The Tucumcari news and Tucumcari times. [volume] (Tucumcari, N.M.) 1907-1921, 1917-08-30

prepared Specially by the United States
department Of AgricuItureJ
The fruits which are SO plentiful In
many parts of the country this season
may be saved 10y preserving rs well
ms by canning. Preserves and stint
lar products differ from canned fruit
In that much larger proportions OF
are used in preparing them, in
that they are cooked longer. and In
that special sterilization In containers
j. not necessary in all eases. Because
of this many of these products may
be packed in ~larg.ncckcd bottles and
glasses, and sealed with cork, parailin.
etc. Tight.scallng Jars thus may be
saved for canning.
Preserves, jams, marmnlades, etc,
differ among themselves In the proper
ton Of sugar used, the degree Of cook
ing employed, and the consistency Of
the finished product. Though less
economical to prepare than canned
fruit because of the relatively large
amounts Of sugar used, preserves and
similar preparations furnish II variety
I'm the ways of putting up fruits and
make valuable additions to the winter
ration of sweet foods.
Sirups in Preserving.
When preserves are properly made
the fruit keeps its form, is plump, ten
der, clear, and Of good color, the sur
rounding strip being also clear and of
proper density. In making preserves
the object Is TO have the fruit per.
mentcd with the strip and this can be
accomplished only by careful proceed
IRE. In order to prevent Shrinkagc il
Is necessary to put fruit at first into
thin Nirup and increase its density
slowly by boiling The fruit in the strip
or by alternately cooking and allow.
ing the product Ia stand Immersed in
the strip. II AT any time the fruit
ShrivclS or wrinkles the strip should
be made less dense by the addition of
water.
To make these SirupS boil sugar and
water together In the proportion Civ
GA below until sugar IS dissolved.
Strain all Impurities out Of the strip
before using:
Strip No. Fourteen ounces sugar
to u gallon water.
Sirup No. One pound, II ounces
sugar to one gallon water.
Slrup No. 3-Thrce pounds nine
ounces sugar To n gallon water.
Slrup No. i--Five pounds. eight
ounces sugar to IN gallon water.
Sirup No. Six pounds. 10 ounces
sugar to n gallon water.
II no scales are available, the
amounts OF sugar may be approximate
ed by measuring. using one pint for
ench pound and Ii tablespoonfuls 10
the half-pint. For the recipes which
follow oil measurements are level aad
the standard measuring cup holding
half-pint Is used.
For fruits like peaches, pears, wa
termelon rind, etc, preserving should
be begun In strip not heavier than No.
3. Juicy fruits like berries can be nut
Mt the beginning into IA heavier slrup.
o No. 4, because the abundant
Juice or the fruit quickly reduces the
density of the strip before shrinking
can take place. When the preserves
are finished and ready for packing, the
density OF the strip should hive
reached that of No. 4 or No. ;. Slrup
made with very acid fruits can be
made heavier than pure sugar sIrups
without danger OF disqualification be.
cause the acid inyerts some of tho
sugar, changing II TO "A form which
cooking will not crvstallizc READILY.
cooking.-Since long cooking in.
1ures the color aud flavor Of frui,s
1t Is desirable to cook delicate fruits
such ms berries for rs short n time
ns possible. Cooling rauldly afr
cooking gives preserves a better color
n iiayor than can be secured when
they are packed hot. Standing Inn.
mersed In strip after cooking also
helps to plump them. II berry ur..
serves are covered for a brief fin.
before removing from fire and the Yes.
sci left covered while cooliny ,ho
product will be more plump.
for cooling, shallow enamel tr,vs