The fruit will keep equally well which-
ever liquid is used. The addition or the
amount of sugar is a matter of taste. It
can be added later when the fruit is
used. The usual sugar syrup for apri-
cots, peaches, plums and berries is made
by dissolving 3^ pounds of sugar in a
gallon of water. For apples, pears,
quinces, prunes, and cherries 2^ pounds
of sugar to the gallon is sufficient. If
122
BRIDE'S COOK BOOK
neutral 65* grape syrup is used, from 5^
to 3y2 pounds should be used per gallon
of water.
5. Place the full cans or jars with
loose covers on the false bottom in the
wash boiler, adding water to about two-
thirds their height. With cans boiling
water is best; with jars it should be
simply warm. A second tier may be
placed on a wooden rack resting on top
of the first tier.
6. Place the cover on the boiler and
heat to boiling. The boiling should con-
tinue for twenty minutes for apricots,
free-stone peaches, plums, berries, apples
and cherries. For pears, cling-stone
peaches, and unripe fruits, thirty minutes
are necessary to cook the fruit.
7. The tops of the jars should be
screwed down tight while still boiling
hot and placed upside down or lying
down on a table to cool. Wax-top cans
should be removed quickly and sealed
while boiling hot.
HOT-PACK METHOD
By this method, the fruit after prepara-
tion is cooked in an open pot with the
water or syrup. When cooked suth-
ciently it is simply ladled while still boil-
ing hot, into the cans or jars, which are
then sealed immediately. Jars must be
heated by placing in boiling water before
being filled.
In this way a larger quantity of solid
fruit can be packed into a jar or can.
The liquid remaining in the cooking pot
may be used to cook a second lot of
fruit.
PRESERVATION OF FRUIT
JUICES
PRELIMINARY TREATMENT OF
FRUIT
Cut and crush apples, peel oranges and
lemons, stem grapes, use berries as re-
ceived. Heat slowly to 140°. Red grapes
should stand about 12 hours after heat-
ing to extract color. Use a thermometer.
Do not heat citrus fruits.
EXTRACTION OF JUICE
The juice of berries and soft fruits can
be squeezed through a cloth bag. Apples,
pears and most grapes require a small
press. Citrus juices are best extracted
by means of a lemon cone.
CLEARING THE JUICE
Strain several times through a cloth
bag. Standing for 12 hours before
straining will settle some of the sedi-
ment. A slight cloudiness does not in-
jure the flavor.
FILLING BOTTLES AND TYING
CORKS
Scald bottles and fill with the cleared
juice to within V/i inches of the mouth.
Close with corks which have been boiled
in water for ten minutes and tie down
corks with string. Ordinary preserving
jars may also be used. Seal the jars after
filling.
STERILIZING
Place the bottles on their sides or
corks down in a boiler with enough
water to cover them. A screen at the
bottom of the boiler will prevent break-
ing. Heat the water to 180° F. and keep
at this temperature for 15 minutes.
Higher or longer heating injures the
flavor.
PARAFFINING THE CORKS
Remove the bottles, stand on end, dry
the corks with a towel and when nearly
cold dip the ends of the necks of the
bottles into melted paraffin. Store up-
right in a cool place. .
SEALING WITH CROWN CAPS
Page 93
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
The fruit will keep equally well whichever liquid is used. The addition or the amount of sugar is a matter of taste. It can be added later when the fruit is used. The usual sugar syrup for apricots, peaches, plums and berries is made by dissolving 3^ pounds of sugar in a gallon of water. For apples, pears, quinces, prunes, and cherries 2^ pounds of sugar to the gallon is sufficient. If
neutral 65° grape syrup is used, from 5^ to 3y2 pounds should be used per gallon of water.
5. Place the full cans or jars with loose covers on the false bottom in the wash boiler, adding water to about twothirds their height. With cans boiling water is best; with jars it should be simply warm. A second tier may be placed on a wooden rack resting on top of the first tier.
6. Place the cover on the boiler and heat to boiling. The boiling should continue for twenty minutes for apricots, free-stone peaches, plums, berries, apples and cherries. For pears, cling-stone peaches, and unripe fruits, thirty minutes are necessary to cook the fruit.
7. The tops of the jars should be screwed down tight while still boiling hot and placed upside down or lying down on a table to cool. Wax-top cans should be removed quickly and sealed while boiling hot.
HOT-PACK METHOD
By this method, the fruit after preparation is cooked in an open pot with the water or syrup. When cooked suthciently it is simply ladled while still boiling hot, into the cans or jars, which are then sealed immediately. Jars must be heated by placing in boiling water before being filled.
In this way a larger quantity of solid fruit can be packed into a jar or can. The liquid remaining in the cooking pot may be used to cook a second lot of fruit.
PRESERVATION OF FRUIT JUICES
PRELIMINARY TREATMENT OF FRUIT
Cut and crush apples, peel oranges and lemons, stem grapes, use berries as received. Heat slowly to 140°. Red grapes
should stand about 12 hours after heating to extract color. Use a thermometer. Do not heat citrus fruits.
EXTRACTION OF JUICE
The juice of berries and soft fruits can be squeezed through a cloth bag. Apples, pears and most grapes require a small press. Citrus juices are best extracted by means of a lemon cone. CLEARING THE JUICE
Strain several times through a cloth bag. Standing for 12 hours before straining will settle some of the sediment. A slight cloudiness does not injure the flavor.
FILLING BOTTLES AND TYING CORKS
Scald bottles and fill with the cleared juice to within V/i inches of the mouth. Close with corks which have been boiled in water for ten minutes and tie down corks with string. Ordinary preserving jars may also be used. Seal the jars after filling.
STERILIZING
Place the bottles on their sides or corks down in a boiler with enough water to cover them. A screen at the bottom of the boiler will prevent breaking. Heat the water to 180° F. and keep at this temperature for 15 minutes. Higher or longer heating injures the flavor.
PARAFFINING THE CORKS
Remove the bottles, stand on end, dry the corks with a towel and when nearly cold dip the ends of the necks of the bottles into melted paraffin. Store upright in a cool place. .
SEALING WITH CROWN CAPS