COOKING FIGS 



213 



uniform syrups can be made throughout a season, 

 sugar rapidly increasing the density of water, 

 which shows at once upon the saccharometer. The 

 fruit is usually cooked from two to three hours, 

 gradually turning darker during the process as the 

 syrup caramels. Deep, barrel-shaped candy kettles 

 are now in common use, their steam jackets covering 

 the bottoms and one-third the sides, giving ample 

 exposure to heat ; yet it is believed they will give 

 way to shallow kettles of greater length and breadth, 

 jacketed for steam on the bottom only, and with 

 light wire covers the fruit cannot only be immersed 

 during the entire process, but the time of cooking 

 can be materially shortened, thus improving its ap- 

 pearance. 



When reaching the desired color and condition, 

 the fruit is allowed to cool and then filled into cans, 

 or glass jars, sealed up and sterilized. No satisfac- 

 tory method of filling by machinery has been found, 

 as the fruit is mutilated unless handled carefully. 

 Automatic filling not being practicable, the final 

 packages are filled cold and then sterilized. So soon 

 as the temperature falls below the boiling point 

 spores and bacteria, floating in the atmosphere, en- 

 ter the preserves, and soon cause ferments and 

 moulds. Most spoilage germs are killed in fif- 

 teen minutes at 212 F.. but some spores, from which 

 bacteria develop, resist that temperature for three 

 or four hours. The preserver should ascertain for 

 himself how long heat must be applied to render his 



