But foods so preserved usually have sufficient
merit to warrant the expenditure of the time and the money required in
their making.
3. In the first place, it will often be necessary to throw away material
that would make excellent jelly or jam unless the sugar can be supplied
and the time given to make this material into something that is edible
and at the same time attractive. As is well known, all through the
canning season, there is some material, which may have been intended
for canning, but which, for some reason, cannot be used in that way.
Such material should be utilized in the preparation of these foods. For
instance, some of the berries and other fruits bought for canning may be
found to be too ripe to make a good-looking product, but may be very
satisfactory for the making of jars or jellies. Then, too, if the
open-kettle method of canning is used, there is almost certain to be a
superfluous amount of juice that would be wasted if it were not used in
the making of jelly. Such material need not necessarily be used at the
time, for it may be canned and then made up later at some more
convenient time.
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