1294 The Cornell Reading-Courses 



Second-grade grape juice 



A second-grade grape juice may be made by returning to the preserving 

 kettle the pulp left after the juice has dripped from it, covering it with 

 water, heating it gradually, and allowing it to simmer slowly for 20 to 

 30 minutes. Thereafter the method of procedure is that given under 

 " Grape juice." 



The second-grade grape juice is strong enough, after a little concen- 

 tration, to make excellent jelly. 



Third- and fourth-grade grape juice 



The pulp may be extracted for juice a third and a fourth time. The 

 yield of each successive extraction is smaller and more dilute than the 

 preceding. If the second, third, and fourth extracts are mixed, a very 

 pleasing grape juice results. 



Canned fruit juices 

 The juice of all fruits may be extracted and canned as directed above, 

 the main differences in the process used with various fruits being the 

 amount of water and the length of time needed to extract the juice. Dry 

 fruits, of course, require more water and a longer time of cooking than do 

 juicy fraits. Fruit juices may be canned in the rich fruit-months and made 

 into jelly during the winter months. 



Canned baked apples 



Wash and core good, sound, tart baking-apples. 



Fill cavities with sugar. 



Bake until tender in pan containing a little water. 



Pack the baked apples into hot sterile jars. 



Fill the jars completely full of a sirup made by boiling together 2 minutes, 

 I part water and i part sugar. 



Seal the can. 



Canned plums 



Prepare fruit and pack in cans as directed in Method I under " Methods 

 of canning," in the preceding lesson of this reading-course. 



Without adding water or sirup, steam the fruit in the can until the juice 

 flows. 



Drain off the juice and reserve for jelly. 



Use some of the cans of steamed plums to fill the others. 



Fill completely with sirup and finish the cooking. 



This method of canning plums not only gives a jelly product, but modi- 

 fies the tartness of the fruit. 



