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Fruit, Juice Of

For ordinary household purposes the fruit is better pulped. Squeeze out with a wooden spoon all the juice and pulp of any fruit, and strain it through a coarse wire sieve, which will not pass the skins or seeds. To every pound add four ounces of refined sugar. Put into pickle-bottles, and place them up to the neck in a pan of water. Boil, and let the bottles remain in the water till cold. Cork tightly and cover the corks with resin or wax. Time to boil, half an hour from the time the water commences to boil. To ascertain any required quantity of fruit juice for preserving, weigh it, for it is thus much more correctly tested than by measure. Weigh first the vessel intended to hold the juice, and then the juice itself.