FRUIT-PRESERVING. 



349 



eases some dozens of 1-lb. or 2-lb. jars can be 

 packed as securely as could be desired, and 

 they can be sent with safety long distances by 

 road, rail, or sea. In the latter instance, espe- 

 cially if the consignment is to pass through 

 tropical regions, it is preferable to have double 

 cases, as then the space between the inner and 

 outer case can be packed with non-conducting 

 material, which will ensure much better results 

 when the consignment is opened at the end of 

 the journey. 



Jelly -making. — This is a more tedious and 

 expensive process than that just described, but 

 well-made fruit-jelly commands a good price, 

 and the method is especially valuable as applied 

 to some kinds of fruits which do not yield a 

 jam that is readily saleable. Its greatest utility 

 is, however, found in the fact that it is one of 

 the best and most profitable means of dealing 

 with the waste from other processes, or for con- 

 verting into a market product refuse fruit that 

 would otherwise be lost altogether. Beyond 

 this, it is desirable wherever fruit-preserving is 

 attempted on a systematic basis, to introduce 

 as much variety as possible; one class of goods 

 will sell when another will not, and frequently 

 where high quality is aimed at they help each 

 other. Therefore jelly-making should be recog- 

 nized as an essential part of the preserving de- 

 partment, and the attention demanded to ensure 

 the best results should be duly provided. 



The apparatus and appliances already indi- 

 cated will suffice for jelly-manufacture, though 

 some of the larger firms that make a speciality 

 of this department employ boiling-pans of a 

 more costly character, lined with non-corrodable 

 metals, but these are not essential, though they 

 undoubtedly assist in the production of a high- 

 class article. The principal requirement is, 

 however, the greatest care on the part of the 

 operator, with close observation, as experience 

 teaches many little details that cannot be set 

 down in writing. The object is to extract the 

 largest possible portions of those compounds 

 present in the fruit which constitute the pectin 

 or vegetable jelly, together with the essential 

 flavour and colouring principles that distinguish 

 the particular fruit under treatment. Some 

 kinds of fruits are notably abundant in pectose 

 or pectin, and especially remarkable in this 

 respect is the Apple, not only the cultivated 

 varieties, but also the common Crabs. Indeed, 

 Apples that from a horticultural point of view 

 are considered so inferior as to be not worthy 

 of cultivation, can often be converted into an 

 excellent jelly. The paring and coring refuse 



from the preparation of Apples for drying is 

 similarly productive when properly dealt with. 

 Gooseberries, Red and Black Currants, with 

 Plums and Quinces, are all utilizable in the 

 same way with satisfactory results. 



The first part of the work after cleaning and 

 duly preparing the fruit so that no foreign sub- 

 stances be present to affect the flavour, is boiling 

 for the extraction of the juice. In the case of 

 jam-making the only object is to sterilize to 

 assist in the preservation, and the operation is 

 therefore performed as quickly as possible; but 

 in jelly -making the boiling must be prolonged 

 considerably. It is here that the judgment 

 and experience of the worker are so important, 

 for if insufficiently done the whole of the sub- 

 sequent labour is thrown away. As much as 

 two hours' boiling is needed for some fruits, 

 such as refuse Apples, Crabs, &c, but this may 

 be taken as a limit, and for Apples of less sub- 

 stance an hour to an hour and a half will suffice. 

 For the more delicate fruits, such as Currants 

 and Gooseberries, from half an hour to three- 

 quarters will usually be enough to effect the 

 desired object. In this first boiling no sugar 

 is used, and the next part of the' process is a 

 careful straining of the prepared juice through 

 a very fine meshed sieve or straining-bag. The 

 subsequent clearness and brilliance will depend 

 upon the way this straining is performed, as a 

 very small amount of the solid substances will 

 cause a cloudiness that detracts materially from 

 the value of the jelly from a selling point of 

 view. 



The most critical part of the work is the 

 second boiling, with the sugar, where the fruit- 

 extract alone is depended upon for the forma- 

 tion of the jelly; an insufficient or slightly too 

 long exposure to heat will effectually prevent 

 the gelatinizing process. For some juices, such 

 as Red Currant, a few minutes will suffice, 

 while for others, such as Apples, from half an 

 hour to an hour and a half will be needed.- In 

 every case the substance should be tested at 

 frequent intervals by placing a little in a cold 

 plate to see if it thickens. The quantity of 

 sugar necessary will also vary with different 

 fruits, from half the weight of the extract to 

 an equal weight; or from about 5 lbs. to 10 lbs. 

 per gallon. The principal details under this 

 head will be given under the respective fruits 

 later in this chapter; we are only seeking here 

 to make the general process understood. 



Immediately it is seen that the boiling has 

 proceeded far enough, the concentrated juice 

 should be poured into the glass jars placed in 



