Evening Republican, Volume 16, Number 246, Rensselaer, Jasper County, 14 October 1912 — IN PUTTING UP PRESERVES [ARTICLE]

IN PUTTING UP PRESERVES

Matter of Importance Is the Selection of the Right Kind of Fruit to Be Handled. Fruit for preserving in any form should be fresh-picked, or gathered, and slightly under-ripe. Such fruit ensures more perfect shape In the finished product and eliminates the possibility of fermented fruit or the loss of pectin or jelly-toaklng property. Handle soft fruit (peaches, berries, etc.) as little as possible. If it Is to be canned to jars, put it into the jars, at once, on hulling or otherwise preparing It. If berries must be washed, put them, a few at a time, Into a colander, pour cold water over them and turn at once upon a large sieve to drain, then hull. Large hard fruit, as apples, pears, and quinces, should be washed and wiped dry before paring. Cut apples and, other hard fruit, for jelly, into quarters, removing all wormy places or imperfections. Retain the skin and cores. The cores of quinces should be discarded, as the excess of gummy properties does not improve jelly. Use a silver-plated knife to pare fruit. Peaches, soft pears, plums and tomatoes, set into a wire basket (frying basket) may be plunged Into a saucepan of boiling water; after three or four minutes remove to a kettle of cold water for the same time, when the fruit may be quickly and easily peeled. This method of peeling Is admissible when a large quantity of fruit is to be put up, but it is thought to detract somewhat from the flavor.