CANDIED OR GLACE FRUITS 527 



CRYSTALLIZED FRUITS 



Progress is being continually made in the production of candied, 

 crystallized, or glace fruits, but the product is not a large one. 

 Special establishments are now doing this work in Los Angeles, 

 San Jose, and San Francisco. They have processes which are the 

 result of considerable experimentation, and they do not make them 

 public. To others the way lies open to similar experimentation. 

 The general theory and an outline of practice as given by J. J. 

 Pratt, an experienced processor, is as follows : 



The theory is to extract the juice from the fruit, and replace it with sugar 

 syrup, which, upon 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 method is very simple, there is 

 a certain skill required that is acquired only by practice. The several successive 

 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 all be 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, etc., are 

 pared and cut in halves, as for canning; plums, cherries, are., are pitted. The 

 fruit, having thus been carefully prepared, is put into a basket, or a bucket 

 with a perforated bottom, and immersed in boiling water. The object of this 

 is to dilute and extract the juice of the fruit. The 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 again 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. Ordi- 

 narily about seventy degrees, Balling's saccharometer, is about the proper weight 

 for the syrup. . 



The fruit is then placed in earthen pans, and covered with the syrup, where 

 it is left to remain about a week. The sugar enters the fruit and displaces 

 what juice remained after the scalding process. 



The fruit now requires careful watching, as fermentation will soon take 

 place, and when this has reached a certain stage, the fruit and syrup are heated 

 to a boiling degree, which checks the fermentation. This heating process should 

 be repeated as often as necessary for about six weeks. 



The fruit is then taken out of the syrup, and washed in clean water, and 

 it is then ready to be either glaced or crystallized, as the operator may wish. 

 If glaced, the fruit is dipped in thick sugar syrup and left to harden quickly in 

 the open air. If it is to be crystallized, dip in the same kind of syrup, but 

 allow to cool and harden slowly, thus causing the sugar which covers the fruit 

 to crystallize. The fruit is now ready for boxing and shipping. Fruit thus 

 prepared will keep in any climate and stand transportation. 



Thus far the crystallized fruit produced in California has sold 

 well. There is a considerable importation of French fruit to the 

 United States, which may be displaced by the California product, 

 and the business commends itself to those who have ingenuity, 

 patience, and capital enough to enable them to experiment and wait 

 for future success. The California producer has the advantage of 

 an abundance of very fine fruit at a low price, but he carries a handi- 

 cap in the high cost of transportation and of labor. 



