The sun. [volume] (New York [N.Y.]) 1833-1916, 1904-09-04
PRESERVING TINE ADVICE.
A GOVERNMENT DOCUMENT FOR
THE USE OF HOUSEWIVES.
II Tells the Proper Way TO Put Up Fruit
Preserves and JellIes and the Common
Cause Of Faiiures-A Domestic Prob.
lem Solved by Science and Uncle Sam.

Preserves and Jellies and the Common
Cause Of Faiiures-A Domestic Prob
lem Solved by Science and Uncle Sam.
WASHINGTON, Sept. a.-Farmers' Bulletin
No. 2Os, just issued by the Department
OF Agriculture, gives information OF value
to the housewife who puts UP fruit pre-
serves and jellies. The author OF the
pamphlet. Is Miss Maria Parloa, the lecturer
on cookery, while Prof. Conn OF Wesleyan
University contributes data regarding bac-
| terra, yeasts, fermentation and mods. the
enemies Of canned goods
The bulletin was issued in response to
many requests made to the Department
| for information on the subjects discussed
and sets forth in detail the proper method
OF preserving fruits az determined, by soien-
tific investigation. The methods in many
cases are at variance with those In general
use, which are based only on experience
| and household tradition, and the adoption
| of the new processes will result In con-
siderable saving in fruits now lost through
| fermentation, DC.
! The time honored idea that canned fruit
and preserves worked and spoiled because
air was allowed TO reach them is erroneous.
| The investigation Of scientists, particularly
those Of Pasteur have shown that bacteria
and other microscopic organisms are re-
sponsible for the trouble.
This has been proved conclusively by
sterilizing the fruit thoroughly and then
closing the opening Of the bottle or the
Jar in which it was confined with cotton
only. Fermentation does not then take
place because the bacteria and yeasts to
which such changes are due could not pass
through the cotton
While nearly all the bacteria require air.
some kinds do not, so that the exclusion OF
air from a sealed can Is ineh II some
OF the latter species are permitted to re-
main in the fruit
Bacteria and yeasts. says the bulletin,
exist In the air, in the soil and on all vege'
table and animal substances. and even IN
the living body, but although OF such AMI
versal occurrence, the true KNOWLEDGE OF
their nature and economic importance mas
been gained only during the pct forty
years. The rapid increase Of bacteria
under favorable conditions Of moisture
warmth and proper food 10 astounaihg,
IL being estimated that one oacterium IN IN
tventyefour hours can produce 100000
: similar organisms. Yeasts gro" less rap
idly ,.. :,
Temperature is an important mt i d;aer.n IN
the growth OF both n1t tne an eren'
SOM % ." ,as decree Almost all bacteria
: hnGever are EIlieS il exposed to the tenn
perature OF boiling water for 10 or 10 min
r ptes The spor, producing variety, on
the other hand requires boiling for an hour
Mr. two to insire their complete destruc-
+. ton Avn mi, sor,d
D in the fruit usually canned, which contain contain
Tor ten O fifteen minutes s sufficient to
p Sa.troy he bacteria and yeasts and pre-
z serve IL fruit for at least year II properly
. sealed ., /. ~.
1% Of SUCCESSFUL fruit canning accord
Ito Miss Parloa. But this must be aP-
n ND not only to the fruit, but also to the
d sss in which 1t Is sealed and to all utensils
Q ssed In the process.
:. be boiled ten or fifteen minutes. Turn,
blers, bottles, glass jars and covers should il
! be gradually heated and boiled for IKE
. period, while the straining cloths used In
making Jelly require even longer.
Great attention should be paid to the
!. kitohen itself, which should be thoroughly
cleaned and busted with damp cloth be-
fore beginning operations, and the clothing
Of the workers ana the to~e's useu snSHle
the danger from nold-sporee, which are
| found In dust and adhere to such materials.
Miss Parloa urges the use Of accurate pro-
, portions Of sugar, fruit and water IN canning
berries are laid down to suit the varying
: | conditions She recommends the use OF q
syrup gauge in order to determine the pre-
8 else quantity OF sugar In the syrup.
She gives three methods tn .h. OF preserving
First, cooking the fruit In the Jar in ar
! oven; second cooking the fruit in the
? lara In boiling water; and third, stewing the
fruit before It L. placed in the jars.
raspberriee, blackberries, currants. goose
| berries, blueberries, cherries, grapes. rhu
barb, peaches, pears. ounces, crsb apples
: | plums and tomatoes; Tor preserving many
= OF those and Strawberries, and Tor making
fruit puraes and msrmalades, boiled cider
8 cider appesauce, and fruit juices anc
. A long chapter Ia devoted to jelly max ns
! and to telling why, apparently under N
most favorable condition. noa shs ho hedsn
2 and at other times will candy or acquire
CRYSTALS. Miss Parloa gives scientific
explanation OF the principles OF jelly, max
ing and says the woman who studies i
. | carefully will find the key to unvaryinE
I success in this branch Of preserving.
am all fruits, when ripe or nearly 20,
she SAYS, there is found pectin. carbo
hydrate, somewhat similar In it's properties
to starch. 1t Is because Of this substance
No'S ~
4 jelly; .,.,. =, . ~,
q fruit Juices are combined and the mixtur'
: Il heated to the boiling point for a shor
: time, the pectin in the fruit gelatinizes tn
= mass 1t Is important that the jelly make
!, should understand when this gelatinizini
i agent Is at its best.
: .Peotose and pectase always exist In tn
- unripe fruit. As the fruit ripens. peetas
I, acts upon the pectose, which is insolubl
y In water, converting 1t into pectin. whic
. in soluble. Pectin Ia at Its best when tn
: fruit Ia Just ripe or little before.
!. .If the Juice ferments or the cooking o
u the Jelly Il continued too long, the pecti
undereoes a change and loses it's power o
gelatinizing. 1t lie therefore OF the creates
Importance that the fruit should be fresh
lust ripe or a little unripe. and that tn
4 boiling OF the sugar and the juice SHOULD
= not be continued too long"
Mias Parloa calls attention to the varia
ton in the quantities Of sugar, acid, pecti
:, and gums in the composition Of the diieren
u fruits, and gives in their order the fruit
best adapted for jelly, as follows: Curran'
. crabapple, apple, ounce, grape, black
berry raspberry and peach.
The varying amount Of moisture and q
.,,~.r ,optainod in the eanfe fruits undp