Then, too, as
every one who has meals to prepare knows, they are valuable for
relieving monotony in the diet, a point that should not be overlooked.
6. Because the preservation of food in jellies, preserves, and pickles
is accomplished by the use of certain preservatives instead of by the
sterilization of the food, as in canning, these preparations do not mold
or spoil readily. Therefore, containers of a different nature from those
used in canning may be used to store these foods. Jars having tightly
sealed covers are not required, but such containers as wide-necked
bottles, stone jars or crocks, glasses, etc. may be utilized for this
purpose. In fact, containers of almost any description may be used for
jellies, preserves, and pickles. They should, of course, be sealed in
some way to prevent the entrance of bacteria, and various methods of
accomplishing this have been devised. A very satisfactory way consists
in pouring melted paraffin over the top of the food and then covering
the container with a piece of heavy paper and tying this on securely
with cord.
7. Since jellies, preserves, and pickles occupy a place of importance in
the diet and at the same time provide an opportunity to utilize material
that might otherwise be wasted, they are entitled to a certain amount of
attention from the housewife.
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