CAN ALL FOOD THAT CAN BE CANNED 17 
lack pectin. The pectin may be supplied by 
the addition of the juice of sour apples, crab- 
apples or under-ripe grapes. 
GENERAL DIRECTIONS FOR JELLY 
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 excellent 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 
FRUIT 
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. 
of sugar is not necessary until tne 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 are 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. 
BUTTERS 
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 % 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. 
