Fruit and Vegetable Conservation in the Home 
Estelle Bozeman, Tallahassee 
Work with women in conservation of 
fruits and vegetables in the home is di¬ 
vided into three parts, namely: the prob¬ 
lems, method and goal. Since in this 
meeting interest is primarily in the goal, 
it is necessary here to but briefly state the 
problems. They are: 
1. Conservation to prevent waste. 
2. Conservation to adequately supply 
the home table with Florida foods at a 
minimum cost. In considering this sec¬ 
ond problem the needs of the family are 
determined and the food value of the con¬ 
served fruits and vegetables taught. Each 
family of five is urged to conserve at 
least one quart of fruit and one quart of 
vegetables for each day. Proportional re¬ 
duction based on the amount of fresh 
fruit and vegetables provided is advised. 
3. Conservation through the manufac¬ 
ture of new products from Florida fruits 
and vegetables. 
4. The increase of the income of wom¬ 
en and girls by making a standard product. 
The methods used for conservation of the 
fruits and vegetables are canning, brin¬ 
ing, drying, pickling and crystallization. 
Where individuals are interested in de¬ 
veloping a commercial proposition, they 
are taught to standardize their products. 
To encourage the development of this pro¬ 
ject, women and girls were asked to send 
to the State and South Florida Fairs two 
samples of each of the products which 
they wished to put on the market. There 
were fiftv-nine entries made, which show- 
ed fourteen varieties of products. These 
products were judged by buyers for ho¬ 
tels and delicatessen shops. Thirty-three 
products shown were given A No. 1 
score. The criticisms of the products that 
did not come to standard were forwarded 
by us to the producer. To aid them in 
perfecting their products, individual help 
is being given these women. As a result 
of the exhibit made at the South Florida 
Fair products were shipped into fifteen 
states. A letter followed each shipment 
asking for comments. The following re¬ 
plies are typical: 
“Fargo, N. D., Feb. 24, 1922. 
“Dear Madam : 
“The guava jelly reached us in fine 
shape, and we think it unsurpassed in tex¬ 
ture and quality. We shall want more 
when this is gone. 
“Yours respectfully, 
“Mrs. C. B. Waldron.” 
“Baltimore, Md., Feb. 25, 1922. 
“Dear Madam: 
“I am in receipt of your letter of Feb¬ 
ruary 21st in reference to an order of the 
whole crystallized grapefruit peel filled 
with French fondant. The same was re¬ 
ceived on February 16th in perfect condi¬ 
tion. It was the daintiest and most attrac- 
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