STILL SIMPLER METHODS 239 



of the fruit or vegetable substance is kept. Both these 

 differences are reasons why jellies are less liable to attack 

 by bacteria and fungi than canned products are. In both 

 processes, all bacteria are killed by heat ; but in canning, 

 it is absolutely essential to see that the jar is filled to the 

 top, so as to drive out all air, and that it be covered, while 

 still hot, in such a way as to make it absolutely air-tight. 

 Jellies contain so much sugar that bacteria and fungi can- 

 not thrive on them. Jelly, therefore, will keep a long 

 time without an air-tight covering. 



175. " Preserves " are intermediate in character between 

 jellies and canned goods. The whole fruit is used, or a 

 great part of it, not merely the juice ; and it is cooked 

 with at least three fourths its weight in sugar. Preserves 

 keep more easily than canned fruits, but they do not 

 retain so well the natural flavors. Both jellies and 

 preserves are indigestible, in large quantities, because 

 of the large amount of sugar in them, while canned 

 goods are perfectly wholesome, if the canning is properly 

 done. 



176. " Curing." The three processes so far described all 

 preserve the juices of fruits and vegetables in a more or 

 less liquid state. Some crops, however, may be kept con- 

 veniently by the simplBr work of merely drying the water 

 out of their juices. This method is workable because 

 bacteria and fungi cannot thrive without moisture. 

 Apples, peaches, cherries, beans, peas, and sweet corn are 

 preserved in this way. Large fruits, like apples, must 

 first be cut into slices. The principle in " curing " vege- 

 tables is the same as in " jerking " meats or in smoking 

 hams. Unfortunately some of the natural flavor is usually 

 lost in the process. 



177. Still simpler methods keep many garden crops through 

 the winter. These simple methods apply where it is 



