10.

ll.

12.

(d) Inferior rubber rings. See page 5 for rubber rings.

(e) 2 100-milligram tablets of ascorbic acid and % tsp. of
citric acid dissolved in each quart will prevent discolora-
tion.

Why do berries, other fruits, and tomatoes float from bottom
of jar?

(a) Over-ripe fruit.

(b) Processing too long or using too high a pressure.

(c) Too heavy syrup.

(d) Too loose pack. Fruits and tomatoes shrink when heated
so should be packed firmly.

How may strawberries be canned to prevent floating and to
retain their original color?

By precooking in syrup, then allowing the berries to stand in
the syrup overnight before packing in sealers and processing.
After canning, store sealers in a dark place to retain color of
berries.

Must the liquid on canned meats be jellied?

No. The liquid on canned meats will not congeal unless it
contains a good amount of gelatine from cartilage or connec-
tive tissue, except for chicken, which should always be jelled.

JELLIES

13.

14,

In using a jelly thermometer, what is the proper temperature
at which fruit juices will jell?

Pure fruit juices (without the addition of commercial pectin)
will jell at a temperature of 216°F.-218°F. at this altitude if the
juices contain the proper proportion of pectin, acid and sugar.

What makes jelly (a) soft, (b) tough, (c) crystallize, (d) cloudy?

(a) Jelly sometimes is syrupy because more sugar has been
used than the fruit juice requires, or because boiling after
the addition of sugar was not continued long enough.

(b) Jelly is tough or stringy because too small a quantity of
sugar was used for pectin present in juice, or because jelly
was boiled too long.

(c) Crystals appear in jelly because too much sugar was
used, or boiling too long before sugar was added to the
juice, so that the two were not boiled together long enough,
or in the boiling, the syrup spatters on the sides of the pan,
dries, and in pouring the jelly, these crystals are carried

64