GENERAL DIRECTIONS FOR FRUIT JUICES

1. Select your products.

Choose only sound, ripe fruits with an agreeable flavor and aroma. Sort the fruits carefully. Insipid fruits will not make good juice.

2. Check your equipment.

Have food jars and processing equipment ready and thoroughly clean. 

3. Work quickly to conserve "freshness."

This prevents deterioration of palatability and color.

4. Choose your method.

Wash the fruit carefully in cold running water and cut out stems and blossom• ends. Drain and then treat by either of two methods for extracting juice — the cold proc¬ess and the hot process. In the cold process method. Crush the fruits by means of potato masher or food chopper. Press the fruit in a cloth or a fruit press to extract most of the juice. At home, empty the fruit into a long flannel sack and twist both ends of the sack tighter and tighter, pressing juice from the fruit in the center of the sack.

In the hot process method. Heat fruits and berries before pressing them. For berries and juicy fruits, place half the fruit in a preserving kettle and mash them thoroughly with a potato masher. Add the rest of the fruit in a container over a large pan containing hot water and heat slowly. Never allow the temperature of the fruit juice -to go beyond 190°F. Remember that fruit juices are injured if they are boiled.

In general, add 1/2 cup water to each pound of fruit. Simmer for 15 minutes or until fruit is quite soft and floating in juice. Longer heating may be required for hard fruits.

Strain the juice through a clothbag wrung out of cold water. To obtain a clear juice, do not squeeze the bag. If juice need not be clear, cooked fruit may be passed through a food press or strainer or waring blendor.

If juice is to be used for jelly for later date, leave it unsweetened. If it is to be sweetened, add 1/2 to 1 cup per gallon of juice. Reheat juice to simmer¬ing temperature and pour immediately into hot sterilized jars.

Suitable containers include standard glass jar; and tin cans or bottles sealed with corks or crown-type caps.

5.Watch your time tables

Pasteurize fruit juices. At home use any large preserving kettle. Place a rack in the bottom or cover the bottom with a heavy towel. This will prevent the bottles from Coming in contact with the bottom of the boiler. Place the bottles on the rack or towel. Add warm water to within 2 inches of the tops of the bottles. Heat the water gradually-to 175°F. Maintain this temperature for 30 minutes by reducing the flame or by adding cold water from time to time.

6.Cork, cap, or seal the containers.
7.Label and store in a cool, dark space.