Evening Republican, Volume 20, Number 206, Rensselaer, Jasper County, 28 August 1916 — JUICE FROM FRUIT [ARTICLE]

JUICE FROM FRUIT

HOT-WEATHER DRINKS AND COLD-WEATHER JELLIES. Member of the Faculty of the Missouri College of Agriculture Tell* of tha Best Methods of Collecting the Juices. The hot weather led Miss Addle D. Root of the Missouri College of Agriculture to urge the members of the girl’s canning clubs all over the state to can as much fruit and vegetables as possible before it is too late. It is one of the principles of these clubs, organized and directed by the college, to see that nothing is wasted if they can make good use of it. In her recent letter of directions to the girls Miss Root makes many suggestions that are just as applicable in the kitchens of grown-ups as anywhere else. She says: “Canning-club members may vary the work by canning fruit juices. They are a valuable addition to the canning collection, as they can be used in so many ways. There is a great advantage in preparing them in large quantities to be used throughout the year. “Fruit juices lend themselves to a large Variety of uses such as ices, flavoring, Ice cream, gelatin desserts, puddings and sauces. There is no more refreshing and easily prepared drink for a hot day than an Iced fruit juice. “The juice may be extracted from the fruit cold by crushing the fruit in a fruit press or a cider mill or a small press after .lt is washed and sorted. The most economical method for the extraction of juice is to cook it out. “If juicy fruits, such as currants, raspberries and grapes, are being used, place the clean fruit in an enameled preserving kettle, add just enough water to prevent burning (one cupful to four or five quarts of fruit), » Place where fruit will cook rather slowly, stirring occasionally with a wooden or enameled spoon. When the simmering point is reached mash the fruit, then continue heating until the whole maSs is cooked'through. Care should be taken not to heat too long, as the delicate flavor is destroyed. Pour the hot mass into a sufficiently large piece of coarse cloth, cheesecloth or flour sack, which has been wrung out of hot water. Tie opposite corners together and let juice drain into an earthenware or enameled dish. If a clear juice is desired, as for jelly, do not squeeze the bag. However, for general use squeeze the bag until all the juice is extracted. From less juicj; fruits, like apples, pears apfl quinces, wash the fruit, discard any unsound portions, cut into small pieces (skins and seeds included), cover with water, then proceed Just as in case of juicy fruits. “Canning Fruit Juice.—Fill clean ‘jars with juice. Adjust the rubbers and screw the tops on loosely. Lower upon rack into canner, cover with hot water and sterilize 15 minutes. Count from the time when the water in the canner begins to boil. Remove jars, screw lids tight, and cool away from draft.” _hose who are interested in other phases of canning will probably wish to write to the Missouri College of Agriculture, Columbia, Mo., for Circular No. 9 of the extension service, which was recently issued. It .is entitled “Canning in Glass by the Cold Pack Method.”