FRUIT-PRESERVING. 
349 
oases some dozens of 1-lb. or 2-lb. jars can be 
packed as securely as could be desired, and 
they can be sent with safety long distances by 
road, rail, or sea. In the latter instance, espe¬ 
cially if the consignment is to pass through 
tropical regions, it is preferable to have double 
cases, as then the space between the inner and 
outer case can be packed with non-conducting 
material, which will ensure much better results 
when the consignment is opened at the end of 
the journey. 
Jelly-making .—This is a more tedious and 
expensive process than that just described, but 
well-made fruit-jelly commands a good price, 
and the method is especially valuable as applied 
to some kinds of fruits which do not yield a 
jam that is readily saleable. Its greatest utility 
is, however, found in the fact that it is one of 
the best and most profitable means of dealing 
with the waste from other processes, or for con¬ 
verting into a market product refuse fruit that 
would otherwise be lost altogether. Beyond 
this, it is desirable wherever fruit-preserving is 
attempted on a systematic basis, to introduce 
as much variety as possible; one class of goods 
will sell when another will not, and frequently 
where high quality is aimed at they help each 
other. Therefore jelly-making should be recog¬ 
nized as an essential part of the preserving de¬ 
partment, and the attention demanded to ensure 
the best results should be duly provided. 
The apparatus and appliances already indi¬ 
cated will suffice for jelly-manufacture, though 
some of the larger firms that make a speciality 
of this department employ boiling-pans of a 
more costly character, lined with non-corrodable 
metals, but these are not essential, though they 
undoubtedly assist in the production of a high- 
class article. The principal requirement is, 
however, the greatest care on the part of the- 
operator, with close observation, as experience 
teaches many little details that cannot be set 
down in writing. The object is to extract the 
largest possible portions of those compounds 
present in the fruit which constitute the pectin 
or vegetable jelly, together with the essential 
flavour and colouring principles that distinguish 
the particular fruit under treatment. Some 
kinds of fruits are notably abundant in pectose 
or pectin, and especially remarkable in this 
respect is the Apple, not only the cultivated 
varieties, but also the common Crabs. Indeed, 
Apples that from a horticultural point of view 
are considered so inferior as to be not worthy 
of cultivation, can often be converted into an 
excellent jelly. The paring and coring refuse 
from the preparation of Apples for drying is 
similarly productive when properly dealt with. 
Gooseberries, Red and Black Currants, with 
Plums and Quinces, are all utilizable in the 
same way with satisfactory results. 
The first part of the work after cleaning and 
duly preparing the fruit so that no foreign sub¬ 
stances be present to affect the flavour, is boiling 
for the extraction of the juice. In the case of 
jam-making the only object is to sterilize to 
assist in the preservation, and the operation is 
therefore performed as quickly as possible; but 
in jelly-making the boiling must be prolonged 
considerably. It is here that the judgment 
and experience of the worker are so important, 
for if insufficiently done the whole of the sub¬ 
sequent labour is thrown away. As much as 
two hours’ boiling is needed for some fruits, 
such as refuse Apples, Crabs, &c., but this may 
be taken as a limit, and for Apples of less sub¬ 
stance an hour to an hour and a half will suffice. 
For the more delicate fruits, such as Currants 
and Gooseberries, from half an hour to three- 
quarters will usually be enough to effect the 
desired object. In this first boiling no sugar 
is used, and the next part of the process is a 
careful straining of the prepared juice through 
a very fine meshed sieve or straining-bag. The 
subsequent clearness and brilliance will depend 
upon the way this straining is performed, as a 
very small amount of the solid substances will 
cause a cloudiness that detoacts materially from 
the value of the jelly from a selling point of 
view. 
The most critical part of the work is the 
second boiling, with the sugar, where the fruit- 
extract alone is depended upon for the forma¬ 
tion of the jelly; an insufficient or slightly too 
long exposure to heat will effectually prevent 
the gelatinizing process. For some juices, such 
as Red Currant, a few minutes will suffice, 
while for others, such as Apples, from half an 
hour to an hour and a half will be needed. In 
every case the substance should be tested at 
frequent intervals by placing a little in a cold 
plate to see if it thickens. The quantity of 
sugar necessary will also vary with different 
fruits, from half the weight of the extract to 
an equal weight; or from about 5 lbs. to 10 lbs. 
per gallon. The principal details under this 
head will be given under the respective fruits 
later in this chapter; we are only seeking here 
to make the general process understood. 
Immediately it is seen that the boiling has 
proceeded far enough, the concentrated juice 
should be poured into the glass jars placed in 
