FRUIT PRESERVATION CRYSTALLISED FRUITS. 



349 



tightly on to the rubber. Fruit in glass jars must be kept in a cool, dry place, away from the light, preferably in a cool 

 dark cellar. Thick brown paper should be wrapped round jars where there is light." 



Crystallised Fruits. Exact processes for British fruits can only be learned by 

 experience. The theory and practice is as follows : "The theory is to extract the 

 juice from the fruit, and replace it with sugar syrup, which, on hardening, preserves 

 the fruit from decay, and, at the same time, retains the natural shape of the fruit. 

 All kinds of fruit are capable of being preserved under this process. Though the 



Fig. 87. "AMEBICAN" EVAI>ORATOB No. 3. 



method is very simple, there is a certain skill required that is acquired only by 

 practice. The several steps in the process are about as follows : 



" First, the same care in selecting and grading the fruit should be taken as for canning ; that is, the fruit should 

 be all of one size, and as near the same ripeness as possible. The exact degree of ripeness is of great importance, 

 which is at that stage when fruit is best for canning. Peaches, pears, and other large fruits are pared and cut in 

 halves, as for canning ; plums, cherries, and small fruits generally are pitted. The fruit having thus been carefully 

 prepared, is put in a basket, or a bucket with a perforated bottom, and immersed in boiling water. The object of 

 this is to dilute and extract the juices of the fruit. The boiling length of time the fruit is immersed is the most 

 important part of the process. If left too long, it is overcooked and becomes soft ; if not immersed long enough, the 

 juice is not sufficiently extracted, which prevents a perfect absorption of the sugar. 



" After the fruit has been thus scalded and allowed to cool, it can be assorted as to softness. The next step is the 

 syrup, which is made of white sugar and water. The softer the fruit the heavier the syrup required. Ordinarily, 

 about 70*, Balling's saccharoineter, is the proper weight for the syrup. 



