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Show FRUIT JUICES FOR JELLIES Msy Be Sterilized and Bottled Without With-out Sugar and Made Into Jelly at Any Time. 1 1'reni the United States Department of Agriculture.) Fruit juices for use Inter In jelly making can be sterilized and bottled Without -u-:ir and inade Into Jellies at the housewife's convenience. Tills enables en-ables her to do With fewer jelly glasses and to distribute her purchases of su- gar for Jelly muUing through the year. Moreover, with the bottled juice she tau nuiKe a greater variety of Jellies, a- Juices which win not Jell can be pul up when the fruit Is ripe and combined later Wlth'frUltS that will jell, or fruits ripening at different seasons can be combined. For example, the juice of Strawberries, cherries, or pineapple can be kept without sugar und later when apples are plentiful can be made into combination jelly. To put up utisugnred fruit juices for Jelly making proceed exactly as If Jelly were to be made at the time. Cook the fruits until they lire soft und strain out the Juice through a Manuel bag. Heat and pour while hot Into bottles previously scalded. Fill the bottles full, leaving no air space between be-tween juice and cork or seal. Place the filled sealed bottles on their sides Iu water neur the boiling point, and keep them In the buth for about thirty thir-ty 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 parallln seul. Thorough Thor-ough Sterilisation and sealing ure absolutely ab-solutely essential to lUCeeau, |