When properly
sealed, fruit juices will probably keep without any further effort to
preserve them, but to make positively certain that they will not spoil,
it is a wise precaution to process the filled bottles or jars in boiling
water for about 6 or 8 minutes in the same way in which canned fruit is
processed. When treated in this way, fruit juices will keep perfectly
and may be made into jelly at any time during the winter.
* * * * *
PRESERVING
PRINCIPLES OF PRESERVING
49. PRESERVING consists in preparing fruits in perfect condition to
resist decomposition or change by cooking them in heavy sirup. The
cooking is done so slightly that the original form, flavor, and color of
the fruit are retained as far as possible. This process is similar to
that of canning by the open-kettle method; that is, the fruit and sugar
are combined and cooked to the proper consistency in the preserving
kettle. Sugar is used in such quantity in the preparation of preserves
that it acts as a preservative and prevents bacteria from attacking the
foods in which it is used. If preserves of any kind ferment, it may be
known that not enough sugar was used in their preparation.
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