Definitions

As usage differs somewhat the following definitions are given to show the sense in which each of the terms is used in this book.

Canned food - food products preserved in air-tight containers with or without heat and addition of sugar or acid.

Preserves - whole fruit or large pieces of fruit in a heavy solution of sugar.

Jams - fruit which is finely divided or reduced to a pulp in a heavy solution of sugar.

Marmalades - fruit pulp in a finely divided condition to which may be added various spices and fruit flavors, together with a smaller amount of sugar than we find in jams.

Butters - fruit pulp very finely mashed, spiced, and often flavored with lemon.

"Honey" - fruit sirup with dense solution of sugar but still liquid.

Conserves - mixtures of fruit more or less finely divided in a fairly heavy solution of sugar, semi-liquid.

Juices - fruit juices with or without sugar, lemon, or other flavoring.

Utensils necessary in Preserving Fruits scales measuring cup, any material not tin saucepan, any material not tin new rubbers to fit jars perfect covers for jars, - tin, glass wooden spoon silver knife for removing skins.

silver fork for removing bubbles from inside of jar jelly bag of heavy material or several thicknesses of cheesecloth containers for product glass jars stone crocks jelly glasses- porcelain jars glass bottles paraffin corks

General Directions

I. - Canning without sugar.

a. Wash the jars and place them together with their covers in cold or slightly warm water. Bring to the boiling point and allow them to boil for 20 minutes. Place a wooden rack in kettle before putting in jars.

b. Wash and prepare the fruit or vegetable in the desired shape for canning.

c. Place the prepared fruit in the sterile jars; do not wipe the jars on the inside. Arrange the cover but do not seal; place the jars in warm water and boil or steam the proper length of time for the given fruit or vegetables (see recipe).

II. - Canning with sugar.

a. Use one third as much sugar as fruit (by weight).

b. Use 4 c. of water to each lb. of sugar.

c. Prepare a sirup of the sugar and water by dissolving the sugar in the water and boiling the solution one minute.

d. Canning may be accomplished by the following:

1 a. Place the prepared fruit in sterile jars, covering fruit with the sirup, adjust the cover and steam or boil the required length of time for each fruit.

2 a. Allow the prepared fruit to boil in the sirup until pulp is soft. Place fruit in sterile jars as soon as cooked, cover with the sirup, remove the air bubbles, cover and seal air-tight.

III. - Preserving.

1. Preserves a. Three fourths as much sugar by weight as fruit measured by weight.

b. To each pound of sugar add 1 c. of water.

c. Heat water and prepared fruit to the boiling point, allow them to boil one minute.

d. Add the sugar and continue the boiling until the sirup is thick.

2. Jams a. Three fourths by weight as much sugar as fruit measured by weight.

b. 2 c. of water to each pound of sugar.

c. Boil prepared fruit and water together for 5 minutes. Add the sugar and continue cooking until the sirup jellies.

Note : Fruits with large seeds should be put through the colander after boiling five minutes and before the sugar is added. Rub the pulp through carefully, but keep back the seeds.

3. Marmalades (in general) a. One half by weight as much sugar as fruit measured by weight.

b. Three c. of water to each pound of sugar.

c. Boil fruit until soft enough to be put through a colander, reduce to a pulp, add the sugar, and cook until mixture is very thick.

4. Butters

Practically the same as marmalade. Do not allow the mixture to become as dense as marmalade.

5. Honey special recipes

6. Conserves special recipes

7. Jellies - 2 methods a. Wash and prepare the fruit for cooking, allow it to cook in its own juice until very soft.

b. Strain the juice through a jelly bag (without squeezing).

c. Measure or weigh the juice and add an equal amount of sugar or a' Allow the fruit to cook in water sufficient to keep the pulp from sticking to bottom of saucepan or burning.

b' Strain the pulp through jelly bag, measure the juice, and add sugar in the proportion of 3/4 as much sugar as juice. Note : The less juicy fruits need to have water added when first cooking.

8. Fruit juices a. Proceed as for jelly until the fruit juice is extracted. Turn into sterile bottles, seal air-tight immediately. Note : Sugar may be added and sirup boiled 2 minutes before sealing.

2 tbsp. sugar 1 qt. fruit sirup