Evening star. [volume] (Washington, D.C.) 1854-1972, 1930-07-04
Jellies Preserves, Relishes
Acid and Pectin Must Contribute Properly to
Making of Fruit Jelly-Jams and Fruit
Buffers in Household Supplies.

straining. This makes q very attractive
jelly.
Currants With Fruits.
Red currants make the best Jelly, but
red and white may be used to make a
lighter colored Jelly. Pick over the
currants. but do not remove the stems.
Wash and drain Mash a few in the
bottom Of a preserving kettle, using a
wooden potato masher. Continue until
all the berries are used. Cook slowly
until the currants look white. Strain
through coarse strainer, then allow
the juice to drop through a double
thickness of cheesecloth or a jelly bag.
Measure, bring to the boiling point and
boil for five minutes. Add an equal
measure Of heater sugar, boil for three
minutes, skim and pour into glasses.
Place in sunny window and let stand
for "a hours. Cover and keep in COOL
dry place.
Follow the above recipe for currant
jelly, using equal parts of currants and
red or black raspberries for a finely
favored jelly.
Follow the recipe for currant Jelly,
using blackberries in place Of cur
rants. and you will have a good Jelly.
Currants, crab apples or green grapes
may be used with peaches for making
peach jelly. Use half and half of each
of the fruits selected. Follow the rec
ipe for currant jelly.
Jams and Fruit Buffers.
Fruit pulp, which remains after
straining of the juice for making Jelly,
will make good fruit butter. Force the
pulp through colander to remove the
seeds and skins. Measure out about
half as much sugar as there Is pulp and
add spice, such as cinnamon, or all
spice II desired. Cook all together until
thick, stirring constantly. Store as for
jelly or canned fruit. Two fruits may
be combined to make fruit butter. Grape
and apple or apple and apricot are good
combinations and there are others that
are good.
Jam may be made OF fruits which are
not whole or firm enough for making
preserves. Weigh the fruit and allow
three-fourths pound of sugar to each
pound of fruit. When small fruits like
strawberries, raspberries and black
berries are scarce or expensive apples
may be used with them and the combi-
nation gives jam of good flavor.
Conserves are cooked like Jams, but
are made of larger fruits, to which nuts
may be added. Nuts should not be
added until the conserve has nearly
finished cooking. Sugar Is used in the
proportion Of about half a pound, or a
little more, to each pound of the fruit
mixture that is used. Cook until thick
and pour into sterilized Jars and seal.
Pickles and Relishes.
Only fresh, properly matured, crisp
vegetables and fruits that are unbruised
should be used for making pickles and
relisheS, for even a slight amount of
decayed material will flavor the entire
lot. The necessary ingredients are
found in even the smallest home garden.
The difference between pickles and
relishes is that relishes are usually
finely cut or ground up. They may be
PUPPY, as In catSup or cut into small
pieces, as In the case Of choW-choW or
piccalillis.
Sound vegetables require very little
preparation apart from thorough wash
ing. Beans may need to be shipped,
peas shelled and skins removed from
beets, but more often skins and seeds
are removed by straining. Use good
grades of vinegar and spices If the
spices are tied in cloth bag. they may
easily be removed when the vinegar
is sufficiently spiced Add a few pieces
of horseradish leaf to the vinegar to
prevent the formation of scum. To
prevent shriveling of the pickles, pour
the vinegar over while cold and heat
gradually to the boiling point. When
be we'll filled, the liquid used just COW
ering the solids. Store in glass or stone
ware containers that are smaller than
those used for other canning.
Pepper-onion relish: Put one and
three -fourths pounds of green peppers,
one and three-fourths pounds of red
peppers and two and one-half pounds of
onions through food chopper, using a
medium coarse cutter. Cover with boil
ing water and allow to stand for three
to five minutes. Drain we'll Cover
with a weak vinegar, half vinegar and
half water, and bring to boil. Drain
Immediately and squeeze to expel all
free liquid. Add one pint Of vinegar,
two cupfuls of sugar and two table,
spoonfuls OF salt to the vegetables and
stir thoroughly Bring to a boil and
fill while hot into jars. Partly seal and
process in a hot-water bath for min
utes. Heating the material to kill the
bacteria is called processing AS soon
as the processing time is up, remove the
Jars or cans from the water.