The Project Gutenberg EBook of Canned Fruit, Preserves, and Jellies:
Household Methods of Preparation, by Maria Parloa

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Title: Canned Fruit, Preserves, and Jellies: Household Methods of Preparation
U.S. Department of Agriculture Farmers' Bulletin No. 203

Author: Maria Parloa

Release Date: November 9, 2009 [EBook #30441]

Language: English

Character set encoding: ASCII

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U. S. DEPARTMENT OF AGRICULTURE.

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FARMERS' BULLETIN No. 203.

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CANNED FRUIT, PRESERVES, AND JELLIES:

HOUSEHOLD METHODS OF PREPARATION.

BY

MARIA PARLOA.

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PREPARED UNDER THE SUPERVISION OF THE OFFICE OF EXPERIMENT STATIONS,
A. C. TRUE, DIRECTOR.

[Illustration: UNITED STATES DEPARTMENT OF AGRICULTURE]

WASHINGTON:

GOVERNMENT PRINTING OFFICE.

1917.

CANNING AND PRESERVING FRUIT.

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INTRODUCTION.

The common fruits, because of their low nutritive value, are not, as a
rule, estimated at their real worth as food. Fruit has great dietetic
value and should be used generously and wisely, both fresh and cooked.
Fruits supply a variety of flavors, sugar, acids, and a necessary waste
or bulky material for aiding in intestinal movement. They are generally
rich in potash and soda salts and other minerals. Most fresh fruits are
cooling and refreshing. The vegetable acids have a solvent power on the
nutrients and are an aid to digestion when not taken in excess.

Fruit and fruit juices keep the blood in a healthy condition when the
supply of fresh meat, fish, and vegetables is limited and salt or smoked
meats constitute the chief elements of diet. Fresh fruit is generally
more appetizing and refreshing than cooked. For this reason it is often
eaten in too large quantities, and frequently when underripe or
overripe; but when of good quality and eaten in moderate quantities it
promotes healthy intestinal action and rarely hurts anyone.

If eaten immoderately, uncooked fruit is apt to induce intestinal
disturbances. If eaten unripe, it often causes