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Preparation of Fruit

FOR PRESERVES, etc.

Fruit is at its best for all cooking purposes just before it is perfectly ripe. There is said to be but a single moment when a peach is at its best for eating, but the moment for cooking comes before the moment for eating. In making preserves or in canning fruit, retention of shape and flavor are most essential; overripe fruit is never perfect in shape and has lost its flavor.

For jelly making, underripe fruit is preferable to that which is overripe, as the pectin, the jelly-making element found in fruit, diminishes, in some measure at least, as the fruit ripens.

All fruit, but especially berries and peaches, should be used as soon as possible after being picked and should be set aside in a cool place until the exact moment at which work upon it is to begin. Have the kitchen in order and everything in readiness before the actual work is started. Prepare only a small portion of fruit before commencing on the cooking.