Few housekeepers realise how very useful it is always to have on hand a supply of Fruit Pulp and Purée. They are easily and quickly prepared, and can be utilised in a great variety of ways. The "Pulping" of Fruit" is particularly valuable on farms where large quantities of fruit are grown, as it generally happens that the fruit ripens all at once, and so cannot be taken care of. Then, again, it may happen that there is not enough sugar on hand, or there may be a scarcity of sugar just at the time of the fruit season, in which case the fruit can be "pulped" and afterwards converted into a first-class jam.
Fruit Pulp can be done in either of the following two ways: -
Wash the fruit, then peel, pare, or scrape, as the kind of fruit requires, then halve, quarter, or slice, as desired, and remove any stones. Put into preserving pan and add very little water, then cook gently until the fruit is tender, then fill into tins or glass jars. In case of tins being used, solder on the lids, leaving the small vent hole in the centre (see Chapter on "Canning in Tin"), if glass jars are used, put on the rubbers and adjust the lids, but do not tighten. Sterilise in a big saucepan or boiler of water in the same way as "Canned Fruits" for 20 to 30 minutes. In the case of tins, remove and seal the vent hole, and, in the case of glass jars, screw down the lids tightly or adjust the spring.
This is a similar process, but instead of cooking the fruit beforehand, it is packed straight away into the jars or tins, a little water is added, and the fruit is then sterilised in the same way as canned fruit.
Soft, juicy fruits may be packed into the jars or tins without the addition of water and heated in the canner or boiler until they sink down in their own juice, then filled up from extra jars and re-sterilised for a few minutes.
To make Fruit Purée, after the fruit has been prepared and cooked until tender as in "Fruit Pulp No. 1," it is mashed through a sieve, packed into the jars, and sterilised for 15 to 20 minutes.