Chapter 145
49. PRESERVING consists in preparing fruits in perfect condition to resist decomposition or change by cooking them in heavy sirup. The cooking is done so slightly that the original form, flavor, and color of the fruit are retained as far as possible. This process is similar to that of canning by the open-kettle method; that is, the fruit and sugar are combined and cooked to the proper consistency in the preserving kettle. Sugar is used in such quant.i.ty in the preparation of preserves that it acts as a preservative and prevents bacteria from attacking the foods in which it is used. If preserves of any kind ferment, it may be known that not enough sugar was used in their preparation. The sterilization of the product and the air-tight sealing of the containers, which are necessary in the canning of fruits and vegetables, need not be resorted to in the case of preserves.
50. SELECTION OF FRUIT.--When fruit is to be made into preserves, much attention should be paid to its selection, for, as a rule, only the finest fruits are used for preserving. This is especially true of the smaller fruits, such as berries and cherries, for they are preserved whole. Therefore, in order that they may have a good appearance when preserved, it is necessary that they be as perfect as possible to begin with. In addition, the fruit should be thoroughly ripe, but not mushy nor overripe. As the cooking of the fruits in sirup hardens them to a certain extent, fruits that are not sufficiently ripe cannot be used, for they would be too hard when done. If care is used in selecting fruits that are to be preserved, a good-appearing product will be the result, since this process is carried on in such a way as not to impair their shape.
51. METHODS OF PRESERVING.--Several methods of preserving fruit are in practice, but in general the same principles characterise each one.
Probably the most successful method consists in bringing a certain proportion of sugar and water to the boiling point, dropping the fruit into the sirup thus formed, and cooking it for a definite length of time. Boiling fruits in heavy sirup has a tendency to make them firm and solid, rather than to cook them to pieces, as would be the case with water or a thin sirup. Even very soft berries, when used for preserves, will retain almost their original size and shape if they are properly cooked. Except for the fact that a heavier sirup is used, the process of preserving fruit is exactly like that of canning fruit by the open-kettle method. The chief precaution to take in this method is that as little water as possible be used, so that the sirup may be very thick when the fruit is added.
Another method that may be recommended because it helps to keep the fruit in good condition consists in cooking it in its own juice. In this method, equal quant.i.ties of fruit and sugar are put together and allowed to stand until enough juice is formed, preferably overnight, so that the fruit may be cooked without the addition of any water. Strawberries are excellent when preserved in this way.
Whichever method is followed, better results will be obtained if only a few quarts of fruit are cooked at a time. When a large quant.i.ty of berries, for instance, is added to the boiling sirup, they will form such a thick layer that they will have to remain over the fire a long time before they come to the boiling point. They will therefore be much more likely to crush and give the finished product a mushy appearance than if a smaller quant.i.ty, which will form a thinner layer, is cooked each time.
52. UTENSILS FOR PRESERVING.--The equipment necessary in the making of preserves is similar to that used for making jelly, with the exception of the dripping bag and the hydrometer. A good-sized preserving kettle is, of course, required for the cooking of the fruit and sirup; a measuring cup and a quart measure are needed for the measuring of the ingredients; and a long-handled wooden spoon or paddle is the most convenient utensil with which to stir all foods of this cla.s.s.
Containers similar to those used for jelly will be satisfactory receptacles in which to put preserves, but as preserved fruits are not turned out in a mold, almost any kind of wide-mouthed bottle or jar may be used for this purpose. Paraffin should also be provided, as this should always be used for the first covering to prevent the formation of molds, which are likely to grow on moist sweet substances exposed to the air. Before using paraffin for preserves, they should be allowed to stand until the surface has become absolutely dry. It is well to label preserves, too; so labels should be kept on hand for this purpose.
RECIPES FOR PRESERVED FRUITS
VARIETIES OF PRESERVED FRUITS
53. The several methods of preserving fruits result in considerable variety in the finished product. _Preserves proper_ are those cooked in a heavy sirup, either whole or cut into pieces. In addition to being prepared in this way, fruit may be made into _conserve,
PRESERVES
54. STRAWBERRY PRESERVE.--Strawberries selected for preserves should be of the dark, solid variety, if possible, since these shrink less and retain their shape and size better than do the lighter varieties. This fruit is made into preserves probably more often than any other kind, and this is not strange, for it makes a most delicious preserve.
STRAWBERRY PRESERVE
2 qt. strawberries 1/2 c. hot water 1 lb. sugar
Clean the strawberries by placing them in a colander and raising and lowering them into a large pan of water. Remove the hulls and make sure that all the water is carefully drained from the berries. Add the water to the sugar and place over the fire in a preserving kettle that has a smooth surface. Stir until the sugar is dissolved, and allow the mixture to come to a rapid boil. To the rapidly boiling sirup, add the strawberries by dropping them carefully into it. Allow the fruit to come to the boiling point in the sirup, and continue to boil for 10 or 12 minutes. If the berries seem to contain an unusual amount of water, boiling for 15 minutes may be necessary. Remove from the fire and fill into hot sterilized gla.s.ses at once, or set aside to cool. It has been found that if the preserves are allowed to stand in the kettle overnight, they will improve in flavor and, because of the absorption of oxygen, which they lose in boiling, they will increase in size. If the preserves are treated in this way, it will be necessary to pour them cold into the sterilized gla.s.ses. When the preserves in the gla.s.ses are cold, pour melted paraffin over them. Cover them with metal or paper covers, label, and store for future use.
55. CHERRY PRESERVE.--If sour cherries can be secured, an excellent preserve can be made of them. Cherries should, of courser be seeded, or pitted, when they are prepared in this way.
CHERRY PRESERVE
2 qt. seeded sour cherries 1 c. hot water 1-1/2 lb. sugar
Drain off the superfluous juice from the cherries. Add the hot water to the sugar in a preserving kettle, and allow the mixture to come to a boil. Add the cherries and boil for 10 or 12 minutes. Have hot sterilized jelly gla.s.ses ready and fill with the hot preserves. Allow the preserves to cool, cover first with paraffin and then with metal or paper covers, and label.
56. RASPBERRY PRESERVE.--Although red raspberries are a rather soft fruit, they can be used very well for preserves if care is taken not to break them into pieces by too long cooking or too rapid boiling.
RASPBERRY PRESERVE
2 qt. red raspberries 3/4 c. hot water 1 lb. sugar
Wash the raspberries by placing them in a colander and raising and lowering them in a large pan of cold water. Mix the hot water with the sugar in a preserving kettle, place the mixture over the fire and bring to the boiling point. Add the raspberries to the boiling sirup, and when they have come to the boiling point, cook for 8 to 10 minutes. Remove the hot preserves from the fire and pour into hot sterilized jars. Allow them to cool, seal with paraffin and metal or paper covers, and label.
57. PLUM PRESERVE.--A very rich, tart preserve can be made by cooking plums in a thick sirup. Those who care for the flavor of plums will find preserves of this kind very much to their taste.
PLUM PRESERVE
2 qt. plums 1 c. hot water 1-1/2 lb. sugar
Select any variety of plums desired for preserves, and wash them in cold water. Cut them in half and remove the seeds. Place the hot water and the sugar in a preserving kettle, and bring to a rapid boil. Add the plums and boil slowly for 15 minutes. Remove from the fire, pour into hot sterilized jelly gla.s.ses. Allow them to cool and cover first with paraffin and then with metal or paper covers. Before storing, label each gla.s.s neatly.
58. QUINCE PRESERVE.--Quinces combined with apples make a preserve that finds favor with many. As shown in the accompanying recipe, about one-third as many apples as quinces make the required proportion.
QUINCE PRESERVE
3 qt. quinces, peeled and quartered 1 qt. apples, peeled and quartered 1-1/2 c. hot water 3 lb. sugar
Select well-ripened quinces. Rub the fuzz from the skin with a cloth, and then wash, peel, quarter, and core. If desired, they may be sliced, but they are very nice when preserved in quarters. Select firm apples, wash, peel, quarter, and core them, and cut them the same size as the quinces. Add the water to the sugar, place the mixture over the fire in a preserving kettle, and let it come to a boil. Add the quinces, cook until tender, and remove from the sirup. Then cook the apples in the sirup in the same way, and when tender remove from the sirup. Place the fruits in alternate layers in hot jars. Unless the sirup is very thick, boil it until it becomes heavy; then fill each jarful of fruit with this sirup. Seal with paraffin, cover with metal or paper covers, and label.
59. PEACH PRESERVE.--Although somewhat bland in flavor, peaches make an excellent preserve. Some persons prefer them cut into very small slices, while others like them preserved in large slices.
PEACH PRESERVE
4 qt. peaches 1-1/2 c. hot water 3 lb. sugar
Select firm peaches. Wash, pare, and cut into slices of any desirable size. Add the water to the sugar in a preserving kettle, place over the fire, and allow the mixture to come to a rapid boil. Drop the sliced peaches into the sirup and cook until tender. Have hot sterilized jars ready, fill with the hot preserves, and seal with paraffin. Cover in the desired way and label.
CONSERVES
60. CONSERVES do not differ materially from preserves in their preparation, but they usually consist of a mixture of two or more fruits, whereas preserves are made from a single fruit. All rules that govern the making of preserves apply equally well to the making of conserves.
There are certain fruits that combine very well as far as flavor, color, etc. are concerned, and these are generally used together in the preparation of this food. However, almost any combination of fruits may be made into conserves. This is therefore a very good way in which to utilize small quant.i.ties of left-over fruits. Then, too, a cheap material may be combined with a more expensive one to make a larger quant.i.ty of a moderately priced product, as, for instance, rhubarb and pineapple. Again, the pulp from which juice has been extracted for jelly may be used to make conserve. In fact, a little ingenuity on the part of the housewife and familiarity with general preserving methods will enable her to make many kinds of excellent conserves, even though she may not have a definite rule or recipe to cover the use of the particular material that happens to be on hand.
61. STRAWBERRY-AND-PINEAPPLE CONSERVE.--The combination of strawberries and pineapple is an excellent one. The accompanying recipe shows how to combine these fruits to make a most appetizing conserve.
STRAWBERRY-AND-PINEAPPLE CONSERVE
2 qt. strawberries 1 large pineapple 1 c. hot water 2-1/2 lb. sugar
Prepare the strawberries as for canning. Peel and slice the pineapple, remove the eyes, and cut into small pieces. Add the water to the sugar in a preserving kettle, and allow it to come to a boil. Drop the pieces of pineapple into the sirup and cook them until they are tender. To this add the strawberries and cook for 5 or 10 minutes longer. The conserve should then be sufficiently cooked to put into the jars. If the juice seems too thin, fill the jars, which should be hot sterilized ones, about three-fourths full of the fruit, and then return the sirup to the heat and boil it until it is the right consistency. Remove the boiling sirup from the stove, and pour it over the fruit in the jars until they are full. Allow the conserve to cool, and then seal, first with paraffin and then with metal or paper covers. Label each gla.s.s and set away for future use.
62. STRAWBERRY-AND-RHUBARB CONSERVE.--Rhubarb combines very well with either strawberries or pineapple. The accompanying recipe is for strawberries and rhubarb, but if pineapple is desired, it may be subst.i.tuted for the strawberries in the same quant.i.ty.
STRAWBERRY-AND-RHUBARB CONSERVE
2 qt. strawberries 1-1/2 qt. rhubarb 1-1/2 c. hot water 3 lb. sugar
Prepare the strawberries as for canning. Cut the rhubarb, which should be very tender, into cubes without removing the skin. Add the water to the sugar, and bring to a rapid boil in a preserving kettle. Put the rhubarb and strawberries into this sirup, and cook for at least 15 minutes. Pour into hot sterilized gla.s.ses, and when cool seal in the usual way. Label and store.
63. PINEAPPLE-AND-APRICOT CONSERVE.--No more delicious conserve can be made than pineapple-and-apricot conserve. The tartness of the apricots gives a flavor that is pleasing to most persons.