. Better fruit. Fruit-culture. ipi7 Bureau of Chemistry, United States Department of Agriculture, recently made jellies of excellent texture, flavor and color. To put up unsugared fruit juices for jelly making, proceed exactly as if jelly were to be made at the time. Cook the fruits until they are soft and strain out the juice through a flannel bag. Heat and pour while hot into bottles pre- viously scalded. Fill the bottles full, leaving no air space between juice and cork or seal. Place the filled sealed bottles on their sides in water near the boiling point, and keep them in the bath for abo
. Better fruit. Fruit-culture. ipi7 Bureau of Chemistry, United States Department of Agriculture, recently made jellies of excellent texture, flavor and color. To put up unsugared fruit juices for jelly making, proceed exactly as if jelly were to be made at the time. Cook the fruits until they are soft and strain out the juice through a flannel bag. Heat and pour while hot into bottles pre- viously scalded. Fill the bottles full, leaving no air space between juice and cork or seal. Place the filled sealed bottles on their sides in water near the boiling point, and keep them in the bath for about 30 minutes. Make sure that the corked or sealed end is under the hot water. As soon as the bottles are cool, cover the cork with a paraffine seal. Thorough sterilization and seal- ing are absolutely essential to success. To make jelly from the sterilized juice, test its jelling quality, add the proper amount of sugar, and proceed as in making jelly from freshly ex- pressed juice. Helping Fruit Growers and Shippers THE results of investigations carried on by the United States Department of Agriculture in the handling of North- western apples for and in cold storage have been so conclusive that this work may be considered as completed, ac- cording to the annual report of the Bureau of Plant Industry. The results brought out particularly the importance of picking apples of various varieties at the proper stage of maturity, of careful handling in all harvesting and storage operations, of prompt cooling, and of proper storage temperatures. During past seasons the growers have fre- quently suffered very large financial losses from either too early or too late harvesting of apples of certain varieties, such as Jonathan, Rome Beauty and others. The work has demonstrated clearly that the storage life of apples can be prolonged from weeks to months by picking at proper maturity, and has shown how the grower may know when his fruit is of proper maturity for best BETTER FRUIT Page 19 OR
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