Grapefruit used alone is bitter. Oranges or lemons or both are usually combined with grapefruit.
All wild fruits or berries used for jelly making must be fresh and not overripe. Barberry jelly is firmer and of better color if made from fruit picked before the frost comes, while some of the berries are still green.
CHART FOR JELLY AND JAM MAKING
| KIND OF FRUIT | CHARACTER OF FRUIT | HOW TO PREPARE | AMOUNT OF WATER NEEDED FORCOOKING | AMOUNT OF SUGAR NEEDED FORJELLYING |
| APPLES, SOUR | Excellent for jelly making | Wash, discard any unsound portions,cut into small pieces. Include seeds skin and core | One-half as much water as fruit | ¾ cupful of sugar to 1 cupfulof juice |
| APRICOTS | Not suitable for jelly making.Excellent for jam. | Leave a few stones in forflavor. | For jam use just enough water tokeep from burning | ¾ cupful of sugar to 1 cupfulof apricots for jam |
| BLACKBERRIES | Excellent for jelly making | Wash | 1 cupful of water to 5 quarts ofberries | ¾ cupful of sugar to 1 cupfulof juice |
| BLUEBERRIES | Excellent for jelly making; make asweet jelly | Wash | 1 cupful of water to 5 quarts ofberries | 1 cupful of sugar to 1 cupful ofjuice |
| CRANBERRIES | Excellent for jelly making | Wash | One-half as much water asberries | ¾ cupful of sugar to 1 cupfulof juice |
| CHERRIES | Pectin must be added for jellymaking | Pit the cherries for jam | For jam, use just enough water tokeep from burning | ¾ cupful of sugar to 1 cupfulof cherries for jam |
| CRAB APPLES | Excellent for jelly making | Same as apples | One-half as much water asapples | ¾ cupful of sugar to 1 cupfulof juice |
| CURRANTS, RED | Excellent for jelly making | Do not remove stems for jelly | 1 cupful of water to 5 quarts ofcurrants | 1 cupful of sugar to 1 cupful ofjuice |
| CURRANTS, BLACK | Better for jam | Remove stems | Enough water to keep fromsticking | ¾ cupful of sugar to 1 cupfulof currants |
| GRAPES, UNRIPE | Excellent for jelly making | Wash, do not stem; use stems | 1 cupful of water to 5 quarts ofgrapes | 1 cupful of sugar to 1 cupful ofjuice |
| GOOSEBERRIES | Excellent for jelly making | "Head and tail," using scissors | 1 cupful of water to 5 quarts ofgooseberries | 1 cupful of sugar to 1 cupful ofjuice |
| PEACHES | Pectin must be added for jellymaking | Peaches, apples and raisins make adelicious conserve | Just enough water to keep fromburning | ¾ cupful of sugar to 1 cupfulof juice |
| PINEAPPLES | Pectin must be added for jellymaking | Prepare as for table use | For jams, enough water to keep fromburning | ¾ cupful of sugar to 1 cupfulof juice |
| PLUMS, GREENGAGE | Suitable for jelly making | Mash fruit and remove stems; cookstones with fruit | 1 quart of water for each peck offruit | ¾ cupful of sugar to 1 cupfulof juice |
| PLUMS, DAMSON | Suitable for jelly making | Wipe and pick over; prick severaltimes with large pin | 1 quart of water for every peck ofplums | ¾ cupful of sugar to 1 cupfulof juice |
| QUINCES | Excellent for jelly making, if nottoo ripe. If so, add crab apple | Cut out the blossom end. Mash andcut in quarters | One-half as much water asquinces | ¾ cupful of sugar to 1 cupfulof juice |
| RASPBERRIES | Excellent for jelly making | Wash them thoroughly, but do not letthem soak in the water | 1 cupful of water to 5 quarts ofberries | 1 cupful of sugar to 1 cupful ofjuice |
| RHUBARB | Pectin must be added for jellymaking. Better for jam. | Wash and cut into small pieces | For jam, half as much water asfruit. | ¾ cupful of sugar to 1 cupfulof juice |
| STRAWBERRIES | Pectin must be added for jellymaking. | Wash and remove hulls. | For jam, just enough water to keepfrom burning. | ¾ cupful of sugar to 1 cupfulof pulp. |
| CITRUS FRUITS | ||||
| ORANGES | Excellent for jelly making andmarmalade | For orange marmalade weigh orangesslice cross- wise with sharp knife as thin as possible; removeseed. | Cook in water to cover. | Three-quarters their weight insugar. |
| LEMONS | Excellent for jelly making and tosupply pectin to other fruits | For marmalade 9 oranges and 6 lemonsare a good combination | 8 pounds of sugar | |
| GRAPEFRUIT | Best for marmalades | Grapefruit is sliced very thin, seedremoved. | Three-quarters their weight insugar. | |
| WILD FRUITS | ||||
| RASPBERRIES, BLACKBERRIES, BARBERRIES,GRAPES, BEACH PLUMS. | All excellent for jelly making. | Prepare as other fruits. | Just enough water to keep fromburning. | 1 cupful of sugar to 1 cupful ofjuice. |
CHAPTER VII
MEAT
Canned meat adds variety to the diet in the winter-time and makes a pleasant change from the cured and smoked meats. You put meat into jars in the raw state and extend the sterilizing period or you can cook the meat partially or completely and then sterilize for a shorter period of time. Of course a reliable method of canning meat must be used, such as the cold-pack process, where the sterilizing is done in the tin or jar in either boiling water or steam under pressure. We usually recommend the partial cooking, roasting or boiling of the meat before canning especially for beginners. If you are a beginner in the business of cold-pack canning then by all means cook the meat before putting it in cans. If you have canned peas, beans and corn successfully for years then you are ready for all kinds of raw meat canning.
To save criticism of the cold-pack method of canning meat and to guard against any danger from eating poorly prepared and improperly sterilized meat we do not urge beginners to experiment with meat, although the meat can be safely canned by any one whether new at the canning game or a veteran in it if directions are carefully followed. But it is the big "If" that we have to watch.