A manual of home-making

Appearance of Jar (10) Cleaiinesc? Label: size, color, position, legend 5 100 The following score-card may be used when it is feasible to open the jars: Appearance of jar (10) Cleanness 5 Label: size, color, iK>8ition, legend 5 Quality of fruit (60) Uniformity of shape, size, ripeness 10 Retention of shape and size, due to selection and proper cooking 10 Color 5 Flavor 20 Texture: suitability of variety for canning, overripeness, under- ripeness, density of sirup 15 Quality of liquid (30) Flavor: richness, lack of fermentation 20 Color 5 Clearness 5 100 FOOD PRESERVATION 6isr Frvii jukes. Properly extracted fruit juices conlaiu uuK-li of tlie HUj^ar and the body-building and l>ody-reKiilating (constituents of the whole fruit, as well as much of its Havor and its peetin (jelly- making substanee). Hence fruit juices imve a real food value. They also furnish an easy and often inexpensive means of variety in the daily meals, in both wami and cold weather. Fruit drinks (pa^e 471), jellied dessertjs, pudding sauces, ice ereanis, and ices are easily made from l)ottlc<i fruit juices, which may often be extractetl from parts of the fruits that would other- wise be discarded. Juices from pineapples, rhubarb, straw- ben'ics, blackberries, raspherriesj blueberries, currants, cherries, peaches, plums, apples, pears, quinces, grapC43 (red, white, and black), are especially gooi! for these purpos€\s. Juice may l:)e extracted from discarded parts of fruit; from left-over portions of fruit prepared for the table; from skins and pits of peaches; from skins, cores, and seeds of apples; from pulp discarded after niaking jelly and marmalade; from well- scrubbed skins of oranges and lemons used in making lemon- ade; from cores, skins, and eyes of well-scrul)bed pineapples. The following procedure may then be carried out : Cover the pulp or parings with cold wafer, bring the mixture slowly to the boiling point, sinmier it until the juice is extracted (15 or 20 minutes), and strain it. Boil the strained juice for 5 minutes, and pour it into jars or glavss bottles that have been sterilized by boihng for 20 mirmtes, filling the jars to over- flowing. Seal the jai-s immwliately. Stopper the bottles with corks sterihzed and dried for shrinktige, and make an air-tight seal by dipping the cork and the lip of the bottle into hot paraf- fin. If desired, add 1 cupful of sugar for each 6 cupfuls of fruit juice before boiling the juice. In this case, be sore to note on the label the proportion of sugar used. A rich clear juice may be olitained by allowing well-washed juicy fruits to stand overnight with alternate layers of sugar. If enough sugar is added the next moriung (a little more than pound for pound) the straineii juice may be sealed, without cooking, in sterilized bottles, stoppereil with sterilized corks. 620 A MANUAL OF HOME-MAKING The nKiking of jelly * Curraiils, sour apples, crab-apples, raspljerries, blackberrit^ blueberries, partly ripened grapes, and quinces jelly; but peaches, peam, strawberrieii, and cherries am de- ficient in certain substaDces necessary to produce a jelly of good consistenry aiitl flavor. ThiH deficiency may be oireroonv by coiiibinioi^ these juices with those that make ficood joHlr.