A laboratory manual of foods and cookery

Marmalades - - fruit pulp in a finely divided condition, to which may be added various spices and fruit flavors, together with a smaller amount of sugar than we find in jams. Butters - -fruit pulp very finely mashed, spiced, and often flavored with lemon. " Honey ' - fruit sirup with dense solution of sugar but still liquid. Conserves - - mixtures of fruit more or less finely divided in a fairly heavy solution of sugar, semi-liquid. Juices -- fruit juices with or without sugar, lemon, or other flavoring. Utensils necessary in Preserving Fruits scales measuring cup, any material not tin saucepan, any material not tin D new rubbers to fit jars perfect covers for jars, - - tin, glass wooden spoon silver knife for removing skins. silver fork for removing bubbles from inside of jar jelly bag of heavy material or several thicknesses of cheesecloth containers for product glass jars stone crocks jelly glasses. porcelain jars glass bottles paraffin corks General Directions I. — Canning without sugar. a. Wash the jars and place them together with their covers in cold or slightly warm water. Bring to the boiling point and allow them to boil for 20 minutes. Place a wooden rack in kettle before putting in jars. b. Wash and prepare the fruit or vegetable in the desired shape for canning. c. Place the prepared fruit in the sterile jars; do not wipe the jars on the inside. Arrange the cover but do not seal ; place the jars in warm water and boil or steam the proper length of time for the given fruit or vegetables (see recipe). II. — Canning with sugar. a. Use one third as much sugar as fruit (by weight). b. Use 4 c. of water to each Ib. of sugar. c. Prepare a sirup of the sugar and water by dissolving the sugar in the water and boiling the solution one minute. d. Canning may be accomplished by the following : 1 a. Place the prepared fruit in sterile jars, covering fruit with the sirup, adjust the cover and steam or boil the required length of time for each fruit. 2 a. Allow the prepared fruit to boil in the sirup until pulp is soft. Place fruit in sterile jars as soon as cooked, cover with the sirup, remove the air bubbles, cover and seal air-tight. III. — Preserving. 1 . Preserves a. Three fourths as much sugar by weight as fruit measured by weight. b. To each pound of sugar add i c. of water. c. Heat water and prepared fruit to the boiling point, allow them to boil one minute. d. Add the sugar and continue the boiling until the sirup is thick. 2. Jams a. Three fourths by weight as much sugar as fruit measured by weight. b. 2 c. of water to each pound of sugar. c. Boil prepared fruit and water together for 5 minutes. Add the sugar and continue cooking until the sirup jellies. NOTE : Fruits with large seeds should be put through the colander after boiling five minutes and before the sugar is added. Rub the pulp through carefully, but keep back the seeds. 3. Marmalades (in general) a. One half by weight as much sugar as fruit measured by weight. b. Three c. of water to each pound of sugar. c. Boil fruit until soft enough to be put through a colander, reduce to a pulp, add the sugar, and cook until mixture is very thick. 4. Butters