The Houma courier. (Houma, La.) 1878-1939, 1910-06-11
JUICES AND Strips.

N'
How to PIfillrc Grape and Other
Fruit Juices, and Apple and Mus
ca,Iinc-Gi.tpc Sirups.
Vario@s fruit juices may be pre-
uared IN the home and bottled for
future use. Practically any fruit may
he used in the first recipe following.
Strrilized Fruit Juices.
The fruit juice may be pressed out
OF fruit by means Of a cider press,
special fruit press or other impro-
viscd presses. then heated in an acid
proof kettle up to 10 degrees F. The
fruit juice may then be poured into
ordinary hot jars, hot bottles or tin
cans and handled by the same direc-
lions as those for canning Of fruit it
self. If poured into miscellaneous
bottles, it is suggested that the fruit
Juice be steriliZed as follows:
Make a cotton stopper and press
into the neck OF the bottle and leave
during the sterilization period. Set
bottles in boiling hot water up to
the neck of the bottle, sUerilize the
fruit Juice tor 40 minutes at a tenn
perature of 1G5 degrees Y. Remove
the product, press cOrl in top over
cotton stopper Immediately. If the
cork fits we'll. no paraffin need be
used. II a poor cork, it may be nee
essary to dip the cork Ia a mel:el
solution Of wax or paraffin. Fruit
juices and apple cider when handled
in this way will not "fllttea in
TASTE and will keep fresh for IA
ture use.
Grape Juice by Two-Day Method.
For home use there are a -nrgc
number OF varieties Of grapes which
will make a pleasant and hcalthf2l
drink. No matter whist the kird OF
grape, however, only clean, sound
fruit should be used, and it should
be we'll ripened, but not overrlpe.
The grapes should first be crl shed
and pressed in an ordinary cider
mill, or by hand if no mill is avail
able.
L~ight-colored Juice--After the
juice is pressed out the subsequent
procedure depends upon whether a
white or a red juice is desired. For
a ~light-colored juice the crushed
grapes are put into a cloth sack and
twisted until the greater part Of the
juice is extracted, one person holding
Zach end of the sack. The juice is
then put in some convenient form OF
double boiler, in which it does not
come into direct contact with the
fire, but is surrounded by hot water,
and gradually heated to a tempera-
'ure close to 200 degrees F.; how
ever, it should not be allowed to go
over this point. If no thermometer
is available, it is best to heat the
juice until it steams and then 70
take it from the fire before 1t IS al
lowed to boil. 1t should then be
poured into a glass or enameled YES
sci and allowed to settle for twenty
four hours, after which it can be
drained from the sediment a1u run
through some form of cloth filter.
The strained juice is then put into
clean bottles and steriliZed once
more in a water bath. An ordinary
wash boiler with a thin board on tie
bottom for the filled bottles to rest
on is a convenient home device for
this purpose. After sterilization the
bottles should be- corked Immediate
ly with new corks, the corks having
been previously soaked for about
thirty minutes in hot water.
Red Juice-For red juice the
crushed grapes are first heated to
the same temperature as before and
then strained through a clean cloth
or drip bag without pressure. There
after the process is the same as for
Sght-colored juice.
Grape juice should be stored away
in bottles or jars that are not too
large, for after these have been
opened the juice is likely to spoil.
If properly made, however, the juice
should keep Indefinitely as long as it
is kept in scaled bottles. In this re-
spect it is, OF course, liHe other
canned goods, which should always
be used as soon as possible after
they have been opened.
Sirup from Windfall Apples and
Cider.
Add 5 ounces Of powdered cal
cium carbonate to Z gallons of apple
cider. Powdered calcium carbonate
carbonate Of lime) or, to give it it's