CHAPTER I 
FRUIT PRESERVING GENERALLY 
THE importance of the preservation of fruit as a home 
industry is becoming more apparent every year. Whether 
it is done in large quantities for trade, when the season 
is good and the market glutted, or whether in small 
quantities for home consumption only, it is but just and 
right, nay more, it is a necessity, that greater attention 
should be paid to a systematic preservation of fruit, and 
vegetables also, than has hitherto obtained. 
Setting aside for the moment fruit preserved in the 
form of jam, jelly, and marmalade, and also the products 
of fruit in the form of cider and wine, as these will be 
dealt with in the later chapters of the book, let us 
consider first the two principal methods of preserving 
fruit for daily and, shall we say, ome/ly consumption, 
during the six or seven months when there is no fresh 
fruit to be had in this country. (By Aomely consumption 
we mean fruit preserved in some simple and inexpensive 
form, which shall put it within the means of a//, cottagers 
as well as middle-class people to enjoy.) 
The two principal methods therefore of preserving 
almost all fruit and certain kinds of vegetables are 
by :— 
(1) Drying or evaporating, in which form it is very 
_ portable, and can be stored ina very small space. 
(2) By bottling and sterilising. This latter form of 
preservation lends itself to many variations, and offers 
endless scope for experiment and effect, because we have 
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