2. _Hard Fruits_, which include apples, quinces, and pears.
3. _Special Fruits_, which include ripe figs, kumquats, loquats,
nectarines, persimmons, and pineapples.
The advantage of this classification, as in the case of the vegetable
classification, is that, as a rule, all fruits belonging to a group or a
subdivision of a group may be canned in the same way and with sirup of
practically the same density.
83. CANNING METHODS FOR FRUITS.--The canning of fruits may be done by
the several methods previously discussed, but the Cold-pack and
open-kettle methods seem to meet with most favor. On account of the
sirup used in canning fruit and the acid in the fruit, the open-kettle
method is usually fairly successful, whereas, in the canning of
vegetables, with the exception of tomatoes, it is not so reliable. The
housewife, by experiment, can determine which method will suit her needs
best, but by no means should methods be mixed. If a certain method is
decided on, it should be adhered to in every detail and carried through
without any substitution. For all methods, as has been mentioned, the
fruit should be selected when it is fresh and in good condition, as such
fruit has less chance to spoil than fruit that is overripe or has
decayed spots.
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