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diff --git a/old/30441-8.txt b/old/30441-8.txt new file mode 100644 index 0000000..cbe0a47 --- /dev/null +++ b/old/30441-8.txt @@ -0,0 +1,2029 @@ +The Project Gutenberg EBook of Canned Fruit, Preserves, and Jellies: +Household Methods of Preparation, by Maria Parloa + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Canned Fruit, Preserves, and Jellies: Household Methods of Preparation + U.S. Department of Agriculture Farmers' Bulletin No. 203 + +Author: Maria Parloa + +Release Date: November 9, 2009 [EBook #30441] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK CANNED FRUIT, PRESERVES, JELLIES *** + + + + +Produced by Gerard Arthus, S.D., and the Online Distributed +Proofreading Team at https://www.pgdp.net + + + + + + + + + +U. S. DEPARTMENT OF AGRICULTURE. + +*** + +FARMERS' BULLETIN No. 203. + +*** + +CANNED FRUIT, PRESERVES, AND JELLIES: + +HOUSEHOLD METHODS OF PREPARATION. + +BY + +MARIA PARLOA. + +*** + +PREPARED UNDER THE SUPERVISION OF THE OFFICE OF EXPERIMENT STATIONS, +A. C. TRUE, DIRECTOR. + +[Illustration: UNITED STATES DEPARTMENT OF AGRICULTURE] + +WASHINGTON: + +GOVERNMENT PRINTING OFFICE. + +1917. + + + + +CANNING AND PRESERVING FRUIT. + +*** + +INTRODUCTION. + + +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. + +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. + +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. + +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. + +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. + + + + +FRESH AND PRESERVED FRUIT FOR THE MARKET. + + +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. + +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. + +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 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. + + +PACKING AND SHIPPING. + +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. + +The great secret in packing is to fill every particle of space so that +nothing can move. + + + + +PRINCIPLES OF CANNING AND PRESERVING. + + +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. + + +BACTERIA, YEASTS, AND FERMENTATION. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +Spoiling of food is caused by the development of bacteria or yeasts. +Certain chemical changes are produced as shown by gases, odors, and +flavors. + +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 contains 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. + +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. + +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. + +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. + + +MOLDS AND MOLDING. + +Every housekeeper is familiar with molds which, under favorable +conditions of warmth and moisture, grow upon almost any kind of 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. + +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. + +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. + +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. + +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. + +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. + + +STERILIZATION. + +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. + +Bacteria and yeasts, which are intimately mixed with food, are not as +easily destroyed as are those on smooth surfaces, such as the utensils +and jars employed in the preparation of the food. + +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. + +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. + +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. + +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. + + + + +UTENSILS NEEDED FOR CANNING AND PRESERVING. + + +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: + +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. + +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 water for a +few minutes before paring, the ordinary stewpans may be employed for +this purpose. + +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. + +If canning is done by the oven process, a large sheet of asbestos, for +the bottom of the oven, will prevent the cracking of jars. + +The wooden rack, on which the bottles rest in the washboiler, 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. + +[Illustration: FIG. 1.--Wire basket.] + +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. + +[Illustration: FIG. 2.--Wire sieve.] + +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. + +[Illustration: FIG. 3.--Fruit pricker.] + +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 +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. + +[Illustration: FIG. 4.--Wooden vegetable masher.] + +A wooden vegetable masher is indispensable when making jellies and +purées (fig. 4). + +[Illustration: FIG. 5.--Glass cylinder (A) and sirup gauge (B).] + +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. + +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. + +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. + +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. + +Before it is used the bag should be washed and boiled in clear water. + + + + +SELECTION AND PREPARATION OF THE FRUIT. + + +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. + +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. + +When fruit is brought into the house put it where it will keep cool and +crisp until you are ready to use it. + +The preparation of fruit for the various processes of preserving is the +second important step. System will do much to lighten the work. + +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. + +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. + +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. + +If the fruit is to be preserved or canned with sirup, it may be put +into the jars as fast as it is prepared. As soon as a jar is full, pour +in enough sirup to cover it. + +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 made slightly acid with lemon juice (one tablespoonful of +lemon juice to a quart of water). This will keep the fruit white. + +All large, hard fruit must be washed before paring. Quinces should be +rubbed with a coarse towel before they are washed. + +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. + +Do not use the fingers for hulling strawberries. A simple huller can be +bought for five cents. + +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. + +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. + +When preparing cherries, plums, or crab apples for canning or +preserving, the stem or a part of it may be left on the fruit. + +When preparing to make jelly have ready the cheese-cloth strainer, +enameled colander, wooden spoons, vegetable masher, measures, tumblers, +preserving kettles, and sugar. + +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. + +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. + + + + +MAKING SIRUP FOR USE IN CANNING AND PRESERVING. + + +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. + +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: + + One pint sugar and 1 gill of water gives sirup of 40° + density: Use for preserved strawberries and cherries. + + One pint sugar and one-half pint water gives sirup of 32° + density. + + 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. + + One pint sugar and 1 pint water gives sirup of 24° density: + Use for canned acid fruits. + + One pint sugar and 1½ pints water gives sirup of 17° + density. + + 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. + +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 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. + + +USE OF THE SIRUP GAUGE. + +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. + +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. + +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. + + + + +CANNING FRUIT. + + +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. + +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 +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. + +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. + +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. + +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. + +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. + + +RASPBERRIES. + + 12 quarts of raspberries. + 2 quarts of sugar. + +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 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. + + +RASPBERRIES AND CURRANTS. + + 10 quarts of raspberries. + 3 quarts of currants. + 2½ quarts of sugar. + +Heat, crush, and press the juice from the currants and proceed as +directed for raspberries. + + +BLACKBERRIES. + +The same as for raspberries. + + +CURRANTS. + + 12 quarts of currants. + 4 quarts of sugar. + +Treat the same as for raspberries. + + +GOOSEBERRIES. + + 6 quarts of berries. + 1½ quarts of sugar. + 1 pint of water. + +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 (see p. 18). + + +BLUEBERRIES. + + 12 quarts of berries. + 1 quart of sugar. + 1 pint of water. + +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. + + +CHERRIES. + + 6 quarts of cherries. + 1½ quarts of sugar. + ½ pint of water. + +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 over the fire +until the sugar is dissolved. Put in the cherries and heat slowly to the +boiling point. Boil ten minutes, skimming carefully. + + +GRAPES. + + 6 quarts of grapes. + 1 quart of sugar. + 1 gill of water. + +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. + +Sweet grapes may be canned with less sugar; very sour ones may have +more. + + +RHUBARB. + +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. + +Green gooseberries may be canned in the same manner. Rhubarb may be +cooked and canned with sugar in the same manner as gooseberries. + + +PEACHES. + + 8 quarts of peaches. + 1 quart of sugar. + 3 quarts of water. + +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. + +Pare the peaches, cut in halves, and remove the stones, unless you +prefer to can the fruit whole. + +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. + + +PEARS. + +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. + + +QUINCES. + + 4 quarts of pared, cored, and quartered quinces. + 1½ quarts of sugar. + 2 quarts of water. + +Rub the fruit hard with a coarse, crash towel, then wash and drain. +Pare, quarter, and core; drop the pieces into cold water (see p. 13). +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. + + +CRAB APPLES. + + 6 quarts of apples. + 1½ quarts of sugar. + 2 quarts of water. + +Put the sugar and water into the preserving kettle. Stir over the fire +until the sugar is dissolved. When the sirup boils skim it. + +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. + + +PLUMS. + + 8 quarts of plums. + 2 quarts of sugar. + 1 pint of water. + +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. (See fruit pricker, p. 10.) + +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. + + +STEWED TOMATOES. + +Wash the tomatoes and plunge into boiling water for five minutes. Pare +and slice, and then put into the preserving kettle; set the kettle 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. + + +WHOLE TOMATOES. + + 8 quarts of medium-sized tomatoes. + 4 quarts of sliced tomatoes. + +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. + +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. + + + + +CANNED FRUIT COOKED IN THE OVEN. + + +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. + +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. + +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. + +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. + +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 page 14 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. + + + + +CANNED FRUIT COOKED IN A WATER BATH. + + +Prepare the fruit and sirup as for cooking in the oven. + +Fill the sterilized jars and put the covers on loosely. Have a wooden +rack in the bottom of a wash boiler (see p. 10). 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. + +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. + + + + +PRESERVING FRUIT. + + +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. + + +STRAWBERRIES. + +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. + + +WHITE CURRANTS. + +Select large, firm fruit, remove the stems, and proceed as for +strawberries. + + +CHERRIES. + +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. + + +CHERRIES PRESERVED WITH CURRANT JUICE. + + 12 quarts of cherries. + 3 quarts of currants. + 2 quarts of sugar. + +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. + +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. + + +PLUM PRESERVE. + + 4 quarts of green gages. + 2 quarts of sugar. + 1 pint of water. + +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. + +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. + +Other plums may be preserved in the same manner. The skins should be +removed from white plums. + + +QUINCES. + + 4 quarts of pared, quartered, and cored quinces. + 2 quarts of sugar. + 1 quart of water. + +Boil the fruit in clear water until it is tender, then skim out and +drain. + +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. + + +FRUIT PURÉES. + +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. This is +a particularly nice way to preserve the small, seedy fruits, which are +to be used in puddings, cake, and frozen desserts. + +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. + +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. + + +MARMALADES. + +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. + +Measure the fruit and sugar, allowing one pint of sugar to each quart of +fruit. + +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. + + +FRUIT PRESERVED IN GRAPE JUICE. + +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. + +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. + + +BOILED CIDER. + +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. + +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. +Skim frequently while boiling. Do not have the kettle more than +two-thirds full. + +Put in bottles or stone jugs. + + +CIDER APPLE SAUCE. + + 5 quarts of boiled cider. + 8 quarts of pared, quartered, and cored sweet apples. + +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. + +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. + + +CIDER PEAR SAUCE. + +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. + + + + +METHODS OF MAKING JELLY. + + +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?" + +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. + + +PECTIN, PECTOSE, PECTASE. + +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 is heated to the boiling point for a short time, the pectin in +the fruit gelatinizes the mass. + +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. + +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. + + +SELECTION AND HANDLING OF FRUIT FOR JELLY MAKING. + +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. + +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. + +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. + +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. (See washing fruit, p. 13.) + +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. + +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 the fruit must be +boiled a little longer that the superfluous water may pass off in steam. + +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. + +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. + +The jelly will be clearer and finer if the fruit is simmered gently and +not stirred during the cooking. + +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. + +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. + +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 +crystallize in time. + +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. (See p. 15.) + +Jellies should be covered closely and kept in a cool, dry, dark place. + + +CURRANT JELLY. + +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. + +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 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. + +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. + +Measure the juice, and put it in a clean preserving kettle. For every +pint of juice add a pint of granulated sugar. + +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. (See p. 29.) + +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. + +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. + + +RASPBERRY AND CURRANT JELLY. + +Make the same as currant jelly, using half currants and half +raspberries. + + +RASPBERRY JELLY. + +Make the same as currant jelly. + + +BLACKBERRY JELLY. + +Make the same as currant jelly. + + +STRAWBERRY JELLY. + +To 10 quarts of strawberries add 2 quarts of currants and proceed as for +currant jelly, but boil fifteen minutes. + + +RIPE-GRAPE JELLY. + +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. + + +GREEN-GRAPE JELLY. + +Make the same as apple jelly. + + +PLUM JELLY. + +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. + + +APPLE JELLY. + +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. + +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. + + +CIDER APPLE JELLY. + +Make the same as plain apple jelly, but covering the apples with cider +instead of water. The cider must be fresh from the press. + + +CRAB-APPLE JELLY. + +Make the same as plain apple jelly. + + +QUINCE JELLY. + +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 apple jelly. +The perfect fruit may be preserved or canned. + +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. + + +WILD FRUITS FOR JELLIES. + +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. + + +PREPARATION OF THE GLASSES FOR JELLY. + +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. + + +COVERING JELLIES. + +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: + +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. + +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. + +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. + + + + +CANNED OR BOTTLED FRUIT JUICES. + + +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. + +Currant juice may be sterilized and canned without sugar. This juice may +be made into jelly at any season of the year. + +Fruit juices that are designed for use in frozen creams and water ices +should be canned with a generous amount of sugar. + +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. + + +GRAPE JUICE. + +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. + +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. + +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. + +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] + + +RASPBERRY, BLACKBERRY, STRAWBERRY, AND CURRANT JUICES. + +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. + + +CHERRY, PLUM, AND PEACH JUICES. + +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. + + +FRUIT SIRUPS. + +The only difference between sirups and juice is that in the sirup there +must be at least half as much sugar as fruit juice. + +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. + + +RASPBERRY VINEGAR. + +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. + +About 2 tablespoonfuls of vinegar to a glass of water makes a refreshing +drink. + +Similar vinegars may be made from blackberries and strawberries. + + +FOOTNOTES: + +[a] U. S. Dept. Agr., Farmers' Bulletin No. 175. + + + + +----------------------------------------------------------------------- + +Transcriber's Note: + + +The following typographical errors were corrected: + +p. 10: crackng to cracking (the cracking of jars) + +p. 17: 22 to 18 (see p. 18) + +p. 19: 17 to 13 (see p. 13) + +p. 19: 14 to 10 (See fruit pricker, p. 10.) + +p. 20: 18 to 14 (The data on page 14) + +p. 21: 14 to 10 (see p. 10) + +p. 25: 17 to 13 (See washing fruit, p. 13.) + +p. 26: crytallize to crystallize (to crystallize in time) + +p. 26: 19 to 15 (See p. 15.) + +Irregularity in hyphenation (e.g. jelly-making vs. jelly making) and +compound words (e.g. wash boiler vs. washboiler) has not been corrected. + +----------------------------------------------------------------------- + + + + + +End of the Project Gutenberg EBook of Canned Fruit, Preserves, and Jellies: +Household Methods of Preparation, by Maria Parloa + +*** END OF THIS PROJECT GUTENBERG EBOOK CANNED FRUIT, PRESERVES, JELLIES *** + +***** This file should be named 30441-8.txt or 30441-8.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/0/4/4/30441/ + +Produced by Gerard Arthus, S.D., and the Online Distributed +Proofreading Team at https://www.pgdp.net + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Canned Fruit, Preserves, and Jellies: Household Methods of Preparation + U.S. Department of Agriculture Farmers' Bulletin No. 203 + +Author: Maria Parloa + +Release Date: November 9, 2009 [EBook #30441] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK CANNED FRUIT, PRESERVES, JELLIES *** + + + + +Produced by Gerard Arthus, S.D., and the Online Distributed +Proofreading Team at https://www.pgdp.net + + + + + + +</pre> + + +<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> + + + + + + + + +<pre> + + + + + +End of the Project Gutenberg EBook of Canned Fruit, Preserves, and Jellies: +Household Methods of Preparation, by Maria Parloa + +*** END OF THIS PROJECT GUTENBERG EBOOK CANNED FRUIT, PRESERVES, JELLIES *** + +***** This file should be named 30441-h.htm or 30441-h.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/0/4/4/30441/ + +Produced by Gerard Arthus, S.D., and the Online Distributed +Proofreading Team at https://www.pgdp.net + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Canned Fruit, Preserves, and Jellies: Household Methods of Preparation + U.S. Department of Agriculture Farmers' Bulletin No. 203 + +Author: Maria Parloa + +Release Date: November 9, 2009 [EBook #30441] + +Language: English + +Character set encoding: ASCII + +*** START OF THIS PROJECT GUTENBERG EBOOK CANNED FRUIT, PRESERVES, JELLIES *** + + + + +Produced by Gerard Arthus, S.D., and the Online Distributed +Proofreading Team at https://www.pgdp.net + + + + + + + + + +U. S. DEPARTMENT OF AGRICULTURE. + +*** + +FARMERS' BULLETIN No. 203. + +*** + +CANNED FRUIT, PRESERVES, AND JELLIES: + +HOUSEHOLD METHODS OF PREPARATION. + +BY + +MARIA PARLOA. + +*** + +PREPARED UNDER THE SUPERVISION OF THE OFFICE OF EXPERIMENT STATIONS, +A. C. TRUE, DIRECTOR. + +[Illustration: UNITED STATES DEPARTMENT OF AGRICULTURE] + +WASHINGTON: + +GOVERNMENT PRINTING OFFICE. + +1917. + + + + +CANNING AND PRESERVING FRUIT. + +*** + +INTRODUCTION. + + +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. + +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. + +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. + +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. + +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. + + + + +FRESH AND PRESERVED FRUIT FOR THE MARKET. + + +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. + +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. + +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 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. + + +PACKING AND SHIPPING. + +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. + +The great secret in packing is to fill every particle of space so that +nothing can move. + + + + +PRINCIPLES OF CANNING AND PRESERVING. + + +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. + + +BACTERIA, YEASTS, AND FERMENTATION. + +Over one hundred years ago Francois 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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +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. + +Spoiling of food is caused by the development of bacteria or yeasts. +Certain chemical changes are produced as shown by gases, odors, and +flavors. + +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 contains 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. + +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. + +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 deg. F., or more. However, most kinds of bacteria are destroyed if +exposed for ten or fifteen minutes to the temperature of boiling water +(212 deg. 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 deg. 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 deg. 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. + +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. + + +MOLDS AND MOLDING. + +Every housekeeper is familiar with molds which, under favorable +conditions of warmth and moisture, grow upon almost any kind of 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. + +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. + +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. + +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. + +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. + +To kill mold spores food must be exposed to a temperature of from 150 +deg. F. to 212 deg. 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. + + +STERILIZATION. + +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 deg. F., +life will be destroyed, but that spores and a few resisting bacteria are +not destroyed at a temperature of 212 deg. F., unless exposed to it for +two or more hours. + +Bacteria and yeasts, which are intimately mixed with food, are not as +easily destroyed as are those on smooth surfaces, such as the utensils +and jars employed in the preparation of the food. + +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. + +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. + +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. + +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. + + + + +UTENSILS NEEDED FOR CANNING AND PRESERVING. + + +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: + +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. + +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 water for a +few minutes before paring, the ordinary stewpans may be employed for +this purpose. + +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. + +If canning is done by the oven process, a large sheet of asbestos, for +the bottom of the oven, will prevent the cracking of jars. + +The wooden rack, on which the bottles rest in the washboiler, 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 1-1/2 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. + +[Illustration: FIG. 1.--Wire basket.] + +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. + +[Illustration: FIG. 2.--Wire sieve.] + +A strong wire sieve is a necessity when purees of fruit are to be made +(fig. 2). These sieves are known as puree sieves. They are made of +strong wire and in addition have supports of still stronger wire. + +[Illustration: FIG. 3.--Fruit pricker.] + +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 +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. + +[Illustration: FIG. 4.--Wooden vegetable masher.] + +A wooden vegetable masher is indispensable when making jellies and +purees (fig. 4). + +[Illustration: FIG. 5.--Glass cylinder (A) and sirup gauge (B).] + +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. + +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. + +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. + +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. + +Before it is used the bag should be washed and boiled in clear water. + + + + +SELECTION AND PREPARATION OF THE FRUIT. + + +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. + +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 puree or marmalade. + +When fruit is brought into the house put it where it will keep cool and +crisp until you are ready to use it. + +The preparation of fruit for the various processes of preserving is the +second important step. System will do much to lighten the work. + +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. + +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. + +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. + +If the fruit is to be preserved or canned with sirup, it may be put +into the jars as fast as it is prepared. As soon as a jar is full, pour +in enough sirup to cover it. + +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 made slightly acid with lemon juice (one tablespoonful of +lemon juice to a quart of water). This will keep the fruit white. + +All large, hard fruit must be washed before paring. Quinces should be +rubbed with a coarse towel before they are washed. + +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. + +Do not use the fingers for hulling strawberries. A simple huller can be +bought for five cents. + +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. + +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. + +When preparing cherries, plums, or crab apples for canning or +preserving, the stem or a part of it may be left on the fruit. + +When preparing to make jelly have ready the cheese-cloth strainer, +enameled colander, wooden spoons, vegetable masher, measures, tumblers, +preserving kettles, and sugar. + +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. + +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. + + + + +MAKING SIRUP FOR USE IN CANNING AND PRESERVING. + + +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. + +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: + + One pint sugar and 1 gill of water gives sirup of 40 deg. + density: Use for preserved strawberries and cherries. + + One pint sugar and one-half pint water gives sirup of 32 + deg. density. + + One pint sugar and 3 gills water gives sirup of 28 deg. + density: Use either this or the preceding for preserved + peaches, plums, quinces, currants, etc. + + One pint sugar and 1 pint water gives sirup of 24 deg. + density: Use for canned acid fruits. + + One pint sugar and 1-1/2 pints water gives sirup of 17 deg. + density. + + One pint sugar and 2 pints water gives sirup of 14 deg. + density: Use either of these two light sirups for canned + pears, peaches, sweet plums, and cherries, raspberries, + blueberries, and blackberries. + +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 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. + + +USE OF THE SIRUP GAUGE. + +The sirup gauge is a graduated glass tube, with a weighted bulb, that +registers from 0 deg. to 50 deg., and that is employed to determine the +quantity of sugar contained in a sirup. + +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. + +Experiments have demonstrated that when sugar is dissolved and heated in +fruit juice, if the sirup gauge registers 25 deg., 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 deg., add a little more fruit juice. If, on the other hand, +it registers less than 25 deg., 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. + + + + +CANNING FRUIT. + + +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. + +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 +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. + +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. + +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. + +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. + +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. + + +RASPBERRIES. + + 12 quarts of raspberries. + 2 quarts of sugar. + +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 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. + + +RASPBERRIES AND CURRANTS. + + 10 quarts of raspberries. + 3 quarts of currants. + 2-1/2 quarts of sugar. + +Heat, crush, and press the juice from the currants and proceed as +directed for raspberries. + + +BLACKBERRIES. + +The same as for raspberries. + + +CURRANTS. + + 12 quarts of currants. + 4 quarts of sugar. + +Treat the same as for raspberries. + + +GOOSEBERRIES. + + 6 quarts of berries. + 1-1/2 quarts of sugar. + 1 pint of water. + +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 (see p. 18). + + +BLUEBERRIES. + + 12 quarts of berries. + 1 quart of sugar. + 1 pint of water. + +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. + + +CHERRIES. + + 6 quarts of cherries. + 1-1/2 quarts of sugar. + 1/2 pint of water. + +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 over the fire +until the sugar is dissolved. Put in the cherries and heat slowly to the +boiling point. Boil ten minutes, skimming carefully. + + +GRAPES. + + 6 quarts of grapes. + 1 quart of sugar. + 1 gill of water. + +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. + +Sweet grapes may be canned with less sugar; very sour ones may have +more. + + +RHUBARB. + +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. + +Green gooseberries may be canned in the same manner. Rhubarb may be +cooked and canned with sugar in the same manner as gooseberries. + + +PEACHES. + + 8 quarts of peaches. + 1 quart of sugar. + 3 quarts of water. + +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. + +Pare the peaches, cut in halves, and remove the stones, unless you +prefer to can the fruit whole. + +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. + + +PEARS. + +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. + + +QUINCES. + + 4 quarts of pared, cored, and quartered quinces. + 1-1/2 quarts of sugar. + 2 quarts of water. + +Rub the fruit hard with a coarse, crash towel, then wash and drain. +Pare, quarter, and core; drop the pieces into cold water (see p. 13). +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. + + +CRAB APPLES. + + 6 quarts of apples. + 1-1/2 quarts of sugar. + 2 quarts of water. + +Put the sugar and water into the preserving kettle. Stir over the fire +until the sugar is dissolved. When the sirup boils skim it. + +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. + + +PLUMS. + + 8 quarts of plums. + 2 quarts of sugar. + 1 pint of water. + +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. (See fruit pricker, p. 10.) + +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. + + +STEWED TOMATOES. + +Wash the tomatoes and plunge into boiling water for five minutes. Pare +and slice, and then put into the preserving kettle; set the kettle 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. + + +WHOLE TOMATOES. + + 8 quarts of medium-sized tomatoes. + 4 quarts of sliced tomatoes. + +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. + +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. + + + + +CANNED FRUIT COOKED IN THE OVEN. + + +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. + +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. + +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. + +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. + +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 page 14 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. + + + + +CANNED FRUIT COOKED IN A WATER BATH. + + +Prepare the fruit and sirup as for cooking in the oven. + +Fill the sterilized jars and put the covers on loosely. Have a wooden +rack in the bottom of a wash boiler (see p. 10). 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. + +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. + + + + +PRESERVING FRUIT. + + +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. + + +STRAWBERRIES. + +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. + + +WHITE CURRANTS. + +Select large, firm fruit, remove the stems, and proceed as for +strawberries. + + +CHERRIES. + +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. + + +CHERRIES PRESERVED WITH CURRANT JUICE. + + 12 quarts of cherries. + 3 quarts of currants. + 2 quarts of sugar. + +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. + +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. + + +PLUM PRESERVE. + + 4 quarts of green gages. + 2 quarts of sugar. + 1 pint of water. + +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. + +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. + +Other plums may be preserved in the same manner. The skins should be +removed from white plums. + + +QUINCES. + + 4 quarts of pared, quartered, and cored quinces. + 2 quarts of sugar. + 1 quart of water. + +Boil the fruit in clear water until it is tender, then skim out and +drain. + +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. + + +FRUIT PUREES. + +Purees 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. This is +a particularly nice way to preserve the small, seedy fruits, which are +to be used in puddings, cake, and frozen desserts. + +Free the fruit from leaves, stems, and decayed portions. Peaches and +plums should have the skins and stones removed. Rub the fruit through a +puree 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. + +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. + + +MARMALADES. + +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. + +Measure the fruit and sugar, allowing one pint of sugar to each quart of +fruit. + +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. + + +FRUIT PRESERVED IN GRAPE JUICE. + +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. + +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. + + +BOILED CIDER. + +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. + +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. +Skim frequently while boiling. Do not have the kettle more than +two-thirds full. + +Put in bottles or stone jugs. + + +CIDER APPLE SAUCE. + + 5 quarts of boiled cider. + 8 quarts of pared, quartered, and cored sweet apples. + +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. + +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. + + +CIDER PEAR SAUCE. + +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. + + + + +METHODS OF MAKING JELLY. + + +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?" + +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. + + +PECTIN, PECTOSE, PECTASE. + +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 is heated to the boiling point for a short time, the pectin in +the fruit gelatinizes the mass. + +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. + +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. + + +SELECTION AND HANDLING OF FRUIT FOR JELLY MAKING. + +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. + +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. + +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. + +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. (See washing fruit, p. 13.) + +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. + +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 the fruit must be +boiled a little longer that the superfluous water may pass off in steam. + +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. + +Apples will always require 4 quarts of water to 8 quarts of fruit, but +juicy peaches and plums will require only 3 or 3-1/2 quarts. + +The jelly will be clearer and finer if the fruit is simmered gently and +not stirred during the cooking. + +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. + +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. + +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 +crystallize in time. + +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 deg., no matter what kind of fruit is used. (See p. +15.) + +Jellies should be covered closely and kept in a cool, dry, dark place. + + +CURRANT JELLY. + +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. + +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 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. + +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. + +Measure the juice, and put it in a clean preserving kettle. For every +pint of juice add a pint of granulated sugar. + +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. (See p. 29.) + +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. + +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. + + +RASPBERRY AND CURRANT JELLY. + +Make the same as currant jelly, using half currants and half +raspberries. + + +RASPBERRY JELLY. + +Make the same as currant jelly. + + +BLACKBERRY JELLY. + +Make the same as currant jelly. + + +STRAWBERRY JELLY. + +To 10 quarts of strawberries add 2 quarts of currants and proceed as for +currant jelly, but boil fifteen minutes. + + +RIPE-GRAPE JELLY. + +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. + + +GREEN-GRAPE JELLY. + +Make the same as apple jelly. + + +PLUM JELLY. + +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. + + +APPLE JELLY. + +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. + +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. + + +CIDER APPLE JELLY. + +Make the same as plain apple jelly, but covering the apples with cider +instead of water. The cider must be fresh from the press. + + +CRAB-APPLE JELLY. + +Make the same as plain apple jelly. + + +QUINCE JELLY. + +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 apple jelly. +The perfect fruit may be preserved or canned. + +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. + + +WILD FRUITS FOR JELLIES. + +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. + + +PREPARATION OF THE GLASSES FOR JELLY. + +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. + + +COVERING JELLIES. + +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: + +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. + +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. + +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. + + + + +CANNED OR BOTTLED FRUIT JUICES. + + +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. + +Currant juice may be sterilized and canned without sugar. This juice may +be made into jelly at any season of the year. + +Fruit juices that are designed for use in frozen creams and water ices +should be canned with a generous amount of sugar. + +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. + + +GRAPE JUICE. + +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. + +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. + +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. + +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] + + +RASPBERRY, BLACKBERRY, STRAWBERRY, AND CURRANT JUICES. + +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. + + +CHERRY, PLUM, AND PEACH JUICES. + +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. + + +FRUIT SIRUPS. + +The only difference between sirups and juice is that in the sirup there +must be at least half as much sugar as fruit juice. + +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. + + +RASPBERRY VINEGAR. + +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. + +About 2 tablespoonfuls of vinegar to a glass of water makes a refreshing +drink. + +Similar vinegars may be made from blackberries and strawberries. + + +FOOTNOTES: + +[a] U. S. Dept. Agr., Farmers' Bulletin No. 175. + + + + +----------------------------------------------------------------------- + +Transcriber's Note: + + +The following typographical errors were corrected: + +p. 10: crackng to cracking (the cracking of jars) + +p. 17: 22 to 18 (see p. 18) + +p. 19: 17 to 13 (see p. 13) + +p. 19: 14 to 10 (See fruit pricker, p. 10.) + +p. 20: 18 to 14 (The data on page 14) + +p. 21: 14 to 10 (see p. 10) + +p. 25: 17 to 13 (See washing fruit, p. 13.) + +p. 26: crytallize to crystallize (to crystallize in time) + +p. 26: 19 to 15 (See p. 15.) + +Irregularity in hyphenation (e.g. jelly-making vs. jelly making) and +compound words (e.g. wash boiler vs. washboiler) has not been corrected. + +For the ASCII version, the following accents were removed: c cedilla +(Francois); e/E acute (puree, purees, PUREES). The degree symbol was +changed to "deg." + +----------------------------------------------------------------------- + + + + + +End of the Project Gutenberg EBook of Canned Fruit, Preserves, and Jellies: +Household Methods of Preparation, by Maria Parloa + +*** END OF THIS PROJECT GUTENBERG EBOOK CANNED FRUIT, PRESERVES, JELLIES *** + +***** This file should be named 30441.txt or 30441.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/0/4/4/30441/ + +Produced by Gerard Arthus, S.D., and the Online Distributed +Proofreading Team at https://www.pgdp.net + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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