U. S. DEPARTMENT OF AGRICULTURE.
FARMERS' BULLETIN No. 203.
Canned Fruit, Preserves, and Jellies:
HOUSEHOLD METHODS OF PREPARATION.
BY
MARIA PARLOA.
PREPARED UNDER THE SUPERVISION OF THE OFFICE OF EXPERIMENT STATIONS,
A. C. TRUE, DIRECTOR.
WASHINGTON:
GOVERNMENT PRINTING OFFICE.
1917.
CANNING AND PRESERVING FRUIT.
INTRODUCTION.
The common fruits, because of their low nutritive value, are not,as a rule, estimated at their real worth as food. Fruit has greatdietetic value and should be used generously and wisely, both freshand cooked. Fruits supply a variety of flavors, sugar, acids, and anecessary 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 acidshave a solvent power on the nutrients and are an aid to digestionwhen not taken in excess.
Fruit and fruit juices keep the blood in a healthy condition whenthe supply of fresh meat, fish, and vegetables is limited and salt orsmoked meats constitute the chief elements of diet. Fresh fruit is generallymore appetizing and refreshing than cooked. For this reason itis often eaten in too large quantities, and frequently when underripeor overripe; but when of good quality and eaten in moderate quantitiesit promotes healthy intestinal action and rarely hurts anyone.
If eaten immoderately, uncooked fruit is apt to induce intestinaldisturbances. If eaten unripe, it often causes stomach and intestinalirritation; overripe, it has a tendency to ferment in the alimentarycanal. Cooking changes the character and flavor of fruit, and whilethe product is not so cooling and refreshing as in the raw state, it can,as a rule, be eaten with less danger of causing stomach or intestinaltrouble. If sugar be added to the cooked fruit, the nutritive valuewill be increased. A large quantity of sugar spoils the flavor of thefruit and is likely to make it less easily digested.
Nowhere is there greater need of a generous supply of fruit thanon the farm, where the diet is apt to be restricted in variety becauseof the distance from markets. Every farmer should raise a generoussupply of the kinds of fruit that can be grown in his locality. Wivesand daughters on the farms should find pleasure in serving these fruitsin the most healthful and tempting form. There are a large numberof