Americus times-recorder. [volume] (Americus, Ga.) 1891-current, 1923-08-27


The concentrated juice is a thick,
syrupy liquid which usually has a
strong apple flavor; it's color varies
from dark to light reddish brown,
according to Nthe kind of apples
used, the color Of their skins, and
the promptness with which the ma
terial has been handled. When cold.
there is a heavy sediment which
contains considerable pectin.
If you desire to preserve the pee
tin extract for use with fruits
which come at another season, it
should be Toured while boiling hot
into clean Jars or bcttles which
have been standing in boiling
water, and these containers should
be sealed at once. If large
amounts Of jelly are to be made at
ione time the pectin extract may.
OF course, be stored in jars of any.
convenient size. Otherwise, small
bottles holding about half a cupful
are recommended in order to do
away with the necessity Of reheat-
ing the extract or reprocessing a
jar to prevent sDoilage each time a
part OF the contents is removed.
Making Citrus PectiH
Pectin extract may also be made,
from citrus fruits, preferably thick
skinned oranges and lemons. The.
fruit should be washed and wiped,
dry and the outer yellow rindl
should be pared off carefully using
a silver or glass knife or a steel
blade that does not stain. Next
cut off the white peel in as large
pieces as possible, making sure
that none of the fruit adheres to-
it. If as much as One-haif pound
of peel is collected at one time the
extraction Of the pectin may be
begun at once. If, however, the
reel is collected from time to time
In smaller amounts it can be dried
md kept until there is sufficient
o make it practical to eXtraCtl
he pectin. In this case a some
What different method is followed.
In making pectin from fresh peel
use two quarts Of water to one
pound Of fresh white peel. The
governments instructions are to
pat the peel through a meat grind
cr, using the coarse blade, and then
place it in an enameled ware (gran-
ite) saucepan large enough to per-
init rapid boiling Cover the peel
with the water and allow it to
stand for one or two hours. Just
before beginning to heat measure
the depth of the material in the
pan. This may be done by stand
ing a silver knife or spoon handle
upright in it and then noting this
depth in lnChes.' Boil rapidly un-
til the volume is reduced to a little
less than one-haIf of the original
measuring the depth as before,
Strain through four thicknesses Of
cheesecloth and allow to stand unS
til dripping is complete. The drip
ping may be fastened by pressing
the mass lightly with a spoon.
Two more extractions are made
in the same way, adding two quarts
of water to the peel each time. 1t
is not necessary, however, to al
low the peel and water to stand
for an hour before heating. Mix
the three eXtractions together; the
total should be about 21a pints.
Lemon extract made this way is
sufficiently concentrated for use,
but better results are obtained with
the orange pectin if the combined
extracts are concentrated by boil
ing until the yield is reduced to
two pints. Stir the liquid to pre-
vent scOrching.
This citrus-pectin can be stored
in the same way as apple-pectini
extract but it does not always keep
so we'll Accordingly, if it is to be-
stored for a month or longer the
sealed bottles, if of small size,I
should be put in boiling water for
twenty minutes or, if of large size,
they should be kept in the water
for thirty minutes. Pectin extracts!
should always be shaken before
using.
Good Pectin Recipes
Besides its use in making jelliesi
perfin can bp amnlOved in making