The Glasgow courier. [volume] (Glasgow, Mont.) 1913-current, 1917-08-17
r-....-
PRESERVING

many parts Of the country this season
may be saved by preserving as we'll
as by canning. Preserves and similar
products differ from canned fruit in
that much larger proportions of su-
gar are used in preparing them, in
that they are cooked longer, and in
that special sterilization in containers
is not necessary in all cases. Because
of this many of these products may
be packed in large necked bottles,
glasses, ETC., and sealed with cork,
paraffin, etc. Tight-sealing jars thus
may be saved for canning.
Preserves, jams, ~marmalades, ETC.,
differ among themselves in the pro-
portion of sugar used, the degree of
cooking employed, and the consisten-
cy 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 variety
in the ways Of putting up fruits and
make valuable additions to the winter
ration Of sweet foods.
When preserves are properly made,
the fruit keeps its form, is plump,
tender, clear, and of good color, the
surrounding strip being also clear and
of proper density. In making pre-
serves the object is to have the fruit
permeated with the strip, and this
can be accomplished only by careful
procedure. In order to prevent shrink
age, it is necessary to put fruit at
first into this strip and increase its
density slowly by boiling the fruit in
strip or by alternately cooking and
allowing the product to stand i'm
mersed in the strip. If at any time
the fruit shrivels 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
en- below until sugar is dissolved.
Strain all impurities out of the strip
before using.
Sirup No. l, use IA ounces to /
gallon of water.
Sirup No. 2 $ l pound IA ounces
sugar to 1 gallon of water.
Sirup No. 3, use 8 pounds 9 ounces
sugar to l gallon water.
Sirup No. 4, use 5 pounds 8 ounces
sugar to 1 gallon water.
Sirup No. 5, use 6 pounds IA ounces
sugar to l gallon of water.
Measurements-If no scales are
available, the amounts Of sugar may
be Appropriated by measuring, using
/ pint for each pound, and 16 table,
spoons to the half pint. For the re-
cipes given herewith all measure
ments are level and the standard
measuring cup holding u pint is
used.
For fruits like peaches, pears, wat
ermelon rind, etc., preserving should
be begun in strip not heavier than No,
3. Juicy fruits like berries can be
put at the beginning into a heavier
strip, about No. 4, because the abund-
ant juice of the fruit quickly reduces
the density of the strip before shrink
ing a take place. : When the pre-
serves are finished and ready TO,
packing, the density of the siruI
, should have reached that of No. 4 o,
No. 5. Sirup made with very acic
fruits can be made heavier than pure
sugar sirups without danger of crys.
= Utilization because the acid inverts
some of the sugar, changing it to q
form which will not crystalline read.
lily.
Since long cooking Injuries the color
and flavor of fruits, it is desirable tt
E cook delicate fruits such as berries
, for as short a time as possible. Cool.
: ing rapidly after cooking gives pre-
' serves a better color and flavor thar
! can be secured when they are packed
:, hot. Standing immersed in strip at
a ter cooking also helps to plump them
If berry preserves are covered for {
!, brief time before removing from frt
and the vessel left covered Will,
cooling the product will be NOR,
plump.
For cooling, shallow enamel tray!
or pans are desirable. Tin can no
be used because fruits will discolor il
it. Pack preserves cold, bring thu
;, strip in which they have stood to boil
! ing, test, and if of proper density pou1
f over the packed preserves, padding
: to remove all air bubbles. If not Of
Y the right weight for packing, tn
:, strip must be concentrated by boiling
To seal properly and to insure safet!
:, from mold it is necessary to process
r all preserves. Since they can b.
sterilized below the boiling point, pro
cessing at simmering $50 degrees c..
for 80 minutes is preferable to boil
ing, because this temperature viii
give better color.
Watermelon Preserves.
Cut l pound watermelon rind int
0 inch squares. Allow to stand over
night in clear water. Drain ant
cover with about 30 degrees strip {:
r cups sugar to l quart water). Boi
for OK r,;p,tac Tot stand ovorpirb