Ashland weekly tidings. [volume] (Ashland, Or.) 1919-1924, 1921-08-10


come above the jars in order to pre-
vent the liquid inside the jars boil
ing out in the form OF steam. The
water from the boiler will not get
into the jars, as all force is outward
not inward. Jars not completely
filled with fruit will keep perfectly
because the remaining air in the jar
will be completely sterilized by the
processing or cooking.
Do not count the length Of time
for cooking until the water is actually
boiling. It is the boiling tempera.
ture that does the sterilizing.
Cooking Time Additional Factor
When the fruit has cooked the re-
quired time take jars from the boiler
and seal tightly at once. lnyert jars
and let stand until cool If there
should be flaw in a jar or cover
II will be discovered II the jar is
allowed to cool inverted. Set the
jars in cool place, but be careful
not TO let draft of cold air strike
them while cooling or they might
crack. Also keep plenty OF space be-
tween jars 80 that there will be 4
free circulation Of air Store fruit
In cool, dry, dark place,
Use only perfect fruit for can.
ming. The bruised, oyer-ripe fruit
may be used for jam. or course,
this does not mean fruit that Is in
any way decayed. Fruit for jelly
should be under-ripe. The element
in fruit juice that causes it to jelly
| is called pectin To make perfect
jelly the fruit must also contain
| acid. Certain fruit juices contain
pectin but no acid, and in that case
the acid is supplied from other fruit.
II fruit is over-ripe the pectin dis
appears and it will be impossible to
make a satisfactory jelly. Pectin is
comparative to gelatin; ii dissolyes
in hot liquid and stiffens upon cool
ing. A general rule is to use three
fourths measure OF sugar to one mea.
sure Of fruit juice. This will vary
somewhat with the acidity of the
fruit, and some recipes call for equal
quantities Of sugar and fruit juice.
However, the former quantities will
usually be found satisfactory. Too
much sugar will prevent the juice
from jellying, making it syrupy or
7 full OF crystals. Too long cooking
will make the jelly tough. The time
for cooking depends upon the con-
centration of the fruit juice, togeth-
er with the amount of pectin the
juice contains, the degree of acidity
and the proper amount OF sugar II
the fruit juice seems very thin, cook
1t down until the water has been
evaporated, so that the cooking will
not be long after the sugar is added
If fruit for jelly-making is over
ripe, apples may be combined with
it and satisfactory jelly will result
Plum Jelly
Use under-ripe fruit. Cover with
boiling water and simmer until
thoroughly cooked. Drain through
jelly bag. Use three quarters
measure OF sugar to each measure
of juice.
Plum Butter
Use plum pElp left after draining
juice for jelly. Put through coarse
strainer Use one-half as much su-
gar as plum pulp and simmer until
sugar is dissolved
Fig Jam
Blanch figs and remove peel. Cut
in half. Add three-quarters meas
ure of sugar for each measure OF
fruit A little lemon juice can be
added for flavor.
Peach Marmalade
Dip fruit in hot water for two
or three minutes; dip in cold water,
remove at once and take off peel
and remove pit. Chop or slice very
fine. Add three-qAarters as much
sugar as fruit and cook very slowly
until thick. Seal in sterIlized jars
Berry jam
Take any variety OF berry de-
sired. Wash, drain, then mash. \
Use three-quarters as much sugar
as fruit, measuring carefully or
weighing. Put fruit and sugar in
kettle in alternate layers and let
stand a few hours to extract the
juice. Then bring slowly to the
boiling point: then simmer until
thick. Jam or marmalade may be
tested by dropping some OF the
syrup on a cold dish. II should
stlffen in few seconds.
GooseberIy Jam
Stem and wash gooseberries. Mash
and cook very slowly until fruit is
tender. Add equal parts sugar and
fruit and simmer until thick. This
fruit contains so much acid that the
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