STUDIES ON FRUIT JUICES, ; 11 
Sterihzation and keepyng after sterilization—The characteristic 
color and flavor were well retained in juices sterilized and kept after 
sterilization at ordinary temperatures, even for periods as long as 
several years. 
Application of special methods.—Keeping the juice after steriliza- 
tion at low temperatures or in carbon dioxid did not result in a product 
perceptibly better in quality than did keeping it under usual condi- 
tions where, as stated before, the distinctive qualities were excel- 
lently well retained. Upon concentration by freezing, a very viscid 
highly acid concentrate was obtained. 
Jelly making from sterilized juice.—Excellent jellies were easily 
prepared from sterilized black currant juice by adding an equal 
weight of sugar and cooking. 
Discussion.—Juice of black currants may be prepared readily by 
cooking, pressing, and sterilizing in sealed containers. It is practi- 
cally unaffected in color and flavor by sterilization, and the color and 
flavor are well retained. Application of special methods to secure 
the retention of color and flavor is therefore unnecessary. 
BLACKBERRY JUICE. 
The data are based on results obtained with wild blackberries and 
with the following cultivated varieties: Eldorado, Early Harvest, and 
Erie. 
Pressing.—Cooking before pressing increased the yield and gave 
juices possessing the desirable aroma and flavor of cooked blackber- 
ries. It was necessary to apply the pressure very gradually to avoid 
pressing the pulp through the press cloths. Yields when cold pressed 
ranged from 66.9 to 69.6 per cent; hot pressed, from 74.4 to 80.9 per 
cent. 
_ Sterihization.—The juices lost but little in flavor and color on being 
sterilized. 
Keemng after sterilization.—Upon being kept at ordinary tempera- 
tures after sterilization the distinctive blackberry color and flavor 
were well retained for a period of at least 6 months. On keeping 
for longer periods the flavor gradually lost its blackberry character, 
and the color slowly faded. Juice kept at from 32° to 35° F. and in 
carbon dioxid after sterilization was not perceptibly superior in 
distinctive flavor and color to that kept at ordinary temperatures in 
air. 
Concentration by freezing.—The juice was easily concentrated by 
freezing. 
Discussion.—A satisfactory method of preparing the juice of wild 
or cultivated blackberries based on the foregoing results consists in 
cooking the berries, pressing them, freeing the juice from sediment and 
sterilizing it in bottles. Though quite acid, juices of both wild and 
cultivated varieties are attractive when so prepared. 
