fermentation. Fill the clarified juice into glass jars or bottles and treat 

 as given under (2) for grape juice (see page 19), keeping the temperature 

 above 160° and below 180° F. for one-half hour. Remove jars from 

 water bath, complete the seal and set aside. 



Sterilized cider and all other fruit juices intended for use as beverages 

 acquire a better taste if poured from one vessel to another a half dozen 

 times or more before serving. Or open the steriHzed package and pour 

 the cider or juice into a vessel some hours before serving. This treat- 

 ment will do much to remove the fiat flavor so common in bottled fruit 

 juices. 



BOILED CIDER 



Boiled cider is a standard product in most New England homes. 

 When properly made it is of good color, high quality and finds many 

 uses in a well-ordered household. 



The cider should be fresh and from good, sound apples. Place in 

 alimiinum or porcelain-lined kettle and boil rapidly, reducing the 

 volimie in the ratio of 5 :i. Remove the sctmi which forms, transfer to 

 sterilized jars or bottles and seal at once. 



CIDER JELLY 



Cider jelly, which is prized by many who know it, is made by boihng 

 sweet cider down until it reaches the jellying point. This generally 

 means reducing the volume in the ratio of 7 :i. 



Cider jelly of superior quaHty is made by mixing the cider from sweet 

 and acid apples, using equal volimies. Such jelly is not as sour, and 

 will appeal to those who do not care for the more acid product. 



