Imperial Valley press., 1935-06-14
Society
Clubs
GIVEN
FOR HOME MADE
PECTIN EXTRACTS

used ne nome preparation OF Jelly
and maImalado are useful at this
time of the year and home depart
ment members have been given the
following recipes by Miss Florence
Glenn. home demonstration agent.
Arplc Peotin Extracts
A Choice Of Fruits The fruit
should be firm. free from decay and
worm holes, tart, ana hard ripe
rather than meaIy.
Preparation Of Fruit-The apples
should be cleaned by thoroughly
scrUbbing A considerable amount
of pectin Of very satisfactory quality
can be extracted from the cores and
paTings alone, but this extract does
not have such a pleasing flavor as
that obtained from the whole ap-
pies
Extraction Of Pectin-Convenient
quantities 10 use are:
& pounds apples.
A. pints water for the first eX-
traction.
Slice the apples thin. Place them
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only large enough so that the whole
mass can be brought quickly to
boiling. Cover the pan and boil the
mixture rapidly for 20 minutes
strain the mass through four thick
nesses Of cheeseeloth until the juice
ceases TO drip.
When the dripping is complete,
weigh or measure it. return it TO
the saucepan, and add an equal
quantity of water. Boil again for
20 minutes ana strain. The first
two extractions should together
amount to about quarts. Mix them
together in a wide pan, such as a
dish-pan. large enough so that the
liquid will not be more than ? inches
oeep. Heat rapidly until the liquid
is reduced to one-fourth of its
original volume or to about ~ +.
pints; this usually requires from 80 F,
TO As minutes. The concentration /
should be carried on rapidly, since (
II is easy to injure the pectin il I
the boiling process continues for .
several hours.
To preserve the pectin extract for I
use with fruits which come at an /
other season, it should be poured !
while boiling hot into clean jars or
bottles which have been standing +
IN boiling water, and sealed at
once.
Citrus Pectin Extract From
Fresh Peel
Choice and Preparation Of Fruit
Thick-skinned oranges and lemcns
are best to use for this purpose.
The fruit should be washed and
wiped dry. and the outer yellow
rind. which would impart an un-
desirable flavor. should be carefully !
pared off. using stainless steel, {
silver or glass knife. 1t IS easier /
TO remove this rind before the fruit !
is cut than afterwards.
After the yellow skin is removed !
the white peel is cut off, care being (
taken that none Of the fruit pulp .
adheres to It.
Extraction Of Pectin-Convenient
quantities to use are:
pound fresh white peel.
2 quarts water for each extraction.
8 level teaspoons tartaric acid
Cor citric acid) for each extraction.
Add the acid TO the water and
stir until dissolved. Put the fresh
peel through a meat grinder. using
the coarse blade. then place 1t in a
granite saucepan large enough TO
permit rapid boiling; cover it with
the acid solution. Just before be-
ginning to heat. measure the depth
Of the material in the pan. This
may be done by standing silver
knife or spoon handle upright IN
il and then noting this depth in
inches. Boil the mixture rapidly
and stir constantly until the
volume Is reduced to a little less
than half Of the original, measur-
ing the depth as before. Strain il
through four thicknesses Of cheese
cloth and allow it to stand until
dripping is complete. The dripping
may be hasteued a little by press
ing the mass lightly with spoon.
Two more eXGracUiOnS are made .
IN the same way, adding 2 quarts OF .
water and 3 teaspoons Of the acid .
10 the pomace each time. Il is not .
necessary. however, 70 allow the
pomace ana acid solution to stand f.
for an hour before heating. as II ,
was in making the first extraction. (
NIX the three eXtractions to- /
gether. If The peel has been cooked I
according to the directions given, a /
little less than pint Of strained I
liquid should be obtained as a re /
suit of each extraction, and the .
total amount from a pound Of peel .
should be about o. pluts. The eX- F
tract from citrus peel is thick
somewhat syrupy liquid having a
pale sediment and no very pro-
nounced flavor Pgctn extracts
should always be shaken before
using. as the sediment contains
much pectin.
Citrus pectiu extracts cali be
stored in much the same way as
directed for storing apple pectin
extract.
Use Of Pectin Extracts
The pectn extracts are used to
improve the jellying quality OF other
juices deficient in pectin. Normally
p cup Of the pectin extract to a
cup of other fruit juice is sufficient
but the proportion must be varied