The Dickson County herald. (Dickson, Tenn.) 1907-1979, 1917-09-14

Department Of Agriculture
The fruits which are no plentiful IN
many parts Of the country this season
may DO saved by preserving as well
a. by canning. Preserves and SINH
lar products differ from canned fruit
ssi thxt inarh lHfyak rrppafrfaasa Dr.
sugar, are used In preparing them, In
that they are cooked longer. and In
that special sterilization In containers
is not necessary In all casea Because
OF this many OF these products may
DO packed In !arg-necked bottles and
glasses, and sealed with cork, parniin,
etc. Tight-sealing jars thus may b.
saved for canning.
Preserves, jana rmrmaiadaa. etc,
differ among themselves In the proper
ton Of sugar used the degree Of cook.
ing employed, and the connstency Of
the finished product Though less
economical 10 prepare than canned
fruit because OF the relatively large
amounts Of sugar used, preserves and
similar preparations furnish o variety
in the ways Of putting up fruits and
make valuable additions 10 the winter
ration Of sweet foods
sIrups Ia presssvlnC
When preserves are property made
tho fruit keeps Its form. Is plump, ten
der. clear. and OF good color. the sur
rounding sirup being also clear and Of
proper density. In making preserves
tho object Is to have the fruit per
mcated with the strip and this can be
accomplished only by careful proceed
ure. In order to prevent shrinkage II
Is necessary to put fruit at first into
thin strip and increase Its density
slowly by boiling tho fruit In the strip
o. by alternately cooking and allow.
Ing the product TO stand Immersed In
the sirup II at any time the fruit
shrivels or wrinkles the s!rup should
DO made less dense BY the addition Of
water.
To make these sfruvs hoil sugar and
water together In tho proportion Civ.
IN below unti1 sugar Il dissolved
Strain all impurities out Of the sirup
before using:
strip No I-rJerncn ounces sugar
TO oca gallon wAten
Erup 10. 2-On pound ~ ounces
sugar to ons gallon watcc.
Sfrup No S--Thrce pounds nine
ounces sagaR 10 ons gallon water.
Strip No. 4-rrve pounds eight
ounces sugar to one gallon water.
Sirup No 6--Six pounds Is ounces
sugar to one gallon water.
II no scales are available. the
amounts Of sugar may be approximate
ed by measuring. using one pint for
each pound and 10 tablespoonfuls to
the half-plnt. For the recipes which
follow all measurements are level and
the standard measuring cup holding
half-pint Is USED
For fruits like peaches psnrN va
terrnclon rnd. etc. preserving should
be begun In strip not heavier than No.
8 Juicy fruits like berries can be put
at the beginning into q heavier arup.
about No 1, hecanse the abundant
juice Of tho fruit quickly reduces the
density Of the sirrp before shrinking
can take plxce. When the preserves
are finished and ready for packing. the
density Of the Mrup should have
reached that Of No ! or No & Sirup
made with very add fruits can be
made heavier than pure sugar sarups
without danger Of capitalization b.
cause the acid tnvern some Of the
sugar. changing II TO . form which
cooking viii not erystallize readily.
coosine-Since long cooking In.
1urvs the color and favor of fru,tA
Il 10 desirable to cnok delicate frnts
such as berries for a. short 4 time
a. possible. Cooling rapidly after
ccokins gives preserves better color
and navos than can be secured when
they are packed hot. Standing I'm
n,ersed In arup after cooking also
helps tn plump thca II berry pre-
serves are covered for a brief time
before removing from fire and tbs ysss-
sci left covered while cca,iag, the
product will be more plump.
For cooling. shallow enamel trays