Every Step in Canning

contains more pectin than the mature or overripe fruits. Pectin is the substance that makes jelly harden. This fundamental jelly-making quality does n

n, but as it has a bitter taste we seldom use it for jellies, though

but can be made into good jellies if we add the whit

There will be no tears shed over jelly that will not "jell" if all young housewives will learn th

ectin in a jelly-like mass. If a large quantity of pectin is present it will appear in one mass or clot which may be gathered up on a spoon. You will notice I said cooked juice. It

aw apples, raw quince, raw grapes, and y

ous mass or clot this indicates that you should use three-fourths as much sugar as juice. If the pectin is slightly gelatinous or is less than three-fourths of the whole volume of juice

duced, and thus the jelly texture will be fin

h water to prevent burning-about one cup of water to every four or five quarts of fruit. The juicy fruits are currants, raspberries, and so forth. With less juicy fruits, as

btain an even cooking. When the simmering point is reached, crush the fruit with a well-soaked

sable. If cheesecloth is used double it and tie opposite corners together. When

or a second grade jelly as so many housewives do; instead, make another juice extraction. To do this, empty the contents or pulp in the bag into the preserving kettl

her there is much or little or no pectin left. If much pectin i

the pectin, but sometimes you ca

e done with it?" You will get clearer, better-flavored and more glasses o

action One by itself, but usually

to use to a given amount of fruit juice. This is where many housewives "fal

r must be added to the juice. To make jelly that is not tough or unp

that they require equal amounts of sugar and juice-that is, to ever

cup of juice. All fruits which require much water in the cooking take three-fourth

fruits to which a large amount of wate

middle of the process, or at the end, and should the sugar be hot when added to the juice?" It is better to add the sugar in the middle of the

me will be shortened. To heat the sugar put it in a granite dish, place in the ove

s possible. No simmering should be allowed and no violent boiling. A st

be made in from eight to ten minutes. The hot s

from twenty to thirty minutes. The sugar is

cooking thermometer or candy thermometer always use i

f you want a very soft jelly, boil it 220 degrees. If yo

g sirup from the side of a clean, hot spoon, held horizontally. If the si

path through it with the point of a spoon; if the path stays and t

e jelly and pour immediately into hot, sterilized glasses, which have been set on

one time. If new at the game make only four, because there is dan

n if hot will kill any germs that may fall on the surface of the jelly. Then cover with the

N JELLY

e fruit that is fairly acid and c

usual by washing, st

e beginning to cook them. A little water may be added if necessary to keep fr

into dam

rough close

cold cooked fruit juice one tablespoonful of grain alcohol. Shake gently. Allow to stand one-half hour. If three-fourths or more of the juice forms a lump add three-fourths as much sugar as juice in making jelly. If the precipitate-pectin-is not hel

eets jelly-making t

gar after juice begins to bo

il sugar is

apidly, bu

move and allow juice to drip from it. If done, two drops will break simultaneously from side of s

from fire

tely into hot, s

lt the paraffin in a little coffeepot or

, label a

The proportion of pectin in the juice, the amount of water used in cooking the fru

AND B

e not so difficult

wash berrie

scales or, if scales are not

ut large fruits in

water to pre

o keep fr

ntil the mass be

t. That is, for every pound of fruit use three-fourths of a pound of

g, allowing the ja

cy is reached. When a little of the jam falls i

nd spices, vinegar or crystalliz

lized glasses to within

eal with paraffin, c

des are made much as are jams. The rind is usuall

n of several fruits. Nuts and rai

ning sugar equal to at least three-

d preserves, you can use the cold-pack method of canning. You may have containers with screw or

w pans. Pack into glass jars. Put rubber and cap in position, not tight. Cap and tip if using enameled tin cans. If using a hot-water-bath outfit, sterilize twenty minutes; if using a water-seal outfit, a five-pound steam-pressure outfit or a pressure-cook

home. Grapes, raspberries and other small fruits may be crushed in a fruit press or put in

til air bubbles begin to form on the bottom of the cooker, and keep at this temperature one hour and a half to two hours; or heat to 200 degrees, or until the bubbles begin to rise to the top of the water

ted above 200 degrees, as a high

five ounces of sugar to one-half pin

can be packed attractively without f

ies. Boil the fruit until it registers 222 degrees Fahrenheit on a candy or chemical thermometer. If no

hot sirup to fill the jar, leaving as little air space as possible.

boiling water for at least fifteen minutes and quart jars at least twenty-five minutes; then close caps tightly at once.

preferred by some because it leaves mor

morning pour juice thus obtained into a preserving kettle, add berries and cook to 222 degrees Fahrenheit, or until

y are still useful for making "strawberry acid," a thick sirup which, mi

shallow platter in a single layer; sprinkle sugar over them. Pour over them a thick

ly glasses and cover with paraffin or put in regular glass jars or tin cans. Put the rubber and cap in position, not tight. Cap

NU

h, homemade o

al, 214

pres

t the jars to cool, and test the joint. Wr

oking outfit on preserves, remember to k

IONS FOR JELLY

le should be used when possible. Winter apples are best for jelly making. If necessary

licious combine

oganberries make delicious juice

ng blueberry jelly nee

put through a jelly bag, bu

the sun. A good combination for preserves

e juices, such as peach, pear and pi

e a delicious jelly; currants are in best cond

considered quite a

grapes contain too much sugar. Equal porti

hey make finer-flavored jam than

ly, but be sure to test for pectin before com

ed alone or used as fo

pe, acid p

mbined make an exce

r jelly, the better part of the

ain, for they will have absorbed so much water as to make it d

e fruit. It will take the flavor of other fruits and thu

with other fruits and ca

smooth-skin

ut in kettle; add 4 quarts water, cover and let stand 36 hours;

Oranges or lemons or both are u

verripe. Barberry jelly is firmer and of better color if made from fruit

JELLY AND

PREPARE AMOUNT OF WATER NEEDED FOR COO

portions, cut into small pieces. Include seeds skin and core One

a few stones in for flavor. For jam use just enough water to ke

ash 1 cupful of water to 5 quarts of berr

sweet jelly Wash 1 cupful of water to 5 quarts

Wash One-half as much water as berrie

erries for jam For jam, use just enough water to keep fro

me as apples One-half as much water as ap

move stems for jelly 1 cupful of water to 5 quarts

ems Enough water to keep from sticking ?

o not stem; use stems 1 cupful of water to 5 quar

il," using scissors 1 cupful of water to 5 quarts of

es and raisins make a delicious conserve Just enough water

pare as for table use For jams, enough water to keep

remove stems; cook stones with fruit 1 quart of water fo

; prick several times with large pin 1 quart of water for

rab apple Cut out the blossom end. Mash and cut in quarters One-h

, but do not let them soak in the water 1 cupful of water t

r jam. Wash and cut into small pieces For jam, half as m

sh and remove hulls. For jam, just enough water to kee

US F

eigh oranges slice cross- wise with sharp knife as thin as possible; re

ectin to other fruits For marmalade 9 oranges and

uit is sliced very thin, seed removed.

D F

xcellent for jelly making. Prepare as other fruits. Just enough w