PRESERVING RASPBERRIES & WILD FRUITS

Raspberries and all wild fruits may be done by this method. They keep their colour
and shape. and are delicious in flavour.

Use perfectly fresh fruits, as uniform in size as possible, keeping fruits that are crushed
or over-ripe for jams and jellies.

Use perfect jars and tops which have been thoroughly scalded and are clean, being
sure the jars and tops are in no way chipped or cracked.

To every three pounds of fruit, use one pound of sugar; place alternate layers of sugar
and berries in the jars, tapping the jars iaiess on the table, so that the fruit will be
well packed but not crushed.

If using glass tops, fill to overflowing, if metal top jars are used, leave 4% an inch space
at top.

Seal airtight and process in boiling water (at the simmering point) for 12 minutes.
Tighten all glass top jars on removing but DO NOT tighten bands on metal top jars,
as this has a tendency to loosen the seal.

Do not boil the water in which jars are placed, past the simmering point. Hard boiling
often draws the juice from the jars. Boiling water has reached a temperature of 212°F.,
and no matter how hard the water boils, it is no hotter, and only tends to cause dis-
appointment in the finished product.

CANNING FRUIT JUICES

(To Be Used Ivater for Jellies or Beverages)

Many people like to extract juices from fruits when in season, bottle and use later
for jellies or beverages.

If fruit juices are to be used later only for jellies, they may be extracted, concentrated
(boiled to hold their volume) and bottled,:then processed in hot-water bath for 20
minutes at 175-200 degrees F. If no thermometer is available, process at simmering,
that is just below boiling—when bubbles begin to show on the surface of the hot water.
They are then ready for use and need-only to have sugar added and mixture boiled
to jelly stage.

Grape and berry juices are clearer if left standing 12 or more hours and then siphoned
or poured from the dregs which settle at the bottom. Filtered juices are more attractive
in appearance but less so in flavour than unfiltered ones.

If fruit juices are to be used for beverages, the juices may be extracted, sugar added,
and processed for 20 minutes.

Fruit juices are also useful for making punches, congealed desserts, molded salads,
sauces, ice cream, sherbets, etc.

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