The Benson signal., 1917-08-18
prepared Specially by the United States
rfro of

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 all 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.,
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 it's 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 it's density
slowly by boiling the fruit in the sirup
or by alternately cooking and. allow
ing the product to stand immersed in
the sirup. If 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. HFive pounds, eight
ounces sugar to one gallon water.
Sirup No. 5-Six pounds, 13 ounces
sugar to one gallon water.
If no scales are available, the
amounts of sugar may be approximate
ed by measuring, using one pint for
each pound and 16 tablespoonfuls to
the half-pint. For the recipes which
follow all measurements are level and
the standard measuring cup holding
half-pint is used.
For fruits like peaches, pears, wa
termelOn 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
ore finished and ready for packing, the
density of the sirup should have
reached that of No. or No. 5. Sirup
made with very acid fruits can be
made heavier than pure sugar sirups
without danger Of crystallization be-
cause the acid inverts some of the
sugar, changing it to a 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 fruits
such as berries for as short a time
as possible. Cooling rapidly after
| cooking gives preserves a better color
and flavor than can be secured when
they are packed hot. Standing i'm
mersed in sirup after cooking also
helps to plump them. If berry pre-
serves are covered for brief time
before removing from fire and the YES
| sci left covered while cooling, the
product will be more plump.
For cooling: shallow enamel trays