The county record. [volume] (Kingstree, S.C.) 1885-1975, 1917-09-13
HOME USES FOR GRAPES.
Some Excellent Recipes for Musca-
dine Products.

Farmers Bulletin No $50 issued by
the United States department of
agriculture on Home Uses for
Muscadine Grapes" we publish
some of the valuable recipes for the
conservation of this popular fruit.
These recipes have been thoroughly
tried out by home demonstration
agent. Miss Amanda Edwards, and
are recommended by her to the Ia
dies of this county. and to all mem
bers of canning clubs.
UNFERMENTED GRAPE JUICE.
Where home supply of Musca-
dine grapes is available no excuse
exists for not utilizing it in making
in the home a sufficient supply of
unfermented juice to meet the fam
ily's need for a year. Unferment-
ed Juice is the least expensive pro-
duct that can be made from grapes.
and it is delightful, refreshing
drink for summer use.
The following directions for max.
ing unfermented Muscadine grape
Juice are based upon the expert
ments of the United States depart
ment of agriculture:
CoLD-PREss METHOD: - Secure
sound, clean, fully ripe fruit; crush
the fruit by hand or. better, with a
homemade crusher, such as the one
shown in figure l of Farmers Bull
letin $50. If cider mill is avail
able, it is we'll adapted for both
crushing and pressing. After the
berries are crushed the juice should
be pressed from the fruit immedi.
ately. Having secured the fresh
grape juice, strain it through flan-
mel and then place it in bottles or
fruit jars. While bottles are suit
able if preferred, the quart clamp
top or liehtning-seal type of fruit
jar is recommended as the best con-
tainer for grape juice for home use.
Having placed the juice in bottles or
Jars. put these in water bath and
sterilize by heating until the juice
has reached a temperature near but
not quite up to the boiling point. If
thermometer is available, the tenn
perature can be tested. AS soon as
the juice has reached temperature
of 100 to 200 degrees F remove
it from the steriIizer. If no ther-
mometer is available, remove the
Juice as soon as it shows the first
sign of simmering preliminary to
boiling. A good home water bath
or sterilizer can be provided by
placing false bottom of wire gauze
"a meshes to the square inch) or a
thin board in which numerous holes
have been bored in the bottom of q
wash-boiler or large, covered pre-
serving pot filled with water enough
to surround but not cover the bot
ties or jars of grape Juice. Just as
soon as the temperature of the juice
has reached the point at which ster-
ilization has been assured, remove
the bottles containing the juice from
the water bath, seal at once. and
store in a dark, cool place until de-
sired for use. In sealing the fruit
jars, before clamping them, dip the
lids and rubbers for moment in the
hot water of the water bath, so
that they also will be sterilized. If
bottles are used cork them with
new corks that have just been soak
ed for about 30 minutes in water at
a temperature of not less thai l40
degreesF. Use cork little wider
than the mouth of the bottle, and
after inserting this as far as posi-
bic cut off the rest of the cork even
with the mouth. Dry the mouth of
the bottle thoroughly and dip in
melted mixture Of equal parts of
beeswax and rosin or in melted
paraffin.
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