A sirup gauge and glass cylinder (fig. 5 A and B) are not essential to preserving, canning, and jelly making, but they are valuable aids in getting the right proportion of sugar for fruit or jelly. The sirup gauge costs about 50 cents and the cylinder about 25 cents. A lipped cylinder that holds a little over a gill is the best size.
Small iron rings, such as sometimes come off the hub of cart wheels, may be used instead of a tripod for slightly raising the preserving kettles from the hot stove or range.
To make a flannel straining bag, take a square piece of flannel (27 by 27 inches is a good size), fold it to make a three-cornered bag, stitch one of the sides, cut the top square across, bind the opening with strong, broad tape, stitch on this binding four tapes with which to tie the bag to a frame.
To use this bag, tie it to a strong frame or to the backs of two kitchen chairs. If the chairs are used, place some heavy articles in them; or the bag may hang on a pole (a broom handle) which rests on the backs of the chairs. A high stool turned upside down makes a good support for the bag. Put a bowl on the floor under the bag, then pour in the fruit juice, which will pass through comparatively clear.
Before it is used the bag should be washed and boiled in clear water.
SELECTION AND PREPARATION OF THE FRUIT.
The selection of fruit is one of the first steps in obtaining successful results. The flavor of fruit is not developed until it is fully ripe, but the time at which the fruit is at its best for canning, jelly making, etc., is just before it is perfectly ripe. In all soft fruits the fermentative stage follows closely upon the perfectly ripe stage; therefore it is better to use underripe rather than overripe fruit. This is especially important in jelly making for another reason also: In overripe fruit the pectin begins to lose its jelly-making quality.
All fruits should, if possible, be freshly picked for preserving, canning, and jelly making. No imperfect fruit should be canned or preserved. Gnarly fruit may be used for jellies or marmalades by cutting out defective portions. Bruised spots should be cut out of peaches and pears. In selecting small-seeded fruits, like berries, for canning, those having a small proportion of seed to pulp should be chosen. In dry seasons berries have a larger proportion of seeds to pulp than in a wet or normal season, and it is not wise to can or preserve such fruit unless the seeds are removed. The fruit should be rubbed through a sieve that is fine enough to keep back the seeds. The strained pulp can be preserved as a purée or marmalade.
When fruit is brought into the house put it where it will keep cool and crisp until you are ready to use it.