Preservation Of Syrups.
A pure fruit syrup, filled into a glass bottle, porcelain jar, or block-tin can, which has been rendered sterile with boiling water, maintained at a cool temperature, will keep for any reasonable length of time. All danger of fracturing the glass, by pouring water into it, may be obviated by first wetting the interior of the bottle with cold water.
The fruits for syrups must not only be fully ripe, but they must be used immediately after gathering. The fruit must be freed from stems, seeds, etc., filled into lightly tied linen sacks, and thus subjected to pressure, to obtain their juices. Immediately after pressure the juice should be heated quickly to 167° F., and filtered through a felt bag. The filtrate should fall directly upon the sugar necessary to make it a syrup. The heating serves the purpose of coagulating the albuminous bodies present in the juices, and thus to purify the latter.
Syrups thus prepared have not only a most agreeable, fresh taste, but are very stable, remaining in a good condition for years.