The manner of preserving depend greatly on the con-
dition of the fruit. Consequently the fruit should be se-
lected according to the process one wishes to employ or the
process should be decided upon according to the condition
of the fruit. For instance if one wishes to make jelly select
green or slightly underripe fruit, but if the fruit on hand
is overripe it can be made into jam or marmalade.
Copyright, 1912, Home Economics Association.
317
318
LESSONS IN COOKING
Sterilizing Jars
Fruit jars and jelly glasses should be thoroughly cleansed
and sterilized before using. To sterilize put into a pan of
cold water and bring slowly to the boiling point and boil at
least 5 minutes. Let stand in the boiling water until ready
PRESERVE JARS
"LIGHTNING"
IMPROVED "MASON"
to fill. Sterilize the covers of the jars by dropping into the
boiling water just before using.
CANNING FRUIT
There are two processes of canning, one by cooking the
fruit and then putting it into the cans, the other by cooking
it in the cans.
The general proportions to use for canning are i part
sugar, 2 parts water, to 4 parts fruit.
Select fruit when it is at its best — ripe but not overripe,
firm and free from blemishes and bruises.
Preparation of the Fruit
Small fruits should be washed thoroughly before being
freed from the hulls, because then there is no open surface
from which the juice can be extracted. Then remove from
the stem, or hulls, and drain. Large fruits should be washed,
pared, left whole or cut in halves as desired and the stones
JUNE MENUS 319
or cores removed, any bruised or decayed portions should
be cut out. Peaches and plums should be scalded to remove
the skins easily. Use a silver plated knife in paring as a
steel knife will stain fruits. If the fruit is one that will
discolor easily when exposed to the air and cannot be used
immediately put into an enamelled vessel, surround with
waxed paper, cover closely thus completely excluding air.
Process I
Weigh the fruit, then proportion the sugar and water by
weight accordingly, i part sugar, and i part water to 4
parts small fruit — strawberries, grapes, etc. or i part sugar,
2 parts water to 4 parts large fruit — pears, peaches, etc.
Make a syrup of the sugar and water, boil 5 minutes and
skim if necessary. Cook a small quantity of the fruit at a
time in the syrup until tender and transfer to the sterilized
jar. Fill the jar to overflowing with the syrup and screw
on the cover, always using new rubbers.
Since the syrup used in canning is not a sufficiently strong
solution to prevent the growth of bacteria, every precaution
must be taken to insure perfect sterilization and to keep air
tight.
Process II ✪ Canning Fruit - Process I
Page 176 · 2 recipe records on this page
Presented as published in 1912. 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
The manner of preserving depend greatly on the condition of the fruit. Consequently the fruit should be selected according to the process one wishes to employ or the process should be decided upon according to the condition of the fruit. For instance if one wishes to make jelly select green or slightly underripe fruit, but if the fruit on hand is overripe it can be made into jam or marmalade.
Copyright, 1912, Home Economics Association.
Sterilizing Jars
Fruit jars and jelly glasses should be thoroughly cleansed and sterilized before using. To sterilize put into a pan of cold water and bring slowly to the boiling point and boil at least 5 minutes. Let stand in the boiling water until ready
PRESERVE JARS
"LIGHTNING"
IMPROVED "MASON"
to fill. Sterilize the covers of the jars by dropping into the boiling water just before using.
CANNING FRUIT
There are two processes of canning, one by cooking the fruit and then putting it into the cans, the other by cooking it in the cans.
The general proportions to use for canning are i part sugar, 2 parts water, to 4 parts fruit.
Select fruit when it is at its best — ripe but not overripe, firm and free from blemishes and bruises.
Preparation of the Fruit
Small fruits should be washed thoroughly before being freed from the hulls, because then there is no open surface from which the juice can be extracted. Then remove from the stem, or hulls, and drain. Large fruits should be washed, pared, left whole or cut in halves as desired and the stones
or cores removed, any bruised or decayed portions should be cut out. Peaches and plums should be scalded to remove the skins easily. Use a silver plated knife in paring as a steel knife will stain fruits. If the fruit is one that will discolor easily when exposed to the air and cannot be used immediately put into an enamelled vessel, surround with waxed paper, cover closely thus completely excluding air.
Process I
Weigh the fruit, then proportion the sugar and water by weight accordingly, i part sugar, and i part water to 4 parts small fruit — strawberries, grapes, etc. or i part sugar, 2 parts water to 4 parts large fruit — pears, peaches, etc. Make a syrup of the sugar and water, boil 5 minutes and skim if necessary. Cook a small quantity of the fruit at a time in the syrup until tender and transfer to the sterilized jar. Fill the jar to overflowing with the syrup and screw on the cover, always using new rubbers.
Since the syrup used in canning is not a sufficiently strong solution to prevent the growth of bacteria, every precaution must be taken to insure perfect sterilization and to keep air tight.
Process II
Records on this page
Canning Fruit - Process ICanning Fruit - Process II