PRESERVE FRUIT NOW

Dominion, Volume 34, Issue 112, 5 February 1941, Page 4

PRESERVE FRUIT NOW

Plan Ahead For Winter

Months

Xuw in tbe time''when Hie careful hoitsewilL thinks of Netting tier preserves pantry in order tor the winter montlis. Iti-iiienilier, food 'is preserved in season for use oil <>t season, so plan well ahead. In general, Hie procedure for bottling fruit and vegetables is similar. In both c,isi*s, the tollowing- rules must lie slrielly carried out: tirade fruit according lo size and ripeness. The fruit should lie just ripe —better under-ripe than over-ripe.

After preparing syrup, strain through u tine muslin. This makes and keeps the svrup clear. Is- jars free from chips’ and cracks, and provide new rubbers each season

Pack fruit in lint, wet jars and arrange will) wooden spoon or pick. I se it false bottom in sterilizer. Remember to unscrew the top just a little before sterilization. If too tight, 'it will prevent the escape of steam and Hie bottles will burst.

After sterilization is completed, remove bottles one by one, place them on a wooden surface mid screw down tightly. Turn tipside down till next day. If any bottles leak, they must be resferilized

All acid fruits must be covered with a weak solution of salt and water immediately after preparing and allowed to stand in it fill they are ready to lie placed in bottles. The imine prevents the action of enzyme, which causes oxidization and For Hie brine, use one level tablespoon -salt to each quart of water. Before placing fruit in bottles, rinse off the brine. Any large pan or boiler with a tightfitting lid ami deep enough to submerge bottles is all Hurt is required to bottle fruit and vegetables successfully. A false bottom or rack for the

bottles to stand on is necessary to keep Iboin from coming :t contact with liirecl heal.

When bottles tire tilled, place in sterilizer and till it with water up to the necks of boi 1 les. I'over with a light-filling lid mid place on a very low gas Hll tempo rat 11 re is ISS degrees. Maintain this degree of beat, for ’-'ll minutes. If thermometer is not used, slowly bring sterilizer to simmering point- (Illis I akes one a ini a ball’ hours). Al this point small bubbles will be seen rising from lhe bottom to Hie stirlace of the boiler. On no ai-eoimt should Hie bubbles be large. ,-.s this indicates tlie waler is far too lot.

The syrup is very important. The use of a very heavy syrup tends to ttitrko Hie fruit rise, thus spoiling the appearance of tbe hot Iks. The strength of (lie syriqi varies from lib. sugar to each qiiart of waler, ami ’for sour fruits up to 21b. to each quart. Bring sugar and water to boi! and simmer for tr few niinules, strain through muslin, and allow lo cool.

When making jelly it is not a good idea to make too much at a time; two quarts should lie . Hie maximum. The following tire very good combinations, witli the amount of sugar and waler to !><■ used: —Apple and pineapple: 4-citp apple and J-ctip pineapple juice, twothirds cup sugar. Apple and pencil: i-etip trpple and I-cttp peach juice, Iwolltirds cup sugar. Apple and strawberry: i-eup apple and 4-cttp strawberry, two-thirds cup sugar. Blackberry and apple: J-cup blackberry and-i-cttp apple syrup, two-thirds ettp sugar. Apple and mulberry: 4-etip mulberry mid 'Lcup apple juice and J-cup sugar.

To test jelly, take a small spoonful of syrup mill allow it to drop from sides of spoon. If drops flow together and a skin forms on top, remove from fire at once. I’ottr into hot jars, tilling them to the lop. Jelly will shrink a little, and Hie cavity should bp filled with pijrirflin wax when jelly is cold and set.