>)</p> + +<p>To make very transparent currant jelly, heat, crush, and strain the +currants as directed in the simplest process. Put the strained juice in +the flannel bag and let it drain through. Measure the juice and sugar, +pint for pint, and finish as directed above.</p> + +<p>To make currant jelly by the cold process follow the first rule for +jelly as far as dissolving the sugar in the strained juice. Fill warm, +sterilized glasses with this. Place the glasses on a board and put the +board by a sunny window. Cover with sheets of glass and keep by +the window until the jelly is set. The jelly will be more transparent +if the juice is strained through the flannel bag. Jelly made by the +cold process is more delicate than that made by boiling, but it does +not keep quite so well.</p> + +<h3>RASPBERRY AND CURRANT JELLY.</h3> + +<p>Make the same as currant jelly, using half currants and half raspberries.</p> + +<h3>RASPBERRY JELLY.</h3> + +<p>Make the same as currant jelly.</p> + +<h3>BLACKBERRY JELLY.</h3> + +<p>Make the same as currant jelly.</p> + +<h3>STRAWBERRY JELLY.</h3> + +<p>To 10 quarts of strawberries add 2 quarts of currants and proceed +as for currant jelly, but boil fifteen minutes.</p> + +<p><span class='pagenum'><a name="Page_28" id="Page_28">[28]</a></span></p> + +<h3>RIPE-GRAPE JELLY.</h3> + +<p>An acid grape is best for this jelly. The sweet, ripe grapes contain +too much sugar. Half-ripe fruit, or equal portions of nearly ripe +and green grapes, will also be found satisfactory. Wild grapes make +delicious jelly. Make the same as currant jelly.</p> + +<h3>GREEN-GRAPE JELLY.</h3> + +<p>Make the same as apple jelly.</p> + +<h3>PLUM JELLY.</h3> + +<p>Use an underripe acid plum. Wash the fruit and remove the stems. +Put into the preserving kettle with 1 quart of water for each peck +of fruit. Cook gently until the plums are boiled to pieces. Strain +the juice and proceed the same as for currant jelly.</p> + +<h3>APPLE JELLY.</h3> + +<p>Wash, stem, and wipe the apples, being careful to clean the blossom +end thoroughly. Cut into quarters and put into the preserving kettle. +Barely cover with cold water (about 4 quarts of water to 8 of apples) +and cook gently until the apples are soft and clear. Strain the juice +and proceed as for currant jelly. There should be but 3 quarts of juice +from 8 quarts of apples and 4 of water.</p> + +<p>Apples vary in the percentage of sugar and acid they contain. A +fine-flavored acid apple should be employed when possible. Apple +jelly may be made at any time of the year, but winter apples are best +and should be used when in their prime, i. e., from the fall to December +or January. When it is found necessary to make apple jelly in +the spring, add the juice of one lemon to every pint of apple juice.</p> + +<h3>CIDER APPLE JELLY.</h3> + +<p>Make the same as plain apple jelly, but covering the apples with +cider instead of water. The cider must be fresh from the press.</p> + +<h3>CRAB-APPLE JELLY.</h3> + +<p>Make the same as plain apple jelly.</p> + +<h3>QUINCE JELLY.</h3> + +<p>Rub the quinces with a coarse crash towel; cut out the blossom end. +Wash the fruit and pare it and cut in quarters. Cut out the cores, +putting them in a dish by themselves. Have a large bowl half full of +water; drop the perfect pieces of fruit into this bowl. Put the parings +and imperfect parts, cut very fine, into the preserving kettle. +Add a quart of water to every 2 quarts of fruit and parings. Put on +the fire and cook gently for two hours. Strain and finish the same as +<span class='pagenum'><a name="Page_29" id="Page_29">[29]</a></span> +apple jelly. The perfect fruit may be preserved or canned.</p> + +<p>To make quince jelly of a second quality, when the parings and +fruit are put on to cook put the cores into another kettle and cover +them generously with water and cook two hours. After all the juice +has been drained from the parings and fruit, put what remains into +the preserving kettle with the cores. Mix well and turn into the +straining cloth. Press all the juice possible from this mixture. Put +the juice in the preserving kettle with a pint of sugar to a pint of +juice; boil ten minutes.</p> + +<h3>WILD FRUITS FOR JELLIES.</h3> + +<p>Wild raspberries, blackberries, barberries, grapes, and beach plums +all make delicious jellies. The frequent failures in making barberry +jelly come from the fruit not being fresh or from being overripe.</p> + +<h3>PREPARATION OF THE GLASSES FOR JELLY.</h3> + +<p>Sterilize the glasses; take from the boiling water and set them in a +shallow baking pan in which there is about 2 inches of boiling water.</p> + +<h3><a name="COVERING_JELLIES" id="COVERING_JELLIES">COVERING JELLIES.</a></h3> + +<p>Jellies are so rich in sugar that they are protected from bacteria +and yeasts, but they must be covered carefully to protect them from +mold spores and evaporation. The following methods of covering +jellies are all good:</p> + +<p>Have disks of thick white paper the size of the top of the glass. +When the jelly is set, brush the top over with brandy or alcohol. +Dip a disk of paper in the spirits and put it on the jelly. If the +glasses have covers, put them on. If there are no covers, cut disks +of paper about half an inch in diameter larger than the top of the +glass. Beat together the white of one egg and a tablespoonful of +cold water. Wet the paper covers with this mixture and put over the +glass, pressing down the sides well to make them stick to the glass; or +the covers may be dipped in olive oil and be tied on the glasses, but +they must be cut a little larger than when the white of egg is used.</p> + +<p>A thick coating of paraffin makes a good cover, but not quite so safe +as the paper dipped in brandy or alcohol, because the spirits destroy +any mold spores that may happen to rest on the jelly. If such spores +are covered with the paraffin they may develop under it. However, +the paper wet with spirits could be put on first and the paraffin poured +over it.</p> + +<p>If paraffin is used, break it into pieces and put in a cup. Set the +cup in a pan of warm water on the back of the stove. In a few +moments it will be melted enough to cover the jelly. Have the coating +about a fourth of an inch thick. In cooling the paraffin contracts, +and if the layer is very thin it will crack and leave a portion of the +jelly exposed.</p> + +<p><span class='pagenum'><a name="Page_30" id="Page_30">[30]</a></span></p> + +<h2>CANNED OR BOTTLED FRUIT JUICES.</h2> + +<p>Fruit juice is most desirable for drinking or for culinary purposes. +Grape juice is particularly good as a drink. It may be canned with +or without sugar but, except where the grapes have a large percentage +of sugar, as is the case in California, some sugar should be added +to the juice in canning.</p> + +<p>Currant juice may be sterilized and canned without sugar. This +juice may be made into jelly at any season of the year.</p> + +<p>Fruit juices that are designed for use in frozen creams and water +ices should be canned with a generous amount of sugar.</p> + +<p>For grape juice good bottles are to be preferred to fruit cans. If +you can get the self-sealing bottles, such as pop or beer comes in, +the work of putting up grape juice will be light. If bottles are +employed, be very careful to sterilize both bottles and corks.</p> + +<h3>GRAPE JUICE.</h3> + +<p>Wash the grapes and pick from the stems. Put the fruit in the +preserving kettle and crush slightly. Heat slowly and boil gently +for half an hour. Crush the fruit with a wooden spoon.</p> + +<p>Put a sieve or colander over a large bowl and spread a square of +cheese cloth over the sieve. Turn the fruit and juice into the +cheese cloth; drain well, then draw the edges of the cheese cloth +together and twist hard to press out all the juice possible.</p> + +<p>Put the strained juice in a clean preserving kettle and on the fire. +When it boils up, draw back and skim. Let it boil up again and skim; +then add the sugar and stir until dissolved. Boil five minutes, skimming +carefully. Fill hot sterilized jars or bottles. Put the jars or +bottles in a moderate oven for ten minutes, in pans of boiling water. +Have some boiling juice and pour a little of it into the jars as they are +taken from the oven; then seal. Place on boards and set aside out of +a cold draft.</p> + +<p>A good proportion of sugar and juice is 1 gill of sugar to a quart +of juice. The preparation and use of grape juice has been discussed +at length in an earlier bulletin of this series.<a name="FNanchor_a_1" id="FNanchor_a_1"></a><a href="#Footnote_a_1" class="fnanchor">[<i>a</i>]</a></p> + +<h3>RASPBERRY, BLACKBERRY, STRAWBERRY, AND CURRANT +JUICES.</h3> + +<p>With all these fruits except currants, proceed the same as for grape +juice, but adding half a pint of sugar to each quart of juice. Currants +will require 1 pint of sugar to a quart of juice.</p> + +<h3>CHERRY, PLUM, AND PEACH JUICES.</h3> + +<p>To preserve the juice of cherries, plums, peaches, and similar fruits, +proceed as for jelly, but adding to each quart of juice half a pint of +sugar instead of a quart as for jelly. If it is not desired to have the +fruit juice transparent, the pulp of the fruit may be pressed to extract +all the liquid.</p> + +<p><span class='pagenum'><a name="Page_31" id="Page_31">[31]</a></span></p> + +<h3>FRUIT SIRUPS.</h3> + +<p>The only difference between sirups and juice is that in the sirup +there must be at least half as much sugar as fruit juice.</p> + +<p>These sirups are used for flavoring ice creams and water ices. They +also make a delicious drink, when two or three spoonfuls are added +to a glass of ice water.</p> + +<h3>RASPBERRY VINEGAR.</h3> + +<p>Put 4 quarts of raspberries in a bowl and pour over them 2 quarts +of vinegar. Cover and set in a cool place for two days. On the second +day strain the vinegar through cheese cloth. Put 4 quarts of +fresh raspberries in the bowl and pour over them the vinegar strained +from the first raspberries. Put in a cool place for two days, then +strain. Put the strained juice in a preserving kettle with 3 quarts of +sugar. Heat slowly, and when the vinegar boils skim carefully. Boil +twenty minutes, then put in sterilized bottles.</p> + +<p>About 2 tablespoonfuls of vinegar to a glass of water makes a +refreshing drink.</p> + +<p>Similar vinegars may be made from blackberries and strawberries.</p> + +<div class="footnotes"> +<h2>FOOTNOTES:</h2> + +<div class="footnote"> +<p><a name="Footnote_a_1" id="Footnote_a_1"></a><a href="#FNanchor_a_1"><span class="label">[<i>a</i>]</span></a> U. S. Dept. Agr., Farmers' Bulletin No. 175.</p></div> +</div> + +<div class="tn"> + +<h2>Transcriber's Note:</h2> + +<p>The following typographical errors were corrected:</p> + +<ul> +<li><a href="#corr_cracking">p. 10</a>: crackng to cracking (the cracking of jars)</li> +<li><a href="#corr_p18">p. 17</a>: 22 to 18 (see p. 18)</li> +<li><a href="#corr_p13">p. 19</a>: 17 to 13 (see p. 13)</li> +<li><a href="#corr_p10">p. 19</a>: 14 to 10 (See fruit pricker, p. 10.)</li> +<li><a href="#corr_p14">p. 20</a>: 18 to 14 (The data on page 14)</li> +<li><a href="#corr_p10b">p. 21</a>: 14 to 10 (see p. 10)</li> +<li><a href="#corr_crystallize">p. 26</a>: crytallize to crystallize (to crystallize in time)</li> +</ul> + +<p>Irregularity in hyphenation (e.g. jelly-making vs. jelly making) and +compound words (e.g. wash boiler vs. washboiler) has not been +corrected.</p> +</div> + +<div>*** END OF THE PROJECT GUTENBERG EBOOK 30441 ***</div> +</body> +</html> diff --git a/30441-h/images/fig1-200px.png b/30441-h/images/fig1-200px.png Binary files differnew file mode 100644 index 0000000..74d1212 --- /dev/null +++ b/30441-h/images/fig1-200px.png diff --git a/30441-h/images/fig2-200px.png b/30441-h/images/fig2-200px.png Binary files differnew file mode 100644 index 0000000..7fe3130 --- /dev/null +++ b/30441-h/images/fig2-200px.png diff --git a/30441-h/images/fig3-150px.png b/30441-h/images/fig3-150px.png Binary files differnew file mode 100644 index 0000000..058de26 --- /dev/null +++ b/30441-h/images/fig3-150px.png diff --git a/30441-h/images/fig4-300px.png b/30441-h/images/fig4-300px.png Binary files differnew file mode 100644 index 0000000..474fdc6 --- /dev/null +++ b/30441-h/images/fig4-300px.png diff --git a/30441-h/images/fig5-350px.png b/30441-h/images/fig5-350px.png Binary files differnew file mode 100644 index 0000000..2be1ce3 --- /dev/null +++ b/30441-h/images/fig5-350px.png diff --git a/30441-h/images/logo-175px.png b/30441-h/images/logo-175px.png Binary files differnew file mode 100644 index 0000000..6fa0c58 --- /dev/null +++ b/30441-h/images/logo-175px.png diff --git a/30441-h/images/med-line-thin.png b/30441-h/images/med-line-thin.png Binary files differnew file mode 100644 index 0000000..a24fb92 --- /dev/null +++ b/30441-h/images/med-line-thin.png |
