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Show CHANGE IN FRUITS Zannina Tips Are Given For Season. the cooking starts in syrup enough to allow the cell ... to soften before the syruji ' -comes concentrated, the f -:': will he tough and hard. The less firm fruits, such as berries and peaches, need tK' firming effect of the sug r ; help preserve their shape Therefore, they are cuokn! a' once in a heavy syrup o: ; -e allowed to stand overnigh: in sugar. In making james, the celhjln o framework is so well broken up at the beginning of the pi-in-pn that the fruit can be mixed with the sugar and cooked at oiu-e. The amount of sugar in the 1 syrup, the cooking, technique, and the kind of cellulose tissue in the fruit determine the character char-acter and degree of change in fruits being canned, says Mrs. Evangeline J. Smith, nutritionist nutrition-ist of University of Wyoming. The cellulose tissue is the chief substance that forms the framework of the fruit. Both the ripening process and cooking soften this cellulose framework' When sugar is added to fruit without heat, the fruit loses juice, shrinks somewhat, and becomes sliehtlv more firm. sugar syrup into the fruit is at best a slow process, however. So after fruit has been heated in the syrup, it is sometimes desirable de-sirable to let it stand for a time "to plump" before the final cooking, Mrs. Smith advises. When fruit is cooked in too concentrated a syrup with preliminary pre-liminary softening, it tends to shrink too rapidly, becomes tough, and fails to regain its shape on standing in the syrup. For example, take firm fruits for making preserves. Unless Little if any sugar is absorbed by the raw fruit under these conditions. But cooking changes the cell walls of the fruit so more rapidly. The passage of |