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Canning and Preserving (Tin is at its best when)

tin is at its best when the fruit is just ripe or a little under-ripe. Last, it must be remembered that if the juice ferments or if the cooking of the jelly is continued too long, the pectin undergoes a change and loses its power of gelatinizing.

After insuring the presence of the pectin, the matter of next importance is to add the right quantity of sugar. The rule is to measure the juice and add an equal amount of sugar; but the rule must be followed with discretion. If the fruit contains an unusual percentage of sugar, less sugar should be added; if it is less sweet than usual, more should be added to make up the deficiency. The sugar will dissolve more quickly if first heated in a moderate oven, and will then in no way interfere with the cooking.

Jelly should be put into glasses that have been thoroughly sterilized and covered according to the directions given under "Preserving Fruit." It should, however, stand twenty-four hours before being covered. If possible lay a sheet of glass over the tumblers and stand them in a sunny window.