The Birmingham age-herald., 1907-08-04
HOW ID PRESERVE JUICES OF FRUITS Simple Directions for Putting
 Up7 Beverages TOFREVENT PERM EATON Bottling Apple Cider That Will Keep Sweet for a Year-Unferment-
 ed Grape Wine, White
 or Red.
TO PREVENT FERMEN EATON
From the kansas CitY star.

From the Kansas City Star.
 In addition to the usual store of canned fruit, preserves and jellies that is common in almost every home the juice from d considerable quantity of fruit could be easily kept for winter use by the simple process of preserving it in Jars or bot ties by means of heat much in the same way as fruit is preserved. Unfermented fruit juice should have very extensive use in the household. It is valuable in sickness and when properly prepared is a very agreeable and palatable beverage. The juice from the grape is the product most often put mp in an unfermented con- dition, but other fruit. as the apple. peach and berries, all yield large quantities of juice that may be preserved in the same way as that from the grape
 Unfermented fruit juice is that in which no changes have taken place that are caused by the growth of the yeast plant. This plant is very generally distributed. being found especially on friut of all kinds and Is of the same low order of plant as the Xeasts that are used in bread making and various other indus tries, as wine making and brewing. This plant, under natural conditions, begins to grow very quickly in fruit juices and by its growth changes the fruit sugar of the juice into alcohol and earbonic acid gas or in other words, fermentation takes place Fermented fruit juice will con tdlD alClIIl In some tlilbuHts N'lIlt JdioV7 that are not fermented will contain no alcohol.
 Fermentation is generally prevented in one of two ways: either by the use of certain chemicals known as antiseptics which prevent the growth Of the yeast plant or by the application of sufficient heat to kill the organism. The use of chemicals is not to be recommended in any case and in general it is better to use moderate degree of heat for long period than to use a higher temperature for shor, length of time
 Cleanliness Essential.
 There are certain essential precautions to be observed in putting up fruit juice or fruits of any kind Probably the most comon cause of loss is either the bottles or jars are not sterilized, or else they are not perfectly sealed. To clean jars and bottles they should first be washed clean, then put into wash boiler fillei with wa ter and boiled for fifteen minutes. EV- erything that is to be used should be treated in this way jars. eaDs, bottles stoppers, etc. After this is done, remove the vessels fill with the fruit juice, heat and seal as directed below
 As a result of experiments by the Ok lahoma agricultural bureau it has been found that two headings are necessary in putting up any of the fruit juices Heat the first time to not above lSo degrees r. for ten or fifteen minutes, allow to stand for twenty-four hours closely covered In the vessel in which it was heated, then 1orr the clear juice into the sterilized hotties or jars and heat the secotd time for twenty to forty minutes to ten to fifteen degrees below the temperature used for the first heating If the second heating is as high or higher than the temperature of the first heating cohsid- erabe sediment is apt to come down.
 Apple Juice.
 Apple Juice-Seect sound, wei! rlpened fruit The juice from green apples is dark coI1red and will not clear up. while that from ripe fruit gives bright clear liquid. Put the juice into an enamel or glass vessel put this into a large yes sel of water to protect it from the flame and heat gradually to the required tenn perature, 1S5 degrees, for fifteen minutes Remove all of the scum that forms during heating After heating set the vessel aside closely covered, for tWentY-four hours When ready to begin work the next day first sterilize by boiling pot ties CT jars to be used then pour off the clear fruit juice into these bottles or jars and heat the second time to about 175 degrees for thirty to forty minutes. For this second heating place a board in the bottom of q wash boiler and after put ting the jars on this. fill with water 10 within an inch of the top and heat grad nallY. Immediately after neallnS put pH rubbers and caps for jars or press in the stoppers and senl. In addition to screw ing on the top of fruit jars tight we have sealed them with paraffin or seal ing wax Jars may ne easily sealed by lnverti1S S sss,s,s and running piiraffn under the edge of ti7s kcp wans ef,s jls is hot. Cover the shoppers of bottles wtSI hther paraffn or seai1ng wax
 White Grape Juice.
 Grape Juice-Use only clean. well ripen ed fruit and by selecting certain Varie- ties almost any desired flavor may be ob- tained If Il light colored juice is de- sired place the crushed grapes in a stout bag and press cut the juice or let it drip through After the juice is obtained treat exactly as for the apple Juice. If a red juice s desired heat the crushed grapes and juice to l75 degrees. then strain out the juice and heat again for few minutes to 1S0 degrees, allow 1t to stand for twenty-four hours and treat as for the apple juice
 These brief methods are such as may be carried out in any home, requiring no utensils or apparatus, except a thermom- eter, not usually found in any home. If d thermometer is not at hand some care will have to be taken in heating the juice, as 1t should never be allowed to come to boil
 The Wit of EVarts.