lo Feb., 1911.J Fruit Preserving. 103 



The advantage of pulling only sufficient water into the boiler to reach 

 the shelf, or false bottom, and cooking the contents by the steam generated, 

 is that a second lot of jars may be placed in as soon as the first is removed, 

 thereby economizing time and labour. 



No hard and fast rule can be laid down regarding the length of time 

 necessary, as so much depends on the kind and size. But, as a guide, it 

 may be said thai in the case of small fruits, such as gooseberries, cur- 

 rants, &c., 4 or 5 minutes at bfjiling temperature should suffice. Apricots, 

 peaches, and nectarines may require from 10 to 15 minutes; while pears 

 and quinces could do with mere, though in no case should the fruit be 

 allowed to boil to pulp as it is very desirable that when placed on the 

 table it .should retain its proper shape. 



When sufficiently cooked, the jars are removed from the ves.sel, and 

 additional syrup, which should be kept boiling tor the purpose, is poured 

 on to the fruit till it overflows the bottle .so as to exclude all air bubbles. 

 The rubber ring is then placed on the jar and the lid speedily fastened 

 down while the contents are still at boiling heat, or very near it. Whilst 

 it is desirable, as previously stated, that the fruit be brought to boiling 

 point slowly so that the heat may penetrate well through it. in order to 

 kill all ferment germs, it is necessary, when closing the jar, that no por- 

 tion of the contents should be below 180" F., or the process will probably 

 lit' a failure. 



Another method of preserving is to sterilize the fruit in an open vessel 

 just as if it were required for table use, excepting that it should be rather 

 under-cooked. Then lift from the vessel with a perforated ladle .so as to 

 separate it from the liquid in which it was sterilized, which may be either 

 syrup or water, and place in the jars in which it is to be preserved. The 

 latter should be stood in hot water to avoid breakage when the boiling 

 water or syrup is poured on, and the bottle filled and clo.sed similarly to 

 that described above. This method of preserving is one that is usually 

 adopted for household use where api)earance is not of .so much conse- 

 quence, and it is equally as effective as any other. 



When an ordinary bottle is utilized for small fruits, such as cherries, 

 gooseberries, or currants, the cork used should be fairly deep, and fit as 

 tightly as i)ossii)le. 'i'o insure success, it is advisable to have a little 

 melted jjaraffin at hand and, immediately after corking, to dip the top of 

 the l)Ottle into the paraffin. When cool, this will stoj) all air jtassages in 

 the cork. 



Fruit intended to be again cooked iitfore use, may, if desire-d, be pre- 

 served in water and the necessary sugar added at the second co»)king. 



Fruit pri'.served in either of the methods described, provided the direc- 

 ti(;ns are strictlv adhered to, and tin- jar liermetically sealed, should as 

 long as it remains air-tight, keep for an indefiniti- period. It must l>e 

 distinctly understood that the fruit is preserved by sterilization, and that 

 the sugar is used only to make the article more palatable and not as a 

 preservative. The strength of the syruj) meiitioiu'd will 1h' founil suitable 

 for most fruits, but for very acid ones, .1 little more sugar may he .idded ; 

 or, if excessively sweet fruit is In-ing lie.ited. a weaker syruj) may be used. 



('anning.— ('ans, with stud lids, varying in si/e from .: lbs. upwards, 

 are used for this purpo.se. The fruit while raw is carefully p.uked .so 

 that the can shall hold as nnich as possible; the latter is then filled with 

 the syrup previously pre])ared and o( a strength similar to that usetl for 

 l><)ttling. The cap or lid. hiving a \eni hole in the r«-ntre. is placed in 

 position and soldered down, and the < .ms then ]iul into the cooking vessel 



