The herald., 1917-09-20

p-s,a-ed Specially BIZ the United states
Department Of Agriculture
The fruits which are So plentiful in
r.av psrts VI the country this season
nav be saved by preserving as well
q BY canning. Preserves and SINH
!, products differ from canned fruit
n that much larger proportions Of
srsr are used in preparing them. in
Ast they are cooked longer. and in
that special sterilization in containers
Ia not necessary in all eases. Because
a this many OF these products may
|. hacked in larg-necked bottles and
rasses and sealed with cork, parafiin,
A. Tlght-Sealing jars thus may be
Syed for canning.
Preserves, Jams. marInaladeS, etc,
differ among themselves in the proper
ion Of sugar used. the degree Of cook
ng employed, and the consistency Of
he finished product. Though less
eOuOmical TO prepare than canned
fruit because Of the relatively large
mounts Of sugar used, preserves and
smilar preparations furnish Il variety
n the ways of putting up fruits and
make valuable additions to the winter
ndOn Of sweet foods.
sirups in Preserving.
When preserves are properly made
he fruit keeps its form, is plump, ten
Ter, clear, and Of good color, the sur
ngnding strip being also clear and of
proper density. In making preserves
de object Is to have the fruit per-
nested with the strip and this can be
accomplished only by careful proceed
re. In order TO prevent shrinkage 1t
3 necessary to put fruit at first into
mn Srup and increase its density
sewiy by boiling the fruit in the strip
q BY alternately cooking and allow
ng the product to stand immersed in
he srup. II at any time the fruit
a'iveis or wrinkles the strip should
emade less dense by the addition of
Eater.
10 make these sirupS boil sugar and
'aier together In the proportion Civ
o below until sugar is dissolved.
srain all impurities out of the strip
IefOre using:
strip No. Fourteen ounces sugar
one gallon water.
strip No. 2-One pound, II ounces
agar to one gallon water.
Nvp No. @T6ree pounds nine
"nces sugar to one gallon water.
s'up No. Alive pounds. eight
snees sugar to one gallon water.
Srup No. 5-Si1 pounds. Is ounces
aeaf to one gallon water.
u no scales are available, the
-'0uats Of sugar may be approximate
~" measuring, using one pint for
u pound and 10 tablespoonfuls to
mnpint FT the recipes which
NOV sli measurements are level and
sAndard measuring cup holding
sfpint is used.
'W fruits Ike peaches. pears, wa
'eiOa rind. etc. preserving should
ao In strip not heavier than No.
lucy fruits like berries can be put
ue beginning into a heavier strip,
M no. 4, because the abundant
~ s OK the fruit quickly reduces the
y OF the slrup before shrinking
aAe place. When the preserves
IN. aalsned and ready for packing. the
49, Oh the strip should have
49, eu mat of No. 4 or No. ). Sirup
10 s Win very acid fruits can be
ss... ea'ier than pure sugar sirups
- danger Of capitalization be-
~. ne acid inverts some of the
49, - Changing ii to a form which
e., VIII not crystalline readily.
ssnaL--Since long cooking in
"e color and flavor of fruits.
"A uesifsole to cook delicate fruits
~ berries for as short a time
aa,.~ Cooling rapidly after
as a gives preserves a better color
d, -s'of than can be secured when
49,. packed hot. Standing i'm
=" In arup after cooking also
Ma, " pump them. II berry pre-
ss~. SIC covered for a brief time
! ~ removing from FIRE and the YES.
| hsSr, 90, ",ered while cooling, the
= WI, VIII be more plump.
ang' shallow enamel trays
''~>>>>,oo-o.
sln.., sss'sa-Fruit pastes consist
| ~ a0wn fruit pulp with sugar
: 49, see0rding to the aciaity of
vi ,s,a sns are improved in fla
ssed .. varieties of fruit are
Nv = it can be colored red.
Ne cs y Green with harmless vege,
- A. s,'s The coloring is stirred tired
IA \. boiling mass after removing
eA .ss are. Different flavors also
No ed at this stage II desired
y poured up In a half-ipcb