School and Home Cooking

by Carlotta C. Greer

Why is it unnecessary and undesirable to dislodge air bubbles in jars containing food processed by the cold pack process?

When food is processed by immersing the jars in boiling water, why should the water extend above the covers of the jars to a depth of one inch?

LESSON CLXVIII

PROCESSING WITH MUCH SUGAR—PRESERVES, JAMS, AND CONSERVES

EXPERIMENT 93: THE USE OF SUGAR AS A PRESERVATIVE.—Place 2 thin slices of fresh fruit in a sauce dish. Sprinkle one of the slices generously with sugar. Set the sauce dish aside for at least 24 hours. Examine. What change has taken place in the fruit without sugar? What has caused the change? Compare the sugared fruit with that without sugar. What conclusion can be drawn concerning the use of sugar in preserving fruit?

PRESERVES

Sugar was mentioned as one of the preservatives used in the preservation of food (see The Principles of Preserving Food). Sugar in large quantity is unfavorable to germ life and hence is a most effective preservative. Preserves are made by cooking fruit in a thick sirup as in the Method of Canning (a) Open Kettle. A large quantity of sugar is desirable as far as preservation is concerned; but for flavor less sugar is usually to be preferred. Only a few fruits are better when preserved with considerable sugar. Fruits best adapted for preserving are strawberries, sour cherries, sour plums, quinces, currants, and raspberries. For preserves, use 3/4 to 1 pound of sugar for 1 pound of fruit. The less quantity of sugar should be used for peaches, plums, quinces, currants, and raspberries; the greater quantity, for strawberries and cherries. Use the quantity of water given in Method of Canning (a) Open Kettle. Cook and seal as canned fruit.

JAMS

Jam is made as follows: Clean the fruit. If large fruits are used, pare or peel them and cut into small pieces. If small fruits,—berries or grapes, —are used, mash them. Cook the fruit in as little water as possible. When the fruit is soft, measure it and add the sugar,—use 3/4 to 1 part of sugar to 1 part of cooked fruit. Cook until thick, stirring to prevent burning. Test the thickness by dropping from a spoon. If it falls in heavy drops, the jam is sufficiently cooked. Pour into sterilized jelly glasses. Cover the glasses with clean cloth or paper and set aside to cool and stiffen. Melt paraffin. Pour it (hot) over the cold jam. Allow the paraffin to harden and then cover the glasses with the lids. Wipe the outside of the glasses, label, and store.

Fruit that is too soft or too ripe for canning or preserving may be used for making jam.