The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1921-09-21
HCAlEq DEMONSTRA- Il
Y TION DEPARTMENT

SdINifS fHetHSdS OL IidhtHS 81 oPS
juice. Following is given the cold
press method and the hot-press
method. Bulletins on same and
other uses Of grapes can be had at
the Office Of county home demon
stration agent:
Co'd-PrcSs Method. = Secure
sound. clean, fully ripe fruit; crush
clean cloth sack by hand, but If as
the fruit by hand or. better, with a
homemade crusfer If cider
mill is available, it is we'll adapted
for both crushing and pressing. At,
ter the berries are crushed the
juice should be pressed from the
fruit immediately. Small Quantl-
ties of fruit can be pressed in a.
mitch as bushel of grapes is being
handled cider mill or an mex
pensive homemade press like those
illustrated in Farmers Bulletins
I64r and 75S should be used. Hav-
ing secured the fresh grape juice,
strain Il through flannel and then
place it in bottles or fruit jars.
While bottles are suitable if pre-
ferred the quart clamp-top or
lightning-seal type of fruit jar is
recommended as the best container
for grape juice for home use. Such
jars ordinarily ara more convent
emily and successfully use. are more
generally available, and can be
used also as containers for other
products in succeeding years. Hav-
ing placed the juice in bottles or
jals, put these in a water bath
ard sterilize by heating until the
Juice has reached temperature
near but not quite up to the boiling
point If a, thermometer is availa-
BILE, the temperature can be tested.
AS soon as the juice has reached a
tena Derature Of 100 to 200 degrees
r. (95 to SO degrees G. J. remove it
from the sterilizer. If no ther-
mosneter is available. remove the
Juice as soon as it shows the first
sign of simmering preliminary to
boiling. A good home water bath
or sterilizer can be provided by
placing a false bottom Of wire
gauze q meshes to the square
in, or a thin board in which
| nj arous holes have been bored
| in ae bottom of a washboiler or
larSe, covered preserving pot fill
ed Ryith water enough to surround
| bup not cover the bottles or jars of
gra:pa juice. (See fig. 2) The
false bottom enables water to get
under the juice containers and the
cover of the water bath confines
the steam, which sterilizes the up
per parts Of the containers. Just
as soon as the temperature of the
juice has reached the point at
which sterilization has been assur-
ed remove the bottles containing
| the Juice from the water bath, seal
at once. and store in dark. cool
place until desired for use. In seal.
ing the fruit jars. before clamping
! them dip the lids and rubbers for
moment in the hot water bath,
so that they also Will be sterilized.
II bottles are used cork them with
new corks that have just been
soaked for about so minutes in wa
ter at a temperature Of not less
than 140 degrees F. Use a cork
z little wider than the mouth of
the bottle, and after inserting this
as far as possible cut off the rest
of the cork even with the mouth.
Dry the mouth Of the bottle thor
c3ghiy and dip in a melted mixture
Of equal parts Of beeswax and ros-
in or in melted paraffin.
Hot Press Method.
The hot press method is identi-
cal with the coidpress method. eN-
cert that the crushed fruit is heat
ed nearly but not quite to the boil
ine point and is then pressed while
hot. In home work the fruit gem
orally is heated in a large dish pan.
Stir it while heating. so as to bring
the entire mass simultaneously to
the desired temperature. Then
place it in a cheesecloth bag hung
over a receptacle to catch the
juice, and press by hand. Allow
the Juice 20 cool. strain it. and then
proceed as in the cold-press meth
Cd.