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Canned Fruit Preserves and Jellies Household Methods of Preparation - Maria Parloa · Classic Adventure Books Collection

• 0:00
  Speaker 1: Introduction of canned fruit preserves and jellies. This is a
• 0:05
  Speaker 1: LibriVox recording. All LibriVox recordings are in the public domain.
• 0:10
  Speaker 1: For more information or to volunteer, please visit LibriVox dot org.
• 0:15
  Speaker 1: Recording by Larry Wilson. Canned Fruit Preserves and Jellies Household
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  Speaker 1: Methods of Preparation by Maria PARLOA introduction. The common fruits,
• 0:28
  Speaker 1: because of their low nutritive value, are not, as a rule,
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  Speaker 1: estimated at their real worth as food. Fruit has a
• 0:35
  Speaker 1: great dietetic value and should be used generously and wisely.
• 0:39
  Speaker 1: Both fresh and cooked fruits supply a variety of flavors, sugar, acids,
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  Speaker 1: and a necessary waste or bulky material for aiding in
• 0:48
  Speaker 1: intestinal movement. They are generally rich in potash and soda, salts,
• 0:53
  Speaker 1: and other minerals. Most fresh fruits are cooling and refreshing.
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  Speaker 1: The vegetable acids have solvent power on the nutrients and
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  Speaker 1: are an aid to digestion when not taken in excess.
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  Speaker 1: Fruit and fruit juices keep the blood in a healthy condition.
• 1:10
  Speaker 1: When the supply of fresh meat, fish, and vegetables is
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  Speaker 1: limited or smoked meats constitute the chief elements of diet.
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  Speaker 1: Fresh fruit is generally more appetizing and refreshing than cooked.
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  Speaker 1: For this reason, it is often eaten in two large quantities,
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  Speaker 1: and frequently when under ripe or overripe, But when of
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  Speaker 1: good quality and eaten in moderate quantities, it promotes healthy
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  Speaker 1: intestinal action and rarely hurts anyone. If eaten immoderately, uncooked
• 1:38
  Speaker 1: fruit is apt to induce intestinal disturbances. If eaten unripe,
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  Speaker 1: it often causes stomach and intestinal irritation. Overripe, it has
• 1:47
  Speaker 1: a tendency to ferment in the alimentary canal. Cooking changes
• 1:52
  Speaker 1: the character in flavor of fruit, and while the product
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  Speaker 1: is not so cooling and refreshing as in the raw state,
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  Speaker 1: it can, as a rule be eaten with less danger
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  Speaker 1: of causing stomach or intestinal trouble. If sugar is added
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  Speaker 1: to the cooked fruit, the nutritive value will be increased.
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  Speaker 1: A large quantity of sugar spoils the flavor of the
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  Speaker 1: fruit and is likely to make it less easily digested.
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  Speaker 1: Nowhere is there greater need of a generous supply of
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  Speaker 1: fruit than on the farm, where the diet is apt
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  Speaker 1: to be restricted in variety. Because of the distance from markets.
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  Speaker 1: Every farmer should raise a generous supply of the kinds
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  Speaker 1: of fruit that can be grown in his locality. Wives
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  Speaker 1: and daughters on the farms should find pleasure in serving
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  Speaker 1: these fruits in the most healthful and tempting form. There
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  Speaker 1: are a large number of simple, dainty desserts that can
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  Speaker 1: be prepared with fruit and without much labor. Such dessert
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  Speaker 1: should leave the pie as an occasional luxury instead of
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  Speaker 1: allowing it to be considered a daily necessity. In the season,
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  Speaker 1: when each kind of fruit is plentiful and at its best,
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  Speaker 1: a generous supply should be canned. For the season. When
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  Speaker 1: both fruit and fresh vegetables are scarce, a great deal
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  Speaker 1: of the fruit should be canned with little or no sugar,
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  Speaker 1: that it may be as nearly as possible in the
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  Speaker 1: condition of fresh fruit. This is the best condition for
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  Speaker 1: cooking purposes. A supply of glass jars does cost something,
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  Speaker 1: but that item of expense should be charged to future years.
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  Speaker 1: As with proper care. The breaking of a jar need
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  Speaker 1: be a rare occurrence. If there be an abundance of
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  Speaker 1: grape and small juicy fruits, plenty of juice should be
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  Speaker 1: canned or bottled for refreshing drinks. Throughout the year. Remember
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  Speaker 1: that the fruit and juice are not luxuries, but in
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  Speaker 1: addition to the dietary that will mean better health for
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  Speaker 1: the members of the family and greater economy in the
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  Speaker 1: cost of the table.
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  Speaker 2: End of introduction, Section two of Canned Fruit Preserves and Jellies.
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  Speaker 2: This is a LibriVox recording. All LibriVox recordings are in
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  Speaker 2: the public domain. For more information or to volunteer, please
• 4:04
  Speaker 2: visit LibriVox dot org. Canned Fruit Preserves and Jellies Household
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  Speaker 2: Methods of Preparation by Maria PARLOA fresh and preserved fruit
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  Speaker 2: for the market. If the supply of fruit is greater
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  Speaker 2: than the family needs, it may be made a source
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  Speaker 2: of income by sending the fresh fruit to the market
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  Speaker 2: if there is one near enough, or by preserving, canning,
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  Speaker 2: and making jelly for sale. To make such an enterprise
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  Speaker 2: a success, the fruit and work must be first class.
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  Speaker 2: There is magic in the word homemade when the product
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  Speaker 2: appeals to the eye and the palate, But many careless
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  Speaker 2: and incompetent people have found to their sorrow that this
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  Speaker 2: word has not magic enough to float inferior goods on
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  Speaker 2: the market. As a rule, large canning and preserving establishments
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  Speaker 2: are clean and have the best appliances, and they employ
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  Speaker 2: chemists and skilled labor. The home product must be very
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  Speaker 2: good to compete with the attractive goods that are sent
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  Speaker 2: out from such establishments. Yet, for first class homemade products
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  Speaker 2: there is a market in all large cities. All first
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  Speaker 2: class grocers have customers who purchase such goods. To secure
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  Speaker 2: a market, get the names of several first class grocers
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  Speaker 2: in some of the large towns. Write to them asking
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  Speaker 2: if they would be willing to try a sample of
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  Speaker 2: your goods. If the answer is favorable, send samples of
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  Speaker 2: the articles you wish to sell in the box with
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  Speaker 2: the fruit. Enclose a list of the articles sent and
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  Speaker 2: the price. Write your name and address clearly, mail a
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  Speaker 2: note and a duplicate list at the time you send
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  Speaker 2: the box. Fixing the price of the good goods is important.
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  Speaker 2: Make it high enough to cover all expenses and give
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  Speaker 2: you a fair return for your labor. The expenses will
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  Speaker 2: be the fruit, sugar, fuel, jars, glasses, boxes, packing, material,
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  Speaker 2: wear and tear of utensils, et cetera, transportation, and commission.
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  Speaker 2: The commission will probably be twenty percent of the selling price.
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  Speaker 2: It may be that a merchant will find that your
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  Speaker 2: prices are too high or too low for his trade,
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  Speaker 2: or he may wish to purchase the goods outright. In
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  Speaker 2: any case, it is essential that you estimate the full
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  Speaker 2: cost of the product and the value that you place
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  Speaker 2: on your labor. You will then be in a position
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  Speaker 2: to decide if the price is offered will compensate you
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  Speaker 2: for the labor and expense. Do not be tempted for
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  Speaker 2: the sake of a little money to deprive your family
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  Speaker 2: of the fruit necessary to health and pleasure. Packing and shipping.
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  Speaker 2: Each jar or jelly glass must be wrapped in several
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  Speaker 2: thicknesses of soft paper. Newspapers will answer make pads of
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  Speaker 2: excelsior or hay by spreading a thick layer between the
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  Speaker 2: folds of newspapers, line the bottom and sides of the
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  Speaker 2: box with these pads. Pack the fruit in the padded box.
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  Speaker 2: Fill all the spaces between the jars with the packing material.
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  Speaker 2: If the box is deep and a second layer of
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  Speaker 2: fruit is to go in, put thick pasteboard or thin
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  Speaker 2: boards over the first layer and set the wrapped jars
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  Speaker 2: on this. Fill all the spaces and cover the top
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  Speaker 2: with the packing material. Nail on the cover and mark
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  Speaker 2: clearly glass this side up. The great secret in packing
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  Speaker 2: is to fill every particle of space so that nothing
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  Speaker 2: can move. End of section two. Recording by Linda Johnson.
• 8:10
  Speaker 2: Section three of Canned Fruit Preserves and Jellies. This is
• 8:15
  Speaker 2: a LibriVox recording. All LibriVox recordings are in the public domain.
• 8:20
  Speaker 2: For more information or to volunteer, please visit LibriVox dot org.
• 8:26
  Speaker 2: Canned Fruit Preserves and Jellies. Household Methods of Preparation by
• 8:31
  Speaker 2: Maria parloa principles of canning and preserving. In the preservation
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  Speaker 2: of foods by canning, preserving, et cetera. The most essential
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  Speaker 2: things in the processes are the sterilization of the food
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  Speaker 2: and all the utensils, and the sealing of the sterilized
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  Speaker 2: food to exclude all germs, bacteria, yeasts, and fermentation. Over
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  Speaker 2: one hundred years ago, Francois Apeir was the first to
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  Speaker 2: make practical application of the method of preserving food by
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  Speaker 2: putting it in cans or bottles, which he hermetically sealed.
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  Speaker 2: He then put the full bottles or cans in water
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  Speaker 2: and boiled them for more or less time, depending upon
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  Speaker 2: the kinds of food. In Apao's time and Indeed, until
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  Speaker 2: recent years, it was generally thought that the oxygen of
• 9:28
  Speaker 2: the air caused the decomposition of food. Apair's theory was
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  Speaker 2: that the things essential to the preservation of food in
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  Speaker 2: this manner were the exclusion of air and the application
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  Speaker 2: of gentle heat, as in the water bath, which caused
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  Speaker 2: a fusion of the principal constituents and ferments in such
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  Speaker 2: a manner that the power of the ferments was destroyed.
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  Speaker 2: The investigations of scientists, particularly of pasture, have shown that
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  Speaker 2: it is not the oxygen of the air which causes
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  Speaker 2: fermentation and putrefaction, but bacteria and other microscopic organisms. A
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  Speaker 2: Pair's theory as to the cause of the spoiling of
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  Speaker 2: food was incorrect, but his method of preserving it by
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  Speaker 2: sealing and cooking was correct, and the world owes him
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  Speaker 2: a debt of gratitude. In their investigations, scientists have found
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  Speaker 2: that if food is perfectly sterilized and the opening of
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  Speaker 2: the jar or bottle plugged with sterilized cotton, food will
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  Speaker 2: not ferment, for the bacteria and yeasts to which such
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  Speaker 2: changes are due cannot pass through the cotton. This method
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  Speaker 2: cannot be conveniently followed with large jars. Bacteria and yeasts
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  Speaker 2: exist in the air, in the soil, and on all
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  Speaker 2: vegetable and animal substances, and even in the living body.
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  Speaker 2: But although of such universal occurrence, the true knowledge of
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  Speaker 2: their nature and economic importance has only been gained during
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  Speaker 2: the last forty years. There are a great many kinds
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  Speaker 2: of these microorganisms. Some do great harm, but it is
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  Speaker 2: thought that the greater part of them are beneficial rather
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  Speaker 2: than injurious. Bacteria are one celled and so small they
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  Speaker 2: can only be seen by aid of a microscope. The
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  Speaker 2: process of reproduction is simple and rapid. The bacterium becomes constricted, divides,
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  Speaker 2: and finally there are two cells instead of one. Under
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  Speaker 2: favorable conditions, each cell divides and so rapid is the
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  Speaker 2: work that it has been estimated that one bacterium may
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  Speaker 2: give rise within twenty four hours to seventeen millions of
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  Speaker 2: similar organisms. The favorable conditions for growth are moisture, warmth,
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  Speaker 2: and proper food. Yeasts, which are also one celled organisms,
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  Speaker 2: grow less rapidly. A bud develops, breaks off and forms
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  Speaker 2: a new yeast plant. Some yeasts and some kinds of
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  Speaker 2: bacteria produce spores. Spores like the dried seeds of plants
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  Speaker 2: may retain their vitality for a long time, even when
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  Speaker 2: exposed to conditions which kill the parent organism. Yeasts and
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  Speaker 2: nearly all bacteria require oxygen, but there are species of
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  Speaker 2: the latter that seem to grow equally well without it,
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  Speaker 2: so that the exclusion of air, which of course contains oxygen,
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  Speaker 2: is not always a protection if one of the anaerobic bacteria,
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  Speaker 2: as the kinds are called, which do not require oxygen,
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  Speaker 2: is sealed in the can. Spoiling of food is caused
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  Speaker 2: by the development of bacteria or yeasts, certain chemical changes
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  Speaker 2: are produced, as shown by gases, odors, and flavors. Bacteria
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  Speaker 2: grow luxuriantly in foods containing a good deal of nitrogenous
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  Speaker 2: material if warmth and moisture are present. Among foods rich
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  Speaker 2: in nitrogenous substances are all kinds of meat, fish, eggs, peas, beans, lentils, milk,
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  Speaker 2: et cetera. These foods are difficult to preserve on account
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  Speaker 2: of the omnipresent bacteria. This is seen in warm, muggy
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  Speaker 2: weather when fresh meat, fish, soups, milk, et cetera spoil quickly.
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  Speaker 2: Bacteria do not develop in substances containing a large percentage
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  Speaker 2: of sugar, but they grow rapidly in a suitable wet
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  Speaker 2: substance which contains a small percentage of sugar. Yeasts grow
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  Speaker 2: very readily in dilute solutions containing sugars. In addition to
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  Speaker 2: some nitrogenous and mineral matters. Fruits are usually slightly acid,
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  Speaker 2: and in general do not support bacterial lias growth, and
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  Speaker 2: so it comes about that canned fruits are more commonly
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  Speaker 2: fermented by yeasts than by bacteria. Some vegetable foods have
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  Speaker 2: so much acid and so little nitrogenous substance that very
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  Speaker 2: few bacteria or yeasts attack them. Lemons, cranberries, and rhubarb
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  Speaker 2: belong to this class. Temperature is an important factor in
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  Speaker 2: the growth of bacteria and yeasts. There are many kinds
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  Speaker 2: of these organisms, and each kind grows best at a
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  Speaker 2: certain temperature, some at a very low one and others
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  Speaker 2: at one as high as one hundred twenty five degrees
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  Speaker 2: fahrenheit or more. However, most kinds of bacteria are destroyed
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  Speaker 2: if exposed for ten or fifteen minutes to the temperature
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  Speaker 2: of boiling water two hundred twelve degrees fahrenheit. But if
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  Speaker 2: the bacteria are spore producers, cooking must be continued for
• 15:00
  Speaker 2: an hour or more to ensure their complete destruction. Generally speaking,
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  Speaker 2: in order to kill the spores, the temperature must be
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  Speaker 2: higher than that of boiling water, or the article to
• 15:12
  Speaker 2: be preserved must be cooked for about two hours at
• 15:16
  Speaker 2: a temperature of two hundred twelve degrees fahrenheit, or a
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  Speaker 2: shorter time at a higher temperature under pressure. Yeasts and
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  Speaker 2: their spores are, however, more easily destroyed by heat than
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  Speaker 2: bacteria spores. Hence, fruits containing little nitrogenous material are more
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  Speaker 2: easily protected from fermentation than nitrogenous foods, in which, in general,
• 15:41
  Speaker 2: fermentation is caused by bacteria. Of course, it is not
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  Speaker 2: possible to know what kinds of organisms are in the
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  Speaker 2: food one is about to can or bottle, but we
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  Speaker 2: do know that most fruits are not favorable to the
• 15:55
  Speaker 2: growth of bacteria, and as a rule, the yeasts which
• 16:00
  Speaker 2: which grow in fruits and fruit juice, can be destroyed
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  Speaker 2: by cooking ten or fifteen minutes at a temperature of
• 16:07
  Speaker 2: two hundred twelve degrees fahrenheit. If no living organisms are
• 16:12
  Speaker 2: left and the sterilization of all appliances has been thorough
• 16:17
  Speaker 2: there is no reason why the fruit if properly sealed,
• 16:20
  Speaker 2: should not keep with but slight change of texture or
• 16:24
  Speaker 2: flavor for a year or longer, although canned fruits undergo
• 16:28
  Speaker 2: gradual change and deterioration even under the most favorable conditions.
• 16:35
  Speaker 2: When fruit is preserved with a large amount of sugar
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  Speaker 2: a pound of sugar to a pound of fruit, it
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  Speaker 2: does not need to be hermetically sealed to protect it
• 16:45
  Speaker 2: from bacteria and yeasts, because the thick sugary syrup formed
• 16:50
  Speaker 2: is not favorable to their growth. However, the self sealing
• 16:55
  Speaker 2: jars are much better than keeping such fruit in large receptacles,
• 16:59
  Speaker 2: from which it is taken as needed. Because molds grow
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  Speaker 2: freely on moist sugary substances exposed to the air, molds
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  Speaker 2: and molding. Every housekeeper is familiar with molds, which, under
• 17:15
  Speaker 2: favorable conditions of warmth and moisture, grow upon almost any
• 17:20
  Speaker 2: kind of organic material. This is seen in damp warm weather,
• 17:25
  Speaker 2: when molds form in a short time on all sorts
• 17:28
  Speaker 2: of starchy foods such as boiled potatoes, bread, mush et cetera,
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  Speaker 2: as well as fresh, canned and preserved fruits. Molds develop
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  Speaker 2: from spores which are always floating about in the air.
• 17:45
  Speaker 2: When a spore falls upon a substance containing moisture and
• 17:49
  Speaker 2: suitable food, it sends out a fine thread, which branches
• 17:54
  Speaker 2: and works its way over and into the attacked substance.
• 17:59
  Speaker 2: In a short time, spores are produced, and the work
• 18:02
  Speaker 2: of reproduction goes on. In the first stages, molds are
• 18:08
  Speaker 2: white or light gray and hardly noticeable, but when spores develop,
• 18:14
  Speaker 2: the growth gradually becomes colored. In fact, the conditions of
• 18:19
  Speaker 2: advanced growth might be likened to those of a flower garden.
• 18:24
  Speaker 2: The threads mycelium might be likened to the roots of plants,
• 18:29
  Speaker 2: and the spores to the flower and seeds. Mold spores
• 18:35
  Speaker 2: are very light and are blown about by the wind.
• 18:38
  Speaker 2: They are a little heavier than air, and drop on shelves, tables,
• 18:43
  Speaker 2: and floor, and are easily set in motion again by
• 18:47
  Speaker 2: the movement of a brush, duster, et cetera. If one
• 18:51
  Speaker 2: of these spores drops on a jar of preserves or
• 18:55
  Speaker 2: a tumbler of jelly, it will germinate if there be
• 18:58
  Speaker 2: warmth and moisture in the storeroom. Molds do not ordinarily
• 19:04
  Speaker 2: cause fermentation of canned foods, although they are the common
• 19:08
  Speaker 2: cause of the decay of raw fruits. They are not
• 19:11
  Speaker 2: as injurious to canned goods as are bacteria and yeasts.
• 19:16
  Speaker 2: They do not penetrate deeply into preserves or jellies, or
• 19:21
  Speaker 2: into liquids or semi liquids, but if given time, they will,
• 19:26
  Speaker 2: at ordinary room temperature work all through suitable solid substances
• 19:31
  Speaker 2: which contain moisture. Nearly every housekeeper has seen this in
• 19:36
  Speaker 2: the molding of a loaf of bread or cake. In
• 19:40
  Speaker 2: the work of canning, preserving, and jelly making, it is
• 19:45
  Speaker 2: important that the food shall be protected from the growth
• 19:48
  Speaker 2: of molds as well as the growth of yeasts and bacteria.
• 19:53
  Speaker 2: To kill mold sphores, food must be exposed to a
• 19:57
  Speaker 2: temperature of from one hundred fifty degrees fahrenheit to two
• 20:00
  Speaker 2: hundred twelve degrees fahrenheit. After this, it should be kept
• 20:05
  Speaker 2: in a cool, dry place and covered carefully that no
• 20:09
  Speaker 2: floating spore can find lodgment on its surface. Sterilization. To
• 20:17
  Speaker 2: sterilize a substance or thing is to destroy all life
• 20:21
  Speaker 2: and sources of life in and about it. In following
• 20:26
  Speaker 2: the brief outline of the structure and work of bacteria, yeasts,
• 20:30
  Speaker 2: and molds, it has been seen that damage to foods
• 20:34
  Speaker 2: comes through the growth of these organisms on or in
• 20:37
  Speaker 2: the food. Also that if such organisms are exposed to
• 20:42
  Speaker 2: a temperature of two hundred twelve degrees fahrenheit, life will
• 20:46
  Speaker 2: be destroyed, but that spores and a few resisting bacteria
• 20:51
  Speaker 2: are not destroyed at a temperature of two hundred twelve
• 20:54
  Speaker 2: degrees fahrenheit unless exposed to it for two or more hours.
• 21:01
  Speaker 2: Bacteria and yeasts which are intimately mixed with food are
• 21:05
  Speaker 2: not as easily destroyed as are those on smooth surfaces,
• 21:10
  Speaker 2: such as the utensils and jars employed in the preparation
• 21:13
  Speaker 2: of the food. Since air and water, as well as
• 21:18
  Speaker 2: the foods contain bacteria and yeasts and may contain mold spores,
• 21:24
  Speaker 2: all utensils used in the process of preserving foods are
• 21:28
  Speaker 2: liable to be contaminated with these organisms. For this reason,
• 21:34
  Speaker 2: all appliances, as well as the food must be sterilized.
• 21:39
  Speaker 2: Stew pans, spoons, strainers, et cetera. May be put on
• 21:44
  Speaker 2: the fire in cold or boiling water and boiled ten
• 21:48
  Speaker 2: or fifteen minutes. Tumblers, bottles, glass jars, and covers should
• 21:55
  Speaker 2: be put in cold water and heated gradually to the
• 21:58
  Speaker 2: boiling point, and then boiled for ten or fifteen minutes.
• 22:03
  Speaker 2: The jars must be taken one at a time from
• 22:05
  Speaker 2: the boiling water at the moment they are to be
• 22:08
  Speaker 2: filled with the boiling food. The work should be done
• 22:12
  Speaker 2: in a well swept and dusted room, and the clothing
• 22:15
  Speaker 2: of the workers and the towels used should be clean.
• 22:19
  Speaker 2: The food to be sterilized should be perfectly sound and clean.
• 22:25
  Speaker 2: As in this bulletin we have only to do with fruits,
• 22:28
  Speaker 2: it will not be necessary to say anything more about
• 22:31
  Speaker 2: long cooking at a high temperature. In canning fruits, it
• 22:36
  Speaker 2: is well to remember that the product is more satisfactory
• 22:40
  Speaker 2: if heated gradually to the boiling point and then cooked
• 22:44
  Speaker 2: the given time. End of section three. Recording by Linda Johnson.
• 22:58
  Speaker 2: Section four of Canned Fruit Preserves and Jellies. This is
• 23:04
  Speaker 2: a LibriVox recording. All LibriVox recordings are in the public domain.
• 23:09
  Speaker 2: For more information or to volunteer, please visit LibriVox dot org.
• 23:15
  Speaker 2: Canned Fruit Preserves and Jellies Household Methods of Preparation by
• 23:20
  Speaker 2: Maria PARLOA Utensils needed for canning and preserving. In preserving,
• 23:27
  Speaker 2: canning and jelly making, iron or tin utensils should never
• 23:32
  Speaker 2: be used. The fruit acids attack these metals and so
• 23:36
  Speaker 2: give a bad color and metallic taste to the products.
• 23:40
  Speaker 2: The preserving kettles should be porcelain lined, enameled, or of
• 23:45
  Speaker 2: a metal that will not form troublesome chemical combinations with
• 23:48
  Speaker 2: fruit juices. The kettles should be broad rather than deep,
• 23:53
  Speaker 2: as the fruit should not be cooked in deep layers.
• 23:56
  Speaker 2: Nearly all the necessary utensils may be found in some
• 23:59
  Speaker 2: ways not subject to chemical action. A list of the
• 24:03
  Speaker 2: most essential articles follows. Two preserving kettles, one colander, one
• 24:09
  Speaker 2: fine strainer, one skimmer, one ladle, one large mouthed funnel,
• 24:16
  Speaker 2: one wire frying basket, one wire sieve, four long handled
• 24:21
  Speaker 2: wooden spoons, one wooden masher, a few large pans, knives
• 24:27
  Speaker 2: for paring fruit plaited, if possible, flat bottomed clothes, boiler,
• 24:33
  Speaker 2: wooden or willow rack to put in the bottom of
• 24:36
  Speaker 2: the boiler, iron tripod, or ring squares of cheese cloth.
• 24:42
  Speaker 2: In addition, it would be well to have a flannel
• 24:45
  Speaker 2: straining bag, a frame on which to hang the bag,
• 24:48
  Speaker 2: a syrup gage and a glass cylinder, a fruit pricker,
• 24:52
  Speaker 2: and plenty of clean towels. The regular kitchen pans will
• 24:57
  Speaker 2: answer for holding and washing the fruit. Mixing bowls and
• 25:01
  Speaker 2: stone crocks can be used for holding the fruit, juice
• 25:04
  Speaker 2: and pared fruit. When fruit is to be plunged into
• 25:08
  Speaker 2: boiling water for a few minutes before pairing, the ordinary
• 25:12
  Speaker 2: stewpans may be employed for this purpose. Scales are a
• 25:17
  Speaker 2: desirable article in every kitchen, as weighing is much more
• 25:21
  Speaker 2: accurate than the ordinary measuring. But knowing that a large
• 25:25
  Speaker 2: percentage of the housekeepers do not possess scales, it has
• 25:29
  Speaker 2: seemed wise to give all the rules in measure rather
• 25:32
  Speaker 2: than weight. If canning is done by the oven process,
• 25:36
  Speaker 2: a large sheet of asbestos for the bottom of the
• 25:39
  Speaker 2: oven will prevent the cracking of jars. The wooden rack
• 25:44
  Speaker 2: on which the bottles rest in the wash boiler is
• 25:47
  Speaker 2: made in this manner, have two strips of wood measuring
• 25:51
  Speaker 2: one inch high, one inch wide, and two inches shorter
• 25:55
  Speaker 2: than the length of the boiler. On these pieces of
• 25:58
  Speaker 2: wood tack thin strips of wood that are one and
• 26:01
  Speaker 2: a half inches shorter than the width of the boiler.
• 26:05
  Speaker 2: These cross strips should be about one inch wide, and
• 26:08
  Speaker 2: there should be an inch between two strips. This rack
• 26:12
  Speaker 2: will support the jars and will admit the free circulation
• 26:16
  Speaker 2: of boiling water about them. Young willow branches woven into
• 26:20
  Speaker 2: a mat also make a good bed for bottles and jars.
• 26:25
  Speaker 2: The wire basket is a savor of time and strength.
• 26:29
  Speaker 2: The fruit to be peeled is put into the basket,
• 26:32
  Speaker 2: which is lowered into a deep kettle partially filled with
• 26:35
  Speaker 2: boiling water. After a few minutes, the basket is lifted
• 26:40
  Speaker 2: from the boiling water, plunged for a moment into cold water,
• 26:44
  Speaker 2: and the fruit is ready to have the skin drawn off.
• 26:47
  Speaker 2: A strong wire sieve is a necessity when pures of
• 26:51
  Speaker 2: fruit are to be made. These sieves are known as
• 26:55
  Speaker 2: puree sieves. They are made of strong wire, and in addition,
• 26:59
  Speaker 2: have supports of still stronger wire. A fruit pricker is
• 27:04
  Speaker 2: easily made and saves time. Cut a piece half an
• 27:08
  Speaker 2: inch deep from a broad cork. Press through this a
• 27:12
  Speaker 2: dozen or more coarse darning needles. Tack the cork on
• 27:16
  Speaker 2: a piece of board. Strike the fruit on the bed
• 27:19
  Speaker 2: of needles, and you have a dozen holes at once.
• 27:23
  Speaker 2: When the work is finished, remove the cork from the board,
• 27:26
  Speaker 2: wash and dry thoroughly. A little oil on the needles
• 27:30
  Speaker 2: will prevent rusting with needles of the sides suggested, there
• 27:35
  Speaker 2: is little danger of the points breaking, but it is
• 27:38
  Speaker 2: worth remembering that the use of pricking machines was abandoned
• 27:42
  Speaker 2: in curing prunes on a commercial scale in California because
• 27:45
  Speaker 2: the steel needles broke and remained in the fruit. A
• 27:50
  Speaker 2: wooden vegetable masher is indispensable when making jellies and purees.
• 27:55
  Speaker 2: A syrup gage and glass cylinder are not essential to
• 27:59
  Speaker 2: preserve canning and jelly making, but they are valuable aids
• 28:03
  Speaker 2: in getting the right proportion of sugar for fruit or jelly.
• 28:07
  Speaker 2: This syrup gage costs about fifty cents and the cylinder
• 28:11
  Speaker 2: about twenty five cents. A lipped cylinder that holds a
• 28:15
  Speaker 2: little over a gill is the best size. Small iron rings,
• 28:20
  Speaker 2: such as sometimes come off the hub of cartwheels, may
• 28:23
  Speaker 2: be used instead of a tripod for slightly raising the
• 28:26
  Speaker 2: preserving kettles from the hot stove or range. To make
• 28:31
  Speaker 2: a flannel straining bag, take a square piece of flannel.
• 28:35
  Speaker 2: Twenty seven by twenty seven inches is a good size.
• 28:38
  Speaker 2: Fold it. To make a three cornered bag, stitch one
• 28:42
  Speaker 2: of the sides, cut the top square across bind the
• 28:46
  Speaker 2: opening with strong broad tape stitch on this binding four
• 28:50
  Speaker 2: tapes with which to tie the bag to a frame.
• 28:54
  Speaker 2: To use this bag, tie it to a strong frame
• 28:57
  Speaker 2: or to the backs of two kitchen chairs. If the
• 29:01
  Speaker 2: chairs are used, place some heavy articles in them, or
• 29:05
  Speaker 2: the bag may hang on a pole a broom handle
• 29:08
  Speaker 2: which rests on the backs of the chairs. A high
• 29:11
  Speaker 2: stool turned upside down makes a good support for the bag.
• 29:15
  Speaker 2: Put a bowl on the floor under the bag, then
• 29:18
  Speaker 2: pour in the fruit juice, which will pass through comparatively
• 29:22
  Speaker 2: clear Before it is used, the bag should be washed
• 29:26
  Speaker 2: and boiled in clear water. End of section four. Recording
• 29:34
  Speaker 2: by Linda Johnson. Section five of Canned Fruit Preserves and Jellies.
• 29:46
  Speaker 2: This is a LibriVox recording. All LibriVox recordings are in
• 29:51
  Speaker 2: the public domain. For more information or to volunteer, please
• 29:56
  Speaker 2: visit LibriVox dot org. Canned Fruit Preserves and Jellies Household
• 30:02
  Speaker 2: Methods of Preparation by Maria PARLOA selection and preparation of
• 30:09
  Speaker 2: the fruit. The selection of fruit is one of the
• 30:13
  Speaker 2: first steps in obtaining successful results. The flavor of fruit
• 30:18
  Speaker 2: is not developed until it is fully ripe, but the
• 30:21
  Speaker 2: time at which the fruit is at its best for canning,
• 30:25
  Speaker 2: jelly making, et cetera, is just before it is perfectly ripe.
• 30:30
  Speaker 2: In all soft fruits, the fermentative stage follows closely upon
• 30:34
  Speaker 2: the perfectly ripe stage. Therefore, it is better to use
• 30:39
  Speaker 2: under ripe rather than over ripe fruit. This is especially
• 30:44
  Speaker 2: important in jelly making for another reason. Also, in over
• 30:48
  Speaker 2: ripe fruit, the pectin begins to lose its jelly making quality.
• 30:53
  Speaker 2: All fruits should, if possible, be freshly picked for preserving,
• 30:58
  Speaker 2: canning and jelly making. No imperfect fruit should be canned
• 31:02
  Speaker 2: or preserved. Gnarly fruit may be used for deelies or
• 31:07
  Speaker 2: marmalades by cutting out defective portions. Bruised spots should be
• 31:13
  Speaker 2: cut out of peaches and pears. In selecting small seeded
• 31:17
  Speaker 2: fruits like berries for canning, those having a small proportion
• 31:22
  Speaker 2: of seed to pulp should be chosen. In dry seasons,
• 31:27
  Speaker 2: berries have a larger proportion of seeds to pulp than
• 31:30
  Speaker 2: in a wet or normal season, and it is not
• 31:33
  Speaker 2: wise to can or preserve such fruit unless the seeds
• 31:36
  Speaker 2: are removed. The fruit should be rubbed through a sieve
• 31:40
  Speaker 2: that is fine enough to keep back the seeds. The
• 31:44
  Speaker 2: strained pulp can be preserved as a puree or marmalade.
• 31:48
  Speaker 2: When fruit is brought into the house, put it where
• 31:51
  Speaker 2: it will keep cool and crisp until you are ready
• 31:54
  Speaker 2: to use it. The preparation of fruit for the various
• 31:57
  Speaker 2: processes of preserving is the second I cotant step system
• 32:02
  Speaker 2: will do much to lighten the work. Begin by having
• 32:06
  Speaker 2: the kitchen swept and dusted thoroughly that there need not
• 32:10
  Speaker 2: be a large number of mold spores floating about. Dust
• 32:14
  Speaker 2: with a damp cloth. Have plenty of hot water and
• 32:17
  Speaker 2: pans in which jars and utensils may be sterilized. Have
• 32:22
  Speaker 2: at hand all necessary utensils, towels, sugar, et cetera. Prepare
• 32:28
  Speaker 2: only as much fruit as can be cooked while it
• 32:31
  Speaker 2: still retains its color and crispness. Before beginning to pare fruit,
• 32:36
  Speaker 2: have some syrup ready if that is to be used,
• 32:39
  Speaker 2: or if sugar is to be added to the fruit,
• 32:42
  Speaker 2: have it weighed or measured. Decide upon the amount of
• 32:46
  Speaker 2: fruit you will cook at one time. Then have two bowls,
• 32:50
  Speaker 2: one for the sugar and one for the fruit, that
• 32:53
  Speaker 2: will hold just the quantity of each. As the fruit
• 32:56
  Speaker 2: is pared or hulled, as the case, may be drop
• 32:59
  Speaker 2: it into its measuring bowl. When the measure is full,
• 33:03
  Speaker 2: put the fruit and sugar in the preserving kettle. While
• 33:07
  Speaker 2: this is cooking, another measure may be prepared and put
• 33:11
  Speaker 2: in the second preserving kettle. In this way, the fruit
• 33:15
  Speaker 2: is cooked quickly and put in the jars and sealed
• 33:18
  Speaker 2: at once, leaving the pans ready to sterilize another set
• 33:21
  Speaker 2: of jars. If the fruit is to be preserved or
• 33:26
  Speaker 2: canned with syrup, it may be put into the jars
• 33:29
  Speaker 2: as fast as it is prepared. As soon as a
• 33:32
  Speaker 2: jar is full, pour in enough syrup to cover it.
• 33:36
  Speaker 2: If several people are helping and large kettles are being
• 33:40
  Speaker 2: used for the preserving, or where fruit like quinces and
• 33:44
  Speaker 2: hard pears must be first boiled in clear water, the
• 33:48
  Speaker 2: pared fruit should be dropped into a bowl of cold
• 33:51
  Speaker 2: water made slightly acid with lemon juice. One tablespoonful of
• 33:55
  Speaker 2: lemon juice to a quart of water. This will keep
• 33:59
  Speaker 2: the fruit white. All large hard fruit must be washed
• 34:04
  Speaker 2: before paaring. Quinces should be rubbed with a coarse towel
• 34:09
  Speaker 2: before they are washed. If berries must be washed, do
• 34:13
  Speaker 2: the work before stemming or hulling them. The best way
• 34:17
  Speaker 2: to wash berries is to put a small quantity into
• 34:20
  Speaker 2: a colander and pour cold water over them, then turn
• 34:25
  Speaker 2: them on a sieve to drain. All this work must
• 34:29
  Speaker 2: be done quickly that the fruit may not absorb much water.
• 34:33
  Speaker 2: Do not use the fingers for hulling strawberries. A simple
• 34:37
  Speaker 2: huller can be bought for five cents if practicable. Pare
• 34:42
  Speaker 2: fruit with a silver knife so as not to stain
• 34:46
  Speaker 2: or darken the product. The quickest and easiest way to
• 34:50
  Speaker 2: peel peaches is to drop them into boiling water for
• 34:53
  Speaker 2: a few minutes. Have a deep kettle a little more
• 34:57
  Speaker 2: than half full of boiling water, bill a wire basket
• 35:01
  Speaker 2: with peaches. Put a long handled spoon under the handle
• 35:05
  Speaker 2: of the basket and lower into the boiling water. At
• 35:09
  Speaker 2: the end of three minutes, lift the basket out by
• 35:12
  Speaker 2: slipping the spoon under the handle. Plunge the basket for
• 35:16
  Speaker 2: a moment into a pan of cold water. Let the
• 35:19
  Speaker 2: peaches drain a minute. Then peel plums and tomatoes may
• 35:23
  Speaker 2: be peeled in the same manner. If the peaches are
• 35:27
  Speaker 2: to be canned in syrup, put them at once into
• 35:30
  Speaker 2: the sterilized jars. They may be canned whole or in halves.
• 35:35
  Speaker 2: If in halves, remove nearly all the stones or pits.
• 35:40
  Speaker 2: For the sake of the flavor. A few stones should
• 35:43
  Speaker 2: be put in each jar. When preparing cherries, plums, or
• 35:48
  Speaker 2: crab apples for canning, or preserving, the stem or a
• 35:52
  Speaker 2: part of it may be left on the fruit. When
• 35:56
  Speaker 2: preparing to make jelly, have ready the cheesecloth, strain, enameled colander,
• 36:02
  Speaker 2: wooden spoons, vegetable masher measures, tumblers, preserving kettles, and sugar.
• 36:11
  Speaker 2: If currant jelly is to be made, free the fruit
• 36:14
  Speaker 2: from leaves and large stems. If the jelly is to
• 36:18
  Speaker 2: be made from any of the other small fruits, the
• 36:21
  Speaker 2: stems and hulls must be removed. When the jelly is
• 36:26
  Speaker 2: to be made from any of the large fruits, the
• 36:29
  Speaker 2: important part of the preparation is to have the fruit
• 36:32
  Speaker 2: washed clean, then to remove the stem and the blossom end.
• 36:37
  Speaker 2: Nearly all the large fruits are better for having the
• 36:39
  Speaker 2: skin left on. Apples and pears need not be coured.
• 36:44
  Speaker 2: There is so much gummy substance in the cores of
• 36:47
  Speaker 2: quinces that it is best not to use this portion
• 36:51
  Speaker 2: in making fine jelly. End of section five. Recording by
• 36:58
  Speaker 2: Linda Johnson, Section six of Canned Fruit Preserves and Jellies.
• 37:10
  Speaker 2: This is a LibriVox recording. All LibriVox recordings are in
• 37:14
  Speaker 2: the public domain. For more information or to volunteer, please
• 37:19
  Speaker 2: visit LibriVox dot org. Canned Fruit Preserves and Jellies. Household
• 37:25
  Speaker 2: Methods of Preparation by Maria PARLOA Making syrup for use
• 37:31
  Speaker 2: in canning and preserving. Such syrups as are used in
• 37:36
  Speaker 2: canning and preserving are made with varying proportions of water
• 37:40
  Speaker 2: and sugar. When the proportion of sugar is large and
• 37:44
  Speaker 2: that of the water small, the syrup is said to
• 37:48
  Speaker 2: be heavy. When the water predominates, the syrup is light.
• 37:53
  Speaker 2: There are several methods of measuring the proportion of sugar
• 37:56
  Speaker 2: in a syrup. The most scientific and act is with
• 38:01
  Speaker 2: the syrup gauge. Careful measurement or weighing is, however, quite
• 38:06
  Speaker 2: satisfactory for all ordinary work if the syrup need not
• 38:10
  Speaker 2: be boiled a long time. In boiling, the water evaporates
• 38:15
  Speaker 2: and the syrup grows thicker and richer. The amount of
• 38:19
  Speaker 2: evaporation depends upon the surface exposed and pressure of the atmosphere.
• 38:24
  Speaker 2: For example, if a large quantity of syrup is boiled
• 38:28
  Speaker 2: in a deep kettle, the evaporation will not be rapid.
• 38:32
  Speaker 2: If the same quantity of syrup were boiled the same
• 38:35
  Speaker 2: length of time in a broad shallow kettle, the water
• 38:39
  Speaker 2: would evaporate more rapidly, and the syrup would be thicker
• 38:42
  Speaker 2: and heavier. If a given quantity of syrup were boiled
• 38:46
  Speaker 2: the same length of time in a high altitude Colorado,
• 38:50
  Speaker 2: for example, and at the sea level, it would be
• 38:53
  Speaker 2: found that the syrup boiled at the sea level would
• 38:57
  Speaker 2: be thicker and less in volume than that boiled in Colorado.
• 39:02
  Speaker 2: From this, it will be seen that it is difficult
• 39:05
  Speaker 2: to say what proportion of sugar a syrup will contain
• 39:08
  Speaker 2: after it has been boiling ten or more minutes. Of course,
• 39:13
  Speaker 2: by the use of the syrup gage, the proportion of
• 39:16
  Speaker 2: sugar in a syrup may be ascertained at any stage
• 39:20
  Speaker 2: of the boiling. After all, however, it is possible to
• 39:24
  Speaker 2: measure sugar and water so that you can know the
• 39:26
  Speaker 2: percentage of sugar when the syrup begins to boil. The
• 39:31
  Speaker 2: following statement gives the percentage of sugar at the time
• 39:34
  Speaker 2: when the syrup has been boiling one minute and also
• 39:38
  Speaker 2: what kind of syrup is suitable for the various kinds
• 39:40
  Speaker 2: of fruit. One pint sugar and one gill of water
• 39:46
  Speaker 2: gives syrup of forty degrees density. Use For preserved strawberries
• 39:51
  Speaker 2: and cherries, one pint sugar and one half pint water
• 39:56
  Speaker 2: gives syrup of thirty two degrees density. One pint sugar
• 40:02
  Speaker 2: and three gills water gives syrup of twenty eight degrees density.
• 40:08
  Speaker 2: Use either this or the preceding. For preserved peaches, plums, quinces, currants,
• 40:15
  Speaker 2: et cetera. One pint sugar and one pint water gives
• 40:20
  Speaker 2: syrup of twenty four degrees density. Use For canned acid fruits,
• 40:27
  Speaker 2: one pint sugar and one and one half pints water
• 40:30
  Speaker 2: gives syrup of seventeen degrees density. One pint sugar and
• 40:36
  Speaker 2: two pints water gives syrup of fourteen degrees density. Use
• 40:41
  Speaker 2: either of these two light syrups for canned pears, peaches,
• 40:46
  Speaker 2: sweet plums and cherries, raspberries, blueberries, and blackberries. The lightest
• 40:54
  Speaker 2: syrups may be used for filling up the jars after
• 40:57
  Speaker 2: they are taken from the oven or boiler. The process
• 41:01
  Speaker 2: of making a syrup is very simple, but there are
• 41:04
  Speaker 2: a few points that must be observed. If syrup and
• 41:07
  Speaker 2: fruit are to be perfect. Put the sugar and water
• 41:11
  Speaker 2: in the saucepan and stir on the stove until all
• 41:14
  Speaker 2: the sugar is dissolved. Heat slowly to the boiling point,
• 41:18
  Speaker 2: and boil gently without stirring. The length of time that
• 41:23
  Speaker 2: the syrup should boil will depend upon how rich it
• 41:26
  Speaker 2: is to be. All syrups are better for boiling from
• 41:30
  Speaker 2: ten to thirty minutes. If rich syrups are boiled hard, jarred,
• 41:35
  Speaker 2: or stirred, they are apt to crystallize. The syrup may
• 41:40
  Speaker 2: be made a day or two in advance of canning time.
• 41:44
  Speaker 2: The light syrups will not keep long unless sealed, but
• 41:48
  Speaker 2: the heavy syrups keep well if covered well. Use of
• 41:53
  Speaker 2: the syrup gage. The syrup gage is a graduated glass
• 41:58
  Speaker 2: tube with a weighted bulb that registers from zero degrees
• 42:02
  Speaker 2: to fifty degrees and that is employed to determine the
• 42:06
  Speaker 2: quantity of sugar contained in a syrup. If this gauge
• 42:10
  Speaker 2: is placed in pure water, the bulb will rest on
• 42:13
  Speaker 2: the bottom of the cylinder or other container. If sugar
• 42:17
  Speaker 2: be dissolved in the water, the gauge will begin to float.
• 42:21
  Speaker 2: The more sugar there is dissolved in the water, the
• 42:24
  Speaker 2: higher the gauge will rise. In making tests, it is
• 42:29
  Speaker 2: essential that the syrup should be deep enough to reach
• 42:32
  Speaker 2: the zero point of the gauge. If a glass cylinder
• 42:36
  Speaker 2: holding about half a gill is filled to about two
• 42:39
  Speaker 2: thirds its height and the gage is then placed in
• 42:42
  Speaker 2: the cylinder, the quantity of sugar in the syrup will
• 42:45
  Speaker 2: be registered on the gauge. Experiments have demonstrated that when
• 42:50
  Speaker 2: sugar is dissolved and heated in fruit juice, if the
• 42:54
  Speaker 2: syrup gage registers twenty five degrees, the proportion of sugar
• 42:59
  Speaker 2: is exactly rite For combining with the pectin bodies to
• 43:02
  Speaker 2: make jelly. The syrup gage and the glass cylinder must
• 43:07
  Speaker 2: both be heated gradually that the hot syrup may not
• 43:10
  Speaker 2: break them. If the gauge registers more than twenty five degrees,
• 43:15
  Speaker 2: add a little more fruit juice. If, on the other hand,
• 43:19
  Speaker 2: it registers less than twenty five degrees, add more sugar.
• 43:24
  Speaker 2: In making syrups for canning and preserving fruits, the exact
• 43:28
  Speaker 2: amount of sugar in a syrup may be ascertained at
• 43:31
  Speaker 2: any stage of boiling, and the syrup be made heavier
• 43:35
  Speaker 2: by adding sugar or lighter by adding water, as the
• 43:39
  Speaker 2: case demands. End of section six. Recording by Linda Johnson.
• 43:53
  Speaker 3: Section seven of Canned Fruit Preserves and Jellies. This is
• 43:57
  Speaker 3: a LibriVox recording. A libravore recordings are in the public domain.
• 44:02
  Speaker 3: For more information or to volunteer, please visit librevox dot org.
• 44:07
  Speaker 3: Recording by Betty B. Canned Fruit Preserves and Jellies. Household
• 44:12
  Speaker 3: Methods of Preparation by Maria PARLOA canning fruit. This method
• 44:18
  Speaker 3: of preserving fruit for home use is, from all points,
• 44:21
  Speaker 3: the most desirable. It is the easiest and commonly considered
• 44:25
  Speaker 3: the most economical and the best. Because the fruit is
• 44:29
  Speaker 3: kept in a soft and juicy condition in which it
• 44:32
  Speaker 3: is believed to be easily digested. The wise housekeeper will
• 44:36
  Speaker 3: can her principal fruit supply, making only enough rich preserves
• 44:40
  Speaker 3: to serve for variety and for special occasions. The success
• 44:44
  Speaker 3: of canning depends upon absolute sterilization. If the proper care
• 44:49
  Speaker 3: is exercised, there need be no failure, except in rare
• 44:53
  Speaker 3: cases when a spore has developed in the can. There
• 44:57
  Speaker 3: are several methods of canning, and while the principle is
• 45:00
  Speaker 3: the same in all methods. The conditions under which the
• 45:02
  Speaker 3: housekeeper must do her work may, in her case, make
• 45:06
  Speaker 3: one method more convenient than another. For this reason, three
• 45:10
  Speaker 3: will be given, which are considered the best and easiest.
• 45:14
  Speaker 3: These are cooking the fruit in the jars in an oven,
• 45:18
  Speaker 3: cooking the fruit in the jars in boiling water, and
• 45:21
  Speaker 3: stewing the fruit before it is put in the jars.
• 45:24
  Speaker 3: The quantity of sugar may be increased if the fruit
• 45:27
  Speaker 3: is liked sweet. It is most important that the jars,
• 45:33
  Speaker 3: covers and rubber rings be in perfect condition. Examine each
• 45:37
  Speaker 3: jar and cover to see that there is no defect
• 45:39
  Speaker 3: in it. Use only fresh rubber rings, for if the
• 45:43
  Speaker 3: rubber is not soft and elastic, the ceiling will not
• 45:46
  Speaker 3: be perfect. Each year, numbers of jars of fruit are
• 45:50
  Speaker 3: lost because of the false economy in using an old
• 45:53
  Speaker 3: ring that has lost its softness and elasticity. Having the jars,
• 45:58
  Speaker 3: covers and rings in perfect condition, the next thing is
• 46:01
  Speaker 3: to wash and sterilize them. Have two pans partially filled
• 46:05
  Speaker 3: with cold water. Put some jars in one, laying them
• 46:09
  Speaker 3: on their sides, and some covers in the other. Place
• 46:12
  Speaker 3: the pans on the stove where the water will heat
• 46:14
  Speaker 3: to the boiling point. The water should boil at least
• 46:17
  Speaker 3: ten or fifteen minutes. Have on the stove a shallow
• 46:21
  Speaker 3: milk pan in which there is about two inches of
• 46:24
  Speaker 3: boiling water. Sterilize the cups, spoons and funnel if you
• 46:28
  Speaker 3: use one, by immersing in boiling water for a few minutes.
• 46:32
  Speaker 3: When ready to put the prepared fruit in the jars,
• 46:35
  Speaker 3: slip a broad skimmer under a jar and lift it
• 46:38
  Speaker 3: and drain free of water. Set the jar in the
• 46:41
  Speaker 3: shallow milk pan and fill to overflowing with the boiling fruit.
• 46:46
  Speaker 3: Slip a silver plated knife or the handle of a
• 46:49
  Speaker 3: spoon around the inside of the jar, that the fruit
• 46:52
  Speaker 3: and juice may be packed solidly, wipe the rim of
• 46:55
  Speaker 3: the jar, dip the rubber ring in boiling water and
• 46:59
  Speaker 3: put it smoothly on the jar. Then put on the
• 47:01
  Speaker 3: cover and fasten. Place the jar on a board and
• 47:05
  Speaker 3: out of a draft of cold air. The work of
• 47:08
  Speaker 3: filling and sealing must be done rapidly, and the fruit
• 47:11
  Speaker 3: must be boiling hot when it is put into the jars.
• 47:15
  Speaker 3: If screw covers are used, it will be necessary to
• 47:18
  Speaker 3: tighten them after the glass has cooled and contracted. When
• 47:22
  Speaker 3: the fruit is cold, wipe the jars with a wet cloth,
• 47:25
  Speaker 3: paste on the labels, if any, and put the jars
• 47:28
  Speaker 3: on shelves in a cool, dark closet. In canning, any
• 47:34
  Speaker 3: proportion of sugar may be used, or fruit may be
• 47:37
  Speaker 3: canned without the addition of any sugar. However, that which
• 47:41
  Speaker 3: is designed to be served as a sauce should have
• 47:44
  Speaker 3: the sugar cooked with it. Fruit intended for cooking purposes
• 47:48
  Speaker 3: need not have the sugar added to it. Juicy fruits,
• 47:52
  Speaker 3: such as berries and cherries, require little or no water.
• 47:55
  Speaker 3: Strawberries are better not to have water added to them.
• 47:59
  Speaker 3: The only exception to this is when they are cooked
• 48:01
  Speaker 3: in a heavy syrup. Raspberries twelve quarts of raspberries, two
• 48:06
  Speaker 3: quarts of sugar. Put two quarts of the fruit in
• 48:09
  Speaker 3: the preserving kettle, heat slowly on the stove, crush with
• 48:13
  Speaker 3: a wooden vegetable masher. Spread a square of cheese cloth
• 48:17
  Speaker 3: over a bowl and turn the crushed berries and juice
• 48:20
  Speaker 3: into it. Press out the juice, which turn into the
• 48:24
  Speaker 3: preserving kettle. Add the sugar and put on the stove.
• 48:27
  Speaker 3: Stir until the sugar is dissolved. When the syrup begins
• 48:31
  Speaker 3: to boil. Add the remaining ten quarts of berries, let
• 48:35
  Speaker 3: them heat slowly boil ten minutes, counting from the time
• 48:38
  Speaker 3: they begin to bubble. Skim well while boiling, putting cans
• 48:43
  Speaker 3: and seal as directed. Raspberries and currants ten quarts of raspberries,
• 48:49
  Speaker 3: three quarts of currants, two and a half quarts of sugar, Heat,
• 48:53
  Speaker 3: crush and press the juice from the currants, and proceed
• 48:56
  Speaker 3: as directed for raspberries blackberries. As for raspberries currants, twelve
• 49:03
  Speaker 3: quarts of currants, four quarts of sugar. Treat the same
• 49:06
  Speaker 3: as for raspberries. Goosberries six quarts of berries, one and
• 49:11
  Speaker 3: one half quarts of sugar, one pint of water. For
• 49:15
  Speaker 3: green gooseberries, dissolve the sugar in the water, then add
• 49:18
  Speaker 3: the fruit and cook fifteen minutes. Ripe gooseberries are to
• 49:22
  Speaker 3: be treated the same as the green fruit, but use
• 49:25
  Speaker 3: only half as much water. Green gooseberries may also be
• 49:28
  Speaker 3: canned the same as rhubarb see page eighteen. Blueberries twelve
• 49:34
  Speaker 3: quarts of berries, one quart of sugar, one pint of water.
• 49:38
  Speaker 3: Put water, berries and sugar in the preserving kettle, heat
• 49:42
  Speaker 3: slowly boil fifteen minutes, counting from the time the contents
• 49:46
  Speaker 3: of the kettle begin to bubble. Cherries six quarts of cherries,
• 49:51
  Speaker 3: one and one half quarts of sugar, one half pint
• 49:54
  Speaker 3: of water. Measure the cherries after the stems have been removed.
• 49:58
  Speaker 3: Stone them or not as you please. If you stone them,
• 50:02
  Speaker 3: be careful to save all the juice. Put the sugar
• 50:05
  Speaker 3: and water in the preserving kettle and stir over the
• 50:08
  Speaker 3: fire until the sugar is dissolved. Put in the cherries
• 50:11
  Speaker 3: and heat slowly to the boiling point. Boil ten minutes,
• 50:15
  Speaker 3: skimming carefully. Grapes six quarts of grapes, one quart of sugar,
• 50:20
  Speaker 3: one gill of water. Squeeze the pulp of the grapes
• 50:23
  Speaker 3: out of the skins. Cook the pulp five minutes, and
• 50:27
  Speaker 3: then rub through a sieve that is fine enough to
• 50:29
  Speaker 3: hold back the seeds. Put the water, skins, and pulp
• 50:32
  Speaker 3: in the preserving kettle and heat slowly to the boiling point.
• 50:36
  Speaker 3: Skim the fruit and then add the sugar. Boil fifteen minutes.
• 50:42
  Speaker 3: Sweet grapes may be canned with less sugar. Very sour
• 50:45
  Speaker 3: ones may have more. Rhubarb. Cut the rhubarb when it
• 50:49
  Speaker 3: is young and tender wash it thoroughly, and then pare
• 50:53
  Speaker 3: cut into pieces about two inches long. Pack and sterilize jars.
• 50:57
  Speaker 3: Fill the jars to overflowing with cold water and let
• 51:00
  Speaker 3: them stand ten minutes. Drain off the water and fill
• 51:04
  Speaker 3: again to overflowing with fresh cold water. Seal with sterilized
• 51:08
  Speaker 3: rings and covers when required for use. Treat the same
• 51:12
  Speaker 3: as fresh rhubarb. Green gooseberries may be canned in the
• 51:15
  Speaker 3: same manner. Rhubarb may be cooked and canned with sugar
• 51:19
  Speaker 3: in the same manner as gooseberries. Peaches eight quarts of peaches,
• 51:24
  Speaker 3: one port of sugar, three quarts of water. Put the
• 51:27
  Speaker 3: sugar and water together and stir over the fire until
• 51:31
  Speaker 3: the sugar is dissolved. When the syrup boils, skim it.
• 51:35
  Speaker 3: Draw the kettle back where the syrup will keep hot
• 51:37
  Speaker 3: but not boil. Pare the peaches, cut in halves and
• 51:42
  Speaker 3: remove the stones. Unless you prefer to can the fruit whole,
• 51:46
  Speaker 3: Put a lair of the prepared fruit into the preserving
• 51:49
  Speaker 3: kettle and cover with some of the hot syrup. When
• 51:52
  Speaker 3: the fruit begins to boil, skim carefully boil gently for
• 51:56
  Speaker 3: ten minutes. Then put in the jars and seal. If
• 51:59
  Speaker 3: the fruit it is not fully ripe, it may require
• 52:02
  Speaker 3: a little longer time to cook. It should be so
• 52:05
  Speaker 3: tender that it may be pierced easily with a silver fork.
• 52:08
  Speaker 3: It is best to put only one layer of fruit
• 52:10
  Speaker 3: in the preserving kettle.
• 52:12
  Speaker 4: While this is cooking. The fruit for.
• 52:14
  Speaker 3: The next batch may be pared pears. If the fruit
• 52:19
  Speaker 3: is ripe, it may be treated exactly the same as peaches. If,
• 52:22
  Speaker 3: on the other hand, it is rather hard, it must
• 52:25
  Speaker 3: be cooked until so tender that a silver fork will
• 52:28
  Speaker 3: pierce it readily. Quinces four quarts of pared cord and
• 52:33
  Speaker 3: quartered quinces, one and a half quarts of sugar, two
• 52:37
  Speaker 3: quarts of water. Rub the fruit hard with a coarse
• 52:40
  Speaker 3: crash towel, then wash and drain, pare, quarter and core.
• 52:44
  Speaker 3: Drop the pieces into cold water see page thirteen. But
• 52:48
  Speaker 3: the fruit in the preserving kettle with cold water to
• 52:51
  Speaker 3: cover it generously, Heat slowly, and simmer gently until tender.
• 52:56
  Speaker 3: The pieces will not all require the same time to cook.
• 52:59
  Speaker 3: Take each piece up as soon as it is so
• 53:01
  Speaker 3: tender that a silver fork will pierce it readily. Drain
• 53:05
  Speaker 3: on a platter. Strain the water in which the fruit
• 53:08
  Speaker 3: was cooked through cheese cloth. Put two quarts of the
• 53:11
  Speaker 3: strained liquid and the sugar into the preserving kettle. Stir
• 53:15
  Speaker 3: over the fire until the sugar is dissolved. When it boils,
• 53:19
  Speaker 3: skim well and put in the cooked fruit. Boil gently
• 53:22
  Speaker 3: for about twenty minutes. Crab apples six quarts of apples,
• 53:27
  Speaker 3: one and one half quarts of sugar, two quarts of water.
• 53:30
  Speaker 3: Put the sugar and water into the preserving kettle. Stir
• 53:33
  Speaker 3: over the fire until the sugar is dissolved. When the
• 53:36
  Speaker 3: syrup boils.
• 53:37
  Speaker 4: Skim it.
• 53:38
  Speaker 3: Wash the fruit, rubbing the blossom end well, Put it
• 53:42
  Speaker 3: in the boiling syrup, and cook gently until tender. It
• 53:45
  Speaker 3: will take from twenty to fifty minutes, depending upon the
• 53:48
  Speaker 3: kind of crab apples. Plums eight quarts of plums, two
• 53:53
  Speaker 3: quarts of sugar, one pint of water. Nearly all kinds
• 53:57
  Speaker 3: of plums can be cooked with the skins on. If
• 54:00
  Speaker 3: it is desired to remove the skin of any variety,
• 54:03
  Speaker 3: plunge them in boiling water for a few minutes. When
• 54:06
  Speaker 3: the skins are left on, prick them thoroughly to prevent bursting.
• 54:10
  Speaker 3: See fruit pricker, page ten. Put the sugar and water
• 54:14
  Speaker 3: into the preserving kettle and stir over the fire until
• 54:18
  Speaker 3: the sugar is dissolved. Wash and drain the plums. Put
• 54:22
  Speaker 3: some of the fruit in the boiling syrup. Do not
• 54:24
  Speaker 3: crowd it. Cook five minutes, fill and seal the jars.
• 54:28
  Speaker 3: Put more fruit in the syrup. Continue in this manner
• 54:31
  Speaker 3: until all the fruit is done. It may be there
• 54:34
  Speaker 3: that there will not be sufficient syrup toward the latter
• 54:37
  Speaker 3: part of the work. For this reason it is well
• 54:40
  Speaker 3: to have a little extra syrup on the back of
• 54:42
  Speaker 3: the stove.
• 54:44
  Speaker 4: Stew tomatoes.
• 54:46
  Speaker 3: Wash the tomatoes and plunge into boiling water for five minutes.
• 54:50
  Speaker 3: Hare and slice, and then put into the preserving kettle.
• 54:54
  Speaker 3: Set the kettle on an iron ring. Heat the tomatoes slowly,
• 54:58
  Speaker 3: stirring frequently from the bottom. Boil for thirty minutes, counting
• 55:02
  Speaker 3: from the time the vegetable begins actually to boil. Put
• 55:06
  Speaker 3: in sterilized jars and seal whole tomatoes, eight ports of
• 55:11
  Speaker 3: medium sized tomatoes, four quarts of sliced tomatoes. Put the
• 55:15
  Speaker 3: paired in sliced tomatoes in a stew pan, and cook
• 55:18
  Speaker 3: as directed for stewed tomatoes. When they have been boiling
• 55:21
  Speaker 3: twenty minutes. Take from the fire and rub through a strainer.
• 55:25
  Speaker 3: Return to the fire. While the sliced tomatoes are cooking,
• 55:29
  Speaker 3: pare the whole tomatoes and put them in sterilized jars.
• 55:32
  Speaker 3: Pour into the jars enough of the stewed and strained
• 55:36
  Speaker 3: tomato to fill all the interstices. Put the uncovered jars
• 55:40
  Speaker 3: in a moderate oven, placing them on a pad of
• 55:43
  Speaker 3: asbestos or in shallow pans of hot water. Let the
• 55:47
  Speaker 3: vegetable cook in the oven for half an hour. Take
• 55:50
  Speaker 3: from the oven and fill to overflowing with boiling hot
• 55:53
  Speaker 3: strained tomato.
• 55:55
  Speaker 4: Then seal.
• 55:56
  Speaker 3: If there is any of the strained tomato left, can
• 55:59
  Speaker 3: it for sauces. And of section seven Section eight of
• 56:10
  Speaker 3: Canned Fruit Preserves and Jellies. This is a LibriVox recording.
• 56:15
  Speaker 3: All LibriVox recordings are in the public domain. For more
• 56:18
  Speaker 3: information or to volunteer, please visit LibriVox dot org. Recording
• 56:23
  Speaker 3: by Betty B. Canned Fruit Preserves and Jellies. Household Methods
• 56:29
  Speaker 3: of Preparation by Maria PARLOA canned fruit cooked in the oven.
• 56:36
  Speaker 3: This method of canning fruit, in the opinion of the writer,
• 56:39
  Speaker 3: is the one to be preferred. The work is easily
• 56:42
  Speaker 3: and quickly done. And the fruit retains its shape, color,
• 56:45
  Speaker 3: and flavor better than when cooked in the preserving kettle.
• 56:49
  Speaker 3: Cover the bottom of the oven with a sheet of asbestos,
• 56:52
  Speaker 3: the kind plumbers employ in covering pipes. It is very
• 56:56
  Speaker 3: cheap and may usually be found at plumber shops. If
• 56:59
  Speaker 3: the asbestos is not available, put into the oven shallow
• 57:03
  Speaker 3: pans in which there are about two inches of boiling water.
• 57:07
  Speaker 3: Seralize the jars and utensils. Make the syrup. Prepare the
• 57:11
  Speaker 3: fruit the same as for cooking in the preserving kettle.
• 57:14
  Speaker 3: Fill the hot jars with it, and pour in enough
• 57:17
  Speaker 3: syrup to fill the jar solidly. Run the blade of
• 57:20
  Speaker 3: a silver plated knife around the inside of the jar.
• 57:24
  Speaker 3: Place the jars in the oven, either on the asbestos
• 57:27
  Speaker 3: or in the pan of water. The oven should be
• 57:30
  Speaker 3: moderately hot. Cook the fruit ten minutes. Remove from the
• 57:34
  Speaker 3: oven and fill the jar with boiling syrup. Wipe and seal.
• 57:38
  Speaker 3: Place the jars on a board and out of a
• 57:40
  Speaker 3: draft of air. If the screw covers are used, tighten
• 57:43
  Speaker 3: them after the glass is cooled. Large fruits such as peaches, pears, quinces, crab, apples,
• 57:50
  Speaker 3: et cetera, will require about a pint of syrup to
• 57:53
  Speaker 3: each quart jar of fruit. The small fruit will acquire
• 57:57
  Speaker 3: a little over half a pint of syrup. The amount
• 58:00
  Speaker 3: of sugar in each quart of syrup should be regulated
• 58:03
  Speaker 3: to suit the fruit with which it is to be used.
• 58:06
  Speaker 3: The data on page fourteen will be a guide. The
• 58:10
  Speaker 3: quantities given will not make the fruit very sweet. The
• 58:14
  Speaker 3: quantity of sugar may be increased or diminished to suit
• 58:17
  Speaker 3: the taste. End of Chapter eight, Section nine of Canned
• 58:28
  Speaker 3: Fruit Preserves and Jellies. This is a LibriVox recording. All
• 58:33
  Speaker 3: LibriVox recordings are in the public domain. For more information
• 58:37
  Speaker 3: or to volunteer, please visit LibriVox dot org. Recording by
• 58:41
  Speaker 3: Betty B. Canned Fruit Preserves and Jellies. Household Methods of
• 58:46
  Speaker 3: preparation by Maria PARLOA canned fruit cooked in a water bath.
• 58:53
  Speaker 3: Prepare the fruit and syrup as for cooking in the oven.
• 58:56
  Speaker 3: Fill the sterilized jars and put the covers on loosely.
• 59:00
  Speaker 3: Have a wooden rack in the bottom of a wash
• 59:02
  Speaker 3: boiler see page ten. Put in enough warm water to
• 59:07
  Speaker 3: come to about four inches above the wreck. Place the
• 59:10
  Speaker 3: filled jars in the boiler, but do not let them
• 59:13
  Speaker 3: touch one another. Pack clean white cotton rags, or perhaps
• 59:17
  Speaker 3: better cotton rope between and around the jars to prevent
• 59:22
  Speaker 3: them from striking one another. When the water begins to boil,
• 59:26
  Speaker 3: cover the boiler and let the fruit cook ten minutes
• 59:28
  Speaker 3: from the time the water surrounding it begins to boil,
• 59:32
  Speaker 3: Draw the boiler back and take off the cover. When
• 59:35
  Speaker 3: the steam passes off, take out one jar at a
• 59:38
  Speaker 3: time and place in a pan of boiling water beside
• 59:41
  Speaker 3: the boiler. Fill up with boiling syrup and seal. Put
• 59:45
  Speaker 3: the jars on a board, and do not let cold
• 59:47
  Speaker 3: air blow upon them. If screw covers are used, tighten
• 59:51
  Speaker 3: them when the glass has cooled and contracted. End of
• 59:56
  Speaker 3: section nine. Section ten of Canned Fruit Preserves and Jellies.
• 1:00:07
  Speaker 3: This is a LibriVox recording. All LibriVox recordings are in
• 1:00:10
  Speaker 3: the public domain. For more information or to volunteer, please
• 1:00:15
  Speaker 3: visit LibriVox dot org. Recording by Betty B. Canned Fruit
• 1:00:20
  Speaker 3: Preserves and Jellies. Household Methods of Preparation by Maria parloa
• 1:00:26
  Speaker 3: preserving fruit. In the case of most fruits, canning with
• 1:00:31
  Speaker 3: a little sugar is to be preferred to preserving with
• 1:00:34
  Speaker 3: a large quantity of sugar. There are, however, some fruits
• 1:00:38
  Speaker 3: that are only good when preserved with a good deal
• 1:00:40
  Speaker 3: of sugar. Of course, such preparations of fruit are only
• 1:00:44
  Speaker 3: desirable for occasional use. The fruits best adapted for preserving
• 1:00:49
  Speaker 3: are strawberries, sour cherries, sour plums, and quinces. Such rich
• 1:00:54
  Speaker 3: preparations should be put up in small jars or tumblers.
• 1:00:58
  Speaker 3: Strawberries use equal weights of sugar and strawberries. Put the
• 1:01:03
  Speaker 3: strawberries in the preserving kettle in layers, sprinkling sugar over
• 1:01:07
  Speaker 3: each layer. The fruit and sugar should not be more
• 1:01:10
  Speaker 3: than four inches deep. Place the kettle on the stove
• 1:01:14
  Speaker 3: and heat the fruit and sugar slowly to the boiling point.
• 1:01:17
  Speaker 3: When it begins to boil, skim carefully boil ten minutes,
• 1:01:21
  Speaker 3: counting from the time the fruit begins to bubble. Pour
• 1:01:25
  Speaker 3: the cooked fruit into platters, having it about two or
• 1:01:28
  Speaker 3: three inches deep. Place the platters in a sunny window
• 1:01:32
  Speaker 3: in an unused room for three or four days. In
• 1:01:35
  Speaker 3: that time, the fruit will grow plump and firm, and
• 1:01:38
  Speaker 3: the syrup will thicken almost to a jelly. Put this
• 1:01:41
  Speaker 3: preserve cold into jars or tumblers. White currants. Select large
• 1:01:47
  Speaker 3: firm fruit, remove the stems, and proceed. As for strawberries, cherries,
• 1:01:53
  Speaker 3: the sour cherries such as early Richmond and Montmorency are
• 1:01:57
  Speaker 3: best for this preserve. Remove the stefs and stones from
• 1:02:01
  Speaker 3: the cherries and proceed. As for strawberry preserve cherries preserved
• 1:02:06
  Speaker 3: with currant juice. Twelve quarts of cherries, three quarts of currants,
• 1:02:11
  Speaker 3: two quarts of sugar. Put the currants in the preserving
• 1:02:14
  Speaker 3: kettle and on the fire. When they boil up, crush
• 1:02:17
  Speaker 3: them and strain through cheesecloth, pressing out all the juice,
• 1:02:21
  Speaker 3: stem and stone the cherries, being careful to save all
• 1:02:24
  Speaker 3: the juice. Put the cherries, fruit, juice, and sugar in
• 1:02:27
  Speaker 3: the preserving kettle. Heat to the boiling point and skim
• 1:02:31
  Speaker 3: carefully boil for twenty minutes. Put in sterilized jars or tumblers.
• 1:02:36
  Speaker 3: This gives an acid preserve. The sugar may be doubled
• 1:02:40
  Speaker 3: if richer preserves are desired. Plum preserve four quarts of
• 1:02:45
  Speaker 3: green gages, two quarts of sugar, one pint of water.
• 1:02:50
  Speaker 3: Prick the fruit and put it in a preserving kettle.
• 1:02:52
  Speaker 3: Cover generously with cold water.
• 1:02:55
  Speaker 4: Heat to the.
• 1:02:55
  Speaker 3: Boiling point and boil gently for five minutes. Drain well.
• 1:03:00
  Speaker 3: Put the sugar and water in a preserving kettle and
• 1:03:02
  Speaker 3: stir over the fire until the sugar is dissolved. Boil
• 1:03:06
  Speaker 3: five minutes, skimming well. Put the drained green gages in
• 1:03:10
  Speaker 3: this syrup and cook gently for twenty minutes. Put in
• 1:03:13
  Speaker 3: sterilized jars. Other plums may be preserved in the same manner.
• 1:03:18
  Speaker 3: The skin should be removed from white plums. Quinces four
• 1:03:23
  Speaker 3: quarts of pared quartered and cord quinces, two quarts of sugar,
• 1:03:28
  Speaker 3: one quart of water. Boil the fruit in clear water
• 1:03:31
  Speaker 3: until it is tender, then skim out and drain. Put
• 1:03:34
  Speaker 3: the two quarts of sugar and one quart of water
• 1:03:37
  Speaker 3: in the preserving kettle. Stir until the sugar is dissolved.
• 1:03:41
  Speaker 3: Let it heat slowly to the boiling point. Skim well
• 1:03:44
  Speaker 3: and boil for twenty minutes, or one half of the
• 1:03:47
  Speaker 3: syrup into a second kettle. Put one half of the
• 1:03:50
  Speaker 3: cooked and drained fruit into each kettle. Simmer gently for
• 1:03:54
  Speaker 3: half an hour. Then put in sterilized jars. The water
• 1:03:58
  Speaker 3: in which the fruit was boiled and be used with
• 1:04:00
  Speaker 3: the parings, pores, and gnarly fruit to make jelly fruit pures.
• 1:04:06
  Speaker 3: Pures of fruit are in the nature of marmalades, but
• 1:04:09
  Speaker 3: they are not cooked so long and so retain more
• 1:04:12
  Speaker 3: of the natural flavor of the fruit. This is a
• 1:04:15
  Speaker 3: particularly nice way to preserve the small, seedy fruits which
• 1:04:19
  Speaker 3: are to be used in puddings, cake and frozen desserts.
• 1:04:23
  Speaker 3: Free the fruit from leaves, stems, and decayed portions. Peaches
• 1:04:27
  Speaker 3: and plums should have the skins and stones removed. Rub
• 1:04:30
  Speaker 3: the fruit through a puree sieve to each quart of
• 1:04:33
  Speaker 3: the strained fruit out a pint of sugar. Pack in
• 1:04:36
  Speaker 3: sterilized jars. Put the covers loosely on the jars. Place
• 1:04:41
  Speaker 3: the jars on the rack in the boiler. Pour in
• 1:04:44
  Speaker 3: enough cold water to come halfway up the sides of
• 1:04:47
  Speaker 3: the jars. Heat gradually to the boiling point, and boil
• 1:04:50
  Speaker 3: thirty minutes, counting from the time when the water begins
• 1:04:54
  Speaker 3: to bubble. Have some boiling syrup ready. As each jar
• 1:04:58
  Speaker 3: is taken from the boiler, put it in a pan
• 1:05:01
  Speaker 3: of hot water and fill up with the hot syrup.
• 1:05:04
  Speaker 3: Seal at once marmalades. Marmalades require great care while cooking
• 1:05:10
  Speaker 3: because no moisture is added to the fruit and sugar.
• 1:05:13
  Speaker 3: If the marmalade is made from berries, the fruit should
• 1:05:16
  Speaker 3: be rubbed through a sieve to remove the seeds. If
• 1:05:20
  Speaker 3: large fruit is used, have it washed, pared, cored, and quartered.
• 1:05:24
  Speaker 3: Measure the fruit and sugar, allowing one pint of sugar
• 1:05:27
  Speaker 3: to each quart of fruit. Rinse the preserving kettle with
• 1:05:31
  Speaker 3: cold water that there may be a slight coat of
• 1:05:33
  Speaker 3: moisture on the sides and bottom. Put alternate layers of
• 1:05:37
  Speaker 3: fruit and sugar in the kettle, having the first layer
• 1:05:40
  Speaker 3: of fruit, eat slowly, stirring frequently. While stirring, break up
• 1:05:45
  Speaker 3: the fruit as much as possible. Cook about two hours.
• 1:05:48
  Speaker 3: Then put in small sterilized jars. Fruit preserved in grape juice.
• 1:05:53
  Speaker 3: Any kind of fruit can be preserved by this method,
• 1:05:56
  Speaker 3: but it is particularly good for apples, pears, and sweet plum.
• 1:06:00
  Speaker 3: No sugar need be used in this process. Boil six
• 1:06:04
  Speaker 3: quarts of grape juice and an open preserving kettle until
• 1:06:07
  Speaker 3: it is reduced to four quartz. Have the fruit washed
• 1:06:10
  Speaker 3: and pared, and if apples are pears, quartered and cord
• 1:06:14
  Speaker 3: put the prepared fruit in a preserving kettle and cover
• 1:06:18
  Speaker 3: generously with the boiled grape juice. Boil gently until the
• 1:06:21
  Speaker 3: fruit is clear and tender. Then put in sterilized jars
• 1:06:26
  Speaker 3: boiled cider. When the apple crop is abundant and a
• 1:06:29
  Speaker 3: large quantity of cider is made, the housekeeper will find
• 1:06:32
  Speaker 3: it to her advantage to put up a generous supply
• 1:06:36
  Speaker 3: of boiled cider. Such cider greatly improves mince meat and
• 1:06:40
  Speaker 3: can be used at any time of the year to
• 1:06:42
  Speaker 3: make cider apple sauce. It is also a good selling article.
• 1:06:47
  Speaker 3: The cider for boiling must be perfectly fresh and sweet.
• 1:06:51
  Speaker 3: Put it in a large, open preserving kettle and boil
• 1:06:54
  Speaker 3: until it is reduced one half skim frequently. While boiling,
• 1:06:58
  Speaker 3: do not have the kettle more than two thirds full.
• 1:07:01
  Speaker 3: Put in bottles or stone jokes. Cider apple sauce five
• 1:07:07
  Speaker 3: quarts of boiled cider, eight quarts of pared, quartered and
• 1:07:10
  Speaker 3: cord sweet apples. Put the fruit in a large preserving
• 1:07:14
  Speaker 3: kettle and cover with the boiled cider. Cook slowly until
• 1:07:18
  Speaker 3: the apples are clear and tender. To prevent burning, place
• 1:07:21
  Speaker 3: the kettle on an iron tripod or ring. It will
• 1:07:25
  Speaker 3: require from two to three hours to cook the apples.
• 1:07:28
  Speaker 3: If you find it necessary to stir the sauce, be
• 1:07:31
  Speaker 3: careful to break the apples as little as possible. When
• 1:07:34
  Speaker 3: the sauce is cooked, put in sterilized jars. In the
• 1:07:38
  Speaker 3: late spring, when cooking apples have lost much of their
• 1:07:41
  Speaker 3: flavor and acidity, and appetizing, sauce may be made by
• 1:07:45
  Speaker 3: stewing them with diluted boiled cider, using one cupful of
• 1:07:49
  Speaker 3: cider to three of water cider pear sauce. Cooking pears
• 1:07:54
  Speaker 3: may be preserved in boiled cider the same as sweet apples.
• 1:07:58
  Speaker 3: If one prefers the sauces less sour, one pint of
• 1:08:02
  Speaker 3: sugar may be added to each court a boiled cider.
• 1:08:06
  Speaker 3: End of section ten ten eleven of Canned fruit Preserves
• 1:08:17
  Speaker 3: and Jellies. This is a LibriVox recording. All LibriVox recordings
• 1:08:21
  Speaker 3: are in the public domain. For more information or to volunteer,
• 1:08:25
  Speaker 3: please visit LibriVox dot org. Recording by Betty B. Canned
• 1:08:31
  Speaker 3: Fruit Preserves and Jellies. Household Methods of Preparation by Maria
• 1:08:36
  Speaker 3: PARLOA methods of making jelly. In no department of preserving
• 1:08:42
  Speaker 3: does the housekeeper feel less sure of the result than
• 1:08:45
  Speaker 3: in jelly making. The rule that works perfectly one time
• 1:08:48
  Speaker 3: fails another time. Why this is so, The average housekeeper
• 1:08:52
  Speaker 3: does not know, so there is nearly always an element
• 1:08:55
  Speaker 3: of uncertainty as to the result of the work. These
• 1:08:59
  Speaker 3: two questions are being constantly asked. Why does not my
• 1:09:03
  Speaker 3: jelly harden? What causes my jelly to candy? It is
• 1:09:07
  Speaker 3: an easy matter to say that there is something in
• 1:09:09
  Speaker 3: the condition of the fruit, or that the fruit juice
• 1:09:12
  Speaker 3: and sugar were cooked too short or too long a time.
• 1:09:15
  Speaker 3: These explanations are often true, but they do not help
• 1:09:19
  Speaker 3: the inquirer, since at other times just that proportion of
• 1:09:23
  Speaker 3: sugar and time of cooking have given perfect jelly. In
• 1:09:27
  Speaker 3: the following pages, an attempt is made to give a
• 1:09:30
  Speaker 3: clear explanation of the principles underlying the process of jelly making.
• 1:09:35
  Speaker 3: It is believed that the women who study this carefully
• 1:09:38
  Speaker 3: will find the key to unvarying success in this branch
• 1:09:42
  Speaker 3: of preserving pectin pectose pectase. In all fruits, when ripe
• 1:09:48
  Speaker 3: or nearly so, there is found pectin, a carbohydrate somewhat
• 1:09:52
  Speaker 3: similar in its properties to starch. It is because of
• 1:09:56
  Speaker 3: this substance in the fruit juice that we are able
• 1:09:59
  Speaker 3: to make jelly when equal quantities of sugar and fruit
• 1:10:02
  Speaker 3: juice are combined and the mixture is heated to the
• 1:10:05
  Speaker 3: boiling point for a short time. The pectin in the
• 1:10:09
  Speaker 3: fruit gelatinizes the mass. It is important that the jelly
• 1:10:13
  Speaker 3: maker should understand when this gelatinizing agent is at its best.
• 1:10:18
  Speaker 3: Pectose and pectase always exist in the unripe fruit. As
• 1:10:23
  Speaker 3: the fruit ripens, the pectase acts upon the pectose, which
• 1:10:27
  Speaker 3: is insoluble in water, converting it into pectin, which is soluble.
• 1:10:32
  Speaker 3: Pectin is at its best when the fruit is just
• 1:10:35
  Speaker 3: ripe or a little before. If the juice ferments or
• 1:10:39
  Speaker 3: the cooking of the jelly is continued too long, the
• 1:10:42
  Speaker 3: pectin undergoes a change and loses its power of gelatinizing.
• 1:10:46
  Speaker 3: It is therefore of the greatest importance that the fruit
• 1:10:50
  Speaker 3: should be fresh, just ripe, or a little underripe, and
• 1:10:53
  Speaker 3: that the boiling of the sugar and juice should not
• 1:10:56
  Speaker 3: be continued too long. Fruits vary as to the quantity
• 1:11:00
  Speaker 3: of sugar, acid, pectin, and gums in their composition. Some
• 1:11:05
  Speaker 3: of the sour fruits contain more sugar than do some
• 1:11:08
  Speaker 3: of the mild or flavored fruits. Currants, for example, often
• 1:11:12
  Speaker 3: contain four or five times as much sugar as the peach.
• 1:11:17
  Speaker 3: The peach does not contain so much free acid, and
• 1:11:20
  Speaker 3: it does contain a great deal of pectin bodies which
• 1:11:23
  Speaker 3: mass the acid. Hence the comparative sweetness of the ripe fruit.
• 1:11:28
  Speaker 3: Selection and handling of fruit for jelly making. An acid
• 1:11:32
  Speaker 3: fruit is the most suitable for jelly making, though in
• 1:11:35
  Speaker 3: some of the acid fruits, the strawberry, for example, the
• 1:11:39
  Speaker 3: quantity of the jelly making pectin is so small that
• 1:11:42
  Speaker 3: it is difficult to make jelly with this fruit. If, however,
• 1:11:46
  Speaker 3: some currant juice be added to the strawberry juice, a
• 1:11:50
  Speaker 3: pleasant jelly will be the result, yet, of course the
• 1:11:53
  Speaker 3: flavor of the strawberry will be modified. Here is a
• 1:11:56
  Speaker 3: list of the most desirable fruits for jelly making. The
• 1:12:00
  Speaker 3: very best are given first. Currant, crab, apple, apple, quince, grape, BlackBerry, raspberry, peach.
• 1:12:08
  Speaker 3: Apples make a very mild jelly, and it may be
• 1:12:11
  Speaker 3: flavored with fruits, flowers, or spices. If the apples are acid,
• 1:12:16
  Speaker 3: it is not advisable to use any flavor. Juicy fruits
• 1:12:20
  Speaker 3: such as currants, raspberries, et cetera, should not be gathered
• 1:12:24
  Speaker 3: after a rain, for they will have absorbed so much
• 1:12:27
  Speaker 3: water as to make it difficult without excessive boiling, to
• 1:12:31
  Speaker 3: get the juice to jelly. If berries are sandy or dusty,
• 1:12:36
  Speaker 3: it will be necessary to wash them, but the work
• 1:12:38
  Speaker 3: should be done very quickly, so that the fruit may
• 1:12:41
  Speaker 3: not absorb much water sea washing fruit age thirteen. Large
• 1:12:47
  Speaker 3: fruits such as apples, peaches, and pears, must be boiled
• 1:12:51
  Speaker 3: in water until soft. The strained liquid will contain the
• 1:12:54
  Speaker 3: flavoring matter and pectin. It requires more work and skill
• 1:12:58
  Speaker 3: to make jellies from the fruits, to which water must
• 1:13:01
  Speaker 3: be added, then from the juicy fruits. If the juicy
• 1:13:05
  Speaker 3: fruits are gathered at the proper time, one may be
• 1:13:08
  Speaker 3: nearly sure that they contain the right proportion of water.
• 1:13:11
  Speaker 3: If gathered after a rain, the fruit must be boiled
• 1:13:15
  Speaker 3: a little longer that the superfluous water may pass off
• 1:13:18
  Speaker 3: in steam. In the case of the large fruits, a
• 1:13:22
  Speaker 3: fair estimate is three quarts of strained juice from eight
• 1:13:25
  Speaker 3: quarts of fruit and about four quarts of water. If
• 1:13:29
  Speaker 3: the quantity of juice is greater than this, it should
• 1:13:32
  Speaker 3: be boiled down to three quarts. Apples will always require
• 1:13:35
  Speaker 3: four quarts of water to eight quarts of fruit, but
• 1:13:39
  Speaker 3: juicy peaches and plums will require only three or three
• 1:13:43
  Speaker 3: and a half quartz. The jelly will be clearer and
• 1:13:46
  Speaker 3: finer if the fruit is simmered gently and not stirred
• 1:13:50
  Speaker 3: during the cooking. It is always best to strain the
• 1:13:53
  Speaker 3: juice first through cheese cloth and without pressure. If the
• 1:13:57
  Speaker 3: cloth is double, the juice will be quite clear. When
• 1:14:00
  Speaker 3: a very clear jelly is desired, the strange juice should
• 1:14:03
  Speaker 3: pass through a flannel or felt bag. The juice may
• 1:14:07
  Speaker 3: be pressed from the fruit left in the strainer and
• 1:14:10
  Speaker 3: used in marmalade or for a second quality jelly. To
• 1:14:13
  Speaker 3: make jelly that will not crystallize candy, the right proportion
• 1:14:18
  Speaker 3: of sugar must be added to the fruit juice. If
• 1:14:21
  Speaker 3: the fruit contains a high percentage of sugar, the quantity
• 1:14:24
  Speaker 3: of added sugar should be a little less than the
• 1:14:27
  Speaker 3: quantity of fruit juice. That is to say, in a
• 1:14:30
  Speaker 3: season when there has been a great deal of heat
• 1:14:33
  Speaker 3: and sunshine, there will be more sugar in the fruit
• 1:14:36
  Speaker 3: than in a cold, wet season. Consequently, one pint of
• 1:14:40
  Speaker 3: currant juice will require but three quarters of a pint
• 1:14:43
  Speaker 3: of sugar, but in a cold, wet season, the pint
• 1:14:46
  Speaker 3: of sugar for the pint of juice must be measured generously.
• 1:14:51
  Speaker 3: Another cause of the jelly crystallizing is hard boiling. When
• 1:14:55
  Speaker 3: the syrup boils so rapidly that particles of it are
• 1:14:58
  Speaker 3: thrown on the upper part of the sides of the
• 1:15:01
  Speaker 3: preserving kettle, they often form crystals. If these crystals are
• 1:15:05
  Speaker 3: stirred into the syrup, they are apt to cause the
• 1:15:08
  Speaker 3: mass to crystallize in time. The use of the syrup
• 1:15:12
  Speaker 3: gage and care not to boil the syrup too violently,
• 1:15:15
  Speaker 3: will do away with all the uncertainty in jelly making.
• 1:15:19
  Speaker 3: The syrup gage should register twenty five degrees no matter
• 1:15:23
  Speaker 3: what kind of fruit is used see page fifteen. Jelly
• 1:15:27
  Speaker 3: should be covered closely and kept in a cool, dry,
• 1:15:31
  Speaker 3: dark place. Currant jelly The simplest method of making currant
• 1:15:35
  Speaker 3: jelly is perhaps the following. Free the currants from leaves
• 1:15:39
  Speaker 3: and large stems, put them in the preserving kettle. Crush
• 1:15:42
  Speaker 3: a few with a wooden vegetable masher or spoon. Eat slowly,
• 1:15:46
  Speaker 3: stirring frequently. When the currants are hot, crush them with
• 1:15:50
  Speaker 3: the vegetable masher. Put a hair sieve or strainer over
• 1:15:53
  Speaker 3: a large bowl. Over this spread a double square of
• 1:15:57
  Speaker 3: cheese cloth. Turn the crushed fruit and juice in the
• 1:16:00
  Speaker 3: cheese cloth and let it drain as long as it drips,
• 1:16:03
  Speaker 3: but do not use pressure to hasten the process. Take
• 1:16:07
  Speaker 3: the corners of the straining cloth firmly in the hands
• 1:16:10
  Speaker 3: and lift from the sieve. Move the contents by raising
• 1:16:13
  Speaker 3: one side of the cloth and then the other. After this,
• 1:16:17
  Speaker 3: put the cloth over another bowl, Twist the ends together,
• 1:16:21
  Speaker 3: and press out as much juice as possible. This juice
• 1:16:24
  Speaker 3: may be used to make a second quality of jelly.
• 1:16:27
  Speaker 3: The clear juice may be made into jelly at once,
• 1:16:30
  Speaker 3: or it may be strained through a flannel bag. In
• 1:16:33
  Speaker 3: any case, the method of making the jelly is the same.
• 1:16:37
  Speaker 3: Measure the juice and put it in a clean preserving
• 1:16:40
  Speaker 3: kettle or every pint of juice, add a pint of
• 1:16:43
  Speaker 3: granulated sugar. Stir until the sugar is dissolved. Then place
• 1:16:47
  Speaker 3: over the fire. Watch closely, and when it boils up,
• 1:16:51
  Speaker 3: draw it back and skim. Put over the fire again,
• 1:16:55
  Speaker 3: and boil and skim once more. Boil and skim a
• 1:16:58
  Speaker 3: third time. Then pour into hot glasses taken from the
• 1:17:02
  Speaker 3: pan of water on the stove and set on a board.
• 1:17:05
  Speaker 3: Place the board near a sunny window in a room
• 1:17:08
  Speaker 3: where there is no dust. It is a great protection
• 1:17:11
  Speaker 3: and advantage to have sheets of glass to lay on
• 1:17:14
  Speaker 3: top of the tumblers. As soon as the jelly is set,
• 1:17:17
  Speaker 3: cover by one of the three methods given.
• 1:17:21
  Speaker 4: See page twenty nine.
• 1:17:24
  Speaker 3: To make very transparent currant jelly, heat, crush and strain
• 1:17:27
  Speaker 3: the currants as directed in the simplest process. Put the
• 1:17:31
  Speaker 3: strained juice in the flannel bag and let it drain through.
• 1:17:35
  Speaker 3: Measure the juice and sugar, pint for pint, and finish
• 1:17:39
  Speaker 3: as directed above. To make currant jelly by the cold process,
• 1:17:43
  Speaker 3: follow the first rule of jelly as far as dissolving
• 1:17:46
  Speaker 3: the sugar in the strained juice. Fill warm sterilized glasses.
• 1:17:50
  Speaker 3: With this place the glasses on a board and put
• 1:17:53
  Speaker 3: the board by a sunny window. Cover with sheets of glass,
• 1:17:56
  Speaker 3: and keep by the window until the jelly is set.
• 1:18:00
  Speaker 3: The jelly will be more transparent if the juice is
• 1:18:02
  Speaker 3: strained through the flannel bag. Jelly made by the coal
• 1:18:06
  Speaker 3: process is more delicate than that made by boiling, but
• 1:18:09
  Speaker 3: it does not keep quite so well. Raspberry and currant
• 1:18:13
  Speaker 3: jelly make the same as currant jelly using half currants
• 1:18:17
  Speaker 3: and half raspberries. Raspberry jelly make the same as currant jelly.
• 1:18:22
  Speaker 3: BlackBerry jelly make the same as currant jelly. Strawberry jelly.
• 1:18:27
  Speaker 3: To ten quarts of strawberries, add two quarts of currants,
• 1:18:30
  Speaker 3: and proceed as for currant jelly, but boil fifteen minutes.
• 1:18:35
  Speaker 3: Ripe grape jelly an acid grape is best for this jelly.
• 1:18:39
  Speaker 3: The sweet ripe grapes contain too much sugar. Half ripe fruit,
• 1:18:43
  Speaker 3: or equal portions of nearly ripe and green grapes will
• 1:18:46
  Speaker 3: also be found satisfactory. Wild grapes make delicious jelly. Make
• 1:18:51
  Speaker 3: the same as currant jelly. Green grape jelly make the
• 1:18:55
  Speaker 3: same as apple jelly. Plum jelly use an underripe acid.
• 1:19:00
  Speaker 3: Wash the fruit and remove the stems. Put into the
• 1:19:03
  Speaker 3: preserving kettle with one quart of water for each peck
• 1:19:07
  Speaker 3: of fruit. Cook gently until the plums are boiled to pieces.
• 1:19:11
  Speaker 3: Strain the juice and proceed the same as for currant jelly.
• 1:19:15
  Speaker 3: Apple jelly. Wash stem and wipe the apples, being careful
• 1:19:19
  Speaker 3: to clean the blossom end thoroughly, cut into quarters and
• 1:19:22
  Speaker 3: put into the preserving kettle. Barely cover with cold water.
• 1:19:27
  Speaker 3: About four quarts of water to eight of apples, and
• 1:19:30
  Speaker 3: cook gently until the apples are soft and clear.
• 1:19:33
  Speaker 4: Strain the juice and proceed.
• 1:19:34
  Speaker 3: As for currant jelly, there should be but three quarts
• 1:19:37
  Speaker 3: of juice from eight quarts of apples and four of water.
• 1:19:42
  Speaker 3: Apples vary in the percentage of sugar and acid they contain.
• 1:19:46
  Speaker 3: A fine flavored acid. Apple should be employed when possible.
• 1:19:50
  Speaker 3: Apple jelly may be made at any time of the year,
• 1:19:53
  Speaker 3: but winter apples are best and should be used when
• 1:19:56
  Speaker 3: in their prime i e. From the fall to December
• 1:19:59
  Speaker 3: or January. When it is found necessary to make apple
• 1:20:02
  Speaker 3: jelly in the spring, add the juice of one lemon
• 1:20:06
  Speaker 3: to every pint of apple juice. Cider apple jelly make
• 1:20:11
  Speaker 3: the same as plain apple jelly, but covering the apples
• 1:20:14
  Speaker 3: with cider instead of water. The cider must be fresh
• 1:20:17
  Speaker 3: from the press. Crab apple jelly make the same as
• 1:20:22
  Speaker 3: plain apple jelly. Quince jelly. Rub the quinces with a
• 1:20:26
  Speaker 3: coarse crash towel, cut out the blossom end, Wash the
• 1:20:30
  Speaker 3: fruit and parrot and cut into quarters. Cut out the cores,
• 1:20:33
  Speaker 3: putting them in a dish by themselves. Have a large
• 1:20:36
  Speaker 3: bowl half full of water drop the perfect pieces of
• 1:20:39
  Speaker 3: fruit into this bowl, but the pearings in imperfect parts,
• 1:20:43
  Speaker 3: cut very fine, into the preserving kettle. Add a quart
• 1:20:47
  Speaker 3: of water to every two quarts of fruit and parings.
• 1:20:50
  Speaker 3: Put on the fire and cook gently for two hours,
• 1:20:53
  Speaker 3: strain and finish the same as apple jelly. The perfect
• 1:20:57
  Speaker 3: fruit may be preserved or canned to make quince jelly
• 1:21:01
  Speaker 3: of a second quality. When the pearings and fruit are
• 1:21:04
  Speaker 3: put on to cook, put the cores into another kettle
• 1:21:07
  Speaker 3: and cover them generously with water and cook two hours.
• 1:21:11
  Speaker 3: After all the juice has been drained from the parings
• 1:21:14
  Speaker 3: and fruit, put what remains into the preserving kettle with
• 1:21:17
  Speaker 3: the cores. Mix well and turn into the straining cloth.
• 1:21:21
  Speaker 3: Press all the juice possible from this mixture. Put the
• 1:21:24
  Speaker 3: juice in the preserving kettle with a pint of sugar
• 1:21:28
  Speaker 3: to a pint of juice. Boil ten minutes. Wild fruits
• 1:21:32
  Speaker 3: for jellies. Wild raspberries, blackberries, barberries, grapes, and beech plums
• 1:21:38
  Speaker 3: all make delicious jellies. The frequent failures in making barberry
• 1:21:42
  Speaker 3: jelly come from the fruit not being fresh or from
• 1:21:45
  Speaker 3: being over ripe. Preparation of the glasses for jelly. Sterilize
• 1:21:50
  Speaker 3: the glasses, take from the boiling water, and set them
• 1:21:53
  Speaker 3: in a shallow baking pan in which there is about
• 1:21:56
  Speaker 3: two inches of boiling water. Covering jelly. Jellies are so
• 1:22:01
  Speaker 3: rich in sugar that they are protected from bacteria and yeasts,
• 1:22:05
  Speaker 3: but they must be covered carefully to protect them from mold,
• 1:22:08
  Speaker 3: spores and evaporation. The following methods of covering jellies are
• 1:22:13
  Speaker 3: all good. Have disks of thick white paper the size
• 1:22:17
  Speaker 3: of the top of the glass. When the jelly is set,
• 1:22:20
  Speaker 3: brush the top over with brandy or alcohol. Dip a
• 1:22:23
  Speaker 3: disk of paper in the spirits and put it on
• 1:22:26
  Speaker 3: the jelly. If the glasses have covers, put them on.
• 1:22:29
  Speaker 3: If there are no covers, cut disks of paper about
• 1:22:32
  Speaker 3: half an inch in diameter, larger than the top of
• 1:22:35
  Speaker 3: the glass. Be together the white of one egg and
• 1:22:38
  Speaker 3: a tablespoonful of cold water. Wet the paper covers with
• 1:22:42
  Speaker 3: this mixture and put over the glass, pressing down the
• 1:22:45
  Speaker 3: sides well to make them stick to the glass. Or
• 1:22:49
  Speaker 3: The covers may be dipped in olive oil and be
• 1:22:51
  Speaker 3: tied on the glasses, but they must be cut a
• 1:22:54
  Speaker 3: little larger than when the white of egg is used.
• 1:22:57
  Speaker 3: A thick coating of paraffin makes a good cuver, but
• 1:23:00
  Speaker 3: not quite so safe as the paper dipped in brandy
• 1:23:03
  Speaker 3: or alcohol, because the spirits destroy any mold spores that
• 1:23:07
  Speaker 3: may happen to rest on the jelly. If such spores
• 1:23:10
  Speaker 3: are covered with the paraffin, they may develop under it. However,
• 1:23:14
  Speaker 3: the paper wet with spirits could be put on first
• 1:23:17
  Speaker 3: and the.
• 1:23:18
  Speaker 4: Paraffin poured over it.
• 1:23:20
  Speaker 3: If paraffin is used, break it into pieces and put
• 1:23:23
  Speaker 3: in a cup. Set the cup in a pan of
• 1:23:25
  Speaker 3: warm water on the back of the stove. In a
• 1:23:28
  Speaker 3: few minutes it will be melted enough to cover the jelly.
• 1:23:31
  Speaker 3: Have the coating about a fourth of an inch thick.
• 1:23:34
  Speaker 3: In cooling, the paraffin contracts, and if the layer is
• 1:23:38
  Speaker 3: very thin, it will crack and leave a portion of
• 1:23:41
  Speaker 3: the jelly exposed. End of Chapter eleven, Section twelve of
• 1:23:52
  Speaker 3: Canned Fruit Preserves and Jellies. This is a LibriVox recording.
• 1:23:57
  Speaker 3: All LibriVox recordings are in the public domain. For more
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  Speaker 3: by Betty B. Canned Fruit Preserves and Jellies. Household Methods
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  Speaker 3: of preparation by Maria PARLOA canned or bottled fruit juices.
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  Speaker 3: Fruit juice is most desirable for drinking or for culinary purposes.
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  Speaker 3: Grape juice is particularly good as a drink. It may
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  Speaker 3: be canned with or without sugar, but except where the
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  Speaker 3: grapes have a large percentage of sugar, as in the
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  Speaker 3: case in California, some sugar should be added to the
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  Speaker 3: juice in canning. Currt juice may be serialized in canned
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  Speaker 3: without sugar. This juice may be made into jelly at
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  Speaker 3: any season of the year. Fruit juices that are designed
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  Speaker 3: for use in frozen creams and water ices should be
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  Speaker 3: canned with a generous amount of sugar. For grape juice,
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  Speaker 3: good bottles are to be preferred to fruit cans if
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  Speaker 3: you can get the self sealing bottles such as pop
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  Speaker 3: or beer comes in the work of pus up. Grape
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  Speaker 3: juice will be light if bottles are employed. Be very
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  Speaker 3: careful to sterilize both bottles and quarts grape juice. Wash
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  Speaker 3: the grapes and pick from the stems. Put the fruit
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  Speaker 3: in the preserving kettle and crush slightly. Heat slowly and
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  Speaker 3: boil gently for half an hour. Crush the fruit with
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  Speaker 3: a wooden spoon. Put a sieve or colander over a
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  Speaker 3: large bowl, and spread a square of cheesecloth over the sieve.
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  Speaker 3: Turn the fruit and juice into the cheese cloth. Drain well.
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  Speaker 3: Then draw the edges of the cheese cloth together and
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  Speaker 3: twist hard to press out all the juice possible. Put
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  Speaker 3: the strange juice in a clean preserving kettle and on
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  Speaker 3: the fire. When it boils up, draw back and skim.
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  Speaker 3: Let it boil up again and skim. Then add the
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  Speaker 3: sugar and stir until dissolved. Boil five minutes, skimming. Carefully
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  Speaker 3: fill hot sterilized jars or bottles. Put the jars or
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  Speaker 3: bottles in a moderate oven for ten minutes in pans
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  Speaker 3: of boiling water. Have some boiler and juice and pour
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  Speaker 3: a little of it into the jars as they are
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  Speaker 3: taken from the oven. Then seal, place on boards and
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  Speaker 3: set aside out of a cold draft. A good proportion
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  Speaker 3: of sugar and juice is one gill of sugar to
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  Speaker 3: a quart of juice. The preparation and use of grape
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  Speaker 3: juice has been discussed at length in an earlier bulletin
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  Speaker 3: of this series. Raspberry BlackBerry strawberry and currant juices with
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  Speaker 3: all these fruits except currants precede the same as for
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  Speaker 3: grape juice, but adding half a pint of sugar to
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  Speaker 3: each quart of juice currants will require one pint of
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  Speaker 3: sugar to a quart of juice. Cherry, plum and peach
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  Speaker 3: juices To preserve the juice of cherries, plums, peaches, and
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  Speaker 3: similar fruits proceed as for jelly, but adding to each
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  Speaker 3: quart of juice half a pint of sugar instead of
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  Speaker 3: a quart as for jelly. If it is not desire
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  Speaker 3: to have the fruit juice transparent, the pulp of the
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  Speaker 3: fruit may be pressed to extract all the liquid. Fruit syrups.
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  Speaker 3: The only difference between syrups and juice is that in
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  Speaker 3: the syrup there must be at least half as much
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  Speaker 3: sugar as fruit juice. These syrups are used for flavoring
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  Speaker 3: ice creams and water ices. They also make a delicious
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  Speaker 3: drink when two or three spoonfuls are added to a
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  Speaker 3: glass of ice water. Raspberry vinegar. Put four quarts of
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  Speaker 3: raspberries in a bowl and pour over them two quarts
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  Speaker 3: of vinegar. Cover and set in a cold place for
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  Speaker 3: two days. On the second day, strain the vinegar through cheesecloth.
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  Speaker 3: Put four quarts of fresh raspberries in the bowl and
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  Speaker 3: pour over them the vinegar strain from the first raspberries.
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  Speaker 3: Put in a cool place for two days, then strain.
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  Speaker 3: Put the strained juice in a preserving kettle with three
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  Speaker 3: quarts of sugar. Heat slowly, and when the vinegar boils,
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  Speaker 3: skim carefully. Oil twenty minutes. Then put in sterilized bottles.
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  Speaker 3: About two tablespoonfuls of vinegar to a glass of water
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  Speaker 3: makes a refrain rushing drink. Similar vinegars may be made
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  Speaker 3: from blackberries and strawberries. End of section twelve. End of
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  Speaker 3: Canned fruit preserves and Jellies. Household Methods of Preparation by
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  Speaker 3: Maria Parloa