Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1920-08-10
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AND SUCCESSFUL FARMING
By ANDREWM eSOlNE

liable both in the raw and in the pre-
I served state. 1t supplies certain ele-
| mentS which are not easily obtained
| from other sources. such as the fruit
acids. 1t may be that sugar will be
| cheaper later on. In that event, all
the fruits that are preserved with
the use of only moderate amount of
sugar can then be sweetened to suit
! the taste. We hope our readers will
not make the mistake of allowing
any fruit to go to waste because they
do not feel they can pay the present
prices for sugar. A little sugar, if
properly used, may be made to go
a long way in effectively accomplish
| ing the first stage in preserving
| fruits. In this connection we wish
to advise all who are concerned to
carefully cut out and preserve the
| recommendations made in this ar
tlcle as these recipes will certainly
not be printed again this season.
Jams are made Of small fruits,
which are not whole or firm enough
to use for preserves. No attempt is
made to retain the original shape of
the fruit, the finished product having
a uniform consistency. Marmalades
thin slices Of fruit appear suspended
throughout the mixture. In fruit
buffers and pastes frequently less
sugar is used than in jams and the
product is more concentrated Con-
serves may be made Of large or small
fruits cooked in the same manner as
jams. Sometimes nuts are added.
With jams, preserves and iellies,
it is advisable TO use chem1c@l
thermometer, Centigrade reading,
ranging from degree to 10 degrees,
which, having fewer figures than a
Fahrenheit instrument, is more cas-
lily read. Th6 stem Of this instru-
ment should be far enough above the
surface to be easily seen. Fahren-
heit readings given in recipes are
approximate.
Well glazed, Theoretically sealed
stoneware jars Zig. 15). with capaci-
ty of eight ounces and up, are suit
packing jams, narnalades, relishes
and pickles.
Jams and marmalades may be
packed hot in hot jars and sealed
Immediately. When packing for mar
ket, however, it is far better to
process them both to insure a tight
seal. Process pints for thirty min
utes at simmering, 1873 degrees Fab
renheit (s1 degrees c..
Apple Butter i
Measure the apples, wash to re-
move dirt. slice into small pieces and
for each bushel of apples add four
gallons of water; boil until the fruit
is soft, then rub through screen or
sieve. To the pulp from each bushel
Of apples add two gallons of cider
that has been concentrated to one
half it's original volume. Bring to
a boil and add twelve pounds of
sugar. Continue to cook, and just
before the consistency desired for
finished apple butter is reached, add
| spices, cinnamon and cloves, accord
ing to taste. When the butter Is as
thick as desired, place in hot con-
tainers and seal Immediately.
Grape Jam
Select grapes about one-half of
which are under-riDe rather than en-
tirely ripe. Wash and steam the
fruit. Separate the pulp from the
skins. Cook pulp for ten minutes
and press through a sieve or colan-
der to remove seeds. Add three
fourths cup of water to each quart
of skin and boil until tender. Then
put the pulp and skins together and
measure. For every quart of the
mixture use one pound Of sugar
sugar, and cook, stirring frequently
until it will give the Jelly test or
reaches los degrees C. or 221 de-
grees F. Pour while hot into hot
jars and process as for jam.
Fingered Pears
Use pears not quite ripe, peel, core
end cut into thin slices. To eight
pounds Of pears allow six pounds
sugar, one cup Of water, and the
rinds into thin strips and add them
Also add one-eighth pound of ginger
root cut into pieces. Simmer until
thick as marmalade. Pack like peach,
jam.
Fruit pastes, as they are called,