Evening star. [volume] (Washington, D.C.) 1854-1972, 1928-07-13

FTNll Juices not only MAKE eACeIfeH'
beverages. but they are also useful foI
fisvoring ice creams. ices. mouSSeS
frappes. sauces and all frozen desserts
The methods used in preserving diff
ferent fruit juices are all alike in their
principles. which consist in pressing
out the Juice. clarifying it il necessary
Sterilizing it, and storing II in tightly
sealed bottles or jars.
You can carry out all Of these
processes without any equipment eX-
cep; such utensils as are generally found
in ones kitchen.
Too much emphasis cannot be placed
upon the need of selecting clean. sound
fruit. fully ripe, but not overripe. of
using clean utensils. and OF thoroughly
SteriliZing the bottled product. To get
the best results, you should have at
hand good thermometer that will
register up to 900 degrees Fahrenheit,
50 that YOU can determine accurately
the temperatures 10 which the juices
are heated. A candy thermometer is
excellent.
There are several ways of pressing
the Juice from fresh fruit. The easiest
and most satisfactory way is TO use a
fruit or Jelly press, but If you have
neither one. you can crush the fruit by
hand and then place IL in a clean. stout
cloth sack. and either hang 1t up 10
drain or twist the sack until the Juice
il squeezed out Cooking the fruit
slightly before pressing ii increases the
WELD of Juice intenSifieS the color. and
inpsrtS q characteristic flavor. Heat
Ing 70 about 200 degrees Fahrenheit for
s minutes will be enough 10 reduce
most fruits to a pulp and start the
Juice.
In all cases when you cook fruits or
fruit juices. il is best 10 use porcelain
lined or enamelware utensils Iron
utensils give the product a dark color
In order to get clear product. you
must remove the suspended particles
that always appear in freshly pressed
fruit juices. A satisfactory way TO do
i Is 70 let the Juice stand for several
hours in covered earthen vessel and
then strain it through rather closely
woven cloth.
Sterilization.
To prevent the fruit Juices from
spelling you must heat them to a suffi-
ciently high temperature 10 kill all
rlolds and bacteria that are present
and then you must store them in tightly
sealed containers 10 prevent the air.
which always contains molds, from get
ting 10 the Juices Probably the most
satisfactory household way to put up
the juices is to Sterilize them in glass
bottles or fruit Jars of quart or pint
size To get the best results il is neces-
sary to observe these special precau-
tions, Wash the bottles or jars thor
oughly with soap and water and rinse
them well with clean hot water to
remove the soap. Fill the bottles or jars
with enough Of the juice SO that when
W~SF ia ~ oh sfNN
liquid viii be as small as possible.
Partly filled containers are more likely
70 spoil than full ones. The bottles
may be filed with cold or hot juice.
as desired. but If they are filled with
cold juice allowance must be made for
the expansion OF the contents of the
bottles or Jars during sterilization.
An ordinary waShboiier filled with
light wooden rack on which YOU can
place the bottles. makes a very good
sterilizer To sterilize the filled bottles,
place them on the rack and If the
juice was put in cold fill the boiler
with cold water to within about two
inches OF the top Of the bottles If
the Juice was hot. use hot water. Place
the boiler on the stove and let the
water heat until ii reaches ITS degrees
Fahrenheit. Keep II at that tempera-
ture for about an hour. At the end Of
that time cork the bottles or seal the
Jars and when the water is cool re-
move them from the boiler and store
them in a cool place Use only new
eorks that you have soaked in very hot
water for 30 minutes
As q further precaution against bac-
terra or molds seal the corks with
parafin or sealing wax If you use
fruit Jars, boil the covers for 10 min
utes before you put them on and use
only new rubber rings sterilized by
being dipped in boiling water.
Blackberry Juice.
To prepare blackberry juice. cook the
berries gently for about five minutes
without letting them boil. Press out
the juice carefully TO avoid getting the
pulp into the liquid. Strain the juice,
bottle. then sterilize 1t. When stored at
ordinary temperatures. the carefully pre-
pared juices OF blackberries retain their
attractive favor and color for a long
time Blackberry Juice may be- used
alone or mixed with other fruit juices as
q beverage.
Raspberry Juice.
To prepare the Juice Of either black
or red raspberYies. crush the fresh ber-
rles and press out the juice without
heating the berries. Clarity, bottle and
sterilize Both red and black raspberry
juices are very palatable, and If sugar
is added to counteract their acidity,
make good beverages when used alone
or with other fruit juices Raspberry
sirup being richer than the juice is
excellent for making raspberry sherbet
or ice. for fayoring sauces and for add