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Classic
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page 209
PRESERVES, SYRUPS AND FRUIT JELLIES
HINTS ON PRESERVING
Preserving kettles should be broad and shallow, with a handle on each side. If
you wish to preserve in small quantities, use a small kettle. A charcoal furnace
is most desirable in warm weather, as you can put it where you like, and thus
avoid the heat of the kitchen. Slow, gentle boiling is absolutely necessary in
preserving and pickling.
Crushed or loaf sugar should be used for preserves, as it is less liable to
ferment during the long hot summer.
Jelly bags may be made of cotton, linen, or flannel, and can be made like an
old-fashioned reticule, with a string through the top, to close and suspend it
while dripping.
It is a mistake to think dark fruits, like raspberries, strawberries, etc., can
be preserved equally well with brown sugar, for the color of this sugar makes
the preserves dark, or rather dingy, which is the proper word.
Glass is best for keeping preserves in, as they may be examined without opening
the jars. When first put up they should be corked tightly, and dipped into
coarse melted sealing-wax.
TO MAKE PRESERVES
Most fruits are much easier preserved than jellied. Weigh the fruit, and to each
pound of fruit the usual rule is a pound of sugar; make a syrup of the sugar
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