CAN ALL FOOD THAT CAN BE CANNED 



17 



lack pectin. The pectin may be supplied by 

 the addition o[ the juice of sour apples, crab- 

 apples or under-ripe grapes. 



GENERAL DIRECTIONS FOR TELLY 

 MAKING 



Wash, remove stems, and with the larger 

 fruits cut into quarters. Put into a saucepan 

 and cover with water. Allow to simmer until 

 the fruit is tender. Berries require the addi- 

 tion of only a small amount of water. A 

 double boiler is e.xcellent for heating a small 

 quantity. Put into a bag to drain, after 

 wringing the bag out in scalding water. If 

 desired, test juice for pectin as described. 

 Measure juice and sugar or syrup in 

 proportions indicated by the test for pectin or as 

 directed under "Jelly Making Without Test." 

 Add the sugar or syrup when the juice begins 

 to boil. The sugar or syrup may be heated 

 before being added. This avoids chilling 

 the juice. When the boiling juice reaches 

 the jelly point as shown on page 16, skim 

 and pour into sterilized glasses. 



WINTER JELLY MAKING 



Fruit juices may be canned and made into 

 jelly as wanted during the winter. The use 



of sugar is not necessary until the actual 

 jelly making is undertaken. 



To prepare for canning pour the juice into 

 sterilized bottles or jars. Put into hot- water 

 bath, with the water reaching to the neck of 

 the containers. Allow to simmer 20 to 30 min- 

 utes. If jars arc used half seal them during 

 the simmering and complete seal when removed 

 from the sterilizer. Put absorbent cotton 

 into the necks of bottles and when the bottles 

 are taken from the bath put in corks, forcing 

 the cotton into the neck. Corks should first 

 be boiled and dried to prevent shrinking. 

 They may also be boiled in paraffin to make 

 them air-tight. After corking the bottles 

 apply melted paraffin to the tops with a 

 brush, to make an air-tight seal. Each bottle 

 should be labeled. In making jelly from 

 these juices during the winter follow the 

 "General Directions for Jelly Making." 



Any fruit juice may be bottled following 

 the above method and used for beverages and 

 for flavoring desserts. Store jelly and bottled 

 juices in a cool, dark, dry place. 



The need for conserving sugar makes winter 

 jelly making an especially useful form of con- 

 servation in these days of shortage. 



FRUIT BUTTERS 



Fruit butters may be made from good 

 sound fruits or the sound portions of fruits 

 which are wormy or have been bruised. 

 Wash, pare and remove seeds if there are any. 

 Cover with water and cook 3 or 4 hours at a 

 low temperature, stirring often, until the 

 mixture is of the consistency of thick apple 

 sauce. Add sugar, syrup or honey to taste 

 when the boiling is two-thirds done. Spices 

 may be added to suit the taste when the 

 boiling is completed. If the pulp is coarse 

 it should be put through a wire sieve or 

 colander. Pour the butter into sterilized jar, 

 put on rubber and cover and adjust top bail. 

 Put into a container having a cover and false 

 bottom. Pour in an inch or so of water and 

 sterilize quart jar or smaller jar 5 minutes 

 after the steam begins to escape. Remove, 

 push snap in place and cool. 



Apple Butter with Cider 

 Four quarts of sweet or sterilized cider 

 should be boiled down to 2 quarts. To this 

 add 4 quarts of apples peeled and cut in small 

 pieces. If the texture of the apples is coarse 

 they should be boiled and put through a 

 strainer before being added to the cider. 

 Boil this mixture until the cider does not 

 separate from the pulp. When two-thirds 

 done add one pound of sugar, syrup or honey. 

 One-half teaspoonful each of cinnamon, all- 

 spice and cloves may be added. Pour into 

 sterilized jars and sterilize 5 minutes in steam. 



Apple and pear butter may be made by 

 following the directions for apple butter with 

 cider but omitting the cider. 



Peach Butter 



Dip peaches in boiling water long enough 

 to loosen the skins. Dip in cold water, peel 

 and stone them. If peaches do not peel 

 readily when dipped in boiling water, omit 

 dipping and pare them. Mash and cook them 

 without adding any water. Add half as much 

 sugar, syrup or honey as pulp and cook until 

 thick. Pour into sterilized jars and sterilize 5 

 minutes in steam. 



Plum butter may be made following the 

 directions for peach butter. 



Apple Butter with Grape Juice 



To every 4 quarts of strained apple sauce 

 add 1 pint of grape juice, 1 cup of brown 

 sugar, syrup or honey and )i teaspoonful of 

 salt. Cook slowly, stirring often, until of the 

 desired thickness. When done stir in 1 tea- 

 spoonful of cinnamon, pack in hot jars and 

 sterilize 5 minutes in steam. 



Dried Peach Butter 



Soak dried peaches over night. Cook 

 slowly until tender. To each 2 pounds of 

 dried peaches add 1 quart of canned peaches 

 and 1^4 pounds of sugar, syrup or honey. If 

 a fine texture is desired, strain pulp through a 

 colander. Cook slowly, stirring often, until 

 thick. Pack in hot jars and sterilize 5 minutes 

 in steam. 



