358 MASS. EXPEIRTMENT STATION BUDLETIN 260 



DEPARTMENT OF HORTICULTURAL MANUFACTURES 

 W. W. Chenoweth in Cheiirge 



The Extraction of Fruit Juices by Heat. (C. R. Fellers). This project 

 has been continued, using small fruits including raspberries, blackberries 

 (wild and cultivated), blueberries, currants, plums and grapes. Wfth 

 the experimental data complete, the results of the two-year study on 

 small fruits will soon be jDresented as a bulletin. 



The use of pectin in fruit jellies has been studied, and work has been 

 done on a method for home extraction of pectin from cull apples' or thin- 

 nings. In cooperation with the Department of Dairy Industry, the sub- 

 stitution of pectin for gelatin as an ice cream stabilizer was found to 

 decrease overrun. 



The use of frozen apples for cider making was found to be satisfactory, 

 the expressed juice being very heavy and rich in pectin. This juice with 

 added sugar gives an excellent cider jelly. 



Manufacture and Preservation of Cranberry Products. ( C. R. Fellers 

 and F. P. Griffiths, W. W. Chenoweth)- Several barrels of cranberries 

 were canned in various types of tin cans and glass jars and some stored 

 for a year at 90° F., 70° and 45°. The effect of cold storage upon the 

 quality of canned cranberry sauce was very marked, the discoloration and 

 abnormal flavor being very much reduced. A good cranberry sauce was 

 fc'und to jell at 216-218° F., contained approximately 43 per cent siugar, 

 and showed a bloom jelly strength of about 150 grams. Close cooperation 

 with the several cranberry jjackers and the State Cranberry Station at 

 East Wareham has been maintained in this project. 



The development of a cranberry syrup was attempted. It was found 

 impossible to eliminate a very troublesome pectinous precipitate from the 

 syrup. The condition was remedied somewhat by using a very short 

 extraction period and expressing the juice before all of the pectin had 

 been liberated. 



Candied cranberries were made in the laboratory and seem to be in 

 many ways superior to the commonly used candied cherries. 



Utilization of Onions by Canning. (C. R. Fellers). Further progress 

 has beeni made, particularly in methods of preparation of onions for 

 canning. A short blanching (1.5- — 3 min.) in boiling water loosens the 

 outside skin and greath^ facilitates its removal. The use of zinc enamel'- 

 lined tin cans to prevent a black or smut formation has again proved very 

 efficacious. The onion contains much loosely combined sulfur which is 

 liberated during the canning process and combines with metals of the 

 container to form sulfides. Since zinc sulfide is white, there is little 

 objection to it. 



Work on onion pickling and drying has been continued- Several pounds 

 of onion powder for flavoring foods was prepared. It is believed this 

 product has good commercial possibilities. 



The Nitrogen Distribution of the Edible Portion of the Oniibln. (F. P. 

 Griffiths). The total nitrogen and various amino acid fractions were 

 estimated. The Van Slyke separation method was used. 



Utilization of frozen fruits in ice cream. This joint project carried on 

 in the departments of Dairy Industry and Horticultural Manufactures is 



