PART III. 



CANNING AND EVAPORATING OF FRUIT, MANUFAC- 

 TURE OF CATCHUPS, FRUIT-BUTTERS, MARMA- 

 LADES, JELLIES, PICKLES, AND MUSTARDS. 



CHAPTER XXIX. 



PRESERVATION OF FRUIT. 



THE use of hermetically closed tin cans is the only method for 

 preserving fruit which has become of commercial importance. 

 Before discussing it, the various ways which have proved more 

 or less satisfactory for household purposes will be briefly men- 

 tioned. The following rules apply, however, to all methods : 



1. The fruit must be gathered in dry weather and when free 

 from dew ; it is to be kept as free from dust as possible. 



2. Absolutely sound fruit, not over-ripe, should only be se- 

 lected. 



3. The fruit should be preserved immediately after gathering. 



4. The utensils used must be kept scrupulously clean. 



5. The preserving vessels should not be placed directly upon 

 the fire. 



6. A good quality of white sugar only should be used ; brown 

 sugar injures the taste and color of the fruit. 



7. Copper or brass kettles alone should be used for boiling, if 

 the latter is not effected in glass ; the spoons should be of wood or 

 of bone. 



8. The jars or cans should be thoroughly rinsed best with sali- 

 cylated water, and if corks are to be used they should be perfectly 

 sound and scalded in hot water to which some salicylic acid has 

 been added. 



9. Small jars or cans are preferable to large ones, and they 

 should be kept in a dark, cool, dry place. 



