A laboratory manual of foods and cookery

Practically the same as marmalade. Do not allow the mixture to become as dense as marmalade. 5. Honey special recipes 6. Conserves special recipes 7. Jellies - - 2 methods a. Wash and prepare the fruit for cooking, allow it to cook in its own juice until very soft. b. Strain the juice through a jelly bag (without squeezing) . c. Measure or weigh the juice and add an equal amount of sugar or a' Allow the fruit to cook in water sufficient to keep the pulp from sticking to bottom of saucepan or burning. b' Strain the pulp through jelly bag, measure the juice, and add sugar in the proportion of f as much sugar as juice. NOTE : The less juicy fruits need to have water added when first cooking. 8. Fruit juices a. Proceed as for jelly until the fruit juice is extracted. Turn into sterile bottles, seal air-tight immediately. NOTE : Sugar may be added and sirup boiled 2 minutes before sealing. 2 tbsp. sugar i qt. fruit sirup General Directions for Canning and Preserving Fruit should be fresh, firm, and not over-sized. Sterilize jars by washing thoroughly, then placing in a pan of cold water and heating gradually to the boiling point. Remove from water as needed and turn upside down to drain before filling with fruit. Do not dry inside of jars before filling. Sterilize rubbers by dipping in boiling water. New rubbers must be used each year. When cans are filled and sealed, turn upside down and let stand for a short time to be sure they are air-tight. If not, sirup will run out. If necessary to change fruit from one can to another, always reheat mixture. When preparing jellies, jams, or marmalades, sterilize jars as in canning but let dry before filling. Always seal jellies, jams, and marmalades with paraffin when mixture is cold and cover paraffin with tin to protect from mice. When boiling any fruit or sirup, never allow it to boil vigorously. Always boil it gently that sirup may be clear. NOTE : Paraffin may be washed, dried, and used again after being removed from top of jar. Canned Peaches I Ingredients : i c. sugar i qt. peaches i c. water Method : Prepare sirup by boiling sugar and water 5 minutes. Wipe peaches and put in boiling water long enough to easily loosen skins. Remove skins with silver knife. Cut in halves, if large, and remove stones ; if small, may be left whole. Pack carefully in sterilized jars, but do not crush. Fill can with sirup, adjust covers loosely, and put in a rack in a covered pan with water up to the neck of the jars. Steam 20 minutes, or until soft. Remove jars, and fill to overflowing with sirup or boiling water and adjust rubbers and tops quickly. One or two stones may be left in each jar for flavor. Canned Peaches II Method : Weigh fruit after peeling. Allow ^ its weight in sugar and i\ or 3 c. water to each pound of sugar. Make a sirup of sugar and water by boiling fifteen minutes and cook fruit in it - - a small quantity at a time. Fill jars with fruit and sirup, letting the sirup overflow. Put on sterilized rubbers, adjust covers, and seal. Canned Tomatoes Method I: