The state herald., 1917-08-17

Department Of Agriculture.)
The fruits which are SO plentiful In
many parts * the country this season
may be saved by preserving as well
as by canning. Preserves and simi-
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 all cases. Because
Of this many Of these products may
be packed In larg-necked bottles and
glasses, and sealed with cork, parafiin,
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 ss1 used. preserves and
similar prepaf ns furnish q variety
in the ways ok putting up fruits and
hhoAC vuiuuuio D0OioOk8 " tuo Wk0bcI
ration Of sweet foods.
sIrups In Preserving.
When preserves are properly made
The fruit keeps its form. 10 plump. ten
der. clear. and Of good color. the sur
rounding sirup being also clear and Of
proper density. In making preserves
the object II to have the fruit per.
meated with the sirup and this can be
accomplished only BY careful proceed
ure. In order to prevent shrinkage Il
IL 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 sirup
before using:
Sirup No. 1-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. Five pounds, eight
ounces sugar to one gallon water.
Sirup No. 6-Six pounds. Is ounces
sugar to one gallon water. .
II no scales are available, the
amounts Of sugar may be approximate
ed BY measuring. using one pint for
each pound and 10 tablespoonfuls to
the half.pint. For the recipes which
follow all measurements are level and
the standard measuring cup holding
half-pint IL used.
For fruits like peaches. pears, wa
terinelon rind. ETC.. preserving should
be begun In sirup not heavier than No.
3. Juicy fruits like berries can be put
at the beginning into . heavier sirup.
about No. 4. because the abundant
Juice Of the fruit quickly reduces the
density Of the sirup before shrinking
can take place. When the preserves
nre finished and ready for packing. the
density Of the sirup should have
reached that Of No. 4 or No. 8. sirup
made with very acid fruits can be
made heavier than pure sugar sirups
without danger Of capitalization be-
cause the acid inverts some Of the
sugar. changing II to q form which
cooking will not crystaliizc readily.
cookIno.-Sincc long cooking In.
jures the color and flavor Of fruits.
II u desirable to cook delicate fruits
such m berries for ns short q time
~ possible. Cooling rapidly after
cooking gives preserves q better color
and flavor thnn can be secured when
thay nre packed hot. Standing I'm.
mersed In slrup after cooking also
helps TO plump them. II berry pre-
serves nrc covered for u brief time
before removing from firc md tho yes.
sci left covered while cooling. the
product will be more plump.
For cooling. shallow enamel tr.ys