Fruit may be canned with clear water, sugar
syrup, or in cases, with a diluted corn syrup.
In making sugar syrup, the density may vary
from thin to medium or thick, according to kind
of fruit to be canned, special need for economy,
or individual taste. For sweet fruits — sweet
berries, peaches, cherries — use thin syrup; for
sour berries and other sour fruits, use medium-
thick syrup; for hard fruits — pears, apples,
quinces — thin to medium-thin syrup may be
used.
* This may be done by immersing fruit in boiling water,
one or two minutes, until skins "slip easily," then dipping
into cold water and removing skins.
PRESERVING AND STORING FOOD 197
Thin syrup is sugar and water boiled just long
enough to dissolve all of the sugar; it is not
sticky. Such syrup has a density of from 12
to 20 per cent. To make it use about i cupful
sugar to 5 cupfuls water.
Medium-thin syrup is that which has begun to
thicken and becomes sticky when cooled on the
tip of a spoon; it has a density varying from
20 to 40 per cent. To make it, use about i cupful
sugar to 3 cupfuls water.
Medium-thick syrup is that which has thickened
enough to roll up over the edge of the spoon
when it is poured out; its density varies from
40 to 50 per cent. To make it, use i cupful
sugar to I cupful water. ^
Only an expert in canning should attempt meats
and soups. Instructions may be obtained from the
United States Department of Agriculture.
To insure success in all canning, observe the following:
Use of sound, fresh food only.
Careful preparation; quick work.
The complete filling of jars or cans.
Surgical cleanliness in every detail.
Complete sterilization.
Correct timing; an alarm-clock is helpful.
Perfect sealing.
1 Farmers' Bulletin 839, United States Department of
Agriculture, contains a very exact "syrup table," as well
as 'detailed recipes and instructions for the canning of
fruits, vegetables, meats, soups. The facts as outlined
have been arranged largely from material published in
this buUetin,
198 FOOD AND FREEDOM
Never use artificial preservatives or canning "com-
pounds" or "powders." These are unnecessary,
many are harmful, and their use is forbidden or
restricted in many states and by the national govern-
ment.
JELLY-MAKING:
Principles:
Jelly is made by combining strained fruit juice
and sugar in certain correct proportions, de-
termined by the quality of the fruit juice, and
boiling this for a definite length of time. Good
jelly depends upon the care and success with
which this is accompHshed. "A good jelly
should be bright, of good color, and clear.
When removed from the glass and cut, it should
retain its shape. It should sparkle, and be
tender enough to quiver without breaking."
There are two properties that should be present
in fruit juice in order to make perfect jelly;
these are pectose or pectin and acid. Pectose or
pectin is the "essential jelly-making material";
acid is desirable largely for flavor.
Pectose is an insoluble body present in fruits
when under-ripe; as fruit ripens, pectose is
converted into pectin. It is this substance
which unites with the sugar, during the process
of jelly -making, and solidifies or "jells" on
cooling. Pectose unites with sugar more
readily than pectin, therefore fruit that is
slightly under-ripe makes the better jelly.
Fruits with little pectin and much acid do
not make good jelly.
PRESERVING AND STORING FOOD 199
Food and freedom
1918Page 81
Presented as published in 1918. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Fruit may be canned with clear water, sugar
syrup, or in cases, with a diluted corn syrup.
In making sugar syrup, the density may vary
from thin to medium or thick, according to kind
of fruit to be canned, special need for economy,
or individual taste. For sweet fruits — sweet
berries, peaches, cherries — use thin syrup; for
sour berries and other sour fruits, use medium-
thick syrup; for hard fruits — pears, apples,
quinces — thin to medium-thin syrup may be
used.
* This may be done by immersing fruit in boiling water,
one or two minutes, until skins "slip easily," then dipping
into cold water and removing skins.
PRESERVING AND STORING FOOD 197
Thin syrup is sugar and water boiled just long
enough to dissolve all of the sugar; it is not
sticky. Such syrup has a density of from 12
to 20 per cent. To make it use about i cupful
sugar to 5 cupfuls water.
Medium-thin syrup is that which has begun to
thicken and becomes sticky when cooled on the
tip of a spoon; it has a density varying from
20 to 40 per cent. To make it, use about i cupful
sugar to 3 cupfuls water.
Medium-thick syrup is that which has thickened
enough to roll up over the edge of the spoon
when it is poured out; its density varies from
40 to 50 per cent. To make it, use i cupful
sugar to I cupful water. ^
Only an expert in canning should attempt meats
and soups. Instructions may be obtained from the
United States Department of Agriculture.
To insure success in all canning, observe the following:
Use of sound, fresh food only.
Careful preparation; quick work.
The complete filling of jars or cans.
Surgical cleanliness in every detail.
Complete sterilization.
Correct timing; an alarm-clock is helpful.
Perfect sealing.
1 Farmers' Bulletin 839, United States Department of
Agriculture, contains a very exact "syrup table," as well
as 'detailed recipes and instructions for the canning of
fruits, vegetables, meats, soups. The facts as outlined
have been arranged largely from material published in
this buUetin,
198 FOOD AND FREEDOM
Never use artificial preservatives or canning "com-
pounds" or "powders." These are unnecessary,
many are harmful, and their use is forbidden or
restricted in many states and by the national govern-
ment.
JELLY-MAKING:
Principles:
Jelly is made by combining strained fruit juice
and sugar in certain correct proportions, de-
termined by the quality of the fruit juice, and
boiling this for a definite length of time. Good
jelly depends upon the care and success with
which this is accompHshed. "A good jelly
should be bright, of good color, and clear.
When removed from the glass and cut, it should
retain its shape. It should sparkle, and be
tender enough to quiver without breaking."
There are two properties that should be present
in fruit juice in order to make perfect jelly;
these are pectose or pectin and acid. Pectose or
pectin is the "essential jelly-making material";
acid is desirable largely for flavor.
Pectose is an insoluble body present in fruits
when under-ripe; as fruit ripens, pectose is
converted into pectin. It is this substance
which unites with the sugar, during the process
of jelly -making, and solidifies or "jells" on
cooling. Pectose unites with sugar more
readily than pectin, therefore fruit that is
slightly under-ripe makes the better jelly.
Fruits with little pectin and much acid do
not make good jelly.
PRESERVING AND STORING FOOD 199