Strawberries are
excellent when preserved in this way.
Whichever method is followed, better results will be obtained if only a
few quarts of fruit are cooked at a time. When a large quantity of
berries, for instance, is added to the boiling sirup, they will form
such a thick layer that they will have to remain over the fire a long
time before they come to the boiling point. They will therefore be much
more likely to crush and give the finished product a mushy appearance
than if a smaller quantity, which will form a thinner layer, is cooked
each time.
52. UTENSILS FOR PRESERVING.--The equipment necessary in the making of
preserves is similar to that used for making jelly, with the exception
of the dripping bag and the hydrometer. A good-sized preserving kettle
is, of course, required for the cooking of the fruit and sirup; a
measuring cup and a quart measure are needed for the measuring of the
ingredients; and a long-handled wooden spoon or paddle is the most
convenient utensil with which to stir all foods of this class.
Containers similar to those used for jelly will be satisfactory
receptacles in which to put preserves, but as preserved fruits are not
turned out in a mold, almost any kind of wide-mouthed bottle or jar may
be used for this purpose.
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