Recipes for the preserving of fruit, vegetables, and meat . 44 THE PRESERVING OF FRUIT have a 2-inch hole in the lid, and are stood in avessel of boiling water. When the fruit pulp isboiling hot the tins are taken out in successionand filled up to the top, the lids being soldered onat once. This done, the tins are stood on theirheads, so that the small amount of imprisonedair is compelled to rise through the boiling hotpulp, and is thus rendered innocuous. Thismethod is perfectly reliable, and enables largequantities of pulp to be got ready for storagein a short Fig. 4. The pulp may be
Recipes for the preserving of fruit, vegetables, and meat . 44 THE PRESERVING OF FRUIT have a 2-inch hole in the lid, and are stood in avessel of boiling water. When the fruit pulp isboiling hot the tins are taken out in successionand filled up to the top, the lids being soldered onat once. This done, the tins are stood on theirheads, so that the small amount of imprisonedair is compelled to rise through the boiling hotpulp, and is thus rendered innocuous. Thismethod is perfectly reliable, and enables largequantities of pulp to be got ready for storagein a short Fig. 4. The pulp may be put through a hand mill, orthrough one of larger size, operated by power,similar to that illustrated in Fig. 3. At the present time it is the practice to use alarger quantity of sugar than formerly—the averagethen lieiug uidy two-thirds to tliree-fourths per lb.—in order to transparent luariualades of goodkeeping prdperties. The Eui;lish practice in jam-making is to use equal weights of sugar and fruit,this developing the flavour of the fruit better; andthe fruit is not pulped so fine as on the Continent, MARMALADES, JAMS, AND FRUIT JUICES 45 being preferably torn so that the flesh is moreapparent, and imparts a characteristic the case of plums, peaches, apricots, etc., a fewstones are left in the mass to improve the finenessof flavour. In the following description of the variousmarmalades it is assumed that the fruit is steamedin pans holding about f owt. (Fig. 4), this en-abling the steaming to be reduced to about 15—20minutes—a
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