The selection of fruit is one of the first steps in obtaining successful
results. The flavor of fruit is not developed until it is fully ripe,
but the time at which the fruit is at its best for canning, jelly
making, etc., is just before it is perfectly ripe. In all soft fruits
the fermentative stage follows closely upon the perfectly ripe stage;
therefore it is better to use underripe rather than overripe fruit. This
is especially important in jelly making for another reason also: In
overripe fruit the pectin begins to lose its jelly-making quality.
All fruits should, if possible, be freshly picked for preserving,
canning, and jelly making. No imperfect fruit should be canned or
preserved. Gnarly fruit may be used for jellies or marmalades by cutting
out defective portions. Bruised spots should be cut out of peaches and
pears. In selecting small-seeded fruits, like berries, for canning,
those having a small proportion of seed to pulp should be chosen. In dry
seasons berries have a larger proportion of seeds to pulp than in a wet
or normal season, and it is not wise to can or preserve such fruit
unless the seeds are removed. The fruit should be rubbed through a sieve
that is fine enough to keep back the seeds. The strained pulp can be
preserved as a purée or marmalade.
When fruit is brought into the house put it where it will keep cool and
crisp until you are ready to use it.
The preparation of fruit for the various processes of preserving is the
second important step. System will do much to lighten the work.
Begin by having the kitchen swept and dusted thoroughly, that there need
not be a large number of mold spores floating about. Dust with a damp
cloth. Have plenty of hot water and pans in which jars and utensils may
be sterilized. Have at hand all necessary utensils, towels, sugar, etc.
Prepare only as much fruit as can be cooked while it still retains its
color and crispness. Before beginning to pare fruit have some sirup
ready, if that is to be used, or if sugar is to be added to the fruit
have it weighed or measured.
Decide upon the amount of fruit you will cook at one time, then have two
bowls--one for the sugar and one for the fruit--that will hold just the
quantity of each. As the fruit is pared or hulled, as the case may be,
drop it into its measuring bowl. When the measure is full put the fruit
and sugar in the preserving kettle. While this is cooking another
measure may be prepared and put in the second preserving kettle. In this
way the fruit is cooked quickly and put in the jars and sealed at once,
leaving the pans ready to sterilize another set of jars.
If the fruit is to be preserved or canned with sirup, it may be put
into the jars as fast as it is prepared. As soon as a jar is full, pour
in enough sirup to cover it.
If several people are helping and large kettles are being used for the
preserving, or where fruit (like quinces and hard pears) must be first
boiled in clear water, the pared fruit should be dropped into a bowl of
cold water made slightly acid with lemon juice (one tablespoonful of
lemon juice to a quart of water). This will keep the fruit white.
All large, hard fruit must be washed before paring. Quinces should be
rubbed with a coarse towel before they are washed.
If berries must be washed, do the work before stemming or hulling them.
The best way to wash berries is to put a small quantity into a colander
and pour cold water over them; then turn them on a sieve to drain. All
this work must be done quickly that the fruit may not absorb much water.
Do not use the fingers for hulling strawberries. A simple huller can be
bought for five cents.
If practicable pare fruit with a silver knife, so as not to stain or
darken the product. The quickest and easiest way to peel peaches is to
drop them into boiling water for a few minutes. Have a deep kettle a
little more than half full of boiling water; fill a wire basket with
peaches; put a long-handled spoon under the handle of the basket and
lower into the boiling water. At the end of three minutes lift the
basket out by slipping the spoon under the handle. Plunge the basket for
a moment into a pan of cold water. Let the peaches drain a minute, then
peel. Plums and tomatoes may be peeled in the same manner.
If the peaches are to be canned in sirup, put them at once into the
sterilized jars. They may be canned whole or in halves. If in halves,
remove nearly all the stones or pits. For the sake of the flavor, a few
stones should be put in each jar.
When preparing cherries, plums, or crab apples for canning or
preserving, the stem or a part of it may be left on the fruit.
When preparing to make jelly have ready the cheese-cloth strainer,
enameled colander, wooden spoons, vegetable masher, measures, tumblers,
preserving kettles, and sugar.
If currant jelly is to be made, free the fruit from leaves and large
stems. If the jelly is to be made from any of the other small fruits,
the stems and hulls must be removed.
When the jelly is to be made from any of the large fruits the important
part of the preparation is to have the fruit washed clean, then to
remove the stem and the blossom end. Nearly all the large fruits are
better for having the skin left on. Apples and pears need not be cored.
There is so much gummy substance in the cores of quinces that it is best
not to use this portion in making fine jelly.