The
sterilization of the product and the air-tight sealing of the
containers, which are necessary in the canning of fruits and vegetables,
need not be resorted to in the case of preserves.
50. SELECTION OF FRUIT.--When fruit is to be made into preserves, much
attention should be paid to its selection, for, as a rule, only the
finest fruits are used for preserving. This is especially true of the
smaller fruits, such as berries and cherries, for they are preserved
whole. Therefore, in order that they may have a good appearance when
preserved, it is necessary that they be as perfect as possible to begin
with. In addition, the fruit should be thoroughly ripe, but not mushy
nor overripe. As the cooking of the fruits in sirup hardens them to a
certain extent, fruits that are not sufficiently ripe cannot be used,
for they would be too hard when done. If care is used in selecting
fruits that are to be preserved, a good-appearing product will be the
result, since this process is carried on in such a way as not to impair
their shape.
51. METHODS OF PRESERVING.--Several methods of preserving fruit are in
practice, but in general the same principles characterise each one.
Pages:
220
221
222
223
224
225
226
227
228
229
230
231
232
233
234
235
236
237
238
239
240
241
242
243
244