Another method adopted is to fill the freshly prepared cold juice into bottles until it reaches the necks, and on the top of this fruit juice a little glycerine is placed.
Juices thus preserved will keep in an unchanged condition in any season. Probably one of the best methods of preserving fruit juices is to add 15 per cent of 95 per cent alcohol. On such an addition, albumen and mucilaginous matter will be deposited. The juice may then be stored in large bottles, jars, or barrels, if securely closed, and when clear, so that further clarification is unnecessary, the juice should finally be decanted or siphoned off.
A method applicable to most berries is as follows:
Take fresh, ripe berries, stem them, and rub through a No. 8 sieve, rejecting all soft and green fruit. Add to each gallon of pulp thus obtained 8 pounds of granulated sugar. Put on the fire and bring just to a boil, stirring constantly. Just before removing from the fire, add to each gallon 1 ounce of a saturated alcoholic solution of salicylic acid, stirring well. Remove the scum, and, while still hot, put into jars and hermetically seal. Put the jars in cold water, and raise them to the boiling point, to prevent them from bursting by sudden expansion on pouring hot fruit into them. Fill the jars entirely full, so as to leave no air space when fruit cools and contracts.
Prevention Of Foaming And Partial Caramelization Of Fruit Juices.
Essences And Extracts:
Almond Extracts.—
| I.— | Oil of bitter almonds | 90 minims |
|---|---|---|
| Alcohol, 94 per cent, quantity sufficient to make | 8 ounces. | |
| II.— | Oil of bitter almonds | 80 minims |
| Alcohol | 7 ounces | |
| Distilled water, quantity sufficient to make | 8 ounces. | |
| III.— | Oil of bitter almonds, deprived of its hydrocyanic acid | 1 ounce |
| Alcohol | 15 ounces |
In order to remove the hydrocyanic acid in oil of bitter almonds, dissolve 2 parts of ferrous sulphate in 16 parts of distilled water; in another vessel slake 1 part freshly burned quicklime in a similar quantity of distilled water, and to this add the solution of iron sulphate, after the same has cooled. In the mixture put 4 parts of almond oil, and thoroughly agitate the liquids together. Repeat the agitation at an interval of 5 minutes, then filter. Put the filtrate into a glass retort and distil until all the oil has passed over. Remove any water that may be with the distillate by decantation, or otherwise.