This method is desirable for small watery fruits, as
berries, since evaporation of some of the water takes place.
(6) Place the fruit in
jars. Make a syrup
using from | lo ^ cup-
ful of sugar for each
pint jar with from 1 to
1£ cupfuls of water.
Adjust the rubber on
the jar ; fill the jar with
the syrup. Place the
cover on the jar, but do
not seal it: Set the jar
in a steam cooker and
Steam until the fruit is
tender (usually from ,
15 to 60 minutes). If
necessary, add more
boiling syrup or water,
Remove the jars and counw m reieio c«>ur co.
seal. A large kettle or Fig. 76.— Canned fruit in steam cooker,
a clothes boiler may be
used instead of a steam cooker. These must be provided,
however, with a rack or false bottom. Strips of wood,
straw, paper, or wire netting of one-half inch mesh may be
298 THE COOKING OF FOODS
used for this purpose. The latter cut to fit the bottom of
the kettle or boiler is most satisfactory. If this device is
used, pour enough cold water into the kettle or boiler to
cover the jars to a depth of several inches, but not to a
height that will allow the boiling water to reach the covers
of the jars.
This method of canning is desirable for whole fruits or
for fruits in large pieces. The shape of the fruit may be
preserved better by this method than by method (a). (See
Fig. 76.)
(c) Place the fruit in jars; add syrup as in method (6).
Seal at once. Fill the kettle of a tireless cooker half full of
boiling water. Place the jar of fruit in the kettle. If
necessary, add more boiling water so that the kettle is filled
completely. Cover the kettle and close the cooker. Let
the jars remain in the cooker overnight or until the water
is cold.
This method of canning is desirable for fruits that are
easily sterilized, such as peaches and plums.
Canned fruit should not be stored until two or three days
after canning. It should be tested for perfect sealing before
storing.
QUESTIONS
Why should sterilized jars, covers, and rubbers remain in boiling
water until just ready for use ?
Why not touch the inside of jars and covers with the fingers ?
Why should berries and small fruits be washed before hulling or
stemming ?
Why should decayed or bruised spots on fruits be removed com-
pletely before canning the fruit ?
In Lesson X, the statement is made that foods should not be allowed
to become cool in the fireless cooker. Jars of canned fruit are left in
the cooker until they are cold. Explain the seeming discrepancy.
Compare home-canned and factory-canned fruit. Weigh the con-
tents of a can of each. Compute the difference in cost.
STERILIZATION WITH MUCH SUGAR 299
LESSON Oil
Sterilization with Much Sugar: Preserves, Jams,
and Conserves
Experiment 93: The Use of Sugar as a Preservative. — Place 2
thin slices of fresh fruit in a sauce dish. Sprinkle one of the slices
generously with sugar. Set the sauce dish aside for at least 24 hours.
Examine. What change has taken place in the fruit without sugar ?
What has caused the change ? Compare the sugared fruit with that
without sugar. What conclusion can be drawn concerning the use
of sugar in preserving fruit ?
PRESERVES
Page 120
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
This method is desirable for small watery fruits, as berries, since evaporation of some of the water takes place.
(6) Place the fruit in jars. Make a syrup using from | lo ^ cupful of sugar for each pint jar with from 1 to 1£ cupfuls of water. Adjust the rubber on the jar ; fill the jar with the syrup. Place the cover on the jar, but do not seal it: Set the jar in a steam cooker and Steam until the fruit is tender (usually from , 15 to 60 minutes). If necessary, add more boiling syrup or water, Remove the jars and and seal. seal. A large kettle or Fig. 76.— Canned fruit in steam cooker, a clothes boiler may be
used instead of a steam cooker. These must be provided, however, with a rack or false bottom. Strips of wood, straw, paper, or wire netting of one-half inch mesh may be
used for this purpose. The latter cut to fit the bottom of the kettle or boiler is most satisfactory. If this device is used, pour enough cold water into the kettle or boiler to cover the jars to a depth of several inches, but not to a height that will allow the boiling water to reach the covers of the jars.
This method of canning is desirable for whole fruits or for fruits in large pieces. The shape of the fruit may be preserved better by this method than by method (a). (See Fig. 76.)
(c) Place the fruit in jars; add syrup as in method (6). Seal at once. Fill the kettle of a tireless cooker half full of boiling water. Place the jar of fruit in the kettle. If necessary, add more boiling water so that the kettle is filled completely. Cover the kettle and close the cooker. Let the jars remain in the cooker overnight or until the water is cold.
This method of canning is desirable for fruits that are easily sterilized, such as peaches and plums.
Canned fruit should not be stored until two or three days after canning. It should be tested for perfect sealing before storing.
Why should sterilized jars, covers, and rubbers remain in boiling water until just ready for use ?
Why not touch the inside of jars and covers with the fingers ?
Why should berries and small fruits be washed before hulling or stemming ?
Why should decayed or bruised spots on fruits be removed completely before canning the fruit ?
In Lesson X, the statement is made that foods should not be allowed to become cool in the fireless cooker. Jars of canned fruit are left in the cooker until they are cold. Explain the seeming discrepancy.
Compare home-canned and factory-canned fruit. Weigh the contents of a can of each. Compute the difference in cost.
STERILIZATION WITH MUCH SUGAR 299
LESSON Oil
Sterilization with Much Sugar: Preserves, Jams,
and Conserves
Experiment 93: The Use of Sugar as a Preservative. — Place 2 thin slices of fresh fruit in a sauce dish. Sprinkle one of the slices generously with sugar. Set the sauce dish aside for at least 24 hours. Examine. What change has taken place in the fruit without sugar ? What has caused the change ? Compare the sugared fruit with that without sugar. What conclusion can be drawn concerning the use of sugar in preserving fruit ?
PRESERVES