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Show FRUIT JUICES FOR YOUR FAMILY'S HEALTH AND PLEASURE ; f rm'-iSmmm mmmmmmmmmmi liiiliiMittill' l-4wtpffi mmimitms ai fi h j rMl r"-- X n ? ,;..':;.ss;;; Photo Courtesy Ball Bros. Co. The average person finds it somewhat difficult, except in hot weather, to drink the quantity of water needed for keeping the body in prime condition but there are few who do not welcome a tall glass of cool, home-canned fruit juice at noontime, bedtime any time! Fruit juices . are water with the plus value of color, flavor, vitamins, and sugar. They are also useful for making cocktails, punches, congealed des- serts, molded salads, sauces, ice creams, sherbets, etc. According to Gladys Kimbrough, authority on home canning and . Home Service Director for Ball Brothers Company, fruits from which juices are to be extracted ' should be fresh, sound, ripe, and of good color and flavor. All except citrus fruits and white grapes should . be heated before the juice is ex. tracted. The cooking should be done below boiling point because intense beat tends to destroy color, flavor and vitamins. Juices of highest quality can be made easily at home if instructions are carefully followed and a dairy or candy thermometer is used to determine de-termine temperatures. However, a satisfactory product can be made without the use of a thermometer. The amount of sugar used varies from 1 to 2 cups to 1 gallon juice, depending upon preference. Some fruits do not hold color and flavor well unless a larger quantity of sugar sug-ar is used and are for this reason made into sirups which may be combined with other juices or with water when served as a beverage. Juices intended to be used for making mak-ing jelly must be canned without sugar. Fruit juices should be processed proc-essed (cooked in jar) 30 minutes in a hot-water bath at 175-200" F. If no thermometer is available, process at simmering, that is, just below boiling, boil-ing, when bubbles begin to show on the surface of the hot water. Grape and berry juices are clear-r clear-r if left stajidingljor more hours i and then siphoned or poured from the dregs which settle at the bottom. Filtered juices are more attractive in appearance, but less so in flavor than unfiltered ones. Of tomato juice, Miss Kimbrough says, "No tomato juice is superior to that which is made, as needed, by pressing home-canned tomatoes through a fine sieve." For those who prefer canning the juice, she gives the following recipe: Use firm, red-ripe, red-ripe, freshly picked tomatoes. Discard Dis-card any that are bruised or specked with decay or fungus. Wash carefully. care-fully. Leave whole and bake in an oven; or steam; or cut into small pieces and cook until soft. (It is said that a smaller percentage of vitamins is lost when the cooking is done by steaming or baking.) Press the hot tomatoes through a fine, preferably cone-shaped, sieve. Reheat to simmering (195-205" F.). Pour into hot jars. Process 20 minutes min-utes in hot water bath at simmering, simmer-ing, or 10 minutes at boiling. If the juice is to be used in infant feeding, omit salt. Otherwise, add salt to season. And this is a good recipe for grape juice. Wash, stem, and crush fresh, firm-ripe grapes. Add 1 cup water to each gallon crushed grapes. Heat 10 minutes at simmering. Strain through several layers of cheesecloth. Let stand in a cool place, preferably in refrigerator, 24 hours. Strain again. Add 1 or 2 cups sugar to each gallon juice. Reheat Re-heat to simmering. Pour into hot jars. Process 30 minutes in hot-water hot-water bath at 175-185" F. |
