Evening Republican, Volume 21, Number 186, Rensselaer, Jasper County, 23 August 1917 — STORE FRUIT JUICES [ARTICLE]

STORE FRUIT JUICES

How to Prepare for the Future Comfort of the Family. ALL FRUITS CAN BE UTILIZED Grape Juice—Sirup Made From Windfall Apples and Apple- Cider— Here Is a Fine Flavor* (From the United States Department of Agriculture.) Various fruit juices may be prepared in the home and bottled for future use. Practically any fruit may be used in the first recipe following. —Sterilized FrultJulcea*—The fruit juice may be pressed out of fruit by means of a cider press, special fruit press, or other improvised presses; then heated in an acid-proof kettle up to 110 degrees Fahrenheit. The fruit juice may then be poured Into ordinary hot jars, hot bottles, or tin cans, and handled by the same directions as those for canning of fruit itself. If poured into miscellaneous bottles, It js suggested that the fruit juice be sterilized as follows: Make a cotton 'stopper and press Into the neck of the bottle and leave during the sterilization period. Set bottles in boiling hot water up to the neck .of the bottle, sterilizing the fruit juice for 3Q minutes at a simmering temperature (165 degrees Fahrenheit). Remove the product, press cork in top over cotton stopper immediately. If the <ork fits well, no paraffin need be used. Jf a poor cork, it may be necessary to dip the cork in melted solution of wax or paraffin. Fruit juices and apple cider when handled in this way will not “flatten in taste” and will keep fresh for future use. Grape Juice by Two-Day Method.— For home use there are a large number of varieties of grapes which will make a pleasant and healthful drink. No matter what the kind of grape,

however, only clean, sound fruit should be used and it should be well ripened, but not overripe. The grapes' should first be crushed and pressed in an ordinary cider mill or by hand if no mill is available. Red Juice.—For red juice, the crushed grapes are heated to about 200 degrees Fahrenheit before the juice is separated from the pulp and then strained through a clean cloth or drip bag without pressure. Thereafter, the process is the same as for light-colored juice. Grape juice should be stored away in bottles or jars that are not too large, for after these have been opened the juice is likely to spoil. If properly made, however, the Juice should keep indefinitely as long as it is kept in sealed bottles. Sirup Made From Windfall Apples and Apple Cider. —Add five ounces of powdered calcium carbonate (obtained at any drug store)'to seven gallons of apple cider. Powdered calclum carbonate (carbonate of lime) or, to give it is common name, precipitated chalk, is low-priced and harmless. 801 l the mixture in a kettle or vat vigorously for five minutes. Pour the liquid into vessels, preferably glass jars or pitchers ; allow to stand six or eight hours, or until perfectly clear. Pour the clear liquid into a preserving kettle. Do not allow sediment at bottom to enter. Add to the clear liquid one level teaspoonful of lime carbonate and stir thoroughly. The process Is completed by boiling down rapidly to a clear liquid. Use density gauge or candy thermometer and bring the temperature up to 220 degrees Fahrenheit. If a thermometer is not available, boil until bulk is reduced to one-seventh of the original volume. To determine whether the sirup is cooked enough test as for candy—by pouring a little into cold water. If boiled enough it should have the consistency of maple sirup. It should not be cooked long enough to harden like candy when tested. When the test shows that the sirup has been cooked enough, pour it into fruit jars, pitchers, etc., and allow it to cool slowly. Slow cooling is important, as otherwise the suspended matter will not settle properly and the sirup will be cloudy.