Like canning and drying, JELLY MAKING, PRESERVING, and PICKLING are
methods of preparing perishable foods to resist decomposition and
change. When treated by any of these three processes, fruits and
vegetables will keep for long periods of time and will thus be ready for
use during the seasons when they cannot be obtained fresh. The
preservation of food by making it into jellies, preserves, and pickles
does not, as in the case of canning, depend on the sterilization of the
product, but rather on the use of certain ingredients that act as
preservatives. These include sugar, spices, salt, and vinegar, all of
which are considered harmless preservatives in both the home and the
commercial preparation of foods.
2. The making of jelly, preserves, and pickles may seem like an
extravagance in the expenditure of money for materials, as well as of
time and energy on the part of the housewife. Whether this is the case
or not is a matter that must be decided by the housewife herself. If
these foods are not of enough value to her in the preparation of meals
and the feeding of her family to make it worth her while to use her time
and materials in storing them for winter use, then it is not wise for
her to prepare them.
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