The Preservation of Food in the Home. — Part I 1275 



servatives should be used that are harmless and that permit the retention 

 of desirable tastes and flavors. 



Preservative substances may be divided into three classes: first, those 

 known to be harmless, such as sugar, salt, vinegar, and spices; second, 

 those about which there is doubt, as saltpeter, smoke, and liquid smoke; 

 third, those known to be harmful, as boric acid and the borates, salicylic 

 acid and the salicylates, benzoic acid and the benzoates, sulfurous acid 

 and the sulfites, and formaldehyde. 



Sugar. — Sugar in a concentrated form is a very effective preservative. 

 Even in a dilute form when used with other preservatives, such as vinegar 

 and spice, it aids m preventing putrefactive changes in foods. 



One of the first household methods of keeping perishable fruits was by 

 cooking them with a large quantity of sugar until the rich, thick preserve, 

 jelly, jam, or marmalade was obtained. Being of good flavor, effective as 

 a preservative, and wholesome as a food, sugar is deservedly popular. 

 Since the scientific knowledge of preserving fruits without the use of any 

 or of much sugar has developed, the old-fashioned preserve has been largely 

 crowded out of the family dietary. As a substitute for fresh fruit, pre- 

 serves certainly are unsatisfactory. Used as a modified form of sugar 

 to increase the sweets in the dietary they are excellent, and some simple 

 form of preserve might well replace a part of the candy or less wholesome 

 sweet foods now appearing on the family table. 



(a) Preserves. — Preserves as made at the present time are only " first 

 cousins " to the preserves of former days, as they are now less sweet, less 

 thick, and therefore less easily kept than formerly. Therefore, it was 

 believed wise to include the method of making so-called preserves under 

 canning directions, since preserves as now made must be sealed in sterile 

 air-tight jars to insure their keeping. All that is necessary to obtain the 

 old-fashioned preserve is to follow directions for making preserves and 

 further concentrate the mixture. 



(b) Jams and marmalades. — If in directions for making jams and mar- 

 malades the jelly-making property of fruits were given greater considera- 

 tion than it is commonly, the product resulting from following such 

 directions would be improved in both taste and wholesomeness. The 

 object sought in making jams and marmalades is a rich, sweet product 

 which will keep easily, which is not so crisp as jelly and yet has some- 

 thing of the body of jelly, which is not so soft and tough as is the so-called 

 preserve and yet has something of its softness and stickiness. In short, 

 jams and marmalades should be skillfully produced combinations or 

 ''crosses" between jellies and preserves. 



The jelly-making substance in fruit is obtained by cooking the fruit 

 with water and thus extracting its juices. The amount of water and the 



