,u4 ,s4 ,,department ,,of ,,agriculture4 999999 ,,farmers' ,,bulletin ,no4 #bjc4 999999 ,,canned ,,fruit1 ,,preserves1 ,,and ,,jellies3 ,,household ,,methods ,,of ,,preparation4 ,,by ,,maria ,,parloa4 999999 ,,prepared ,,under ,,the ,,supervision ,,of ,,the ,,office ,,of ,,experiment ,,stations1 ,a4 ,c4 ,,true1 ,,director4 ,illustration3 ,,united ,,states ,,department ,,of ,,agriculture ,,washington3 ,,government ,,printing ,,office4 #aiag4 ,,canning ,,and ,,preserving ,,fruit4 999999 ,,introduction4 ,the common fruits1 because of their low nutritive value1 are not1 as a rule1 estimated at their real worth as food4 ,fruit has great dietetic value and should be used generously and wisely1 both fresh and cooked4 ,fruits supply a variety of flavors1 sugar1 acids1 and a necessary waste or bulky material for aiding in intestinal movement4 ,they are generally rich in potash and soda salts and other minerals4 ,most fresh fruits are cooling and refreshing4 ,the vegetable acids have a solvent power on the nutrients and are an aid to digestion when not taken in excess4 ,fruit and fruit juices keep the blood in a healthy condition when the supply of fresh meat1 fish1 and vegetables is limited and salt or smoked meats constitute the chief elements of diet4 ,fresh fruit is generally more appetizing and refreshing than cooked4 ,for this reason it is often eaten in too large quantities1 and frequently when underripe or overripe2 but when of good quality and eaten in moderate quantities it promotes healthy intestinal action and rarely hurts anyone4 ,if eaten immoderately1 uncooked fruit is apt to induce intestinal disturbances4 ,if eaten unripe1 it often causes stomach and intestinal irritation2 overripe1 it has a tendency to ferment in the alimentary canal4 ,cooking changes the character and flavor of fruit1 and while the product is not so cooling and refreshing as in the raw state1 it can1 as a rule1 be eaten with less danger of causing stomach or intestinal trouble4 ,if sugar be added to the cooked fruit1 the nutritive value will be increased4 ,a large quantity of sugar spoils the flavor of the fruit and is likely to make it less easily digested4 ,nowhere is there greater need of a generous supply of fruit than on the farm1 where the diet is apt to be restricted in variety because of the distance from markets4 ,every farmer should raise a generous supply of the kinds of fruit that can be grown in his locality4 ,wives and daughters on the farms should find pleasure in serving these fruits in the most healthful and tempting form4 ,there are a large number of simple1 dainty desserts that can be prepared with fruit and without much labor4 ,such desserts should leave the pie as an occasional luxury instead of allowing it to be considered a daily necessity4 ,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 scarce4 ,a great deal of the fruit should be canned with little or no sugar1 that it may be as nearly as possible in the condition of fresh fruit4 ,this is the best condition for cooking purposes4 ,a supply of glass jars does cost something1 but that item of expense should be charged to future years1 as with proper care the breaking of a jar need be a rare occurrence4 ,if there be an abundance of grapes and small1 juicy fruits1 plenty of juice should be canned or bottled for refreshing drinks throughout the year4 ,remember that the fruit and juice are not luxuries1 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 table4 ,,fresh ,,and ,,preserved ,,fruit ,,for ,,the ,,market4 ,if the supply of fruit is greater than the family needs1 it may be made a source of income by sending the fresh fruit to the market1 if there is one near enough1 or by preserving1 canning1 and making jelly for sale4 ,to make such an enterprise a success the fruit and work must be first class4 ,there is magic in the word ,homemade1 when the product appeals to the eye and the palate2 but many careless and incompetent people have found to their sorrow that this word has not magic enough to float inferior goods on the market4 ,as a rule large canning and preserving establishments are clean and have the best appliances1 and they employ chemists and skilled labor4 ,the home product must be very good to compete with the attractive goods that are sent out from such establishments4 ,yet for first-class homemade products there is a market in all large cities4 ,all first-class grocers have customers who purchase such goods4 ,to secure a market get the names of several first-class grocers in some of the large towns4 ,write to them asking if they would be willing to try a sample of your goods4 ,if the answer is favorable1 send samples of the articles you wish to sell4 ,in the box with the fruit inclose a list of the articles sent and the price4 ,write your name and address clearly4 ,mail a note and a duplicate list at the time you send the box4 ,fixing the price of the goods is important4 ,make it high enough to cover all expenses and give you a fair return for your labor4 ,the expenses will be the fruit1 sugar1 fuel1 jars1 glasses1 boxes1 packing material1 wear and tear of utensils1 etc41 transportation1 and commission4 ,the commission will probably be #bj per cent of the selling price4 ,it may be that a merchant will find that your prices are too high or too low for his trade1 or he may wish to purchase the goods outright4 ,in any case it is essential that you estimate the full cost of the product and the value that you place on your labor4 ,you will then be in a position to decide if the prices offered will compensate you for the labor and expense4 ,do not be tempted1 for the sake of a little money1 to deprive your family of the fruit necessary to health and pleasure4 ,,packing ,,and ,,shipping4 ,each jar or jelly glass must be wrapped in several thicknesses of soft paper 7newspapers will answer74 ,make pads of excelsior or hay by spreading a thick layer between the folds of newspapers4 ,line the bottom and sides of the box with these pads4 ,pack the fruit in the padded box4 ,fill all the spaces between the jars with the packing material4 ,if the box is deep and a second layer of fruit is to go in1 put thick pasteboard or thin boards over the first layer and set the wrapped jars on this4 ,fill all the spaces and cover the top with the packing material4 ,nail on the cover and mark clearly3 ,,glass4 ,,this ,,side ,,up4 ,the great secret in packing is to fill every particle of space so that nothing can move4 ,,principles ,,of ,,canning ,,and ,,preserving4 ,in the preservation of foods by canning1 preserving1 etc41 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 germs4 ,,bacteria1 ,,yeasts1 ,,and ,,fermentation4 ,over one hundred years ago ,franois ,appert was the first to make practical application of the method of preserving food by putting it in cans or bottles1 which he hermetically sealed4 ,he then put the full bottles or cans in water and boiled them for more or less time1 depending upon the kinds of food4 ,in ,appert's time and1 indeed1 until recent years it was generally thought that the oxygen of the air caused the decomposition of food4 ,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 heat1 as in the water bath1 which caused a fusion of the principal constituents and ferments in such a manner that the power of the ferments was destroyed4 ,the investigations of scientists1 particularly of ,pasteur1 have shown that it is not the oxygen of the air which causes fermentation and putrefaction1 but bacteria and other microscopic organisms4 ,appert's theory as to the cause of the spoiling of food was incorrect1 but his method of preserving it by sealing and cooking was correct1 and the world owes him a debt of gratitude4 ,in their investigations scientists have found that if food is perfectly sterilized and the opening of the jar or bottle plugged with sterilized cotton1 food will not ferment1 for the bacteria and yeasts to which such changes are due can not pass through the cotton4 ,this method can not be conveniently followed with large jars4 ,bacteria and yeasts exist in the air1 in the soil1 and on all vegetable and animal substances1 and even in the living body1 but although of such universal occurrence1 the true knowledge of their nature and economic importance has only been gained during the last forty years4 ,there are a great many kinds of these micro-organisms4 ,some do great harm1 but it is thought that the greater part of them are beneficial rather than injurious4 ,bacteria are one-celled and so small they can only be seen by aid of a microscope4 ,the process of reproduction is simple and rapid4 ,the bacterium becomes constricted1 divides1 and finally there are two cells instead of one4 ,under favorable conditions each cell divides1 and so rapid is the work that it has been estimated that one bacterium may give rise1 within twenty-four hours1 to seventeen millions of similar organisms4 ,the favorable conditions for growth are moisture1 warmth1 and proper food4 ,yeasts1 which are also one-celled organisms1 grow less rapidly4 ,a bud develops1 breaks off1 and forms a new yeast plant4 ,some yeasts and some kinds of bacteria produce spores4 ,spores1 like the dried seeds of plants1 may retain their vitality for a long time1 even when exposed to conditions which kill the parent organism4 ,yeasts and nearly all bacteria require oxygen1 but there are species of the latter that seem to grow equally well without it1 so that the exclusion of air1 which1 of course1 contains oxygen1 is not always a protection1 if one of the anaerobic bacteria1 as the kinds are called which do not require oxygen1 is sealed in the can4 ,spoiling of food is caused by the development of bacteria or yeasts4 ,certain chemical changes are produced as shown by gases1 odors1 and flavors4 ,bacteria grow luxuriantly in foods containing a good deal of nitrogenous material1 if warmth and moisture are present4 ,among foods rich in nitrogenous substances are all kinds of meat1 fish1 eggs1 peas1 beans1 lentils1 milk1 etc4 ,these foods are difficult to preserve on account of the omnipresent bacteria4 ,this is seen in warm1 muggy weather1 when fresh meat1 fish1 soups1 milk1 etc41 spoil quickly4 ,bacteria do not develop in substances containing a large percentage of sugar1 but they grow rapidly in a suitable wet substance which contains a small percentage of sugar4 ,yeasts grow very readily in dilute solutions containing sugars in addition to some nitrogenous and mineral matters4 ,fruits are usually slightly acid and in general do not support bacterial growth1 and so it comes about that canned fruits are more commonly fermented by yeasts than by bacteria4 ,some vegetable foods have so much acid and so little nitrogenous substance that very few bacteria or yeasts attack them4 ,lemons1 cranberries1 and rhubarb belong to this class4 ,temperature is an important factor in the growth of bacteria and yeasts4 ,there are many kinds of these organisms1 and each kind grows best at a certain temperature1 some at a very low one and others at one as high as #abe ,f41 or more4 ,however1 most kinds of bacteria are destroyed if exposed for ten or fifteen minutes to the temperature of boiling water 7#bab ,f472 but1 if the bacteria are spore producers1 cooking must be continued for an hour or more to insure their complete destruction4 ,generally speaking1 in order to kill the spores the temperature must be higher than that of boiling water1 or the article to be preserved must be cooked for about two hours at a temperature of #bab ,f41 or a shorter time at a higher temperature under pressure4 ,yeasts and their spores are1 however1 more easily destroyed by heat than bacteria spores4 ,hence1 fruits containing little nitrogenous material are more easily protected from fermentation than nitrogenous foods in which in general fermentation is caused by bacteria4 ,of course1 it is not possible to know what kinds of organisms are in the food one is about to can or bottle2 but we do know that most fruits are not favorable to the growth of bacteria1 and1 as a rule1 the yeasts which grow in fruits and fruit juice can be destroyed by cooking ten or fifteen minutes at a temperature of #bab ,f4 ,if no living organisms are left1 and the sterilization of all appliances has been thorough1 there is no reason why the fruit1 if properly sealed1 should not keep1 with but slight change of texture or flavor1 for a year or longer1 although canned fruits undergo gradual change and deterioration even under the most favorable conditions4 ,when fruit is preserved with a large amount of sugar 7a pound of sugar to a pound of fruit7 it does not need to be hermetically sealed to protect it from bacteria and yeasts1 because the thick1 sugary sirup formed is not favorable to their growth4 ,however1 the self-sealing jars are much better than keeping such fruit in large receptacles1 from which it is taken as needed1 because molds grow freely on moist1 sugary substances exposed to the air4 ,,molds ,,and ,,molding4 ,every housekeeper is familiar with molds which1 under favorable conditions of warmth and moisture1 grow upon almost any kind of organic material4 ,this is seen in damp1 warm weather1 when molds form in a short time on all sorts of starchy foods1 such as boiled potatoes1 bread1 mush1 etc41 as well as fresh1 canned1 and preserved fruits4 ,molds develop from spores which are always floating about in the air4 ,when a spore falls upon a substance containing moisture and suitable food it sends out a fine thread1 which branches and works its way over and into the attacked substance4 ,in a short time spores are produced and the work of reproduction goes on4 ,in the first stages molds are white or light gray and hardly noticeable2 but when spores develop the growth gradually becomes colored4 ,in fact1 the conditions of advanced growth might be likened to those of a flower garden4 ,the threads--mycelium--might be likened to the roots of plants and the spores to the flower and seeds4 ,mold spores are very light and are blown about by the wind4 ,they are a little heavier than air1 and drop on shelves1 tables1 and floor1 and are easily set in motion again by the movement of a brush1 duster1 etc4 ,if one of these spores drops on a jar of preserves or a tumbler of jelly1 it will germinate if there be warmth and moisture enough in the storeroom4 ,molds do not ordinarily cause fermentation of canned foods1 although they are the common cause of the decay of raw fruits4 ,they are not as injurious to canned goods as are bacteria and yeasts4 ,they do not penetrate deeply into preserves or jellies1 or into liquids or semiliquids1 but if given time they will1 at ordinary room temperature1 work all through suitable solid substances which contain moisture4 ,nearly every housekeeper has seen this in the molding of a loaf of bread or cake4 ,in the work of canning1 preserving1 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 bacteria4 ,to kill mold spores food must be exposed to a temperature of from #aej ,f4 to #bab ,f4 ,after this it should be kept in a cool1 dry place and covered carefully that no floating spore can find lodgment on its surface4 ,,sterilization4 ,to sterilize a substance or thing is to destroy all life and sources of life in and about it4 ,in following the brief outline of the structure and work of bacteria1 yeasts1 and molds1 it has been seen that damage to foods comes through the growth of these organisms on or in the food2 also that if such organisms are exposed to a temperature of #bab ,f41 life will be destroyed1 but that spores and a few resisting bacteria are not destroyed at a temperature of #bab ,f41 unless exposed to it for two or more hours4 ,bacteria and yeasts1 which are intimately mixed with food1 are not as easily destroyed as are those on smooth surfaces1 such as the utensils and jars employed in the preparation of the food4 ,since air and water1 as well as the foods1 contain bacteria and yeasts1 and may contain mold spores1 all utensils used in the process of preserving foods are liable to be contaminated with these organisms4 ,for this reason all appliances1 as well as the food1 must be sterilized4 ,stewpans1 spoons1 strainers1 etc41 may be put on the fire in cold or boiling water and boiled ten or fifteen minutes4 ,tumblers1 bottles1 glass jars1 and covers should be put in cold water and heated gradually to the boiling point1 and then boiled for ten or fifteen minutes4 ,the jars must be taken one at a time from the boiling water at the moment they are to be filled with the boiling food4 ,the work should be done in a well swept and dusted room1 and the clothing of the workers and the towels used should be clean4 ,the food to be sterilized should be perfectly sound and clean4 ,as in this bulletin we have only to do with fruits1 it will not be necessary to say anything more about long cooking at a high temperature4 ,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 time4 ,,utensils ,,needed ,,for ,,canning ,,and ,,preserving4 ,in preserving1 canning1 and jelly making iron or tin utensils should never be used4 ,the fruit acids attack these metals and so give a bad color and metallic taste to the products4 ,the preserving kettles should be porcelain lined1 enameled1 or of a metal that will not form troublesome chemical combinations with fruit juices4 ,the kettles should be broad rather than deep1 as the fruit should not be cooked in deep layers4 ,nearly all the necessary utensils may be found in some ware not subject to chemical action4 ,a list of the most essential articles follows3 ,two preserving kettles1 #a colander1 #a fine strainer1 #a skimmer1 #a ladle1 #a large-mouthed funnel1 #a wire frying basket1 #a wire sieve1 #d long-handled wooden spoons1 #a wooden masher1 a few large pans1 knives for paring fruit 7plated if possible71 flat-bottomed clothes boiler1 wooden or willow rack to put in the bottom of the boiler1 iron tripod or ring1 squares of cheese cloth4 ,in addition1 it would be well to have a flannel straining bag1 a frame on which to hang the bag1 a sirup gauge and a glass cylinder1 a fruit pricker1 and plenty of clean towels4 ,the regular kitchen pans will answer for holding and washing the fruit4 ,mixing bowls and stone crocks can be used for holding the fruit juice and pared fruit4 ,when fruit is to be plunged into boiling water for a few minutes before paring1 the ordinary stewpans may be employed for this purpose4 ,scales are a desirable article in every kitchen1 as weighing is much more accurate than the ordinary measuring4 ,but1 knowing that a large percentage of the housekeepers do not possess scales1 it has seemed wise to give all the rules in measure rather than weight4 ,if canning is done by the oven process1 a large sheet of asbestos1 for the bottom of the oven1 will prevent the cracking of jars4 ,the wooden rack1 on which the bottles rest in the washboiler1 is made in this manner3 ,have two strips of wood measuring #a inch high1 #a inch wide1 and #b inches shorter than the length of the boiler4 ,on these pieces of wood tack thin strips of wood that are #a inches shorter than the width of the boiler4 ,these cross-strips should be about #a inch wide1 and there should be an inch between two strips4 ,this rack will support the jars and will admit the free circulation of boiling water about them4 ,young willow branches1 woven into a mat1 also make a good bed for bottles and jars4 ,illustration3 ,,fig4 #a4--,wire basket4 ,the wire basket is a saver of time and strength 7fig4 #a74 ,the fruit to be peeled is put into the basket1 which is lowered into a deep kettle partially filled with boiling water4 ,after a few minutes the basket is lifted from the boiling water1 plunged for a moment into cold water1 and the fruit is ready to have the skin drawn off4 ,illustration3 ,,fig4 #b4--,wire sieve4 ,a strong wire sieve is a necessity when pures of fruit are to be made 7fig4 #b74 ,these sieves are known as pure sieves4 ,they are made of strong wire and in addition have supports of still stronger wire4 ,illustration3 ,,fig4 #c4--;,fruit pricker4 ,a fruit pricker is easily made and saves time 7fig4 #c74 ,cut a piece half an inch deep from a broad cork2 press through this a dozen or more coarse darning needles2 tack the cork on a piece of board4 ,strike the fruit on the bed of needles1 and you have a dozen holes at once4 ,when the work is finished1 remove the cork from the board1 wash and dry thoroughly4 ,a little oil on the needles will prevent rusting4 ,with needles of the size suggested there is little danger of the points breaking1 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 fruit4 ,illustration3 ,,fig4 #d4--,wooden vegetable masher4 ,a wooden vegetable masher is indispensable when making jellies and pures 7fig4 #d74 ,illustration3 ,,fig4 #e4--;,glass cylinder 7,a7 and sirup gauge 7,b74 ,a sirup gauge and glass cylinder 7fig4 #e ,a and ,b7 are not essential to preserving1 canning1 and jelly making1 but they are valuable aids in getting the right proportion of sugar for fruit or jelly4 ,the sirup gauge costs about #ej cents and the cylinder about #be cents4 ,a lipped cylinder that holds a little over a gill is the best size4 ,small iron rings1 such as sometimes come off the hub of cart wheels1 may be used instead of a tripod for slightly raising the preserving kettles from the hot stove or range4 ,to make a flannel straining bag1 take a square piece of flannel 7#bg by #bg inches is a good size71 fold it to make a three-cornered bag1 stitch one of the sides1 cut the top square across1 bind the opening with strong1 broad tape1 stitch on this binding four tapes with which to tie the bag to a frame4 ,to use this bag1 tie it to a strong frame or to the backs of two kitchen chairs4 ,if the chairs are used1 place some heavy articles in them2 or the bag may hang on a pole 7a broom handle7 which rests on the backs of the chairs4 ,a high stool turned upside down makes a good support for the bag4 ,put a bowl on the floor under the bag1 then pour in the fruit juice1 which will pass through comparatively clear4 ,before it is used the bag should be washed and boiled in clear water4 ,,selection ,,and ,,preparation ,,of ,,the ,,fruit4 ,the selection of fruit is one of the first steps in obtaining successful results4 ,the flavor of fruit is not developed until it is fully ripe1 but the time at which the fruit is at its best for canning1 jelly making1 etc41 is just before it is perfectly ripe4 ,in all soft fruits the fermentative stage follows closely upon the perfectly ripe stage2 therefore it is better to use underripe rather than overripe fruit4 ,this is especially important in jelly making for another reason also3 ,in overripe fruit the pectin begins to lose its jelly-making quality4 ,all fruits should1 if possible1 be freshly picked for preserving1 canning1 and jelly making4 ,no imperfect fruit should be canned or preserved4 ,gnarly fruit may be used for jellies or marmalades by cutting out defective portions4 ,bruised spots should be cut out of peaches and pears4 ,in selecting small-seeded fruits1 like berries1 for canning1 those having a small proportion of seed to pulp should be chosen4 ,in dry seasons berries have a larger proportion of seeds to pulp than in a wet or normal season1 and it is not wise to can or preserve such fruit unless the seeds are removed4 ,the fruit should be rubbed through a sieve that is fine enough to keep back the seeds4 ,the strained pulp can be preserved as a pure or marmalade4 ,when fruit is brought into the house put it where it will keep cool and crisp until you are ready to use it4 ,the preparation of fruit for the various processes of preserving is the second important step4 ,system will do much to lighten the work4 ,begin by having the kitchen swept and dusted thoroughly1 that there need not be a large number of mold spores floating about4 ,dust with a damp cloth4 ,have plenty of hot water and pans in which jars and utensils may be sterilized4 ,have at hand all necessary utensils1 towels1 sugar1 etc4 ,prepare only as much fruit as can be cooked while it still retains its color and crispness4 ,before beginning to pare fruit have some sirup ready1 if that is to be used1 or if sugar is to be added to the fruit have it weighed or measured4 ,decide upon the amount of fruit you will cook at one time1 then have two bowls--one for the sugar and one for the fruit--that will hold just the quantity of each4 ,as the fruit is pared or hulled1 as the case may be1 drop it into its measuring bowl4 ,when the measure is full put the fruit and sugar in the preserving kettle4 ,while this is cooking another measure may be prepared and put in the second preserving kettle4 ,in this way the fruit is cooked quickly and put in the jars and sealed at once1 leaving the pans ready to sterilize another set of jars4 ,if the fruit is to be preserved or canned with sirup1 it may be put into the jars as fast as it is prepared4 ,as soon as a jar is full1 pour in enough sirup to cover it4 ,if several people are helping and large kettles are being used for the preserving1 or where fruit 7like quinces and hard pears7 must be first boiled in clear water1 the pared fruit should be dropped into a bowl of cold water made slightly acid with lemon juice 7one tablespoonful of lemon juice to a quart of water74 ,this will keep the fruit white4 ,all large1 hard fruit must be washed before paring4 ,quinces should be rubbed with a coarse towel before they are washed4 ,if berries must be washed1 do the work before stemming or hulling them4 ,the best way to wash berries is to put a small quantity into a colander and pour cold water over them2 then turn them on a sieve to drain4 ,all this work must be done quickly that the fruit may not absorb much water4 ,do not use the fingers for hulling strawberries4 ,a simple huller can be bought for five cents4 ,if practicable pare fruit with a silver knife1 so as not to stain or darken the product4 ,the quickest and easiest way to peel peaches is to drop them into boiling water for a few minutes4 ,have a deep kettle a little more than half full of boiling water2 fill a wire basket with peaches2 put a long-handled spoon under the handle of the basket and lower into the boiling water4 ,at the end of three minutes lift the basket out by slipping the spoon under the handle4 ,plunge the basket for a moment into a pan of cold water4 ,let the peaches drain a minute1 then peel4 ,plums and tomatoes may be peeled in the same manner4 ,if the peaches are to be canned in sirup1 put them at once into the sterilized jars4 ,they may be canned whole or in halves4 ,if in halves1 remove nearly all the stones or pits4 ,for the sake of the flavor1 a few stones should be put in each jar4 ,when preparing cherries1 plums1 or crab apples for canning or preserving1 the stem or a part of it may be left on the fruit4 ,when preparing to make jelly have ready the cheese-cloth strainer1 enameled colander1 wooden spoons1 vegetable masher1 measures1 tumblers1 preserving kettles1 and sugar4 ,if currant jelly is to be made1 free the fruit from leaves and large stems4 ,if the jelly is to be made from any of the other small fruits1 the stems and hulls must be removed4 ,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 clean1 then to remove the stem and the blossom end4 ,nearly all the large fruits are better for having the skin left on4 ,apples and pears need not be cored4 ,there is so much gummy substance in the cores of quinces that it is best not to use this portion in making fine jelly4 ,,making ,,sirup ,,for ,,use ,,in ,,canning ,,and ,,preserving4 ,such sirups as are used in canning and preserving are made with varying proportions of water and sugar4 ,when the proportion of sugar is large and that of the water small the sirup is said to be heavy4 ,when the water predominates the sirup is light4 ,there are several methods of measuring the proportion of sugar in a sirup4 ,the most scientific and accurate is with the sirup gauge4 ,careful measurement or weighing is1 however1 quite satisfactory for all ordinary work if the sirup need not be boiled a long time4 ,in boiling the water evaporates and the sirup grows thicker and richer4 ,the amount of evaporation depends upon the surface exposed and the pressure of the atmosphere4 ,for example1 if a large quantity of sirup is boiled in a deep kettle the evaporation will not be rapid4 ,if the same quantity of sirup were boiled the same length of time in a broad1 shallow kettle the water would evaporate more rapidly and the sirup would be thicker and heavier4 ,if a given quantity of sirup were boiled the same length of time in a high altitude1 ,colorado for example1 and at the sea level1 it would be found that the sirup boiled at the sea level would be thicker and less in volume than that boiled in ,colorado4 ,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 minutes4 ,of course by the use of the sirup gauge the proportion of sugar in a sirup may be ascertained at any stage of the boiling4 ,after all1 however1 it is possible to measure sugar and water so that you can know the percentage of sugar when the sirup begins to boil4 ,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 fruit3 ,one pint sugar and #a gill of water gives sirup of #dj density3 ,use for preserved strawberries and cherries4 ,one pint sugar and one-half pint water gives sirup of #cb density4 ,one pint sugar and #c gills water gives sirup of #bh density3 ,use either this or the preceding for preserved peaches1 plums1 quinces1 currants1 etc4 ,one pint sugar and #a pint water gives sirup of #bd density3 ,use for canned acid fruits4 ,one pint sugar and #a pints water gives sirup of #ag density4 ,one pint sugar and #b pints water gives sirup of #ad density3 ,use either of these two light sirups for canned pears1 peaches1 sweet plums1 and cherries1 raspberries1 blueberries1 and blackberries4 ,the lightest sirups may be used for filling up the jars after they are taken from the oven or boiler4 ,the process of making a sirup is very simple1 but there are a few points that must be observed if sirup and fruit are to be perfect4 ,put the sugar and water in the saucepan and stir on the stove until all the sugar is dissolved4 ,heat slowly to the boiling point and boil gently without stirring4 ,the length of time that the sirup should boil will depend upon how rich it is to be4 ,all sirups are better for boiling from ten to thirty minutes4 ,if rich sirups are boiled hard1 jarred1 or stirred they are apt to crystallize4 ,the sirup may be made a day or two in advance of canning time4 ,the light sirups will not keep long unless sealed1 but the heavy sirups keep well if covered well4 ,,use ,,of ,,the ,,sirup ,,gauge4 ,the sirup gauge is a graduated glass tube1 with a weighted bulb1 that registers from #j to #ej1 and that is employed to determine the quantity of sugar contained in a sirup4 ,if this gauge is placed in pure water the bulb will rest on the bottom of the cylinder or other container4 ,if sugar be dissolved in the water the gauge will begin to float4 ,the more sugar there is dissolved in the water the higher the gauge will rise4 ,in making tests it is essential that the sirup should be deep enough to reach the zero point of the gauge4 ,if a glass cylinder holding about half a gill is filled to about two-thirds its height1 and the gauge is then placed in the cylinder1 the quantity of sugar in the sirup will be registered on the gauge4 ,experiments have demonstrated that when sugar is dissolved and heated in fruit juice1 if the sirup gauge registers #be1 the proportion of sugar is exactly right for combining with the pectin bodies to make jelly4 ,the sirup gauge and the glass cylinder must both be heated gradually that the hot sirup may not break them4 ,if the gauge registers more than #be1 add a little more fruit juice4 ,if1 on the other hand1 it registers less than #be1 add more sugar4 ,in making sirups for canning and preserving fruits1 the exact amount of sugar in a sirup may be ascertained at any stage of boiling1 and the sirup be made heavier by adding sugar1 or lighter by adding water1 as the case demands4 ,,canning ,,fruit4 ,this method of preserving fruit for home use is from all points the most desirable4 ,it is the easiest and commonly considered the most economical and the best1 because the fruit is kept in a soft and juicy condition in which it is believed to be easily digested4 ,the wise housekeeper will can her principal fruit supply1 making only enough rich preserves to serve for variety and for special occasions4 ,the success of canning depends upon absolute sterilization4 ,if the proper care is exercised there need be no failure1 except in rare cases1 when a spore has developed in the can4 ,there are several methods of canning2 and while the principle is the same in all methods1 the conditions under which the housekeeper must do her work may1 in her case1 make one method more convenient than another4 ,for this reason three will be given which are considered the best and easiest4 ,these are3 ,cooking the fruit in the jars in an oven2 cooking the fruit in the jars in boiling water2 and stewing the fruit before it is put in the jars4 ,the quantity of sugar may be increased if the fruit is liked sweet4 ,it is most important that the jars1 covers1 and rubber rings be in perfect condition4 ,examine each jar and cover to see that there is no defect in it4 ,use only fresh rubber rings1 for if the rubber is not soft and elastic the sealing will not be perfect4 ,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 elasticity4 ,having the jars1 covers1 and rings in perfect condition1 the next thing is to wash and sterilize them4 ,have two pans partially filled with cold water4 ,put some jars in one1 laying them on their sides1 and some covers in the other4 ,place the pans on the stove where the water will heat to the boiling point4 ,the water should boil at least ten or fifteen minutes4 ,have on the stove a shallow milk pan in which there is about #b inches of boiling water4 ,sterilize the cups1 spoons1 and funnel1 if you use one1 by immersing in boiling water for a few minutes4 ,when ready to put the prepared fruit in the jars slip a broad skimmer under a jar and lift it and drain free of water4 ,set the jar in the shallow milk pan and fill to overflowing with the boiling fruit4 ,slip a silver-plated knife or the handle of a spoon around the inside of the jar1 that the fruit and juice may be packed solidly4 ,wipe the rim of the jar1 dip the rubber ring in boiling water and put it smoothly on the jar1 then put on the cover and fasten4 ,place the jar on a board and out of a draft of cold air4 ,the work of filling and sealing must be done rapidly1 and the fruit must be boiling hot when it is put into the jars4 ,if screw covers are used1 it will be necessary to tighten them after the glass has cooled and contracted4 ,when the fruit is cold wipe the jars with a wet cloth4 ,paste on the labels1 if any1 and put the jars on shelves in a cool1 dark closet4 ,in canning1 any proportion of sugar may be used1 or fruit may be canned without the addition of any sugar4 ,however1 that which is designed to be served as a sauce should have the sugar cooked with it4 ,fruit intended for cooking purposes need not have the sugar added to it4 ,juicy fruits1 such as berries and cherries1 require little or no water4 ,strawberries are better not to have water added to them4 ,the only exception to this is when they are cooked in a heavy sirup4 ,,raspberries4 #ab quarts of raspberries4 #b quarts of sugar4 ,put #b quarts of the fruit in the preserving kettle2 heat slowly on the stove2 crush with a wooden vegetable masher2 spread a square of cheese cloth over a bowl1 and turn the crushed berries and juice into it4 ,press out the juice1 which turn into the preserving kettle4 ,add the sugar and put on the stove2 stir until the sugar is dissolved4 ,when the sirup begins to boil1 add the remaining #aj quarts of berries4 ,let them heat slowly4 ,boil ten minutes1 counting from the time they begin to bubble4 ,skim well while boiling4 ,put in cans and seal as directed4 ,,raspberries ,,and ,,currants4 #aj quarts of raspberries4 #c quarts of currants4 #b quarts of sugar4 ,heat1 crush1 and press the juice from the currants and proceed as directed for raspberries4 ,,blackberries4 ,the same as for raspberries4 ,,currants4 #ab quarts of currants4 #d quarts of sugar4 ,treat the same as for raspberries4 ,,gooseberries4 #f quarts of berries4 #a quarts of sugar4 #a pint of water4 ,for green gooseberries dissolve the sugar in the water1 then add the fruit and cook fifteen minutes4 ,ripe gooseberries are to be treated the same as the green fruit1 but use only half as much water4 ,green gooseberries may also be canned the same as rhubarb 7see p4 #ah74 ,,blueberries4 #ab quarts of berries4 #a quart of sugar4 #a pint of water4 ,put water1 berries1 and sugar in the preserving kettle2 heat slowly4 ,boil fifteen minutes1 counting from the time the contents of the kettle begin to bubble4 ,,cherries4 #f quarts of cherries4 #a quarts of sugar4 pint of water4 ,measure the cherries after the stems have been removed4 ,stone them or not1 as you please4 ,if you stone them be careful to save all the juice4 ,put the sugar and water in the preserving kettle and stir over the fire until the sugar is dissolved4 ,put in the cherries and heat slowly to the boiling point4 ,boil ten minutes1 skimming carefully4 ,,grapes4 #f quarts of grapes4 #a quart of sugar4 #a gill of water4 ,squeeze the pulp of the grapes out of the skins4 ,cook the pulp five minutes and then rub through a sieve that is fine enough to hold back the seeds4 ,put the water1 skins1 and pulp into the preserving kettle and heat slowly to the boiling point4 ,skim the fruit and then add the sugar4 ,boil fifteen minutes4 ,sweet grapes may be canned with less sugar2 very sour ones may have more4 ,,rhubarb4 ,cut the rhubarb when it is young and tender4 ,wash it thoroughly and then pare2 cut into pieces about #b inches long4 ,pack in sterilized jars4 ,fill the jars to overflowing with cold water and let them stand ten minutes4 ,drain off the water and fill again to overflowing with fresh cold water4 ,seal with sterilized rings and covers4 ,when required for use1 treat the same as fresh rhubarb4 ,green gooseberries may be canned in the same manner4 ,rhubarb may be cooked and canned with sugar in the same manner as gooseberries4 ,,peaches4 #h quarts of peaches4 #a quart of sugar4 #c quarts of water4 ,put the sugar and water together and stir over the fire until the sugar is dissolved4 ,when the sirup boils skim it4 ,draw the kettle back where the sirup will keep hot but not boil4 ,pare the peaches1 cut in halves1 and remove the stones1 unless you prefer to can the fruit whole4 ,put a layer of the prepared fruit into the preserving kettle and cover with some of the hot sirup4 ,when the fruit begins to boil1 skim carefully4 ,boil gently for ten minutes1 then put in the jars and seal4 ,if the fruit is not fully ripe it may require a little longer time to cook4 ,it should be so tender that it may be pierced easily with a silver fork4 ,it is best to put only one layer of fruit in the preserving kettle4 ,while this is cooking the fruit for the next batch may be pared4 ,,pears4 ,if the fruit is ripe it may be treated exactly the same as peaches4 ,if1 on the other hand1 it is rather hard it must be cooked until so tender that a silver fork will pierce it readily4 ,,quinces4 #d quarts of pared1 cored1 and quartered quinces4 #a quarts of sugar4 #b quarts of water4 ,rub the fruit hard with a coarse1 crash towel1 then wash and drain4 ,pare1 quarter1 and core2 drop the pieces into cold water 7see p4 #ac74 ,put the fruit in the preserving kettle with cold water to cover it generously4 ,heat slowly and simmer gently until tender4 ,the pieces will not all require the same time to cook4 ,take each piece up as soon as it is so tender that a silver fork will pierce it readily4 ,drain on a platter4 ,strain the water in which the fruit was cooked through cheese cloth4 ,put two quarts of the strained liquid and the sugar into the preserving kettle2 stir over the fire until the sugar is dissolved4 ,when it boils skim well and put in the cooked fruit4 ,boil gently for about twenty minutes4 ,,crab ,,apples4 #f quarts of apples4 #a quarts of sugar4 #b quarts of water4 ,put the sugar and water into the preserving kettle4 ,stir over the fire until the sugar is dissolved4 ,when the sirup boils skim it4 ,wash the fruit1 rubbing the blossom end well4 ,put it in the boiling sirup1 and cook gently until tender4 ,it will take from twenty to fifty minutes1 depending upon the kind of crab apples4 ,,plums4 #h quarts of plums4 #b quarts of sugar4 #a pint of water4 ,nearly all kinds of plums can be cooked with the skins on4 ,if it is desired to remove the skin of any variety1 plunge them in boiling water for a few minutes4 ,when the skins are left on1 prick them thoroughly to prevent bursting4 7,see fruit pricker1 p4 #aj47 ,put the sugar and water into the preserving kettle and stir over the fire until the sugar is dissolved4 ,wash and drain the plums4 ,put some of the fruit in the boiling sirup4 ,do not crowd it4 ,cook five minutes2 fill and seal the jars4 ,put more fruit in the sirup4 ,continue in this manner until all the fruit is done4 ,it may be that there will not be sufficient sirup toward the latter part of the work2 for this reason it is well to have a little extra sirup on the back of the stove4 ,,stewed ,,tomatoes4 ,wash the tomatoes and plunge into boiling water for five minutes4 ,pare and slice1 and then put into the preserving kettle2 set the kettle on an iron ring4 ,heat the tomatoes slowly1 stirring frequently from the bottom4 ,boil for thirty minutes1 counting from the time the vegetable begins actually to boil4 ,put in sterilized jars and seal4 ,,whole ,,tomatoes4 #h quarts of medium-sized tomatoes4 #d quarts of sliced tomatoes4 ,put the pared and sliced tomatoes into a stewpan and cook as directed for stewed tomatoes4 ,when they have been boiling twenty minutes take from the fire and rub through a strainer4 ,return to the fire4 ,while the sliced tomatoes are cooking1 pare the whole tomatoes and put them in sterilized jars4 ,pour into the jars enough of the stewed and strained tomato to fill all the interstices4 ,put the uncovered jars in a moderate oven1 placing them on a pad of asbestos or in shallow pans of hot water4 ,let the vegetable cook in the oven for half an hour4 ,take from the oven and fill to overflowing with boiling hot1 strained tomato1 then seal4 ,if there is any of the strained tomato left1 can it for sauces4 ,,canned ,,fruit ,,cooked ,,in ,,the ,,oven4 ,this method of canning fruit1 in the opinion of the writer1 is the one to be preferred4 ,the work is easily and quickly done1 and the fruit retains its shape1 color1 and flavor better than when cooked in the preserving kettle4 ,cover the bottom of the oven with a sheet of asbestos1 the kind plumbers employ in covering pipes4 ,it is very cheap and may usually be found at plumbers' shops4 ,if the asbestos is not available1 put into the oven shallow pans in which there are about two inches of boiling water4 ,sterilize the jars and utensils4 ,make the sirup2 prepare the fruit the same as for cooking in the preserving kettle4 ,fill the hot jars with it1 and pour in enough sirup to fill the jar solidly4 ,run the blade of a silver-plated knife around the inside of the jar4 ,place the jars in the oven1 either on the asbestos or in the pan of water4 ,the oven should be moderately hot4 ,cook the fruit ten minutes2 remove from the oven and fill the jar with boiling sirup4 ,wipe and seal4 ,place the jars on a board and out of a draft of air4 ,if the screw covers are used tighten them after the glass has cooled4 ,large fruits1 such as peaches1 pears1 quinces1 crab apples1 etc41 will require about a pint of sirup to each quart jar of fruit4 ,the small fruit will require a little over half a pint of sirup4 ,the amount of sugar in each quart of sirup should be regulated to suit the fruit with which it is to be used4 ,the data on page #ad will be a guide4 ,the quantities given will not make the fruit very sweet4 ,the quantity of sugar may be increased or diminished to suit the taste4 ,,canned ,,fruit ,,cooked ,,in ,a ,,water ,,bath4 ,prepare the fruit and sirup as for cooking in the oven4 ,fill the sterilized jars and put the covers on loosely4 ,have a wooden rack in the bottom of a wash boiler 7see p4 #aj74 ,put in enough warm water to come to about #d inches above the rack4 ,place the filled jars in the boiler1 but do not let them touch one another4 ,pack clean white cotton rags1 or perhaps better1 cotton rope1 between and around the jars to prevent them from striking one another when the water begins to boil4 ,cover the boiler and let the fruit cook ten minutes from the time the water surrounding it begins to boil4 ,draw the boiler back and take off the cover4 ,when the steam passes off take out one jar at a time and place in a pan of boiling water beside the boiler1 fill up with boiling sirup1 and seal4 ,put the jars on a board and do not let cold air blow upon them4 ,if screw covers are used tighten them when the glass has cooled and contracted4 ,,preserving ,,fruit4 ,in the case of most fruits1 canning with a little sugar is to be preferred to preserving with a large quantity of sugar4 ,there are1 however1 some fruits that are only good when preserved with a good deal of sugar4 ,of course1 such preparations of fruit are only desirable for occasional use4 ,the fruits best adapted for preserving are strawberries1 sour cherries1 sour plums1 and quinces4 ,such rich preparations should be put up in small jars or tumblers4 ,,strawberries4 ,use equal weights of sugar and strawberries4 ,put the strawberries in the preserving kettle in layers1 sprinkling sugar over each layer4 ,the fruit and sugar should not be more than #d inches deep4 ,place the kettle on the stove and heat the fruit and sugar slowly to the boiling point4 ,when it begins to boil skim carefully4 ,boil ten minutes1 counting from the time the fruit begins to bubble4 ,pour the cooked fruit into platters1 having it about #b or #c inches deep4 ,place the platters in a sunny window1 in an unused room1 for three or four days4 ,in that time the fruit will grow plump and firm1 and the sirup will thicken almost to a jelly4 ,put this preserve1 cold1 into jars or tumblers4 ,,white ,,currants4 ,select large1 firm fruit1 remove the stems1 and proceed as for strawberries4 ,,cherries4 ,the sour cherries1 such as ,early ,richmond and ,montmorency1 are best for this preserve4 ,remove the stems and stones from the cherries and proceed as for strawberry preserve4 ,,cherries ,,preserved ,,with ,,currant ,,juice4 #ab quarts of cherries4 #c quarts of currants4 #b quarts of sugar4 ,put the currants in the preserving kettle and on the fire4 ,when they boil up crush them and strain through cheese cloth1 pressing out all the juice4 ,stem and stone the cherries1 being careful to save all the juice4 ,put the cherries1 fruit juice1 and sugar in the preserving kettle4 ,heat to the boiling point and skim carefully4 ,boil for twenty minutes4 ,put in sterilized jars or tumblers4 ,this gives an acid preserve4 ,the sugar may be doubled if richer preserves are desired4 ,,plum ,,preserve4 #d quarts of green gages4 #b quarts of sugar4 #a pint of water4 ,prick the fruit and put it in a preserving kettle4 ,cover generously with cold water4 ,heat to the boiling point and boil gently for five minutes4 ,drain well4 ,put the sugar and water in a preserving kettle and stir over the fire until the sugar is dissolved4 ,boil five minutes1 skimming well4 ,put the drained green gages in this sirup and cook gently for twenty minutes4 ,put in sterilized jars4 ,other plums may be preserved in the same manner4 ,the skins should be removed from white plums4 ,,quinces4 #d quarts of pared1 quartered1 and cored quinces4 #b quarts of sugar4 #a quart of water4 ,boil the fruit in clear water until it is tender1 then skim out and drain4 ,put the #b quarts of sugar and #a quart of water in the preserving kettle2 stir until the sugar is dissolved4 ,let it heat slowly to the boiling point4 ,skim well and boil for twenty minutes4 ,pour one-half of the sirup into a second kettle4 ,put one-half of the cooked and drained fruit into each kettle4 ,simmer gently for half an hour1 then put in sterilized jars4 ,the water in which the fruit was boiled can be used with the parings1 cores1 and gnarly fruit to make jelly4 ,,fruit ,,pur,,es4 ,pures of fruit are in the nature of marmalades1 but they are not cooked so long1 and so retain more of the natural flavor of the fruit4 ,this is a particularly nice way to preserve the small1 seedy fruits1 which are to be used in puddings1 cake1 and frozen desserts4 ,free the fruit from leaves1 stems1 and decayed portions4 ,peaches and plums should have the skins and stones removed4 ,rub the fruit through a pure sieve4 ,to each quart of the strained fruit add a pint of sugar4 ,pack in sterilized jars4 ,put the covers loosely on the jars4 ,place the jars on the rack in the boiler4 ,pour in enough cold water to come half way up the sides of the jars4 ,heat gradually to the boiling point and boil thirty minutes1 counting from the time when the water begins to bubble4 ,have some boiling sirup ready4 ,as each jar is taken from the boiler put it in a pan of hot water and fill up with the hot sirup4 ,seal at once4 ,,marmalades4 ,marmalades require great care while cooking because no moisture is added to the fruit and sugar4 ,if the marmalade is made from berries the fruit should be rubbed through a sieve to remove the seeds4 ,if large fruit is used have it washed1 pared1 cored1 and quartered4 ,measure the fruit and sugar1 allowing one pint of sugar to each quart of fruit4 ,rinse the preserving kettle with cold water that there may be a slight coat of moisture on the sides and bottom4 ,put alternate layers of fruit and sugar in the kettle1 having the first layer fruit4 ,heat slowly1 stirring frequently4 ,while stirring1 break up the fruit as much as possible4 ,cook about two hours1 then put in small sterilized jars4 ,,fruit ,,preserved ,,in ,,grape ,,juice4 ,any kind of fruit can be preserved by this method1 but it is particularly good for apples1 pears1 and sweet plums4 ,no sugar need be used in this process4 ,boil #f quarts of grape juice in an open preserving kettle1 until it is reduced to #d quarts4 ,have the fruit washed and pared1 and1 if apples or pears1 quartered and cored4 ,put the prepared fruit in a preserving kettle and cover generously with the boiled grape juice4 ,boil gently until the fruit is clear and tender1 then put in sterilized jars4 ,,boiled ,,cider4 ,when the apple crop is abundant and a large quantity of cider is made1 the housekeeper will find it to her advantage to put up a generous supply of boiled cider4 ,such cider greatly improves mince-meat1 and can be used at any time of the year to make cider apple sauce4 ,it is also a good selling article4 ,the cider for boiling must be perfectly fresh and sweet4 ,put it in a large1 open preserving kettle and boil until it is reduced one-half4 ,skim frequently while boiling4 ,do not have the kettle more than two-thirds full4 ,put in bottles or stone jugs4 ,,cider ,,apple ,,sauce4 #e quarts of boiled cider4 #h quarts of pared1 quartered1 and cored sweet apples4 ,put the fruit in a large preserving kettle and cover with the boiled cider4 ,cook slowly until the apples are clear and tender4 ,to prevent burning1 place the kettle on an iron tripod or ring4 ,it will require from two to three hours to cook the apples4 ,if you find it necessary to stir the sauce be careful to break the apples as little as possible4 ,when the sauce is cooked1 put in sterilized jars4 ,in the late spring1 when cooking apples have lost much of their flavor and acidity1 an appetizing sauce may be made by stewing them with diluted boiled cider1 using #a cupful of cider to #c of water4 ,,cider ,,pear ,,sauce4 ,cooking pears may be preserved in boiled cider the same as sweet apples4 ,if one prefers the sauce less sour1 #a pint of sugar may be added to each quart of boiled cider4 ,,methods ,,of ,,making ,,jelly4 ,in no department of preserving does the housekeeper feel less sure of the result than in jelly making4 ,the rule that works perfectly one time fails another time4 ,why this is so the average housekeeper does not know2 so there is nearly always an element of uncertainty as to the result of the work4 ,these two questions are being constantly asked3 ,why does not my jelly harden8 ,what causes my jelly to candy8 ,it is an easy matter to say that there is something in the condition of the fruit1 or that the fruit juice and sugar were cooked too short or too long a time4 ,these explanations are often true2 but they do not help the inquirer1 since at other times just that proportion of sugar and time of cooking have given perfect jelly4 ,in the following pages an attempt is made to give a clear explanation of the principles underlying the process of jelly making4 ,it is believed that the women who study this carefully will find the key to unvarying success in this branch of preserving4 ,,pectin1 ,,pectose1 ,,pectase4 ,in all fruits1 when ripe or nearly so1 there is found pectin1 a carbohydrate somewhat similar in its properties to starch4 ,it is because of this substance in the fruit juice that we are able to make jelly4 ,when equal quantities of sugar and fruit juice are combined and the mixture is heated to the boiling point for a short time1 the pectin in the fruit gelatinizes the mass4 ,it is important that the jelly maker should understand when this gelatinizing agent is at its best4 ,pectose and pectase always exist in the unripe fruit4 ,as the fruit ripens the pectase acts upon the pectose1 which is insoluble in water1 converting it into pectin1 which is soluble4 ,pectin is at its best when the fruit is just ripe or a little before4 ,if the juice ferments1 or the cooking of the jelly is continued too long1 the pectin undergoes a change and loses its power of gelatinizing4 ,it is1 therefore1 of the greatest importance that the fruit should be fresh1 just ripe or a little underripe1 and that the boiling of the sugar and juice should not be continued too long4 ,fruits vary as to the quantities of sugar1 acid1 pectin1 and gums in their composition4 ,some of the sour fruits contain more sugar than do some of the milder-flavored fruits4 ,currants1 for example1 often contain four or five times as much sugar as the peach4 ,the peach does not contain so much free acid and it does contain a great deal of pectin bodies1 which mask the acid2 hence1 the comparative sweetness of the ripe fruit4 ,,selection ,,and ,,handling ,,of ,,fruit ,,for ,,jelly ,,making4 ,an acid fruit is the most suitable for jelly making1 though in some of the acid fruits1 the strawberry1 for example1 the quantity of the jelly-making pectin is so small that it is difficult to make jelly with this fruit4 ,if1 however1 some currant juice be added to the strawberry juice a pleasant jelly will be the result2 yet1 of course1 the flavor of the strawberry will be modified4 ,here is a list of the most desirable fruits for jelly making4 ,the very best are given first3 ,currant1 crab apple1 apple1 quince1 grape1 blackberry1 raspberry1 peach4 ,apples make a very mild jelly1 and it may be flavored with fruits1 flowers1 or spices4 ,if the apples are acid it is not advisable to use any flavor4 ,juicy fruits1 such as currants1 raspberries1 etc41 should not be gathered after a rain1 for they will have absorbed so much water as to make it difficult1 without excessive boiling1 to get the juice to jelly4 ,if berries are sandy or dusty it will be necessary to wash them1 but the work should be done very quickly so that the fruit may not absorb much water4 7,see washing fruit1 p4 #ac47 ,large fruits1 such as apples1 peaches1 and pears1 must be boiled in water until soft4 ,the strained liquid will contain the flavoring matter and pectin4 ,it requires more work and skill to make jellies from the fruits to which water must be added than from the juicy fruits4 ,if the juicy fruits are gathered at the proper time one may be nearly sure that they contain the right proportion of water4 ,if gathered after a rain the fruit must be boiled a little longer that the superfluous water may pass off in steam4 ,in the case of the large fruits a fair estimate is #c quarts of strained juice from #h quarts of fruit and about #d quarts of water4 ,if the quantity of juice is greater than this it should be boiled down to #c quarts4 ,apples will always require #d quarts of water to #h quarts of fruit1 but juicy peaches and plums will require only #c or #c quarts4 ,the jelly will be clearer and finer if the fruit is simmered gently and not stirred during the cooking4 ,it is always best to strain the juice first through cheese cloth and without pressure4 ,if the cloth is double the juice will be quite clear4 ,when a very clear jelly is desired the strained juice should pass through a flannel or felt bag4 ,the juice may be pressed from the fruit left in the strainer and used in marmalade or for a second-quality jelly4 ,to make jelly that will not crystallize 7candy7 the right proportion of sugar must be added to the fruit juice4 ,if the fruit contains a high percentage of sugar1 the quantity of added sugar should be a little less than the quantity of fruit juice4 ,that is to say1 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 cold1 wet season2 consequently1 #a pint of currant juice will require but three-quarters of a pint of sugar4 ,but in a cold1 wet season the pint of sugar for the pint of juice must be measured generously4 ,another cause of the jelly crystallizing is hard boiling4 ,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 crystals4 ,if these crystals are stirred into the sirup they are apt to cause the mass to crystallize in time4 ,the use of the sirup gauge and care not to boil the sirup too violently would do away with all uncertainty in jelly making4 ,the sirup gauge should register #be1 no matter what kind of fruit is used4 7,see p4 #ae47 ,jellies should be covered closely and kept in a cool1 dry1 dark place4 ,,currant ,,jelly4 ,the simplest method of making currant jelly is perhaps the following3 ,free the currants from leaves and large stems4 ,put them in the preserving kettle2 crush a few with a wooden vegetable masher or spoon2 heat slowly1 stirring frequently4 ,when the currants are hot1 crush them with the vegetable masher4 ,put a hair sieve or strainer over a large bowl2 over this spread a double square of cheese cloth4 ,turn the crushed fruit and juice into the cheese cloth1 and let it drain as long as it drips1 but do not use pressure4 ,to hasten the process take the corners of the straining cloth firmly in the hands and lift from the sieve2 move the contents by raising one side of the cloth and then the other4 ,after this put the cloth over another bowl4 ,twist the ends together and press out as much juice as possible4 ,this juice may be used to make a second quality of jelly4 ,the clear juice may be made into jelly at once1 or it may be strained through a flannel bag4 ,in any case1 the method of making the jelly is the same4 ,measure the juice1 and put it in a clean preserving kettle4 ,for every pint of juice add a pint of granulated sugar4 ,stir until the sugar is dissolved1 then place over the fire2 watch closely1 and when it boils up draw it back and skim2 put over the fire again1 and boil and skim once more2 boil and skim a third time2 then pour into hot glasses taken from the pan of water on the stove and set on a board4 ,place the board near a sunny window in a room where there is no dust4 ,it is a great protection and advantage to have sheets of glass to lay on top of the tumblers4 ,as soon as the jelly is set cover by one of the three methods given4 7,see p4 #bi47 ,to make very transparent currant jelly1 heat1 crush1 and strain the currants as directed in the simplest process4 ,put the strained juice in the flannel bag and let it drain through4 ,measure the juice and sugar1 pint for pint1 and finish as directed above4 ,to make currant jelly by the cold process follow the first rule for jelly as far as dissolving the sugar in the strained juice4 ,fill warm1 sterilized glasses with this4 ,place the glasses on a board and put the board by a sunny window4 ,cover with sheets of glass and keep by the window until the jelly is set4 ,the jelly will be more transparent if the juice is strained through the flannel bag4 ,jelly made by the cold process is more delicate than that made by boiling1 but it does not keep quite so well4 ,,raspberry ,,and ,,currant ,,jelly4 ,make the same as currant jelly1 using half currants and half raspberries4 ,,raspberry ,,jelly4 ,make the same as currant jelly4 ,,blackberry ,,jelly4 ,make the same as currant jelly4 ,,strawberry ,,jelly4 ,to #aj quarts of strawberries add #b quarts of currants and proceed as for currant jelly1 but boil fifteen minutes4 ,,ripe-,,grape ,,jelly4 ,an acid grape is best for this jelly4 ,the sweet1 ripe grapes contain too much sugar4 ,half-ripe fruit1 or equal portions of nearly ripe and green grapes1 will also be found satisfactory4 ,wild grapes make delicious jelly4 ,make the same as currant jelly4 ,,green-,,grape ,,jelly4 ,make the same as apple jelly4 ,,plum ,,jelly4 ,use an underripe acid plum4 ,wash the fruit and remove the stems4 ,put into the preserving kettle with #a quart of water for each peck of fruit4 ,cook gently until the plums are boiled to pieces4 ,strain the juice and proceed the same as for currant jelly4 ,,apple ,,jelly4 ,wash1 stem1 and wipe the apples1 being careful to clean the blossom end thoroughly4 ,cut into quarters and put into the preserving kettle4 ,barely cover with cold water 7about #d quarts of water to #h of apples7 and cook gently until the apples are soft and clear4 ,strain the juice and proceed as for currant jelly4 ,there should be but #c quarts of juice from #h quarts of apples and #d of water4 ,apples vary in the percentage of sugar and acid they contain4 ,a fine-flavored acid apple should be employed when possible4 ,apple jelly may be made at any time of the year1 but winter apples are best and should be used when in their prime1 i4 e41 from the fall to ,december or ,january4 ,when it is found necessary to make apple jelly in the spring1 add the juice of one lemon to every pint of apple juice4 ,,cider ,,apple ,,jelly4 ,make the same as plain apple jelly1 but covering the apples with cider instead of water4 ,the cider must be fresh from the press4 ,,crab-,,apple ,,jelly4 ,make the same as plain apple jelly4 ,,quince ,,jelly4 ,rub the quinces with a coarse crash towel2 cut out the blossom end4 ,wash the fruit and pare it and cut in quarters4 ,cut out the cores1 putting them in a dish by themselves4 ,have a large bowl half full of water2 drop the perfect pieces of fruit into this bowl4 ,put the parings and imperfect parts1 cut very fine1 into the preserving kettle4 ,add a quart of water to every #b quarts of fruit and parings4 ,put on the fire and cook gently for two hours4 ,strain and finish the same as apple jelly4 ,the perfect fruit may be preserved or canned4 ,to make quince jelly of a second quality1 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 hours4 ,after all the juice has been drained from the parings and fruit1 put what remains into the preserving kettle with the cores4 ,mix well and turn into the straining cloth4 ,press all the juice possible from this mixture4 ,put the juice in the preserving kettle with a pint of sugar to a pint of juice2 boil ten minutes4 ,,wild ,,fruits ,,for ,,jellies4 ,wild raspberries1 blackberries1 barberries1 grapes1 and beach plums all make delicious jellies4 ,the frequent failures in making barberry jelly come from the fruit not being fresh or from being overripe4 ,,preparation ,,of ,,the ,,glasses ,,for ,,jelly4 ,sterilize the glasses2 take from the boiling water and set them in a shallow baking pan in which there is about #b inches of boiling water4 ,,covering ,,jellies4 ,jellies are so rich in sugar that they are protected from bacteria and yeasts1 but they must be covered carefully to protect them from mold spores and evaporation4 ,the following methods of covering jellies are all good3 ,have disks of thick white paper the size of the top of the glass4 ,when the jelly is set1 brush the top over with brandy or alcohol4 ,dip a disk of paper in the spirits and put it on the jelly4 ,if the glasses have covers1 put them on4 ,if there are no covers1 cut disks of paper about half an inch in diameter larger than the top of the glass4 ,beat together the white of one egg and a tablespoonful of cold water4 ,wet the paper covers with this mixture and put over the glass1 pressing down the sides well to make them stick to the glass2 or the covers may be dipped in olive oil and be tied on the glasses1 but they must be cut a little larger than when the white of egg is used4 ,a thick coating of paraffin makes a good cover1 but not quite so safe as the paper dipped in brandy or alcohol1 because the spirits destroy any mold spores that may happen to rest on the jelly4 ,if such spores are covered with the paraffin they may develop under it4 ,however1 the paper wet with spirits could be put on first and the paraffin poured over it4 ,if paraffin is used1 break it into pieces and put in a cup4 ,set the cup in a pan of warm water on the back of the stove4 ,in a few moments it will be melted enough to cover the jelly4 ,have the coating about a fourth of an inch thick4 ,in cooling the paraffin contracts1 and if the layer is very thin it will crack and leave a portion of the jelly exposed4 ,,canned ,,or ,,bottled ,,fruit ,,juices4 ,fruit juice is most desirable for drinking or for culinary purposes4 ,grape juice is particularly good as a drink4 ,it may be canned with or without sugar but1 except where the grapes have a large percentage of sugar1 as is the case in ,california1 some sugar should be added to the juice in canning4 ,currant juice may be sterilized and canned without sugar4 ,this juice may be made into jelly at any season of the year4 ,fruit juices that are designed for use in frozen creams and water ices should be canned with a generous amount of sugar4 ,for grape juice good bottles are to be preferred to fruit cans4 ,if you can get the self-sealing bottles1 such as pop or beer comes in1 the work of putting up grape juice will be light4 ,if bottles are employed1 be very careful to sterilize both bottles and corks4 ,,grape ,,juice4 ,wash the grapes and pick from the stems4 ,put the fruit in the preserving kettle and crush slightly4 ,heat slowly and boil gently for half an hour4 ,crush the fruit with a wooden spoon4 ,put a sieve or colander over a large bowl and spread a square of cheese cloth over the sieve4 ,turn the fruit and juice into the cheese cloth2 drain well1 then draw the edges of the cheese cloth together and twist hard to press out all the juice possible4 ,put the strained juice in a clean preserving kettle and on the fire4 ,when it boils up1 draw back and skim4 ,let it boil up again and skim2 then add the sugar and stir until dissolved4 ,boil five minutes1 skimming carefully4 ,fill hot sterilized jars or bottles4 ,put the jars or bottles in a moderate oven for ten minutes1 in pans of boiling water4 ,have some boiling juice and pour a little of it into the jars as they are taken from the oven2 then seal4 ,place on boards and set aside out of a cold draft4 ,a good proportion of sugar and juice is #a gill of sugar to a quart of juice4 ,the preparation and use of grape juice has been discussed at length in an earlier bulletin of this series4a ,,raspberry1 ,,blackberry1 ,,strawberry1 ,,and ,,currant ,,juices4 ,with all these fruits except currants1 proceed the same as for grape juice1 but adding half a pint of sugar to each quart of juice4 ,currants will require #a pint of sugar to a quart of juice4 ,,cherry1 ,,plum1 ,,and ,,peach ,,juices4 ,to preserve the juice of cherries1 plums1 peaches1 and similar fruits1 proceed as for jelly1 but adding to each quart of juice half a pint of sugar instead of a quart as for jelly4 ,if it is not desired to have the fruit juice transparent1 the pulp of the fruit may be pressed to extract all the liquid4 ,,fruit ,,sirups4 ,the only difference between sirups and juice is that in the sirup there must be at least half as much sugar as fruit juice4 ,these sirups are used for flavoring ice creams and water ices4 ,they also make a delicious drink1 when two or three spoonfuls are added to a glass of ice water4 ,,raspberry ,,vinegar4 ,put #d quarts of raspberries in a bowl and pour over them #b quarts of vinegar4 ,cover and set in a cool place for two days4 ,on the second day strain the vinegar through cheese cloth4 ,put #d quarts of fresh raspberries in the bowl and pour over them the vinegar strained from the first raspberries4 ,put in a cool place for two days1 then strain4 ,put the strained juice in a preserving kettle with #c quarts of sugar4 ,heat slowly1 and when the vinegar boils skim carefully4 ,boil twenty minutes1 then put in sterilized bottles4 ,about #b tablespoonfuls of vinegar to a glass of water makes a refreshing drink4 ,similar vinegars may be made from blackberries and strawberries4 ,,footnotes3 a ,u4 ,s4 ,dept4 ,agr41 ,farmers' ,bulletin ,no4 #age4 ---------------------------------------- ------------------------------- ,transcriber's ,note3 ,the following typographical errors were corrected3 p4 #aj3 crackng to cracking 7the cracking of jars7 p4 #ag3 #bb to #ah 7see p4 #ah7 p4 #ai3 #ag to #ac 7see p4 #ac7 p4 #ai3 #ad to #aj 7,see fruit pricker1 p4 #aj47 p4 #bj3 #ah to #ad 7,the data on page #ad7 p4 #ba3 #ad to #aj 7see p4 #aj7 p4 #be3 #ag to #ac 7,see washing fruit1 p4 #ac47 p4 #bf3 crytallize to crystallize 7to crystallize in time7 p4 #bf3 #ai to #ae 7,see p4 #ae47 ,irregularity in hyphenation 7e4g4 jelly-making vs4 jelly making7 and compound words 7e4g4 wash boiler vs4 washboiler7 has not been corrected4 ---------------------------------------- -------------------------------