The St. Charles herald., 1917-09-29

Department of Agriculture)
The fruits which are so plentiful In
many parts Of the country this season
may be saved by preserving as well
as by canning. Preserves and SINH
lar products differ from canned fruit
in that much larger proportions Of
sugar are used in preparing them, in
that they are cooked longer, and in
that special sterilization IN containers
Is not necessary in oil cases. Because
Of this many of these products may
be packed in larg-necked bottles and
glasses, and sealed with cork, paraffin,
etc. Tight-sealing Jars thus may be
saved for canning.
Preserves, jams. marmalades, 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 variety
in 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 sirup being also clear and of
proper density. In making preserves
the object is to have the fruit per-
meated with the sirup and this can be
accomplished only by careful proceed
ure In order to prevent shrinkage it
Is necessary to put fruit at first into
thin sirup and increase its density
slowly by boiling the fruit in the sirup
or by alternately cooking and allow
! ing the product to stand immersed in
| the sirup. II at any time the fruit
| shrivels or wrinkles the sirup 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 sirul
before using:
| Sirup No. Fourteen ounces sugar
to one gallon water.
Sirup No. 2-One pound, IA ounces
sugar to one gallon water.
Sirup No. 3-Three pounds nine
ounces sugar to one gallon water.
Sirup No. 4-Five pounds, eight
ounces sugar to one gallon water.
! Sirup No. Six pounds. 13 ounces
sugar to one gallon water.
! II no scales are available, the
| amounts Of sugar may be approximate
! ed by measuring using one pint fol
/ each pound and 1G tablespoonfuls tC
the half-pint. For the recipes which
/ follow all measurements are level ant
the standard measuring cup holding
half-pint is used.
For fruits like peaches, pears, wa
! termelOn rind, etc, preserving ShOult
be begun in sirup not heavier than No
3. Juicy fruits like berries can be pu
at the beginning into a heavier sirup
| about No. f. because the abundant
juice of the fruit quickly reduces thu
density of the sirup before shrinking
can take place. When the preserve:
are finished and ready for packing, the
density of the sirup should have
reached that of No. 4 or No. 3. SiruI
made with very acid fruits can bt
made heavier than pure sugar sirup
without danger Of crystallization be
cause the acid invertS some of th
sugar, changing it to form which
cooking will not crystalline readily.
cooking.-Since long cooking in
lures the color. and flavor of fruits
it is desirable to cook delicate fruit
such as berries for as short a tim
as possible. Cooling rapidly afte
cooking gives preserves better colo
and flavor than can be secured whel
they are packed hot. Standing in
mersed in sirup after cooking ais
helps to plump them. If berry pre-
serves are covered for u brief tim
before removing from fire and the yes
sci left covered while cooling, tn
product will be more plump.
i For cooling, shallow enamel tray