ii82 The Cornell Reading-Courses 



2 Use of vinegar 



3 Smoking, salting, and pickling foods 



4 Discussion of home-dried foods 



5 Use of water glass for preserving eggs 



Jelly Making 



Pectin, its sources and characteristics 

 Essentials for a good fruit jelly 

 Methods of extracting fruit juices 



1 First extract 



2 Second extract 



3 Third extract 



4 Fourth extract 



Classification of fruit juices according to juiciness of fruit 

 Possibility of canning fruit juice for future use 

 Conditions to consider in jelly-making 



1 Type of fruit juice 



2 Number of extract 



3 Time of boiling before adding sugar 



4 Amount of sugar according to type of juice used 



5 Time of boiling after addition of sugar 

 How to test jelly 



1 Causes of failure to jelly 



2 Causes of formation of crystals in jelly and how to avoid 



References: 



Farmers' Bulletins, United States Department of Agriculture, Wash- 

 ington, D. C. 

 Bigelow, W. D. Fruits and fruit products. Bulletin 66, Bureau of 



Chemistry 

 Breazeale, J. F. Canning vegetables in the home. Bulletin 359 

 Gould, H. P., and Fletcher, W. F. Canning peaches on the farm. 



Bulletin 426 

 Husman, G. C. Home manufacture and use of unfermented grape 



juice. Bulletin 175 

 Parloa, Maria. Canned fruits, preserves, and jellies. Bulletin 203 

 Wiley, H. W. Influence of food preservatives and artificial colors 

 I Boric acid and borax 

 n Salicylic acid and salicylates 

 HI Sulphurous acid and sulphites 

 IV Benzoic acid and benzoates 

 V Formaldehyde 



