If much juice is to be made crown caps are better than corks. They re- quire special bottles and capping ma- chine. The bottles, filled with warm juice, are capped before sterilizing. 123 How to Make Jellies and Marmalades Just how best to use corn syrup in preserving and jelly making, is a ques- tion frequently asked. Herein is the reason for its use as well as the best way to use it always in combination with sugar. Its use makes the product, whether preserves, jelly, marmalade or old- fashioned jam, much finer and smoother in texture, of far fruitier and richer flavor, as well as serving to prevent the hardening of the fruit and the crystaliza- tion of the sugar. In other words, corn syrup gives a better product with better keeping qualities. Here, then, is a distinct addition to our preserving methods. It has been prac- ticed in Great Britain for many years and England and Scotland produce the finest preserves, use large quantities and serve them in many ways. The secret of their success lies in the blending of corn syrup with sugar — equal weight of each is used — to make a ^ syrup. Some fruits make better jelly than others; this because of the pectin in them. Currants, sour apples, crab apples, raspberries, blackberries, blueberries, partly ripened grapes and quinces make good jelly; peaches, pears, strawberries and cherries are deficient in certain sub- stances necessary to produce a jelly of good consistency and flavor. This de- ficiency may be overcome, however, by combining these juices with those that make good jelly. A fruit juice that is good for making jelly is one that contains pectin, the es- sential jelly-making substance. Juices extracted b>r cooking are apparently far richer in this substance than juices ex- tracted from the raw fruit. To determine whether a juice contains pectin, one or two tablespoonsful of the hot juice should be mixed thoroughly with an equal volume of grain alcohol (90 to 95 per cent), and the mixture should be cooled. If pectin is present, a gelatin- ous mass, which can be gathered on a spoon, will appear in the liquid. MATERIALS USED OR REQUIRED The Fruit — Sorted, mashed and ready for putting up. Com Sjrrup — An ample supply for the season's requirements. It keeps per- fectly, does not crystalize; handy to have on hand. Sugar — Sufficient for your needs or the allowance that is allotted to you. For some purposes brown sugar can be substituted for granulated, but the latter is preferable. Utensils Required — Preserving kettle, enameled preferred, but lacking this aluminum or tin can be substituted. Wooden spoons — for stirring the mixture. Cotton bag for straining jelly. Jars — Glass, plain or screw top, or stone jars. Covers and rubbers for screw top glass jars. Paraffin and heavy paper for cov- ering either plain glass or stone jars. Labels — to indicate kind of fruit in the jar and date of putting up. All utensils must be perfectly clean. Jars must be freshly cleaned and scalded. Jelly bags sterilized.

AI-modernized reading of the original text

If much juice is to be made crown caps are better than corks. They require special bottles and capping machine. The bottles, filled with warm juice, are capped before sterilizing. How to Make Jellies and Marmalades Just how best to use corn syrup in preserving and jelly making, is a question frequently asked. Herein is the reason for its use as well as the best way to use it always in combination with sugar. Its use makes the product, whether preserves, jelly, marmalade or oldfashioned jam, much finer and smoother in texture, of far fruitier and richer flavor, as well as serving to prevent the hardening of the fruit and the crystalization of the sugar. In other words, corn syrup gives a better product with better keeping qualities. Here, then, is a distinct addition to our preserving methods. It has been practiced in Great Britain for many years and England and Scotland produce the finest preserves, use large quantities and serve them in many ways. The secret of their success lies in the blending of corn syrup with sugar — equal weight of each is used — to make a ^ syrup. Some fruits make better jelly than others; this because of the pectin in them. Currants, sour apples, crab apples, raspberries, blackberries, blueberries, partly ripened grapes and quinces make good jelly; peaches, pears, strawberries and cherries are deficient in certain substances necessary to produce a jelly of good consistency and flavor. This deficiency may be overcome, however, by combining these juices with those that make good jelly. A fruit juice that is good for making jelly is one that contains pectin, the essential jelly-making substance. Juices extracted by cooking are apparently far richer in this substance than juices extracted from the raw fruit. To determine whether a juice contains pectin, one or two tablespoonsful of the hot juice should be mixed thoroughly with an equal volume of grain alcohol (90 to 95 per cent), and the mixture should be cooled. If pectin is present, a gelatinous mass, which can be gathered on a spoon, will appear in the liquid. MATERIALS USED OR REQUIRED The Fruit — Sorted, mashed and ready for putting up. Com Sjrrup — An ample supply for the season's requirements. It keeps per- fectly, does not crystalize; handy to have on hand. Sugar — Sufficient for your needs or the allowance that is allotted to you. For some purposes brown sugar can be substituted for granulated, but the latter is preferable. Utensils Required — Preserving kettle, enameled preferred, but lacking this aluminum or tin can be substituted. Wooden spoons — for stirring the mixture. Cotton bag for straining jelly. Jars — Glass, plain or screw top, or stone jars. Covers and rubbers for screw top glass jars. Paraffin and heavy paper for covering either plain glass or stone jars. Labels — to indicate kind of fruit in the jar and date of putting up. All utensils must be perfectly clean. Jars must be freshly cleaned and scalded. Jelly bags sterilized.

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