This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1922 Excerpt: ...IN THE PREPARATION OF FRUIT PRESERVES Materials.--Five pounds each of such fruits as peaches, pears, strawberries, pineapple, watermelon rind, kumquats, cherries, apricots and firm ripe figs. Procedure: 1. Preparation.--Weigh the fruit before and after preparation as follows: A. Freestone peaches--peel, halve, pit. B. ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1922 Excerpt: ...IN THE PREPARATION OF FRUIT PRESERVES Materials.--Five pounds each of such fruits as peaches, pears, strawberries, pineapple, watermelon rind, kumquats, cherries, apricots and firm ripe figs. Procedure: 1. Preparation.--Weigh the fruit before and after preparation as follows: A. Freestone peaches--peel, halve, pit. B. Cling-stone peaches--peel, but need not pit. C. Small pears--peel and use whole. D. Large pears--peel, halve, core. E. Quinces--peel, quarter and core. F. Cherries--stem and pit. G. Apricots--halve and pit. H. Small plums--puncture skins thoroughly. I. Kumquats--slit and seed. J. Pineapple--peel, core and slice. K. Watermelon--remove red flesh and green skin. 2. Preliminary Boiling.--Boil watermelon rind and fruits, such as figs, peaches, pears, kumquats and cherries, in water until tender. Do not boil soft fruits, such as berries and very ripe apricots or free-stone peaches. 3. Addition of Sugar.--To each pound of firm varieties of fruit add 1 pound of sugar and 1 quart of water. To berries and very ripe soft fruit add sugar only. Heat firm fruits in an open kettle to a temperature of 221 F.; boil berries with gentle stirring 3 to 4 minutes only. Allow to cool in an open vessel, stirring frequently during cooling. Set aside for 24 hours to allow the fruit to absorb the syrup. 4. Packing and Pasteurizing.--Pack the fruit carefully into glass jars. Heat the syrup from the fruit to boiling and fill the jars. Seal the jars and pasteurize for 30 minutes in water at 185F. 5. Spiced Preserves.--Prepare firm fruits as directed in Assignment XXI 1 and 2. Berries are not suitable for spiced preserves. Prepare a syrup consisting of: Heat the fruit to boiling in this syrup and allow to stand overnight. Add sugar sufficient to increase the Balling degree ...
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