. Cyclopedia of farm crops. Farm produce; Agriculture. GRAPE AND OTHER FRUIT JUICES 179 Principles involved in making fruit juices. The making of fruit juices is an outgrowth of the preserving industry. Preserving, as commonly linown, is a process of saturating a fruit pulp during cooking, or a partial drying process, so thoroughly with common (cane) sugar that by the action of the sugar alone decay is prevented and the fruit held in palatable condition for months, even years. The art of canning is based on another principle, that of destroying by excessive heat the ferment-producing organisms
. Cyclopedia of farm crops. Farm produce; Agriculture. GRAPE AND OTHER FRUIT JUICES 179 Principles involved in making fruit juices. The making of fruit juices is an outgrowth of the preserving industry. Preserving, as commonly linown, is a process of saturating a fruit pulp during cooking, or a partial drying process, so thoroughly with common (cane) sugar that by the action of the sugar alone decay is prevented and the fruit held in palatable condition for months, even years. The art of canning is based on another principle, that of destroying by excessive heat the ferment-producing organisms, in which process sugar is often used to secure fi palatable product, its preser- vative effects being a secondary con- sideration. The fruit juices sold for soda-fountain and flavoring purposes are thickened and preserved, in large measure, by the liberal use of cane-sugar, and are more in the nature of syrups than of fruit juices. As might be inferred from the above, the first attempts to manufacture fruit juice products util- ized a considerable quantity of sugar ; so, today, many manufacturers are using sugar in larger or smaller quantities, and the home maker of grape juice usually finds it convenient and an insurance against " spoiling," which is but fermentation, also to use sugar in considerable quantity. Sugar does not destroy the basic flavor of the juice, and with some varieties of grapes, or even with the best grapes in cold wet seasons, when the sugar content of the juice is low, its use is essential to produce a palatable product; but with perfect sterilization this is entirely unnecessary, and its use has an effect on the medicinal value of the juice, and covers up and obliterates the more delicate flavors. Please note that these images are extracted from scanned page images that may have been digitally enhanced for readability - coloration and appearance of these illustrations may not perfectly resemble the original Bailey, L. H. (Liberty Hyde)
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectagriculture, bookyear
