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59 chapters
INTRODUCTION.
INTRODUCTION.
The common fruits, because of their low nutritive value, are not, as a rule, estimated at their real worth as food. Fruit has great dietetic value and should be used generously and wisely, both fresh and cooked. Fruits supply a variety of flavors, sugar, acids, and a necessary waste or bulky material for aiding in intestinal movement. They are generally rich in potash and soda salts and other minerals. Most fresh fruits are cooling and refreshing. The vegetable acids have a solvent power on the
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PACKING AND SHIPPING.
PACKING AND SHIPPING.
Each jar or jelly glass must be wrapped in several thicknesses of soft paper (newspapers will answer). Make pads of excelsior or hay by spreading a thick layer between the folds of newspapers. Line the bottom and sides of the box with these pads. Pack the fruit in the padded box. Fill all the spaces between the jars with the packing material. If the box is deep and a second layer of fruit is to go in, put thick pasteboard or thin boards over the first layer and set the wrapped jars on this. Fill
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BACTERIA, YEASTS, AND FERMENTATION.
BACTERIA, YEASTS, AND FERMENTATION.
Over one hundred years ago François Appert was the first to make practical application of the method of preserving food by putting it in cans or bottles, which he hermetically sealed. He then put the full bottles or cans in water and boiled them for more or less time, depending upon the kinds of food. In Appert's time and, indeed, until recent years it was generally thought that the oxygen of the air caused the decomposition of food. Appert's theory was that the things essential to the preservat
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MOLDS AND MOLDING.
MOLDS AND MOLDING.
Every housekeeper is familiar with molds which, under favorable conditions of warmth and moisture, grow upon almost any kind of organic material. This is seen in damp, warm weather, when molds form in a short time on all sorts of starchy foods, such as boiled potatoes, bread, mush, etc., as well as fresh, canned, and preserved fruits. Molds develop from spores which are always floating about in the air. When a spore falls upon a substance containing moisture and suitable food it sends out a fine
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STERILIZATION.
STERILIZATION.
To sterilize a substance or thing is to destroy all life and sources of life in and about it. In following the brief outline of the structure and work of bacteria, yeasts, and molds, it has been seen that damage to foods comes through the growth of these organisms on or in the food; also that if such organisms are exposed to a temperature of 212° F., life will be destroyed, but that spores and a few resisting bacteria are not destroyed at a temperature of 212° F., unless exposed to it for two or
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UTENSILS NEEDED FOR CANNING AND PRESERVING.
UTENSILS NEEDED FOR CANNING AND PRESERVING.
In preserving, canning, and jelly making iron or tin utensils should never be used. The fruit acids attack these metals and so give a bad color and metallic taste to the products. The preserving kettles should be porcelain lined, enameled, or of a metal that will not form troublesome chemical combinations with fruit juices. The kettles should be broad rather than deep, as the fruit should not be cooked in deep layers. Nearly all the necessary utensils may be found in some ware not subject to che
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SELECTION AND PREPARATION OF THE FRUIT.
SELECTION AND PREPARATION OF THE FRUIT.
The selection of fruit is one of the first steps in obtaining successful results. The flavor of fruit is not developed until it is fully ripe, but the time at which the fruit is at its best for canning, jelly making, etc., is just before it is perfectly ripe. In all soft fruits the fermentative stage follows closely upon the perfectly ripe stage; therefore it is better to use underripe rather than overripe fruit. This is especially important in jelly making for another reason also: In overripe f
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USE OF THE SIRUP GAUGE.
USE OF THE SIRUP GAUGE.
The sirup gauge is a graduated glass tube, with a weighted bulb, that registers from 0° to 50°, and that is employed to determine the quantity of sugar contained in a sirup. If this gauge is placed in pure water the bulb will rest on the bottom of the cylinder or other container. If sugar be dissolved in the water the gauge will begin to float. The more sugar there is dissolved in the water the higher the gauge will rise. In making tests it is essential that the sirup should be deep enough to re
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RASPBERRIES.
RASPBERRIES.
Put 2 quarts of the fruit in the preserving kettle; heat slowly on the stove; crush with a wooden vegetable masher; spread a square of cheese cloth over a bowl, and turn the crushed berries and juice into it. Press out the juice, which turn into the preserving kettle. Add the sugar and put on the stove; stir until the sugar is dissolved. When the sirup begins to boil, add the remaining 10 quarts of berries. Let them heat slowly. Boil ten minutes, counting from the time they begin to bubble. Skim
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RASPBERRIES AND CURRANTS.
RASPBERRIES AND CURRANTS.
Heat, crush, and press the juice from the currants and proceed as directed for raspberries....
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GOOSEBERRIES.
GOOSEBERRIES.
For green gooseberries dissolve the sugar in the water, then add the fruit and cook fifteen minutes. Ripe gooseberries are to be treated the same as the green fruit, but use only half as much water. Green gooseberries may also be canned the same as rhubarb ( see p. 18 )....
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BLUEBERRIES.
BLUEBERRIES.
Put water, berries, and sugar in the preserving kettle; heat slowly. Boil fifteen minutes, counting from the time the contents of the kettle begin to bubble....
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CHERRIES.
CHERRIES.
Measure the cherries after the stems have been removed. Stone them or not, as you please. If you stone them be careful to save all the juice. Put the sugar and water in the preserving kettle and stir over the fire until the sugar is dissolved. Put in the cherries and heat slowly to the boiling point. Boil ten minutes, skimming carefully....
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GRAPES.
GRAPES.
Squeeze the pulp of the grapes out of the skins. Cook the pulp five minutes and then rub through a sieve that is fine enough to hold back the seeds. Put the water, skins, and pulp into the preserving kettle and heat slowly to the boiling point. Skim the fruit and then add the sugar. Boil fifteen minutes. Sweet grapes may be canned with less sugar; very sour ones may have more....
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RHUBARB.
RHUBARB.
Cut the rhubarb when it is young and tender. Wash it thoroughly and then pare; cut into pieces about 2 inches long. Pack in sterilized jars. Fill the jars to overflowing with cold water and let them stand ten minutes. Drain off the water and fill again to overflowing with fresh cold water. Seal with sterilized rings and covers. When required for use, treat the same as fresh rhubarb. Green gooseberries may be canned in the same manner. Rhubarb may be cooked and canned with sugar in the same manne
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PEACHES.
PEACHES.
Put the sugar and water together and stir over the fire until the sugar is dissolved. When the sirup boils skim it. Draw the kettle back where the sirup will keep hot but not boil. Pare the peaches, cut in halves, and remove the stones, unless you prefer to can the fruit whole. Put a layer of the prepared fruit into the preserving kettle and cover with some of the hot sirup. When the fruit begins to boil, skim carefully. Boil gently for ten minutes, then put in the jars and seal. If the fruit is
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PEARS.
PEARS.
If the fruit is ripe it may be treated exactly the same as peaches. If, on the other hand, it is rather hard it must be cooked until so tender that a silver fork will pierce it readily....
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QUINCES.
QUINCES.
Rub the fruit hard with a coarse, crash towel, then wash and drain. Pare, quarter, and core; drop the pieces into cold water ( see p. 13 ). Put the fruit in the preserving kettle with cold water to cover it generously. Heat slowly and simmer gently until tender. The pieces will not all require the same time to cook. Take each piece up as soon as it is so tender that a silver fork will pierce it readily. Drain on a platter. Strain the water in which the fruit was cooked through cheese cloth. Put
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CRAB APPLES.
CRAB APPLES.
Put the sugar and water into the preserving kettle. Stir over the fire until the sugar is dissolved. When the sirup boils skim it. Wash the fruit, rubbing the blossom end well. Put it in the boiling sirup, and cook gently until tender. It will take from twenty to fifty minutes, depending upon the kind of crab apples....
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PLUMS.
PLUMS.
Nearly all kinds of plums can be cooked with the skins on. If it is desired to remove the skin of any variety, plunge them in boiling water for a few minutes. When the skins are left on, prick them thoroughly to prevent bursting. ( See fruit pricker, p. 10. ) Put the sugar and water into the preserving kettle and stir over the fire until the sugar is dissolved. Wash and drain the plums. Put some of the fruit in the boiling sirup. Do not crowd it. Cook five minutes; fill and seal the jars. Put mo
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STEWED TOMATOES.
STEWED TOMATOES.
Wash the tomatoes and plunge into boiling water for five minutes. Pare and slice, and then put into the preserving kettle; set the kettle on an iron ring. Heat the tomatoes slowly, stirring frequently from the bottom. Boil for thirty minutes, counting from the time the vegetable begins actually to boil. Put in sterilized jars and seal....
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WHOLE TOMATOES.
WHOLE TOMATOES.
Put the pared and sliced tomatoes into a stewpan and cook as directed for stewed tomatoes. When they have been boiling twenty minutes take from the fire and rub through a strainer. Return to the fire. While the sliced tomatoes are cooking, pare the whole tomatoes and put them in sterilized jars. Pour into the jars enough of the stewed and strained tomato to fill all the interstices. Put the uncovered jars in a moderate oven, placing them on a pad of asbestos or in shallow pans of hot water. Let
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CANNED FRUIT COOKED IN THE OVEN.
CANNED FRUIT COOKED IN THE OVEN.
This method of canning fruit, in the opinion of the writer, is the one to be preferred. The work is easily and quickly done, and the fruit retains its shape, color, and flavor better than when cooked in the preserving kettle. Cover the bottom of the oven with a sheet of asbestos, the kind plumbers employ in covering pipes. It is very cheap and may usually be found at plumbers' shops. If the asbestos is not available, put into the oven shallow pans in which there are about two inches of boiling w
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CANNED FRUIT COOKED IN A WATER BATH.
CANNED FRUIT COOKED IN A WATER BATH.
Prepare the fruit and sirup as for cooking in the oven. Fill the sterilized jars and put the covers on loosely. Have a wooden rack in the bottom of a wash boiler ( see p. 10 ). Put in enough warm water to come to about 4 inches above the rack. Place the filled jars in the boiler, but do not let them touch one another. Pack clean white cotton rags, or perhaps better, cotton rope, between and around the jars to prevent them from striking one another when the water begins to boil. Cover the boiler
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STRAWBERRIES.
STRAWBERRIES.
Use equal weights of sugar and strawberries. Put the strawberries in the preserving kettle in layers, sprinkling sugar over each layer. The fruit and sugar should not be more than 4 inches deep. Place the kettle on the stove and heat the fruit and sugar slowly to the boiling point. When it begins to boil skim carefully. Boil ten minutes, counting from the time the fruit begins to bubble. Pour the cooked fruit into platters, having it about 2 or 3 inches deep. Place the platters in a sunny window
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WHITE CURRANTS.
WHITE CURRANTS.
Select large, firm fruit, remove the stems, and proceed as for strawberries....
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CHERRIES.
CHERRIES.
The sour cherries, such as Early Richmond and Montmorency, are best for this preserve. Remove the stems and stones from the cherries and proceed as for strawberry preserve....
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CHERRIES PRESERVED WITH CURRANT JUICE.
CHERRIES PRESERVED WITH CURRANT JUICE.
Put the currants in the preserving kettle and on the fire. When they boil up crush them and strain through cheese cloth, pressing out all the juice. Stem and stone the cherries, being careful to save all the juice. Put the cherries, fruit juice, and sugar in the preserving kettle. Heat to the boiling point and skim carefully. Boil for twenty minutes. Put in sterilized jars or tumblers. This gives an acid preserve. The sugar may be doubled if richer preserves are desired....
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PLUM PRESERVE.
PLUM PRESERVE.
Prick the fruit and put it in a preserving kettle. Cover generously with cold water. Heat to the boiling point and boil gently for five minutes. Drain well. Put the sugar and water in a preserving kettle and stir over the fire until the sugar is dissolved. Boil five minutes, skimming well. Put the drained green gages in this sirup and cook gently for twenty minutes. Put in sterilized jars. Other plums may be preserved in the same manner. The skins should be removed from white plums....
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QUINCES.
QUINCES.
Boil the fruit in clear water until it is tender, then skim out and drain. Put the 2 quarts of sugar and 1 quart of water in the preserving kettle; stir until the sugar is dissolved. Let it heat slowly to the boiling point. Skim well and boil for twenty minutes. Pour one-half of the sirup into a second kettle. Put one-half of the cooked and drained fruit into each kettle. Simmer gently for half an hour, then put in sterilized jars. The water in which the fruit was boiled can be used with the par
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FRUIT PURÉES.
FRUIT PURÉES.
Purées of fruit are in the nature of marmalades, but they are not cooked so long, and so retain more of the natural flavor of the fruit. This is a particularly nice way to preserve the small, seedy fruits, which are to be used in puddings, cake, and frozen desserts. Free the fruit from leaves, stems, and decayed portions. Peaches and plums should have the skins and stones removed. Rub the fruit through a purée sieve. To each quart of the strained fruit add a pint of sugar. Pack in sterilized jar
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MARMALADES.
MARMALADES.
Marmalades require great care while cooking because no moisture is added to the fruit and sugar. If the marmalade is made from berries the fruit should be rubbed through a sieve to remove the seeds. If large fruit is used have it washed, pared, cored, and quartered. Measure the fruit and sugar, allowing one pint of sugar to each quart of fruit. Rinse the preserving kettle with cold water that there may be a slight coat of moisture on the sides and bottom. Put alternate layers of fruit and sugar
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FRUIT PRESERVED IN GRAPE JUICE.
FRUIT PRESERVED IN GRAPE JUICE.
Any kind of fruit can be preserved by this method, but it is particularly good for apples, pears, and sweet plums. No sugar need be used in this process. Boil 6 quarts of grape juice in an open preserving kettle, until it is reduced to 4 quarts. Have the fruit washed and pared, and, if apples or pears, quartered and cored. Put the prepared fruit in a preserving kettle and cover generously with the boiled grape juice. Boil gently until the fruit is clear and tender, then put in sterilized jars...
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BOILED CIDER.
BOILED CIDER.
When the apple crop is abundant and a large quantity of cider is made, the housekeeper will find it to her advantage to put up a generous supply of boiled cider. Such cider greatly improves mince-meat, and can be used at any time of the year to make cider apple sauce. It is also a good selling article. The cider for boiling must be perfectly fresh and sweet. Put it in a large, open preserving kettle and boil until it is reduced one-half. Skim frequently while boiling. Do not have the kettle more
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CIDER APPLE SAUCE.
CIDER APPLE SAUCE.
Put the fruit in a large preserving kettle and cover with the boiled cider. Cook slowly until the apples are clear and tender. To prevent burning, place the kettle on an iron tripod or ring. It will require from two to three hours to cook the apples. If you find it necessary to stir the sauce be careful to break the apples as little as possible. When the sauce is cooked, put in sterilized jars. In the late spring, when cooking apples have lost much of their flavor and acidity, an appetizing sauc
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CIDER PEAR SAUCE.
CIDER PEAR SAUCE.
Cooking pears may be preserved in boiled cider the same as sweet apples. If one prefers the sauce less sour, 1 pint of sugar may be added to each quart of boiled cider. In no department of preserving does the housekeeper feel less sure of the result than in jelly making. The rule that works perfectly one time fails another time. Why this is so the average housekeeper does not know; so there is nearly always an element of uncertainty as to the result of the work. These two questions are being con
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PECTIN, PECTOSE, PECTASE.
PECTIN, PECTOSE, PECTASE.
In all fruits, when ripe or nearly so, there is found pectin, a carbohydrate somewhat similar in its properties to starch. It is because of this substance in the fruit juice that we are able to make jelly. When equal quantities of sugar and fruit juice are combined and the mixture is heated to the boiling point for a short time, the pectin in the fruit gelatinizes the mass. It is important that the jelly maker should understand when this gelatinizing agent is at its best. Pectose and pectase alw
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SELECTION AND HANDLING OF FRUIT FOR JELLY MAKING.
SELECTION AND HANDLING OF FRUIT FOR JELLY MAKING.
An acid fruit is the most suitable for jelly making, though in some of the acid fruits, the strawberry, for example, the quantity of the jelly-making pectin is so small that it is difficult to make jelly with this fruit. If, however, some currant juice be added to the strawberry juice a pleasant jelly will be the result; yet, of course, the flavor of the strawberry will be modified. Here is a list of the most desirable fruits for jelly making. The very best are given first: Currant, crab apple,
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CURRANT JELLY.
CURRANT JELLY.
The simplest method of making currant jelly is perhaps the following: Free the currants from leaves and large stems. Put them in the preserving kettle; crush a few with a wooden vegetable masher or spoon; heat slowly, stirring frequently. When the currants are hot, crush them with the vegetable masher. Put a hair sieve or strainer over a large bowl; over this spread a double square of cheese cloth. Turn the crushed fruit and juice into the cheese cloth, and let it drain as long as it drips, but
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RASPBERRY AND CURRANT JELLY.
RASPBERRY AND CURRANT JELLY.
Make the same as currant jelly, using half currants and half raspberries....
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RASPBERRY JELLY.
RASPBERRY JELLY.
Make the same as currant jelly....
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STRAWBERRY JELLY.
STRAWBERRY JELLY.
To 10 quarts of strawberries add 2 quarts of currants and proceed as for currant jelly, but boil fifteen minutes....
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RIPE-GRAPE JELLY.
RIPE-GRAPE JELLY.
An acid grape is best for this jelly. The sweet, ripe grapes contain too much sugar. Half-ripe fruit, or equal portions of nearly ripe and green grapes, will also be found satisfactory. Wild grapes make delicious jelly. Make the same as currant jelly....
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GREEN-GRAPE JELLY.
GREEN-GRAPE JELLY.
Make the same as apple jelly....
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PLUM JELLY.
PLUM JELLY.
Use an underripe acid plum. Wash the fruit and remove the stems. Put into the preserving kettle with 1 quart of water for each peck of fruit. Cook gently until the plums are boiled to pieces. Strain the juice and proceed the same as for currant jelly....
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APPLE JELLY.
APPLE JELLY.
Wash, stem, and wipe the apples, being careful to clean the blossom end thoroughly. Cut into quarters and put into the preserving kettle. Barely cover with cold water (about 4 quarts of water to 8 of apples) and cook gently until the apples are soft and clear. Strain the juice and proceed as for currant jelly. There should be but 3 quarts of juice from 8 quarts of apples and 4 of water. Apples vary in the percentage of sugar and acid they contain. A fine-flavored acid apple should be employed wh
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CIDER APPLE JELLY.
CIDER APPLE JELLY.
Make the same as plain apple jelly, but covering the apples with cider instead of water. The cider must be fresh from the press....
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CRAB-APPLE JELLY.
CRAB-APPLE JELLY.
Make the same as plain apple jelly....
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QUINCE JELLY.
QUINCE JELLY.
Rub the quinces with a coarse crash towel; cut out the blossom end. Wash the fruit and pare it and cut in quarters. Cut out the cores, putting them in a dish by themselves. Have a large bowl half full of water; drop the perfect pieces of fruit into this bowl. Put the parings and imperfect parts, cut very fine, into the preserving kettle. Add a quart of water to every 2 quarts of fruit and parings. Put on the fire and cook gently for two hours. Strain and finish the same as apple jelly. The perfe
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WILD FRUITS FOR JELLIES.
WILD FRUITS FOR JELLIES.
Wild raspberries, blackberries, barberries, grapes, and beach plums all make delicious jellies. The frequent failures in making barberry jelly come from the fruit not being fresh or from being overripe....
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PREPARATION OF THE GLASSES FOR JELLY.
PREPARATION OF THE GLASSES FOR JELLY.
Sterilize the glasses; take from the boiling water and set them in a shallow baking pan in which there is about 2 inches of boiling water....
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COVERING JELLIES.
COVERING JELLIES.
Jellies are so rich in sugar that they are protected from bacteria and yeasts, but they must be covered carefully to protect them from mold spores and evaporation. The following methods of covering jellies are all good: Have disks of thick white paper the size of the top of the glass. When the jelly is set, brush the top over with brandy or alcohol. Dip a disk of paper in the spirits and put it on the jelly. If the glasses have covers, put them on. If there are no covers, cut disks of paper abou
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GRAPE JUICE.
GRAPE JUICE.
Wash the grapes and pick from the stems. Put the fruit in the preserving kettle and crush slightly. Heat slowly and boil gently for half an hour. Crush the fruit with a wooden spoon. Put a sieve or colander over a large bowl and spread a square of cheese cloth over the sieve. Turn the fruit and juice into the cheese cloth; drain well, then draw the edges of the cheese cloth together and twist hard to press out all the juice possible. Put the strained juice in a clean preserving kettle and on the
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RASPBERRY, BLACKBERRY, STRAWBERRY, AND CURRANT JUICES.
RASPBERRY, BLACKBERRY, STRAWBERRY, AND CURRANT JUICES.
With all these fruits except currants, proceed the same as for grape juice, but adding half a pint of sugar to each quart of juice. Currants will require 1 pint of sugar to a quart of juice....
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CHERRY, PLUM, AND PEACH JUICES.
CHERRY, PLUM, AND PEACH JUICES.
To preserve the juice of cherries, plums, peaches, and similar fruits, proceed as for jelly, but adding to each quart of juice half a pint of sugar instead of a quart as for jelly. If it is not desired to have the fruit juice transparent, the pulp of the fruit may be pressed to extract all the liquid....
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FRUIT SIRUPS.
FRUIT SIRUPS.
The only difference between sirups and juice is that in the sirup there must be at least half as much sugar as fruit juice. These sirups are used for flavoring ice creams and water ices. They also make a delicious drink, when two or three spoonfuls are added to a glass of ice water....
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RASPBERRY VINEGAR.
RASPBERRY VINEGAR.
Put 4 quarts of raspberries in a bowl and pour over them 2 quarts of vinegar. Cover and set in a cool place for two days. On the second day strain the vinegar through cheese cloth. Put 4 quarts of fresh raspberries in the bowl and pour over them the vinegar strained from the first raspberries. Put in a cool place for two days, then strain. Put the strained juice in a preserving kettle with 3 quarts of sugar. Heat slowly, and when the vinegar boils skim carefully. Boil twenty minutes, then put in
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