Canning and Preserving

"MUST BE SUGARED."-Kipling.

PRESERVATION of food stuffs for use when the fresh supply is exhausted has been one of man's instincts from earliest times. There have been three modes-by salt, acid, and sugar. The use of salt as a preservative is shown in the old preparation of meats; that of acid, in the various pickle compounds; and of sugar, by the conservation of fruits. This general process of stopping fermentation by means of sugar is divided into five groups, known as canning, preserving, making of marmalades, of jellies, and conserving or crystallizing. French Knife for paring vegetables and fruit Canning is the process by which the fruit is prepared with the addition of as little sugar as possible. This is the simplest form, and is done in two distinct ways: first by cooking the fruit ; second by packing the raw fruit into the cans, sealing, steaming until the fruit is transparent, and adding a syrup made by boiling sugar and water.

Preserving is the cooking of fruit in an equal weight of sugar syrup until transparent. These ingredients should be most carefully weighed.

Marmalade differs from preserves in that the fruit is cooked with a small portion of water and strained through a colander; then sugar is added and the whole is cooked below the boiling point until sufficiently thick.

Jelly is made by using the juice of the fruit with an equal weight of sugar, and cooking until the proper consistency is obtained.