The De Soto County news. [volume] (Arcadia, Fla.) 1898-1924, 1916-08-17

- LII I'm. Peel, cut in halves
remove the seed and pack careful
~ INTO tin cans. Pack cans as
hrmlY as possible without mash
ing or bruising fruit. Cover fruit
with SYRUP to within one.quar
ter inch of the top of can. The
syrup is made by boiling / pint
OF sugar with two pints of water
for ten minutes (skim and strain
syrup. Cap, exhaust five min.
utes, tip, process No. . cans TWEEN.
ty minutes, No. 3 cans thirty
minutes. Immediately after pro.
ceSslng place cans in cold water
to cool and stop cooking.
Guava Butter.
After canning guavas. the in.
side pulp is made use of in max.
ing guaya butter, Cook pulp. ad.
ding just enough water to keep
mixture from burning. Cook un
til soft enough to put through a
strainer. Press through strain.
err. add / cup sugar to each cup
pulp. Cook to the consistency Of
butter or marmalade. Pack in
stcrilizcd jars while hot and seal
at once.
Note: Butter may he made bv
using two cups Of pulp to one
cup of sugar. This is a good
product and cheaper.
Guava Paste.
Wash gunavas. remove blossom
end and slice. Add just enough
water to start cooking and cook
until very soft. Rub through n
scive. This is more easily done by
using quart flour SITTER with a
crank, but the siftcn is difficult
to clean. Measure. cook again I'm
til mixture clngs together and
follows spoon, being careful not
to allow to burn. Add equal
parts sugar and continue the
cooking to cvaporatP as much W.T.
ter as possible without burning.
In the beginning cook rapidly;
toward the end. cook slowly in Il
double boiler, watching carefully
and stirring constantly. When all
mixture again clings together
and follows spoon i'm stirring. re.
move from fire and spread. about
one inch thick. on n marble slab
OF .Earaffin paper. Dry in sun for
two days, until outside is drv.
Bring into house at night. Dry.
ing may he done i'm an oven ut a
low temperature, hut preferably.
in the sun. Wrap in oiled paper,
and put in a box lined with par
;aiffin paper.
GUANA JELLY.
Preparation of the juice
Wash guavas. remove blossom
end and slice into small pieces
with a sharp knife. For each one
pound Of guavas taken, add twO'
pints of water and boil until
soft. Allow to stand until cool
Pour into cheesecloth bag, and
allow to drain. This juice is then
drained without pressing through
Il clean flannel jelly bag. Max
the alcohol pectin test, by pour
ing n tcaspOonful Of fruit juice I.
after it has cooled, into a cleaI /.
cup, and pour into the cup a tea.
spoonful of grain alcohol of Q /
per cent. strength. Mix by gent !
~ shaking. then pour into
spoon. If the precipitated pectin
is in a solid lump, it is safe to.
add a volume Of sugar to vol |
ume of Juice in making Jelly; If !
however. it has not gathered in
one lump. the amount of suga
should he decreased.
Making the Jelly: Bring juic
to a boil and add sugar as deter
mined by the pectin test. Con
tinue the boiling until the Jelly
ing point has been reached, which
is indicated by the taking or,
sheeting from the spoon.
Note: Some guavas require the
addition of an acid. Use either.
lemon Juice or CRYSTALS Of citricl
acid.
GTAVA VINEGAR.
Wash guavas, remove blossom.
end and slice. Add a small
amount of water and boil unit
soft Strain through n cheese