THE DIETETIC VALUE OF FRUIT 1415 



TIIK <>U>-KAS1IH>.\KI> () I'K. \-KETTLE METHOD 



The jars and tops are sterilized ns in the two last-named proc- 

 esses. The fruit is cooked till tender in an open kettle ami packed 

 hot into the sterilized jars, and boiling syrup is added until the 

 jar overflows. The rubbers are dipped in boiling water and ad- 

 justed, the tops put on, and the jars at once fastened tight. 



Advantages. It is possible to watch every step of the process 

 and to remove any pieces of fruit that may have cooked tender 

 sooner than others. 



Disadvantages. Separate sterilization of jars and fruit is 

 necessary. It takes long hours of work over a hot stove. The 

 danger of infection by microorganisms during the process of filling 

 the jars makes the result of our work uncertain. 



Chipped Pears (cooked in open kettle) 



Wipe and stem hard pears. Slice in very small chips. For 

 4 pounds of pears, allow the juice and grated rind of 2 lemons, 

 3 pounds of sugar, and !/8 pound of scraped ginger root or % 

 pound of Canton ginger. Allow % cup of water for every pound 

 of sugar. Cook all together very slowly for about three hours. 

 It should be a reddish brown in color when done. 



The above is so rich that it may be kept in a~~crock. Whenever 

 a very heavy syrup is used, there is less danger from spoiling, even 

 by the open-kettle method. Therefore, this method still has its 

 place in the making of jellies, jams, marmalades, etc., in which 

 sugar acts as a preservative. 



JELLIES 



Jellies are a product of definite proportions of fruit-acid, sugar, 

 and the jelly-making element in fruit known as pectin. Failure 

 is more often due to the use of too much sugar than to any other 

 cause. If the fruit is watery, the pound-for-pound proportion 

 will not give good results. Less sugar must be used. The fruits 

 best adapted for jelly-making are currants, slightly underripe 

 grapes, arid sour apples. The acid element is a necessary part of 

 the combination. Wild fruit such as grapes, raspberries, black- 

 berries, and even blueberries, are all well adapted to jelly-making, 



