5. Describe the different methods of canning. 6. How can a jar that sticks be opened ? 7. What different styles of cans are commonly used ? Discuss the advantages of each kind. JELLY 13 III JELLY APPLE AND GRAPE JELLY A. TRIAL JELLY. Place in saucepans one-half cup of crab apples and one- half cup of pears or peaches, cutting them into pieces. Just cover with water, later adding more if necessary. Cover and boil, until fruit is soft and will mash easily. Make a jelly bag out of double cheesecloth by folding and sewing it in the shape of a cornucopia; and, when the fruit is done, allow it to drip through the bag, at first without squeezing. Examine juice, then squeeze the remainder through and note the difference. 1 . Place in glass cups one teaspoon of each juice obtained, and add an equal amount of alcohol. Let it stand five minutes. Observe the pectin, the substance which furnishes the thickening for jelly. Compare the amounts found. 2. Now try to make jelly out of the rest of the two ex- tracts by adding to each an amount of sugar equal to three-fourths of the amount of the juice, and boiling until it is determined whether the mixture will "jell." Tests for jellying : Place a few drops of jelly on a cold plate and put in a cold place. When it is done the drops should harden over the surface and wrinkle when scraped with a knife or spoon. While making the test, remove the jelly from stove to prevent over-cooking. Perhaps the best, because the quickest, test is to allow a little of the juice to drop from the spoon. When the mixture is done, these drops should jelly and break off. 14 FOOD STUDY US Department of Agriculture Offie. of Etpermnt Stabm AC True. Doctor R-epored by CFLANGWORTHY fcpert n Charge of Nutrition Investigations COMPOSITION OF FOOD MATERIALS nilill £883 KEgaa K^?3 Illlllll BSBB Fuel Vqlue W. GRAPE JUICE UNfERMENTED CANNED FRUIT Water: 77 2 COMPOSITION OP FRUITS AND FRUIT PRODUCTS PRINCIPLES OF JELLY-MAKING 15 B. To MAKE JELLY. Make grape jelly, using one cup of material✪ Apple and Grape Jelly. The grapes should be picked over and washed before being put into the saucepan. It is not necessary to add more water. After the sugar is added to the juice, remove any scum that forms. Sterilize the jelly glasses before filling. When the jelly has hardened, cover with melted paraffin. PRINCIPLES OF JELLY-MAKING Because fruit juices differ so much in their composition, it is impossible to give general directions sufficiently exact always to insure a perfect jelly. In fact, perfect jelly is rather seldom made. To be ideal it should not only be beautifully colored and transparent, but so tender that it cuts easily, and firm enough to keep its shape, but not so firm that it does not quiver.

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5. Describe the different methods of canning. 6. How can a jar that sticks be opened ? 7. What different styles of cans are commonly used ? Discuss the advantages of each kind. JELLY 13 JELLY APPLE AND GRAPE JELLY A. TRIAL JELLY. Place in saucepans one-half cup of crab apples and onehalf cup of pears or peaches, cutting them into pieces. Just cover with water, later adding more if necessary. Cover and boil, until fruit is soft and will mash easily. Make a jelly bag out of double cheesecloth by folding and sewing it in the shape of a cornucopia; and, when the fruit is done, allow it to drip through the bag, at first without squeezing. Examine juice, then squeeze the remainder through and note the difference. 1 . Place in glass cups one teaspoon of each juice obtained, and add an equal amount of alcohol. Let it stand five minutes. Observe the pectin, the substance which furnishes the thickening for jelly. Compare the amounts found. 2. Now try to make jelly out of the rest of the two extracts by adding to each an amount of sugar equal to three-fourths of the amount of the juice, and boiling until it is determined whether the mixture will "jell." Tests for jellying : Place a few drops of jelly on a cold plate and put in a cold place. When it is done the drops should harden over the surface and wrinkle when scraped with a knife or spoon. While making the test, remove the jelly from stove to prevent over-cooking. Perhaps the best, because the quickest, test is to allow a little of the juice to drop from the spoon. When the mixture is done, these drops should jelly and break off. US Department of Agriculture Office of Experiment Station AC True. Doctor R-epored by CFLANGWORTHY Expert in Charge of Nutrition Investigations W. GRAPE JUICE UNfERMENTED CANNED Water: 77 2 COMPOSITION OP FRUITS AND FRUIT PRODUCTS PRINCIPLES OF JELLY-MAKING 15 B. To MAKE JELLY. Make grape jelly, using one cup of material. The grapes should be picked over and washed before being put into the saucepan. It is not necessary to add more water. After the sugar is added to the juice, remove any scum that forms. Sterilize the jelly glasses before filling. When the jelly has hardened, cover with melted paraffin. PRINCIPLES OF JELLY-MAKING Because fruit juices differ so much in their composition, it is impossible to give general directions sufficiently exact always to insure a perfect jelly. In fact, perfect jelly is rather seldom made. To be ideal it should not only be beautifully colored and transparent, but so tender that it cuts easily, and firm enough to keep its shape, but not so firm that it does not quiver.

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Apple and Grape Jelly

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