text: UFDC Home | Help | RSS TABLE OF CONTENTS HIDE Front Cover Front Matter Table of Contents Homemaker's appreciation to the... Main Citrus juices Citrus preserves Butters and jams Sweet and fermented pickles Crystallizing citrus fruits Citron Shaddock Title: Preserving Florida citrus fruits CITATION THUMBNAILS PAGE IMAGE ZOOMABLE Full Citation STANDARD VIEW MARC VIEW Permanent Link: http://ufdc.ufl.edu/UF00049939/00001 Material Information Title: Preserving Florida citrus fruits Alternate Title: Bulletin - University of Florida Agricultural Extension Service ; 144 Physical Description: Book Language: English Creator: Thursby, Isabelle S. Publisher: Agricultural Extension Service, University of Florida Publication Date: 1950 Subjects Spatial Coverage: North America -- United States -- Florida Record Information Bibliographic ID: UF00049939 Volume ID: VID00001 Source Institution: University of Florida Rights Management: All rights reserved by the source institution and holding location. Table of Contents Front Cover Page 1 Front Matter Page 2 Table of Contents Page 3 Page 4 Homemaker's appreciation to the citrus industry Page 5 Page 6 Main Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Citrus juices Page 15 Page 16 Citrus preserves Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Butters and jams Page 31 Page 32 Sweet and fermented pickles Page 33 Page 34 Page 35 Page 36 Crystallizing citrus fruits Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Citron Page 44 Page 45 Shaddock Page 46 Full Text FLRD CIRU FR IT Ei ii I - '-Tot 44 1 iAU E N I S E R V I C E COOPERATIVE EXTENSION WORK IN AGRICULTURE AND HOME ECONOMICS (Acts of May 8 and June 30, 1914) AGRICULTURAL EXTENSION SERVICE, UNIVERSITY OF FLORIDA FLORIDA STATE UNIVERSITY AND UNITED STATES DEPARTMENT OF AGRICULTURE COOPERATING H. G. CLAYTON, DIRECTOR BOARD OF CONTROL Frank M. Harris, Chairman, St. Petersburg N. B. Jordan, Quincy Hollis Rinehart, Miami Eli H. Fink, Jacksonville George J. White, Sr., Mount Dora W. F. Powers, Secretary, Tallahassee STAFF, AGRICULTURAL EXTENSION SERVICE J. Hillis Miller, Ph.D., President of the University' J. Wayne Reitz, Ph.D., Provost for Agriculture' H. G. Clayton, M.S.A., Director of Extension Marshall O. Watkins, M.Agr., Assistant to the Director AGRICULTURAL DEMONSTRATION WORK, GAINESVILLE J. Francis Cooper, M.S.A., Editor' Clyde Beale, A.B.J., Associate Editor' J. Lee Smith, District Agent K. S. McMullen, M.Agr., District Agent F. S. Perry, B.S.A., District Agent H. S. McLendon, B.A., Soil Conservationist R. S. Dennis, B.S.A., Executive Officer, P. & M. Admin.2 W. W. Brown, B.S.A., Boys' Club Agent C. W. Reaves, B.S.A., Dairy Husbandman N. R. Mehrhof, M.Agr., Poultry Husbandman' J. S. Moore, M.S.A., Poultryman A. W. O'Steen, B.S.A., Supervisor Egg-Laying Test, Chipley L. T. Nieland, Farm Forester C. V. Noble, Ph.D., Agricultural Economist' Charles M. Hampson, M.S., Agricultural Economist, Farm Management' D. E. Timmons, M.S.A., Economist in Marketing F. W. Parvin, B.S.A., Asso. Economist, Marketing and Farm Management John M. Johnson, B.S.A., Agricultural Engineer Fred P. Lawrence, B.S.A., Citriculturist A. M. Pettis, B.S.A., Farm Electrification Specialist2 John D. Haynie, B.S.A., Apiculturist V. L. Johnson, Rodent Control Specialist2 J. Russell Henderson, M.S.A., Agronomist' F. S. Jamiscn, Ph.D., Vegetable Crop Specialist' Stanley E. Rosenberger, M.Agr., Asst. Veg. Crop Specialist Forrest E. Myers, M.Agr., Asst. Veg. Crop Specialist O. F. Goen, D.V.M., Animal Industrialist James A. McGregor, B.S., Asst. Animal Industrialist HOME DEMONSTRATION WORK, TALLAHASSEE Mary E. Keown, M.S., State Agent Ethyl Holloway, B.S., District Agent Mrs. Edith Y. Barrus, B.S.H.E., District Agent Anna Mae Sikes, M.S., District Agent Joyce Bevis, A.M., Clothing Specialist Mrs. Bonnie J. Carter, B.S., Home Improvement Specialist Grace I. Neely, M.S., Asso. Economist in Food Conservation Lorene Stevens, B.S., State Girls' 4-H Club Agent Mrs. Gladys Kendall, A.B., Home Industries and Marketing Specialist NEGRO EXTENSION WORK, TALLAHASSEE Floy Britt, B.S.H.E., Negro Home Demonstration District Agent J. A. Gresham, B.S.A., Negro District Agent SCooperative, other divisions, U. of F. 2In cooperation with U. S. Contents Page FLORIDA GOLD FOR HOME PANTRY SHELVES ......--------.........-- ................. 7 CITRUS FRUITS FOR NUTRITIONAL DIVIDENDS -----------------......-----...--_ 8 CITRUS FRUITS ESPECIALLY ADAPTED TO PRESERVING --....--................-------.------ 8 The Orange ---...........---------..--------.-...... 8 Kumquats ._------.. --- --..-...------ ......- 9 Limequats ......---------........---...... ...--- 9 Calamondin ----- -------------------- --------- 9 Glen Citrangedin -------- --- --------......... ... 10 Rangpur Lime --------------- ------ ---- 10 Ponderosa Lemon ___...-_--_ .. .......----- --... --- 11 Citron ...........--------.. ------------------ 12 "Kid Glove" Group ----------------------------------------------- 13 Pomelo or Grapefruit ...------- ----- -------- --------- 13 Oranges-Sour-Seville ....----..... ----------------------.-- 8-13 CANNING CITRUS FRUITS _...- --------------- 13 Grapefruit Segments 13 Orange and Grapefruit Segments--------- -------------- 15 FREEZING CITRUS PRODUCTS -------------- 15 CITRUS JUICES ....---------------------- -.15 Grapefruit Juice --------------------- 17 Orange Juice ---------------- --- 17 CITRUS PRESERVES .............--------------------- 17 Preserving Hints -----------------. 17 Cooking -...------------------------------ 18 Density of Syrup ------------- 18 Caution _--_-__-----------.-----. 19 Preserved Whole Kumquats, Number 1 ---------19 Preserved Whole Kumquats, Number 2 ....------------------------- 19 Grapefruit Preserves ....---------.--------------------- 20 Sour Orange Preserves --------------- 21 Florida Conserve .-- --------------21 JELLIES AND MARMALADES ...--- ------------------..........----- 21 Pectin --------------------- ------------------ 22 Alcohol Test for Pectin ---.... -------------- 22 Jelmeter Test for Pectin -...----.... ..-- 2...--------- 23 General Directions ----- ------------ -. --------------- 23 Kumquat Jelly .........------------------ 23 Sour Orange Jelly -...----------------------..... ...-.... 24 Grapefruit Jelly -------... ---- .........----- 24 Seville Orange Marmalade ----------------24 Sunshine Marmalade (Sweet Orange) ---- ------- 25 Orange Marmalade (Quick Method) ---------- -----25 Orange and Lemon Marmalade ----------- 26 Combination Marmalade --------------26 Grapefruit Marmalade, No. 1. ----------- 26 Grapefruit Marmalade, No. 2 ------------ 27 Golden Glow Marmalade -------------------------- 27 Grapefruit and Papaya Marmalade (Quick Method) ------- 27 Tart 'n Sweet Marmalade (Quick Method) .--...---------------------. 28 Tangerine Marmalade ...------- --------- ------------- 28 Satsuma Blend Marmalade (Quick Method) -------------- 28 Calamondin Marmalade (Quick Method) .....------------------_-------- 29 Page JELLIES AND MARMALADES (Cont.) Kumquat Marmalade (Quick Method) ..------..-----------------. ...... 29 Calamondin-Kumquat Marmalade -------------------. --------.... ...-.. 30 Kumquat-Loquat-Limequat Marmalade (Quick Method) -....-----0-------... 30 Tropical Spread -----------...-.-...... 30 Lemon Marmalade ........-----------------.. ----- 31 Marmalade Stock-Canning for Future Use 1... .--------- ----....._ .... 31 BUTTERS AND JAMS --. -- --------.....--....---. ...-..... ....... 31 Orange Butter .-. -... .------------------.-... -..-.... 32 Kumquat Butter, Number 1 .--.....-..- ...---....-___--_------ 33 Kumquat Butter, Number 2 -----....-...._.----- ---.-__-.. ............. 33 Quick Tangerine Jam .-..-.--.- .. .---------_-------.. -.-...... 33 Orangequat Butter .. ---------------- -................... .... .-- 33 SWEET AND FERMENTED PICKLES -.-.......------------..........._--__._._...._ 33 Sweet Pickled Grapefruit --- -----------------... ... ...--.. 34 Sweet Pickled Kumquats ..-- -----------------35 Sweet Pickled Calamondins -------------------------- ... .. ... 35 Sweet Pickled Orangequats .-...- --------------.- --.. -...-- ....- 35 Tangerine Sweet Pickles --..-- ---------------..- --... ... -..... .... 35 Baked Pickled Orange Slices -. -- ----..-.. .. . .....---- ... _... 36 Pickled Kumquats-Fermented .---------------------------.. ...... 36 Citrus Syrups and Sweet Spiced Vinegar Syrups ------- --.. --.-.....___........- 37 CRYSTALLIZING CITRUS FRUITS ---..........--------------........... 37 The Crystallizing Process _. --------......------..... .... ....... 39 Utilizing the Crystallizing Syrups ----------..--..............---------- 40 Crystallized Whole Grapefruit ....__--- --------------.-.- --..... ... ... 41 Grapefruit Peel, Number 1 .... -----------.....--.._.._. .. .. ..._. _...... 41 Grapefruit Peel, Number 2 ----------.... -__...... ......-------------- 42 Grapefruit Peel, Number 3 -----------------------------------------------.... 42 Orange, Ponderosa Lemon, Shaddock, Seville or Sour Orange -----........_-- 43 Kumquat Chips __--.. ... ............- -----------43 Citrus Tutti-Frutti ----------------------------------------...--------- -----................ .. 43 Citrus Peel, Chocolate Dipped ----..----...-.-------.... ...... -------43 THE CITRON .--__ --..... __ --_-.--------------........ .. 44 Brining and Curing Citron ---.....__...---------.. -.---........---- 44 Preserving Citron -...--_--. ..__ .... .. ------------------- 45 THE SHADDOCK -...-...--.---------....-_. .........------ 46 Shaddock Sundae .........--------.---------- ....---- -.-- 46 THE HOMEMAKER'S APPRECIATION TO THE CITRUS INDUSTRY Homemakers of Florida profit daily from the results of scien- tific research and the forward progress of industry. Their families enjoy improved nutrition and health, and their homes gain in thrift and better management when thoughtful house- wives avail themselves of recent advances made in the technology of growing and conserving Florida food crops. In no place is there better evidence of progress which benefits the homes of this country than in the remarkable development in the Florida citrus industry. The citrus grower has done his part to provide a bountiful supply of fine fresh fruit of numerous varieties and uses. Many Florida people do not realize the extent of the citrus-growing areas of this State, which produced 100 million boxes of fruit last year to supply the fortunate consumer with citrus fruits to be served in a variety of delectable ways. The remarkable and comparatively recent advancement made in the utilization and distribution of the great yearly citrus crop provides a view of steady progress which can be noted with justifiable pride. Methods of preservation of citrus fruits have developed rapid- ly. Because grapefruit yields the most stable canned juice, grapefruit juice and segments were the first citrus products to be canned and distributed. The first citrus canning plant was established in 1915. The round orange has been canned to any extent only since the middle nineteen-thirties. Today the many difficulties encountered in their preservation have been mastered. The orange now appears on the market as a sweetened or un- sweetened juice, as a juice concentrate or beverage base, as a juice blend with grapefruit juice, as whole sections in a syrup, and as a "citrus salad," a combination of orange and grapefruit. The newest development in Florida's $600,000,000.00. citrus industry generally available to the housewife is the frozen concen- trate, which overcomes the long-standing problems of bulk and decay of fresh fruit. This concentrate was first manufactured commercially in the 1945-46 season. Another quick-frozen product with all the original flavor of the fresh fruit is orange puree containing the fruit pulp, to be used for ice cream, sherbet and pie fillings. Modern citrus processing plants observe special precautions to conserve quality, which includes the high degree of color and flavor, and retain vitamins and other important constituents of the fresh product. The homemaker, working in her home kitchen or in the small community center to conserve her citrus fruits, must meet the same standard of high quality set up by the commercial canner if her preserved citrus products are to be worthy of home consump- tion. She will not try to duplicate some of the newer products available to her on the market, and which require highly special- ized equipment, but many delightful citrus creations are hers to achieve when she follows carefully scientific directions and uses the proper equipment, readily available to her at small cost. Perhaps too the thoughtful home canner in her home labora- tory-her kitchen-will learn methods and interesting combina- tions which will provide useful suggestions to the industrial canner in his larger field. All Floridians and their friends here and in other states can well become better acquainted with Florida citrus in its present- day availability. They can well use the information at hand and their energy to conserve the wonderful citrus fruits of Florida for their own health and enjoyment, and for the wider use of this valuable economic resource of our State. MARY E. KEOWN, State Home Demonstration Agent. Fig. 1.-Home equipment for canning and preserving Florida citrus products. Preserving kettle, heavy, smcoth finish; containers with air- tight seal; jar filler; pressure cooker; grater; thermometer for testing jellies and jams and temperature in cans; knives; ladle; wooden paddle for stirring heavy jams and butters; wooden spoon; jar tongs; tongs for handling hot lids, rubbers, etc.; stickers for puncturing kumquats and other small citrus fruits; food chopper. Most of this equipment is found in the well-stocked home kitchen. Preserving Florida Citrus Fruits BY ISABELLE S. THURSBY Economist in Food Conservation, Retired Florida Gold for the Home Pantry In Florida's citrus there may be found a gold mine of wonder- fully attractive fruit. The diversity of appearance, color, texture, flavor and quality presents a fascinating field to those interested in preserving this sunny gold for their pantry shelves. These fruits with interesting names-kumquats, limequats, orange- quats, calamondins, tangelos, tangerines, pomelos, sweet and sour Seville oranges, lemons and limes and many others-combine into jellies, marmalades, butters, crushes, juices, syrups, relishes, preserves, sweet spiced pickles, conserves and crystallized prod- ucts that are not only beautiful to the eye but, better yet, tooth- some and healthful. These diverse citrus products have their unique place as delicious "spreads" for sandwiches, for breakfast toast, griddle cakes, waffles, hot biscuits and butter, and may be served as a pudding sauce, as a dressing for ice cream sundae and in a hundred other ways. Citrus fruits have a variety of uses in fancy breads, cakes, tarts and pastries. The juice may be used as liquid and the pulp and peel as filling and flavor for cakes, pastry and puddings or be combined with whipped cream and meringues. Fresh grated peel lends itself to fine icings and frostings in a variety of delectable ways. The delightful culinary uses of citrus fruits are legion. Grape- fruit, oranges and indeed all citrus fruits are excellent in salads of all types and in any number of dessert combinations. They may well form the basis of fruit appetizers, salads of all kinds, meat and vegetable accompaniments, sauces, garnishes and desserts, cooked and uncooked. Of their tart, zestful flavor, the family never tire. Spreads and relishes, sweet spicy preserves and pickles, con- fections from pulp and peels-kumquat, calamondin, tangelo, shaddock, to name only a few-each with its own intriguing flavor and sparkle of beautiful color, are products seldom produced out- side the home laboratory-the kitchen-and they await only the skill and ingenuity of the woman who has a way with a ladle. Florida homemakers have many pleasurable opportunities Florida Agricultural Extension Service ahead and a direct challenge today as useful citizens to learn to use the great variety of citrus fruits of the state to best advan- tage on their family tables. Citrus Fruits for Nutritional Dividends The established value of citrus fruits in nutrition is generally well known today. Their value as healthful and delightful sources of the needed minerals and vitamins, their importance in clinical medicine and in preventing and curing disease is clearly recog- nized. Today their vitamin content is rated as the most common source of ascorbic acid or vitamin C and stressed as one of the necessities of human life. During war years citrus fruits took on added value and im- portance in the diet of all people. It was then we were first urged to make wider use of the portion commonly discarded. Research had shown the peel of oranges, lemons and other citrus fruits contained nearly three times as much vitamin C as the pulp and juice. Hence, adding thin slices or grating of the peel to sauces, spreads and desserts will not only give that likeable citrus flavor but will add vitamin C (ascorbic acid). The favorite citrus fruits of children are of the "kid glove" group. Whether you call them mandarins or tangerines or satsu- mas they are sweet, juicy and easy to peel. In addition, they offer a bonus in nutrition. Like other citrus fruits, they contain valuable vitamin C, as well as riboflavin and thiamin, two mem- bers of the vitamin B family. To give extra good vitamin measure, red-gold tangerines exceed both oranges and grapefruit in their quantity of vitamin A, the vitamin so essential to good eyesight. Citrus Fruits Particularly Adapted to Preserving The citrus fruits discussed here provide peel and pulp well suited for preserving. Limes, lemons and other comparable acid fruits supply the acidity needed in preserved products to supple- ment the mild flavor of the common orange. These fruits grow well and yield bountifully in those areas visited only occasionally by heavy frost. No Florida home garden should be without one or more trees of the variety best suited to that locality. The Orange.-All Floridians should be familiar with many of the varieties of sweet oranges that are common to the citrus areas. Certainly every home garden with the space should have its early Hamlin, its mid-summer Pineapple perhaps and the later maturing Valencia; or they should select the fine flavored Preserving Florida Citrus Fruits and textured Temple, one or more tangelos, some sweet and some tart, according to family preference. Even if groves of sweet oranges are widely found from Central Florida south, they deserve generous space in the home yard too. Fine satsumas may be generally grown over North Florida where the sweet orange may seem not adaptable. Every family in Florida, old and young, needs vitamin C and citrus fruits all supply that vitamin in the most enjoyable way. The Kumquat.-The kumquat, the smallest member of the citrus family, bears early, abundantly and with never an "off" year, given proper care. It is hardy, when on the right rootstock, even in the northern-most sections of Florida. The skin of the kumquat is spicy and aromatic and the pulp delightfully acid. It enjoys the distinction of being the only citrus fruit that is always eaten skin and all. Kumquats make excellent preserves, sweet pickles, marmalades and jellies and are ideal for crystallizing. The Nagami, the largest oblong kumquat, and the Marumi, the smallest round kumquat, are both golden yellow in color, with a sweet aromatic rind and very acid juice and pulp of fine flavor. The Meiwa, larger than the round Marumi kumquat, has a pulp that is of sweet and intriguing flavor and is considered the most delightful of all for eating out of hand. Every home should have at least one planting of both varieties of these fruits that for centuries have played such an important part in the dietary of the cultured Chinese. The Limequat.-The limequat is an introduction of the United States Department of Agriculture and is, as the name indicates, a cross between the lime and the kumquat, with the yellow of the lime, but none of the bitterness, and all the piquant flavor of the kumquat. Limequats make excellent jellies, marmalades and preserves with a lemon flavor. They may be used for making "ade" and are excellent for use in any way that lemons are used in general cookery. The Calamondin or "Panama Lime."-The calamondin is a small, beautiful, tangerine-like, very acid, very juicy fruit of high color used for punch, and halved for tea or made into a heavy, sundae-like syrup that both sweetens and flavors tea. For mar- malades, preserving and crystallizing it has no equal. The cala- mondin is perhaps the most ornamental of all citrus fruits and deserves a place, not only for the beauty it lends to the garden but for its almost continuous fruiting habit, a crop of orange-red fruit maturing nearly every month in the year. Unlike most Florida Agricultural Extension Service fruits, the calamondin comes true to seed, but in order to secure earlier fruiting, it is usually grown as a budded tree. It may be budded on any of the common citrus stocks, except in northern Florida. There, to insure hardiness and adaptability, trifoliate orange stock should be used. The Glen Citrangedin.-From crosses with the calamondin and the citrange has come an interesting hybrid, the Glen Citrange- din. The tree itself is hardier, of even more vigorous growth and quite as ornamental as the calamondin. The fruit is of the same shape, size and color, but is lime or lemon-like in flavor. No home garden in Florida, especially in northern Florida, is com- plete without some plantings of these attractive and valuable small citrus fruits, budded to the rootstock best adapted to that particular locality. The Rangpur Lime.-The so-called Rangpur lime is larger than the calamondin but has the same deep orange coloring; even Fig. 2.-The Eustis limequat, a hybrid between lime and kumquat, is a horticulturally hardy variety of the lime, having the acid pulp quality of the key lime parent. The rind partakes of the kumquat character, making it useful as a marmalade, preserving and crystallizing fruit. The Lake- land limequat is a newer variety. (Cut reproduced from Journal of Agricultural Research.) Preserving Florida Citrus Fruits Fig. 3.-The calamondin is a prolific and continuous fruiter, is very acid, tangerine-like fruit of high color. Unequaled for marmalades, pre- serving and crystallizing, the fresh fruit is used in punch and tea. (Courtesy Citrus Experiment Station.) the flesh is orange colored. The Rangpur lime may be used in the same way lemons are used for seasoning food and making "ades." In fact, many prefer it to the lemon, because of its high color and tangy flavor. It makes a beautiful big tree and bears heavily. Another "must" for home grounds. The Ponderosa Lemon.-The ponderosa lemon resembles a grapefruit in size and color, but is somewhat oblong in shape. The whole fruit, with its thick, clean-cut, lemon-flavored peel, Florida Agricultural Extension Service cooks clear and translucent. It is a dwarf tree and starts pro- ducing early. Citron.-Fragrant, translucent, preserved citron, as found in the grocery store during the mid-winter season and purchased for use in fruit cakes and puddings, is usually an imported prod- uct. Yet the citron of commerce, as distinguished from the citron melon which grows on a vine, may be found growing thriftily and fruiting heavily in many Florida dooryards in the citrus belt. Fig. 4.-A calamondin tree growing in Pinellas County. This is a prolific fruit. The distinctive deliciousness and dietetic value of this and other citrus fruits have endeared them to millions. Preserving Florida Citrus Fruits This citrus fruit which resembles an enormous lemon of hand- some appearance and delicious fragrance when mature has only one use, the making of candied rind. (See page 45 for directions.) The "Kid Glove" Group-The kid glove group-tangerines, mandarins, Satsumas and Temple oranges-may be combined into delicious variations of marmalades and jellies when used with more acid citrus fruits such as limequats, lemons, limes, and calamondins. These cook clear and colorful and may be blended into many intriguing flavors. The Pomelo or Grapefruit.-The grapefruit is most commonly canned and made into juice and also preserved, spiced and crystallized. The delicious, juicy segments or "hearts," as well as the juice, are easily prepared ("sectionized") and may be canned or frozen by means of ordinary household equipment, thus insuring a year-round supply of this healthful, zestful, appetizing fruit. The fact that properly canned or frozen grapefruit segments have practically the same vitamin value as the fresh fruit should be a matter of great satisfaction to those particular housewives concerned with the family's food supply. Many there are who enjoy the canned product, in all its ready availability, as much as the fresh fruit. The Old Spanish Adventurer, the Seville or Sour Orange.- From the Seville or sour orange, brought to Florida during the days of the early Spanish explorers, is manufactured the orange marmalade with such a tang and aftertaste as to have made England and Scotland famous in every corner of the globe. Just as this popular delicacy, the Dundee marmalade, has established a place for itself in the dietary of the entire world, so should this or some other delightful tonic and appetite-and-digestion-awaken- ing marmalade be served at breakfast in every Florida home. A large proportion of the orange groves in Florida are budded or grafted on sour stock. Often this rootstock may be found fruit- ing at the doorstep-in remnants of nurseries and in other places. Grapefruit, of course, substitutes admirably for the sour orange where that bitter-sweet flavor is desired. Canning Citrus Fruits Grapefruit Segments.-Grapefruit segments are deservedly popular in their ready-to-serve form, whether canned or frozen. They are excellent for breakfast, fruit cocktails, salads in many combinations and for desserts of all kinds. It is most important Florida Agricultural Extension Service that only fine, sound fruit, free from any unusual defects, be used. No under or over-ripe, decayed or split fruits are suitable for any canning or freezing purpose. The Duncan grapefruit is considered one of the best to use; while the McCarty is perhaps next in canning excellence. Both are seedy varieties. Some years ago glass jars were commonly used for canning grapefruit products. Today only tin is recommended for this purpose, though glass may be used when freezing. Wash and dry strictly good sound fruit of suitable variety. Remove all peel and white membrane. Sharp knives are a "must," preferably of stainless steel. Peel the grapefruit round and round like an apple is peeled. Cut only deep enough to remove all white membrane with the peel. Or, if you prefer, peel from stem to blossom end-first taking a slice from each end just cut- ting into the segments, then holding the fruit on a cutting board, slice off the peel starting at the top and cutting to the bottom following the rounded surface of the fruit. Cut only deep enough to remove the membrane with the peel and turn grapefruit as needed. Trim off any bits of white membrane with the knife, always kept razor sharp. Now there is a juicy ball minus all rag, with all segments ex- posed. Insert blade of knife close to membrane on one side of a section near center of fruit. Cut loose this side of section from inside to outer edge. Cut loose other side and ease out the segment in one perfect piece, one by one. Remove any clinging seeds, work over a bowl to catch any juice. If knife is kept sharp, there need be little drip or waste. Pack segments carefully in clean, hot, plain #2 cans, placing rounded side next to tin. Alternate hearts in rows to perfect good fit and fill. When half full add 1 to 2 tablespoons of heavy sugar syrup (1 cups of sugar to 1 cup of water or grapefruit juice boiled together until sugar dissolves). When filled solidly, jar the container sharply to release any entrapped air bubbles. Place on rack in water bath. The pressure cooker, if available, is perhaps the most convenient appliance to use as a water bath. Stagger rows of tins to allow a free circulation of steam up and around them. Place cover on steamer or pressure cooker and hold until center of can when tested with a thermometer registers 185 to 190 degrees F. Just as in making fine, standardized jellies and marmalades, a thermometer is a necessity, so in preservation of grapefruit juice and segments or "hearts" the thermometer is needed in order to hold to the recommended temperatures. A Preserving Florida Citrus Fruits chemical or an accurate dairy thermometer may be used. Leave thermometer in the cans only when reading the temperature. Remove containers, one by one (see that they are completely filled), then seal immediately. Drop in water bath registering 185 to 190 degrees F. and leave for 10 minutes at the same tem- perature. Remove to cold or running water and cool as promptly as possible. Do not store until all heat has left container. Store in cool, dry, well ventilated pantry. Orange and Grapefruit Segments.-Orange segments are to be canned only in combination with grapefruit, using equal parts of both fruit. Freezing Citrus Products The Florida Agricultural Experiment Station has issued Bulletin 441, Freezing Fruits and Vegetables on Florida Farms, giving the results of their research on methods of freezing Flor- ida food products. Few food products can match the production and sales record made by commercially frozen concentrated orange juice in the last four years, according to the USDA Bureau of Agricultural Economics. Interest among Florida homemakers in learning desirable methods of freezing for use in the homes is increasing rapidly as home freezing equipment becomes a part of their household equipment. Citrus Juices Because grapefruit juice offers the most stable of all the citrus juices, it is more widely and successfully canned than any other variety of citrus. It holds second place in popularity in the United States as a "before breakfast" appetizer and for the party punch. Although the vitamin content of citrus juices is not their only virtue, it has been largely responsible for bringing their use into vogue, particularly in the diet of children. Therefore, juices from citrus fruits should be from selected fruit, extracted and processed or frozen so that they retain their original vitamin C content and the full, fine flavor of the fresh fruit as nearly as possible. First of all, it is highly important that the juice used for canning come from freshly picked, tree-ripened fruit, free from Florida Agricultural Extension Service any unusual defects, except that they may be off size, blemished or perhaps have some mechanical damage. The quality of a food product cannot be any 1 better than the raw material from which it is prepared. There is no magic in canning methods that can introduce rf or restore flavoring constituents lost S through staleness, decay or other means. Good juice can be made only from freshly picked, sound fruit of a suitable variety and of optimum matu- Srity. Proper extraction of juice is also highly important. There are many Good devices for extracting the juice, S- which should be reamed from the fruit. The glass or porcelain juice cone is Fig. 5.-New equipment satisfactory for preparing a small now on the market makes amount of juice. For larger quantities juice extraction easier and more satisfactory, the mechanical juice extractor used at soda fountains is especially good. By use of this reaming method much of the rag and cell tissue and oil is kept out of the juice. This is desirable because there are substances in this "rag juice" brought out when the fruit is crushed that considerably affect the keeping quality of canned juices. There is danger also that when oil is introduced it will impart a strong, objectionable flavor which becomes de- cidedly worse upon storage of the juice. Extraction under condi- tions that curtail the amount of air incorporated into the juice is also important. The juice to be canned must not be allowed to stand exposed to air. The entire procedure from extraction to the final sterili- zation process should be carried on continuously. In some commercial plants the apparatus or equipment used in canning juices permits the entire process being done in ap- proximately 5 minutes. Such speed, of course, is not possible in the home under the limited facilities available. All home canners must realize that citrus juices, or indeed any food product, will deteriorate and lose valuable constituents not only in processing but also during improper storage. Too much food is poorly handled by being over-cooked, by insufficient cool- ing or by storing on kitchen shelves or in grocery store windows Preserving Florida Citrus Fruits where it may be exposed to both heat and light. Ask your Home Demonstration Agent for directions for making a ventilated pantry. Grapefruit Juice.-Collect all equipment needed for canning before extracting the juice in order to complete the work in the shortest time possible. This will tend to prevent change in flavor and loss of vitamin C. Wash and dry fruit. Extract juice with electric or hand reamers, being careful not to get too much of the oil from the fruit peel or the "rag juice" in it. Strain out all seed and coarse pulp or membrane. Work fast to avoid unnecessary exposure to the air. Fill clean, hot, plain #2 cans and place on rack in pressure cooker (use as a water bath) or wash boiler or other vessel. .Heat rapidly until center of can registers 185 to 190 degrees F. Seal at once. If tin is not brimming full when ready to be sealed, fill with hot juice from another can. Following seal- ing, invert tin for 2 minutes to sterilize lid. Cool immediately in cold water. Rapid cooling of the tin helps to retain the natural flavor of the juice. Store in cool, dry place. Orange Juice.-Fresh orange juice is delicious and healthful. However, no satisfactory method has been devised for keeping orange juice or segments canned in the home any great length of time. In a bottle or tin in six to eight weeks orange juice tends to lose its original fresh, delightful flavor and develop a stale flavor. For this reason it is not recommended that it be canned unless blended with the more stable grapefruit juice or perhaps with tangelo (Sampson) juice, the latter being of high color, flavor and acidity. The use of sugar with citrus juices, particularly orange, greatly decreases the tendency to develop "stale" or "off" flavors. A mixture of orange juice, grapefruit juice, sour orange juice, lemon, calamondin, Sampson or sweet tangelo or other acid juice make a palatable and wholesome drink. Mix 2 parts acid juice to 3 parts of sweet orange and grape- fruit juice, add 2 to 3 parts of sugar to each gallon of juice, de- pending upon the acidity of the juice. Stir until all sugar is dis- solved. Seal at 1850 F. Sterilize for 10 minutes at 1850 to 190 F. To serve, dilute with twice its volume of water, carbon- ated preferred. Citrus Preserves Preserving Hints.-A preserved fruit is one which has been cooked in sugar syrup until it is clear, tender and transparent. It Florida Agricultural Extension Service should keep its form and plumpness and be crisp rather than tough or soft. When finished, the cells of the fruit should be filled with the flavored syrup in place of the fruit juice. The small citrus fruits like the kumquats, limequats, orange- quats and calamondins may be preserved whole. They should be of good color and free of blemishes. The larger, heavier fruits, as the sweet orange, bittersweets, grapefruit, ponderosa lemon and shaddock, should be cut into convenient halves or quarters, with or without inner pulp and juice cells removed, as preferred; or a slice may be removed from one end, the inside pulp removed and only the shells preserved. Cooking.-When preserving these citrus fruits, cook them tender in an abundance of water, after the outer rind has been carefully removed by grating the larger fruits or after punctur- ing the skins of the smaller fruits. In the case of the strong flavored varieties, like grapefruit, shaddock and calamondin, it may be necessary to parboil them in several changes of water to rid them of excess undesirable flavor. Grating and puncturing the skin allows for better sugar penetration and makes for a more tender and delicious product. In these preliminary cooking the fruits should always be kept well covered with water. Later when in the syrup, if it is desired to keep the fruits in good shape, they should have sufficient syrup to be completely submerged at all times. The fruit should not be overly crowded in the kettle. Begin preserving in a thin syrup and cook rapidly until fruit is clear. Rapid cooking gives a light, bright product of good color. Slow cooking produces a dark, dull, unattractive product. Standing over night or longer immersed in the syrup to "plump" gives a better product in color, flavor and texture. Cover kettle tightly before removing from fire. Leave covered until cool. Density of Syrup.-Uncooked fruit should never be dropped in a heavy syrup, as the fruit will become tough and shriveled from the fruit juices being drawn out too rapidly. The outside of the fruit becomes coated with heavy syrup and little syrup can enter the fruit. Hence the correct method is to build up gradually a heavy syrup so it can permeate the fruit slowly and thoroughly, thus avoiding shrinking and toughening. Allowing kumquats, grapefruit and similar fruits to stand over night or longer immersed in their syrup causes more of it to permeate the fruit and reduces the cooking period. In fact, much of the fruit may be prepared by very little cooking in the syrup. It is the hot syrup in which they are submerged that will do the cooking. For Preserving Florida Citrus Fruits this reason, after being covered with the boiling hot syrup the product is set aside and allowed to stand over night. The next day the syrup is drained off, more sugar is added, the syrup is reheated and added to the fruit and the product is left to stand as before. Larger fruits require a longer time for finishing; smaller fruits a shorter period. The essential point is that the syrup should thoroughly permeate the fruit. The processes are not difficult, but watchfulness, care, time and patience are re- quired for quality products. Caution.-Avoid cooking a small amount of fruit in a large kettle, as evaporation takes place too rapidly over the broad surface. Sufficient syrup should be used to cover the fruit com- pletely at all times. Heavy aluminum or porcelain-lined kettles are the best to use in preserving. Preserved Whole Kumquats No. 1 2 pounds whole kumquats 2 pounds sugar (after cooking) 1 quart water Thoroughly clean the kumquats, rinse well and drain. If necessary scrub the fruit with mild soap and warm water. Kum- quats may or may not be given the soda bath. If soda is used, either scald the kumquats with boiling soda water or sprinkle the fruit with the dry soda (about 1 heaping tablespoon of soda to 1 quart of fruit), then cover with boiling water and let stand in the soda bath 10 minutes. Pour the soda water off and rinse the fruit thoroughly in two or three changes of cold water. Drain well. Slit each kumquat with a sharp-pointed knife across the sections to prevent them from bursting open while cooking and to facilitate penetration of the syrup. Drop into an abundance of boiling water and cook until tender. Drain. Boil the sugar and water together for 10 minutes. Add the drained kumquats. Cook until the fruit is shining, clear and transparent. Cover tightly and allow to plump 24 hours. The fruit will keep its shape better if the cooking is done in a partially covered kettle. Reheat and pack the kumquats into sterilized jars. Strain and pour the hot syrup over them. Seal immediately. Process pint jars for 10 minutes at 1800 F. Preserved Whole Kumquats No. 2 Clean kumquats and puncture carefully. Drop into slightly salted water, 1/3 cup salt to 1 quart water. Soak over night. Next day pour off salted water, cover with fresh water and bring Florida Agricultural Extension Service to a boil. Drain. Repeat twice in fresh water, cooking until tender. For 1 pint of fruit add 1/ pint of sugar, 1/4 pint orange blos- som honey and 1 pint of water or orange juice. Drop fruit in the boiling syrup. Simmer until clear and syrup is slightly thickened. Cover tightly while still boiling. Remove from fire. Plump over night in the same vessel. The second or third day place back on fire and cook until syrup is heavy. Pack in jars as suggested in previous recipe. If candied kum- quats are desired for immediate consumption, drain, put on wire racks to dry. When dry, roll in granulated sugar. Note.-A group of 5 or 6 copper nails placed in a circle about %s to 3/16 inch apart in a wooden spatula is convenient and effective for punc- turing small fruits like kumquats, limequats and calamondins. A stainless steel skewer also is good for puncturing. Puncture both blossom and stem ends. Thus treated, the fruit is not as likely to burst or split in cooking as when cut with a knife. Grapefruit Preserves Select well ripened grapefruit of good color and thick peel. Wash. Grate carefully, removing all the yellow rind. Remove peel and cut it into strips 1/ inch wide. If preferred the pulp may be left in the fruit and the fruit cut in halves, fourths or eighths or in fancy shapes, removing only the seed. To 1 pound of fruit add 3 pints or more of cold water. Bring slowly to a boil. Boil for 10 minutes. Change water and bring to a boil again. Boil for another 10 minutes. Taste liquid on peel; if very bitter, drain off and renew. If only slightly bitter, boil peel until tender. Drain. Make syrup by using 3/4 pound of sugar to 1 pint of water for each pound of peel taken and boil until sugar is dissolved. Add drained peel to syrup. Boil rapidly until peel is clear and syrup heavy. Cover and let stand 24 hours. Then add the juice from the grapefruit used and 1/ cup sugar. Cook until peel is beauti- fully clear, tender, yet firm and well-flavored and the syrup is heavy. If evaporation during cooking is great it may be necessary to add a little boiling water or grapefruit juice at times in order to keep plenty of syrup on peel. Let stand 24 hours again. The preserves may be packed cold. Strain syrup through cheesecloth, bring -to a boil and pour over preserves. Seal. Simmer pints 15 miintes, having jars completely immersed in the simmering water. Preserving Florida Citrus Fruits Sour Orange Preserves Cut or grate off the outer oil cells from the oranges. Cut in halves, squeeze out juice, being careful not to break the peel. Put the orange halves into an abundance of water and boil 10 min- utes. Change to fresh water and boil again. Repeat until as much of bitter flavor is removed as desired and fruit is tender. (Many prefer the bitter flavor left in the fruit.) Drain. Boil in syrup made of 1 part sugar and 1 part water, until fruit is trans- parent. As syrup boils down, add water to keep at original density. When transparent, cover; remove from fire and allow to stand over night. The next day add the juice previously removed from the fruit and held in refrigerator and cook again until syrup is somewhat thickened. Pack in hot, sterilized jars, strain the syrup over the fruit. Seal and process 10 minutes at simmering. Florida Conserve 2 cups grapefruit pulp 1/ cup seeded raisins 2 cups orange pulp 1/2 cup grated pineapples 3 cup nut meats (canned) Peel from one orange run 2 cups sugar through chopper To finely cut orange peel add 1 cup water and boil gently 10 minutes, cover and set aside to cool. If fresh pineapple is used cover the pineapple with water and boil briskly for 5 minutes before adding to other fruit. Pineapple contains an enezyme which will act upon the pectin and prevent the mass from jelling unless this enzyme is destroyed by a sufficiently high tem- perature. Mix the grapefruit pulp, orange pulp and orange peel and boil gently for 20 minutes. Add the sugar and when the sugar has dissolved add the pineapple. Cook until the mass thickens and will give the jelly test. Add the nuts and raisins, boil for 2 min- utes, put into sterilized glasses and seal. Jellies and Marmalades Of all the many fruit jams and jellies, citrus marmalades and jellies are the best suited for serving with hot toast, muffins and biscuits. Literally thousands of families start the day right in many parts of the world by using a zestful orange marmalade. With the opening of the Florida citrus season in the fall and winter months, the many colorful and flavorful citrus fruits should receive the enthusiastic attention of the particular Florida housewife who wishes to add interest and enjoyment to her menu. Florida Agricultural Extension Service In addition to being an excellent sandwich spread, marmalades may be used as a filling for cakes and pies, as a pudding sauce; as an accompaniment for meats, griddle cakes, toast and waffles, for many cooking purposes, to make marmalade biscuit, to flavor cakes, pastry, fancy breads, frostings, sundae dressings, and for other special purposes. A good marmalade should be bright and clear, free from all cloudiness, with the pulp and peel suspended in the jellied juice. The jelly should be sufficiently soft to spread easily, the solids evenly distributed throughout and transparent to translucent, according to the variety of citrus fruit used. Most citrus fruits cook to the utmost transparency. However, the sweet orange and some few others do not. The fruits should be in thin, uniform shreds or slices of a length that allows for ease in serving. While the fruits used may be prepared either by slicing thinly or by grinding through the food chopper, a sliced marmalade rates the higher of the two types in appearance and nicety. Pectin.-Pectin, as well as acid, is necessary for making high quality jellies and marmalades. Citrus fruits in general are rich in pectin when used at the proper stage of their maturity. Both acid and pectin content varies with the different citrus fruits and may vary also with the season or locality. A powdered pectin made from lemons can be bought at many grocery stores, to be used according to the detailed directions supplied by the manu- facturer. Pectin made from citrus fruits is preferable for use in making citrus jellies and marmalades when additional pectin is desired. Its use is optional but may give a more firm jelly when the condition of the fruit for jelly making is questioned. Slicing the peel very thin facilitates the extraction of pectin and flavor- ing constituents. Fruits lacking both acidity and pectin, like tangerines for instance, should be combined with those high in acidity, like lemons and limequats. Alcohol Test for Pectin.-This test, while not altogether accurate, has its practical value. Either pure grain or denatured alcohol may be used. Into a small glass or cup put 1 tablespoon of the cooled jelly stock. Gently add to this 1 tablespoon of alcohol. Mix by gently turning the container from side to side. Let stand half a minute. If the pectin forms a single large lump of jelly-like material, it is safe to add an equal amount of sugar to stock. If the pectin "precipitate" is slightly broken, use only one-half to three-fourths amount of sugar to one of stock. If the pectin is in small flecks, the stock has not sufficient pectin to Preserving Florida Citrus Fruits make a good jelly. Watch carefully, as there may be a tendency for the pectin to go back into solution in a short time. Jelmeter Test for Pectin.-Measuring the viscosity or rate of flow of the jelly stock with a jelmeter is another means of de- termining the pectin content. By following the simple directions which come with the jelmeter (a tube similar to a graduated pipette) this test is easily made. The tube is inexpensive and easy to use. If interested, ask the County Home Demonstration Agent where purchase can be made. General Directions for Making Jellies and Marmalades.- Weigh or measure the combined fruit pulp and water. Use sugar at the rate of 8/ to 1 pound per pound of fruit, depending on the acidity of the fruit and the amount of pectin present. The jelly stock is boiled until the fruit is tender. The mixture is usually allowed to stand for several hours. Then the required amount of sugar is added and the cooking is continued rapidly until the jelly stage is reached. The mixture must be allowed to cool slightly with gentle stirring before being poured into the contain- ers. This permits an even distribution of the peel throughout the jelly, rather than rising to the top when poured in the jar. The containers should be filled, sealed and processed below simmering for 10 minutes, for 12 ounce or pint jars to insure a perfect seal. The above directions cover the open kettle or "long" method. All marmalades can be made by this method or by the "quick" method, using a pressure cooker or pressure pan. Directions for using the "quick method" are included in some of the recipes. Kumquat Jelly 1 lb. kumquats 1%' pints water 1 lb. sugar The kumquats are washed, scraped, cleaned thoroughly and cut in slices. For each pound of fruit add 11/2 pints water. Boil for 15 minutes. Cover and set aside over night. Boil again about 5 minutes. Remove from heat and allow to stand for 1 hour. Pour into a flannel jelly bag, press to obtain all possible juice. Drip through another bag to remove all particles of fruit. Place juice in a kettle and bring to a boil. Add 1 pound of sugar for each pound of fruit taken. Stir until the sugar is thoroughly dissolved. Continue boiling until it reaches the jellying point.' I A chemical or a candy thermometer may be used as an aid in de- termining when jelly is cooked sufficiently. A good thermometer may be purchased for as little as $1.50 and is a splendid investment for the housewife or club girl who wishes to take the guess out of jelly and marmalade making. Jellying point of citrus fruits varies from 219 F. to 222F., depending on maturity of fruit, variety and other conditions. Use both spoon and thermometer test. Florida Agricultural Extension Service The jellying point is determined by dipping a spoon or wooden paddle into the boiling solution and then holding it above the kettle, allowing the syrup to drop. When it drops in thick, re- luctant flakes or sheets from the spoon, pour immediately into clean, sterilized jelly glasses fitted with air-tight caps. If such type covers are lacking, when jelly is cold, pour hot paraffin over it and store away in cool, dry place. Sour Orange Jelly 1 lb. peeled sour 2 pts. water oranges 1 lb. sugar The sour orange jelly is made by preparing the juice as di- rected in recipe for sour orange marmalade. No peel is used in the jelly. For each pound of fruit taken add to the juice 1 pound of sugar. This is boiled until it reaches the jellying point, about 220 F. Pour into sterilized jelly glasses. Seal. Process if necessary. Grapefruit Jelly 1 lb. peeled 2 pints water grapefruit % pound sugar After the peel has been removed, weigh the fruit, cut into small pieces, place in a kettle and for each pound of grapefruit add 2 pints of water. Boil until it thoroughly cooks. Pour into a flannel jelly bag and press until no more juice can be obtained. Drain this juice into a kettle and bring to a boil. Add 3/ pound of sugar for each pound of fruit. Continue boiling until the jelly- ing point has been reached. Fill sterilized jelly glasses. Seal. Sour (Seville) Orange Marmalade 1 lb. peeled sour oranges 1/3 of peel removed from oranges 2 pts. water 11/2 lbs. sugar Preparation of Peel.-Wash fruit. Remove peel. Discard two-thirds of the peel, reserving the third freest from blemish, and with a knife remove any blemishes that may be on the peel. Cut this peel in thin slices. Place in a kettle and add'water (4 times weight of peel). Boil 10 minutes, then drain. Repeat this process from 3 to 5 times, each time boiling the water for 5 min- utes. Peel should be tender. Bitter taste may be removed by changing the water a sufficient number of times. Preparation of Juice.-After the peel has been removed, weigh the remaining fruit, cut into small pieces, place in a kettle and for each pound of orange taken add 2 pints of water. Bdil Preserving Florida Citrus Fruits until it thoroughly disintegrates. Pour into a flannel jelly bag and press until no more juice can be obtained. Strain this juice again through a clean flannel jelly bag without pressing. Making the Marmalade.-Pour this juice into a kettle, add peel and bring to a boil. Add 11/2 pounds of sugar for each pound of fruit. Continue the boiling until the jellying point has been reached, which is indicated by the flaking or sheeting from spoon. When over-ripe oranges are used, the amount of sugar should be reduced to 11/4 pounds for each pound of fruit. Sunshine Marmalade When oranges have been cut in halves and the juice has been squeezed from them or the pulp removed with a spoon, a delicious marmalade may be made from what remains. Separate the rind and the membranous skin or rag that covers the section of fruit. Discard the rag. Shred peel very thinly or put the peel through a food chopper. To the shredded or chopped peel add twice its weight in water and 2 tablespoons lemon juice for each cup of water used. Let this stand for 1 hour, then add the same amount of water as originally taken and boil gently for 3 minutes, cover and set aside to cool. When cold, press through a jelly bag to extract the juice. Keep one-half of the prepared peel to add later to the boiling juice. Test for pectin and add such an amount of sugar as the pectin test indicates that the juice will carry. Bring to a boil, add one-half of the prepared peel and cook until the jellying point is reached (2200 F. or 1060 C.). Orange Marmalade-Quick Method 1 pound, or 3 to 4 medium oranges, /4 cup sliced lime or 3 cups sliced oranges or lemon Preparation of Stock.-Select ripe, firm, bright-colored fruit. Wash. Grate lightly to remove outer rind. Remove stem end from fruit. Cut fruit into thin slices. Keep knife sharp. Cut slices into quarters. Remove seeds and core. Measure. Place in pressure saucepan. Add 2 cups of water for each cup of sliced fruit. Cook at 10 pounds pressure for 3 minutes. Cool cooker quickly. 4 cups of orange marmalade stock 1 teaspoon citrus pectin 4 cups of sugar (optional) Making Marmalade.-Measure 4 cups marmalade stock. Place in heavy kettle. Add 4 cups sugar slowly. Mix 1 teaspoon citrus pectin thoroughly with last of sugar before adding to stock. Stir Florida Agricultural Extension Service gently until sugar is dissolved. Boil rapidly until jelly stage is reached, which is indicated by the flaking or sheeting from the spoon (about 20 minutes to reach 2200 F.). Cool to about 1800 F. Pour into sterilized containers. Seal immediately. NOTE: If desired, 3 cups of sugar to 4 cups of marmalade stock may be used. This makes a more tart marmalade. Orange and Lemon Marmalade 4 medium or 4 lemons 3 large oranges Slice the fruit, unpeeled, paper thin. Measure and add 5 times as much cold water as fruit. Allow to stand from 12 to 24 hours, then boil vigorously for 35 to 45 minutes. This should render peel tender and reduce quantity one-half. Measure into 2 or 4- cup lots. Cooking 4 cups or less at one time gives better flavor and color. If oranges are rather sweet or over-ripe, add additional lemon juice-about 1 tablespoon to 1 cup fruit. Boil 8 minutes. Add ,/4 cup sugar for each cup of fruit. Boil rapidly until the jelly point is reached. Pour into hot, sterilized glasses or seal in jars. This yields 12 to 18 glasses. The tree-ripened Florida Villa Franca, Perrine or Meyer lemon is ideal for jelly or marmalade making. Combination Marmalade 1 orange 1 grapefruit 1 lemon Sugar (Shredded pineapple optional) Wash and run the fruit through a food chopper, add 3 times the bulk of water, boil for 15 minutes and let stand over night. Next morning boil for 15 minutes, or until the peel is tender, and let stand again. When cold measure pint for pint of marmalade stock and sugar and cook over a rapid fire until jelly stage is reached (2220 F.). A variation may be made in this by the addi- tion, when sugar is added, of 1 cup or less of shredded pineapple previously boiled for 5 minutes, used fresh. Grapefruit Marmalade No. 1 1 lb. grapefruit 1 lb. sugar 2 pts. water (based on pectin test) 1/3 peel removed from grapefruit This marmalade is made by following the same directions as for making sour orange marmalade. Preserving Florida Citrus Fruits Grapefruit Marmalade No. 2 A second method of making grapefruit marmalade which gives a product that is but slightly bitter is as follows: Peel the grapefruit, remove and discard the white mem- branous skin that covers the pulp. Measure the pulp and for each cup of pulp taken add 1 cup of water and boil gently 20 min- utes. Cover and set aside until cold. Strain a small portion of the juice and test for pectin. If the pectin precipitate is very light, return the vessel to the fire and boil the contents for 5 min- utes more. Cover and set aside until cold. Strain the juice through a jelly bag, pressing the fruit so as to obtain all the juice. Strain through a second bag without pressing to remove particles of fruit from the juice. Test the juice so obtained for pectin and determine the amount of sugar to be used for each cup of juice that is taken. Bring the juice to a boil. Add the sugar and peel prepared as in Recipe No. 1, boil until the mixture reaches the jelly point. Golden Glow Marmalade Wash grapefruit, peel with knife, leaving on the white mem- branous skin or "rag" that lies under the peel. Break in half and cut out tough, pithy portion of rag that lies in central part of fruit around seed, discarding both pith and the seed. Cut sections of fruit and rag in half inch slices lengthwise. To each measure of pulp add 3 measures of water. Let stand over night, then boil gently until rag is tender, about 1/2 to 3/ hour. Let stand again over night, then measure. Add pint for pint of sugar, 1/2 as much grated pineapple, and cook rapidly until jelly stage is reached (222 F.). Pour into sterilized jars and seal immediately. Grapefruit and Papaya Marmalade-Quick Method 2 cups sliced grapefruit (1 medium-sized grapefruit) 2 cups diced or sliced papaya 8 cups water Preparation of Marmalade Stock.-Select ripe, firm grape- fruit and a papaya. Wash. Peel yellow outer rind from fruits. Divide into quarters. Remove core and seeds. Using sharp knife, slice quarters of fruits into slices about 1/8 inch thick and about 2 inches in length. Measure each fruit, firmly packing the measuring cup. Place fruits in pressure cooker. Add twice as much water as fruit by measure. Cook at 10 pounds pressure for 3 minutes. Cool quickly. Florida Agricultural Extension Service Making the Marmalade.- 4 cups of marmalade stock (grapefruit and papaya) 4 tablespoons limequat, lime or lemon juice 4 cups sugar 1 teaspoon citrus pectin (optional) Measure 4 cups marmalade stock and add limequat or other sour juice. Place in kettle and bring to a boil. Add slowly 4 cups sugar to which the citrus pectin has been added. Stir gently until dissolved. Boil rapidly until jelly test is obtained (about 35 min- utes to 222 F.). Remove from fire, cool slightly, then pour into sterilized jars and seal at once. Tart 'n Sweet Marmalade 3 cups grapefruit marmalade stock 1% cup calamondin marmalade stock 12 cup crushed or finely chopped 4 cups sugar pineapple 1 teaspoon citrus pectin (optional) Measure grapefruit and calamondin marmalade stock. Place in kettle and bring to a boil. Add pineapple. Add equal parts of sugar. Mix the citrus pectin thoroughly with the last cup of sugar before adding to the marmalade stock. Stir gently until sugar is dissolved. Boil rapidly until jelly is reached (approxi- mately 20 minutes to reach 222 F.). Remove from heat. Cool slightly. Pour into sterilized containers. Seal. Tangerine Marmalade 3 lbs. tangerines 3 large lemons Sugar 1 teaspoon pectin Quarter tangerines but do not remove peel. Slice very thin, removing all seeds. Add finely shredded or sliced lemons. Meas- ure fruit and add 5 times as much water. Boil until quantity is reduced nearly one-half-from 1 to 11/4 hours. For light amber marmalade, cook 2 to 3 cups at a time. Add 3/4 cup sugar to each cup boiling fruit and continue boiling until it gives the jelly test of thick heavy drops from the side of a spoon. It will take 10 to 20 minutes. Pour into sterilized glasses and seal. Serve with hot toast, biscuit or as meat accompaniment. This marmalade may be used also in cooking to flavor icings, making cake fillings and so on. Satsuma Blend Marmalade-Quick Method 2 cups satsuma, thinly sliced or ground 6 cups water S1 cup kumquat and citrangedin sliced or ground Sugar 1 teaspoon powdered pectin Preserving Florida Citrus Fruits Preparation of Marmalade Stock.-Select ripe, firm, brightly colored fruit and wash thoroughly. Grate all fruit except kum- quats lightly to remove outer rind. Remove stem and blossom end of satsuma. Cut fruit into thin slices, discarding seed; or if pre- ferred, grind fruit with a food chopper, using coarse blade. Measure and add 2 cups of water for each cup of prepared fruit. Cook in pressure cooker at 10 pounds pressure for 3 minutes. Cool immediately. Making Marmalade.-Place 4 cups marmalade stock in kettle. When boiling add slowly 3 cups sugar mixed with the pectin. Stir until sugar is dissolved, then boil rapidly until jelly stage is reached. This is indicated by the flaking or sheeting from the spoon (about 30 minutes to 2220 F.). Cool to 180 F. to expel air bubbles. Pour into sterilized containers. Seal immediately if containers with hermetic (air-tight) tops are used. Calamondin Marmalade-Quick Method Preparation of Marmalade Stock.-Select solid, well-colored fruit. Wash fruit. Place fruit in kettle. Add 1 tablespoon bak- ing soda for each quart of fruit. Add boiling water to cover fruit. Cover kettle and let stand for 10 minutes. Pour off hot soda water. Wash thoroughly several times in cold water. Cut cala- mondins into rings or small pieces, using a sharp knife, and re- move seeds. If preferred, grind fruit in the food chopper, using coarse blade. Measure fruit. Place in pressure cooker. Add 3 cups of water for each cup of fruit. Cook at 10 pounds pressure for 3 minutes. Cool cooker quickly. 3 cups calamondin marmalade stock 3 cups sugar 1 teaspoon powdered pectin (optional) Making the Marmalade.-Measure marmalade stock. Place in kettle and bring to a boil. Add sugar slowly, stirring until dis- solved. Mix pectin with sugar if used. Boil rapidly until jelly stage is reached (approximately 20 minutes to 222 F.). Remove from heat. Cool for few minutes to expel air bubbles. Pour into sterilized containers and seal immediately. Kumquat Marmalade-Quick Method Preparation of Marmalade Stock.-Prepare according to direc- tions given in Calamondin Marmalade recipe. Making the Marmalade.- 4 cups kumquat marmalade stock 3 cups sugar 1 teaspoon powdered pectin (optional) Florida Agricultural Extension Service Prepare according to directions given for Calamondin Marma- lade. Calamondin and Kumquat Mixture 1 z cups calamondin marmalade 1% cups kumquat marmalade stock stock 1 teaspoon pectin (optional) 3 cups sugar Use marmalade stocks prepared according to directions given in Calamondin Marmalade recipe. Measure marmalade stocks. Place in kettle with heavy bottom. Bring to a boil. Add sugar mixed with pectin slowly. Stir gently until sugar is dissolved. Cook rapidly until jelly stage is reached (approximately 20 min- utes to 2220 F.). Remove from heat. Cool for few minutes to expel air. Pour into sterilized containers. Seal immediately in air-tight containers. Kumquat-Loquat-Limequat Marmalade-Quick Method 2 cups sliced kumquats 2 cups loquat2 meats, peeled, seed firmly packed and inside membrane removed /2 cup limequat, lime or lemon, include all juice Marmalade Stock.-Select fruit (all kinds), ripe, firm, bright colored. Wash fruit. With sharp knife cut kumquats and lime- quats crosswise into thin circles, discarding seed. Measure. Place in pressure cooker. Add 3 cups of water for each cup of fruit. Cook at 10 pounds pressure for 3 minutes. Making Marmalade.-Put 4 cups of the above marmalade stock in pan with a heavy bottom. Bring to a boil. Add 3 cups of sugar. Boil rapidly until jelly stage is reached (about 25 min- utes to 2220 F.). Remove from fire. Let stand a few minutes for air bubbles to disappear, stirring gently. Pour into hot jars and seal immediately. Store in dark, cool, well-ventilated pantry. Tropical Spread- 1 cup calamondin marmalade stock 21 cups kumquat, loquat and V2 cup crushed pineapple limequat marmalade stock 3 cups sugar 2 The loquat, a beautiful evergreen tree, may well be termed an "eco- nomic ornamental". It is one of the hardiest of the sub-tropical trees and grows well over most of the state, perhaps reaching perfection in the Orlando, Tampa, Brooksville areas. The fruit ripens from February to April when other fruit is scarce. The fruit, often called "Japanese plum," grows in open clusters, has yellow and orange colored skins and white or orange colored flesh and makes zippy, zestful eating. The orange-fleshed varieties are sweeter than the white ones but all are de- lightful when well mature. Loquat jelly is most delicious and a loquat pie is a gastronomic treat. Only those trees bearing large, fleshy fruits should be grown. Even if no fruit is ever set, the tree would deserve a place on the home grounds for its ornamental value alone. Preserving Florida Citrus Fruits Measure marmalade stocks as previously prepared and place in kettle. Add pineapple. When boiling point is reached stir in sugar. Boil rapidly until jelly stage is reached (approximately 25 minutes to 2220 F.). Remove from fire. Cool until air bub- bles disappear. Pour into sterilized containers and seal immedi- ately. Lemon Marmalade Cut firm, brightly colored lemons in very thin slices, discard- ing only the seeds. Allow one orange to each 6 lemons, cutting it also into very thin slices, or use sliced kumquats instead of the orange. Measure the fruit and mix each quart of fruit with 3 quarts of cold water. Cover and let stand over night. Next day boil rapidly until the fruit is tender, measure and add 1 cup sugar to each cup fruit. Heat slowly to boiling point, then boil rapidly until the mixture gives the jelly test. Pour into hot jars and seal. Marmalade Stock Marmalade stock may be prepared for later finishing by boil- ing thinly sliced or ground sweet and sour oranges, grapefruit, limequats, lemons, or calamondins, or a mixture of any of the fruits with water and then canning the product so obtained by packing boiling hot in sterilized containers and sealing. It will be rich in pectin and acid if prepared before the fruit becomes over-ripe. The mixture will be amber in color, slightly cloudy, and possess the characteristic flavor of the cooked fruit. When concentrated by boiling with the proper proportion of sugar it should yield a clear, firm jelly of pleasing color and flavor. It is necessary that the mixture of thinly sliced peel and the juice be cooked only until tender-without sugar. Place in tins, preferably citrus enamel, while boiling hot, 185-200 F. Seal immediately. Sterilize pints 10 minutes at boiling. Cool immediately and store in cool place. When wanted for marmalade making, add required amount of sugar and cook to jelly stage. By preparing jelly or marmalade stock in this way, small lots of jelly or marmalade may be prepared at any time of the year, and the storage of large quantities of jelly or marmalade in paraffin covered glasses may be avoided. Butters and Jams Citrus butters and jams are easy to prepare, economical of sugar, and are wholesome, healthful spreads for hot breads, Florida Agricultural Extension Service snacks and lunch boxes. They may be made from oranges, kum- quats or calamondins alone, but preferably are made in combina- tions with grapefruit, tangelo, lime or a bit of tangerine. Papaya, pineapple or loquat may be added for other interesting, pleasing flavors. Kumquats alone make a particularly pleasing product. The whole fruit is used, the peel of large fruit is grated, and seed and hard cores or pith removed. Pulp and peel are cooked until tender in a measured amount of water, then worked through a sieve to obtain a smooth consistency. Sugar is added with some additional fruit juice and cooked rapidly to a thick butter- like spread. A small wooden paddle, similar to a butter paddle, is needed for stirring these thick mixtures. A paddle may be fashioned easily of non-resinous wood by the handy man of the house. The pressure cooker is an ideal cooking utensil to use for tendering the peel and pulp. Its use reduces the cooking time from several hours needed with the old-time way to less than 10 minutes when the pressure cooker or pressure saucepan is used. In addition, there is less loss of valuable food elements when the product is cooked in a closed container, in the absence of air, as in the pressure saucepan or cooker. Caution.-All butters should be cooked rapidly and in small quantities to retain the desired flavor and color. Do not over-cook. The product thickens considerably when cool. Orange Butter Orange butter spreads better than most marmalades or jellies, and is not so sweet. It is especially popular with children. The fruit is washed, the stems and blemish spots being care- fully removed. It is then cut into slices or small pieces or run through a food chopper, covered with water and cooked until the peel is tender; usually this takes two or three hours. Put through a fruit press or sieve to insure a smooth texture. Sugar is added, 1/2 pound for each pound of cooked fruit. The mixture is cooked rapidly with constant stirring until the desired consistency is reached. It is best cooked slightly beyond the jellying point. The addition of a small amount of shredded pine- apple gives another likeable flavor. Preserving Florida Citrus Fruits Kumquat Butter No. 1 Wash and scrape thoroughly ripe, juicy kumquats. Cut in half and take out all seed. Run halves through food chopper, using medium blade. Measure ground fruit. For each cup of ground fruit measure 1/2 cup of sugar and set aside. To each cup of ground kumquats add 3/ cup water. Let stand 2 hours. Put in smooth saucepan, preferably heavy aluminum, and cook rapidly until peel is tender and pulp is thickened. Now add sugar, continue cooking, stirring gently from bottom of kettle until thick and clear. Pour into small jars. Seal and simmer 10 minutes. Kumquat Butter No. 2 Prepare kumquats as in preceding recipe. Put through food chopper. Measure. To each measure of fruit add 1 measure of water and cook for 20 minutes. Allow to stand over night. To each cup of this mixture-add % cup sugar and cook rapidly until it gives the jelly test. This recipe makes a product that is lighter in color and more jelly-like in consistency than No. 1, and is of a delicate, delightful flavor that is liked generally. Quick Tangerine Jam (Makes 2 glasses) 2 cups tangerine, pulp and 1 tsp. grated tangerine rind juice 1% cups sugar 1 lemon, pulp and juice Be sure seeds are removed from tangerine pulp and juice. Combine ingredients and boil quickly about 10 minutes, or until syrupy and clear. Very good served warm on hot biscuit. Also makes a splendid dressing for ice cream. Orangequat Butter Peel orangequats. Discard peel. Cut pulp in pieces. To each pound of fruit used add 1 quart of water. Let boil for 20 minutes and put aside until thoroughly cool. Put through a food mill or sieve to remove pith and seeds. To this amount of stock add measure of sugar for measure of stock and cook to the jellying point, 2220 F. Put in jars and seal while hot. Sweet and Fermented Pickles Delicious and most interesting pickles may be made from all the citrus fruits that can be preserved. Grapefruit in particular, Florida Agricultural Extension Service kumquats, orangequats, calamondins, citragedins, which Florida grows so well, can be made into the most delectable and inimitable sweet pickles. Grapefruit, shaddock, Seville orange and other large citrus fruits should be carefully grated and cut into convenient halves, quarters or strips, as desired; the smaller fruits, like kumquats, should be left whole. These fruits when preserved can easily be made into pickles by draining off the rich preserve syrup and adding to it a small amount of high grade vinegar, lemon juices and whole spices-cinnamon, cloves, allspice and ginger being preferred usually Pour this boiling hot spiced syrup over the preserves and allow to stand to permeate and penetrate the fruit. Within the next day or two, drain off the syrup, reheat and repeat the operation until the fruit is thoroughly saturated and flavored and is clear, translucent and shapely. With some of the more acid citrus fruits, a higher proportion of sugar, 3/4 pound to 11/4 pound of fruit, produces a finer quality product than when less sugar is used. Spices should be tied loosely in a cheesecloth bag and be pounded lightly to increase the flavor. These sweet pickles call for several boiling of syrup, which is poured back, boiling hot, over the fruit on successive days rather than giving one long cook. Too much cooking will spoil the shape and texture. On the other hand, too short a cook, when being made tender in water, will result in slow penetration of the sugar, dark color and toughness. Citrus preserves and pickles should never be "mushy" or excessively soft. At all times have sufficient syrup to cover the fruit well. Sweet Pickled Grapefruit The grapefruit shells left from the breakfast or other service may well be used for this delicious and unique pickle. The whole fruit may be used, leaving the segments intact, or they may be removed as preferred. Wash and grate carefully, removing all the yellow rind. Leave in halves or cut into convenient quarters or in half-inch strips. Allowing fruit to stand 24 hours in salt-water tends to remove bitter flavor if it is objectionable. Cover abundantly with water and bring slowly to a boil and boil 10 minutes. Then change water and bring to boil as before. Taste liquid and, if too bitter, drain off and renew. When of desired flavor, boil peel until tender. Drain and add peel to a syrup made by adding 3/4 pound of sugar to 1 pint of water for each pound of fruit used. Boil Preserving Florida Citrus Fruits until peel is clear and syrup heavy. Add 1 cup of white vinegar to each pound of fruit, and whole spice-cinnamon and cloves, ginger perhaps-tied in cheesecloth bag and lightly bruised. Bring to a boil and let stand covered 24 hours. Reheat and pack. The peel should be beautifully clear, tender, yet firm and well- flavored, and the syrup heavy. Sweet pickled grapefruit and other citrus fruit should be among the most popular of Florida pickles. Sweet Pickled Kumquats 2 lbs. whole kumquat 1 cup vinegar 12 lbs. sugar Whole spice 1 pts. water Thoroughly clean well-ripened kumquats by scraping with a paring knife and stiff brush. Rinse well and drain. Make a slit with a sharp-pointed knife into and across the sections of each kumquat to prevent them from bursting open and to facilitate penetration of the spiced syrup. The procedure also allows some of the seed to work out. Some prefer to pierce or puncture the fruit from stem to blossom end with a stainless steel skewer or an ice pick. Drop kumquats into an abundance of boiling water and cook until tender. Drain and add to sugar syrup. Cook briskly until kumquats are clearing and syrup is becoming thick. Cover and allow to stand over night. The next day drain off syrup, add vinegar, 1 stick cinnamon broken, 1 tablespoon each of cloves and allspice tied in bag. Bring mixture to a boil and boil 5 minutes. Add kumquats and allow to stand covered over night again. Drain off syrup again and repeat as before. When fruit is well-flavored and syrup spicy and thick, pack kumquats in sterile jars, adding a small amount of fresh spice. Heat syrup, strain over fruit, seal and process pints at simmering for 10 minutes. Sweet Pickled Calamondins (Follow directions as given for kumquats.) Sweet Pickled Orangequats Orangequats may be pickled as directed for kumquats; also limequats may be used in the same way. Tangerine Sweet Pickle Choose small, full ripened, firm tangerines of uniform size and unblemished skins. Wash. Push a large knitting needle entirely Florida Agricultural Extension Service through each fruit 6 or 8 times. Let fruit stand over night well covered with salt water and weighted down with a plate. Use 1/3 cup salt to 1 quart water. In the morning put the fruit with an abundance of cold water in a large preserving kettle and boil gently until tender, changing the water twice. Remove fruit with skimmer. Make a syrup sufficient to cover the tangerines well, using 1 cup water and 1 cup pickle vinegar to each pint of sugar, 1 stick cinnamon, 10 whole cloves and 1 lemon sliced. Stir until sugar is dissolved, add fruit and cook until syrup is thickened and tangerines are somewhat clear. Let stand over night or several nights. Boil again until fruit is translucent and syrup heavy. Pack carefully in jars. Process pints at simmering 15 minutes. This is an unusual and delicious pickle to serve with chicken, veal and other meats. If additional flavor is desired, use tangerine, grapefruit or orange juice in place of half the water. Baked Pickled Orange Slices Navel, Temple, tangelo, or other seedless oranges with tender core are preferable for these delicious slices. Use 4 medium-size fruits. Grate carefully, puncture and cook in an abundance of water 1 hour or until tender, changing water once and adding salt to the first boiling. Drain,cut into 1/, inch slices. Prepare the following spiced syrup: 2 cups sugar 20 whole cloves V' cup corn syrup 2 two-inch pieces stick cinnamon 1 cup vinegar 12 bruised coriander seeds 1 cup water Boil 5 minutes, add orange slices and boil 15 minutes. Trans- fer to a casserole and bake 3/4 hour in a slightly hotter than moderate oven (400' F.). If syrup does not completely cover the fruit, baste occasionally. This is delicious to serve with hot or cold meats. Kumquats, cut in half, cooked tender (about 20 minutes) are nice to bake and use, as in above recipe. Pickled Kumquats-Fermented Use either fully mature kumquats still in the green stage- but just before they turn yellow-or ripe, well-colored fruit for making fermented pickles. The little Meiwa is especially nice to use. Use freshly gathered fruit, in their prime, clipped, not pulled, from the trees. Wash and scrape thoroughly to remove any scale Preserving Florida Citrus Fruits or dust. Pack, without crushing, in all-glass containers to within 1 inch of top, and place kumquat stems and foliage across the fruit in such way as to prevent their rising in the pickling solution. Cover to overflowing with a pickling solution made in the proportion of 1/4 cup cooking salt and 1/4 cup vinegar to 1 quart water. At no time should the kumquats be exposed above the solution. Adjust rubber and glass top on jar and partially seal. As fermentation takes place and liquid recedes, it should be replaced with new brine. In 4 or 5 days the jar may be completely sealed. Kumquats should be cured in about 6 weeks to 2 months. They will be found to make an admirable substitute for olives and for the imported pickled limes, a popular product with the generation past. With the superabundance of kumquats in Florida they should be pickled in quantities. Calamondins, orangequats and other small citrus fruits may be used in the same way. Citrus Syrups and Sweet Spiced Vinegar Syrups Citrus syrups and sweet spiced vinegars left from preserving, crystallizing or pickling, with their rich, characteristic flavors, are especially desirable for use in general cookery and for both sweetening and flavoring party punches-hot or cold. Citrus syrups are delicious to use diluted with hot water to baste baked ham or roast lamb, the sweet, spice and sour all adding greatly to the final flavor. The syrup stiffened with gelatine as a jelly for piquant garnish for cold meats or for jellied fruit or vegetable salads, for fruit salad dressings, or the sweetened vinegar used alone as a dressing for lettuce is liked by many. A half cup of the rich syrup may serve for part liquid and part sweetening in spice cake and for sweetening fruit juices. In all there are many uses for this combination-good vinegar, sugar and spices combined with flavorful Florida citrus fruit juices. Crystallizing Citrus Fruits The preservation of fruits by saturating them with sugar and then covering them with a coat of sugar crystals is one of the oldest known methods of fruit preservation. Because of the lengthy and tedious process involved in the manufacture of high grade crystallized fruit and the excessive amount of sugar used, the product is of necessity a delicacy commanding a high price. Crystallized or glaced products are fruit impregnated with Florida Agricultural Extension Service sugar, 75 to 80 percent of their total weight being sugar. The crystallized fruit has a coating of tiny crystals, while glace fruit has a dry, smooth, shining surface. The two products are pre- pared in the same way, differing only in the mode of finish. Both are prepared by allowing the fruit to boil and stand in a thin syrup until the fruit juice gradually diffuses out of, and the sugar slowly diffuses into, the fruit. The sugar syrups are slowly built up as the fruit gradually takes up more and more of the syrup. Care must be taken not to apply too heavy a syrup at the beginning or at any stage of the process, as the water will be drawn from the fruit more quickly than the sugar will be absorbed and the cell walls of the fruit will then become shriveled and hardened. Instead, build up the concentration of sugar in syrup gradually. Since delicate flavors will be masked by the large quantity of sugar absorbed in the crystallizing process, citrus fruits, because of their pronounced and varied flavors, are ideally suited for this purpose. However, for the best retention of color, flavor Fig. 6.-Crystallized slices of choice pink shaddock, candied grape- fruit peel and shells of kumquat combined with pecans. Note the thick peel of the pink shaddock. This thick peel with the tasty rose red seg- ments adds both a new and intriguing flavor and beautiful color to a plate of Florida citrus confections. It also adds further variety of both flavor and color to cake fillings and icings, to steamed puddings and to fancy breads. Preserving Florida Citrus Fruits and texture, the fruit should never be heated in the syrup, but instead the syrup should be drained off, brought to a boil and poured hot over the fruit. Allow the fruit to stay in that syrup for 1 to 2 days before draining off, adding more sugar, a slight amount of water, and again reheating and concentrating as before. The Crystallizing Process This process is used for crystallizing fruit when it is desirable to keep the fruit for a long period of time. Observe the following steps: 1. All citrus fruits should be of a bright color, without blemish. Grapefruit, Ponderosa lemon, shaddock, sour orange and other large fruits must be grated sufficiently to break the oil cells and to remove blemishes. The bitterness in some is removed by changes of water in boiling to make tender, the number of changes depending upon individual taste; or the peel may be soaked in a salt solution previous to the tendering process. Kumquats and other small citrus fruits are left whole, first washed, thoroughly cleaned, and then punctured or pricked for better penetration of syrup, then boiled until tender in- an abundance of water. 2. All fruits must be cooked until tender before being put into a syrup. Make a syrup of equal weights of sugar and water to cover fruit completely; to this add fruit equal in weight to that of sugar and boil to 218 F., or until fruit is clear. If fruit is not clear, cook at this temperature until clear. This temperature is maintained as long as desired by the addition of boiling water at necessary intervals. Let stand in this syrup at least 24 hours. The fruit should be kept weighted down below the surface of the : syrup at all times. A dinner plate may be used. 3. At the end of 24 hours cook to 224' F. or 107 C. Seal while hot. To make a marketable product, keep this preserve sealed in the syrup for at least 6 weeks before finishing. The process of crystallizing fruit will give the most satisfactory re- sults if it is extended over a period of several weeks, at least. If the fruit does not appear clear, plump and glistening in the last stages of the syruping, it may be improved by bringing syrup to a boil and boiling gently 10 to 15 minutes. Boil the fruit in the last syrup for several minutes, pack hot into hot jars or cans, and seal immediately to avoid any chances of fermentation occurring during the storing period. Florida Agricultural Extension Service If crystals of sugar appear during this time, heat until they dissolve before draining the fruit to dry to make ready for finishing coat. 4. After storing the fruit for several weeks (or months), remove from the syrup, dip for a moment in hot water to clear the surface from adhering syrup, and dry for about 24 hours at room temperature in hot sunshine or in an evaporator at 100 to 120 F. 5. Allow about 3 pounds sugar and 1/2 pint water for about 4 pounds of fruit. Mix well and bring slowly to a boil, dissolving all the sugar. Cook without stirring to 2280 F. The sides of the kettle should be brushed with a fondant brush or wiped with a damp cloth to keep down crystals. Remove carefully from fire, keeping kettle covered with damp cloth. The fruit may be dipped in the same kettle, or a portion of the syrup removed and used for dipping until it appears cloudy, then a new batch must be taken from the warm, clear syrup. Unless the dipping syrup is kept fresh and clear, the coating on the fruit will appear white and opaque. 6. The pieces of candied fruit may be dipped, then lifted with 2 forks and placed on a wire rack or tray to drain and dry in hot sunshine or in the evaporator, being turned occasionally if needed, so that they will dry evenly on all sides. DLo not dry too quickly or coating turns white. The coating must remain colorless, as its object is not only to help preserve the fruit but also to give the fruit a "glace," to make its color appear brighter. This sugar coating must improve the appear- ance of the fruit, not cover up defects or detract from its appear- ance. Many confectioners use glucose in part, claiming it gives brighter color and fruits are firmer and more transparent. 7. Wooden boxes lined with oiled paper or moisture-proof cellophane are considered the best type of containers for packing candied fruit and fruit pastes. These candied fruits do not keep well over a long time, even if stored under the best conditions; the storage period should not exceed 2 or 3 months. If crystallized fruits are stored in tin boxes or glass jars they should first be wrapped in waxed paper, even when kept for only a short time. Containers that allow ventilation are to be pre- ferred. Utilizing the Crystallizing Syrups The finishing syrup drained off may be diluted with water and used in the initial preserving stages. Preserving Florida Citrus Fruits The other syrup remaining may be bottled boiling hot and sealed for future use in canning fruit macedoines or fruit chut- neys, for sweetening punch, for pudding sauces, for dressing ice cream and in many other ways. Crystallized Whole Grapefruit Select bright, smooth fruit with thick peel. Wash and grate lightly with medium fine grater, removing all yellow oil cells. Cut circles 3 inches in diameter from stem end of fruit and remove juice cells and connective tissues, being careful to leave all of the thick part of peel. Boil until tender and if it is desired to remove the bitter, change the water during cooking, each time putting the fruit into cold water and bringing it slowly to the boiling point. Several changes of water are usually necessary to accom- plish this. But if too much of the bitter flavor is removed, an undesirable, insipid, characterless product results. Be careful not to get peel overly soft or the fruit will not retain its original shape. Cool fruit and put into a syrup made of equal parts of sugar and water. Sufficient syrup must be made to float the fruit. Cook to 220 F. and let fruit stand in syrup 24 hours. Then cook to 2220 F. Let stand again, then drain off syrup, add 1 cup of sugar and 1 tablespoon of water and bring to boil. Boil 3 to 5 minutes. Pour over fruit and allow to stand as before. Repeat, gradually building up syrup until a density of 226 or 228' F. is reached. Finally, take out and put in sun to dry. If fruit is very large and will not hold its shape, turn over a glass or olive bottle to dry (24 hours). Fill the fruit with small pieces of crystallized fruits, nuts or other confections. French fondant with nuts may be used as a filling. When this is done, it is then cut as one cuts a cake. It may be used for a garnish when prepared in this way. If it is desired to keep the fruit any length of time, it is neces- sary to leave the fruit in the heavy syrup for at least three weeks. Crystallized Grapefruit Peel No. 1 1 lb. grapefruit peel 3 cup water and juice, or 11/2 lbs. sugar all juice Select bright fruit with a thick peel. Wash carefully. Grate lightly on an ordinary grater to break the oil cells. Cut the peel in quarters and remove from the fruit and weigh. Cut this peel into strips 1/4 to 1/2 inch wide; or cut into small shapes. Place in a saucepan of water and for each quart of peel taken add 3 or 4 Florida Agricultural Extension Service pints or more of cold water. Boil 10 minutes and pour off the water. Repeat 3 times, or until as much of the bitter flavor is removed as is desired. Dry the peel between folds of cloth, pressing gently. For each pound of peel used, add 11/2 pounds sugar to 3/4 cup water or grapefruit juice. Bring to a boil and cook until all of the sugar is dissolved. Add the prepared peel and boil until all the syrup is absorbed. Remove immediately from the fire and roll the fruit in granulated or powdered sugar, separating any pieces that stick together. Cooking continued too long and evaporation carried too far will cause the product to be hard and unattractive. The point at which the product shall be finished may be determined by rolling a piece of fruit, when it has become transparent, in granulated sugar. If after a few minutes the fruit stiffens enough to retain its shape it is sufficiently cooked. A strip of peel is pre- ferred to the small shapes in making this test. Grapefruit Peel No. 2-Quick Method (Quick method using Pressure Cooker) Select grapefruit-fresh, firm, and bright in color with no blemishes. Wash well and grate lightly to remove oil cells. Cut peel lengthwise into sections and remove from fruit. With sharp knife cut peel into strips of size desired. Thin strips have mild flavor, larger pieces have stronger flavor. Place in pressure saucepan, cover well with cold water. Cook at 10 pounds pres- sure for 4 minutes. Drain well. Wash 2 or 3 times in cold water. Let stand in the cold water about 5 minutes each time. Drain well. In a heavy pot or bottom of pressure saucepan, make syrup of 11/2 cups sugar and 1/2 cup of grapefruit juice. To boil- ing syrup, add the cooked grapefruit peel (1/2 pound-weight after cooking). Peel should be barely covered with syrup. Cook slowly, turning and stirring occasionally, until all syrup is absorbed well. Roll in sugar and dry. Grapefruit Peel No. 3 1 lb. grapefruit peel 1/4 pint white corn syrup 1%1 lbs. sugar /4 pint water Proceed as in Method No. 1. It is more difficult to reach crystallization by this method, slower cooking being required; but due to the glucose in the corn syrup the finished product remains soft much longer than when prepared by Method No. 1. Preserving Florida Citrus Fruits Orange, Ponderosa Lemon, Shaddock, or Sour Orange For thick peel citrus fruit follow the same directions as for grapefruit peel. The oily part of the rind should be grated from the peel before boiling. This makes a more tender product and reduces the time of cooking. Kumquat Chips Clean kumquats thoroughly, sprinkle with soda, using 1 table- spoon of soda to 1 pound of kumquats. Pour sufficient boiling water over this to cover fruit. Let stand for 10 minutes, pour off water and rinse through 3 changes of water. Boil fruit for 10 minutes well covered with water. Drain. Now cut kumquats into quarters. Sharp kitchen shears work well. Drop these slices into a boiling sugar solution, prepared by dissolving 1 cup of sugar in 2 cups of water. Boil for 30 minutes, and then drop into a heavy syrup made by dissolving 1 cup of sugar in 1 cup of water. Boil for 30 minutes, allow to stand until cool and the next day boil for 30 minutes in the same sugar solution. Remove and place on a platter to dry. The chips may then be rolled in sugar. Citrus Tutti-Frutti Chocolate blends well with all citrus products and mixtures of fruit. Cocoanut and pecans may be made into an attractive and delicious assortment of candies. Orange, kumquat, calamon- din, finely cut-with or without toasted nuts-may be added to the chocolate mixture when it begins to thicken, or the blended crystallized fruit or pastes made by cooking the fruit butters to a stiff consistency or a paste, may be used. Place the fruit mix- ture or the fruit paste in lined pans and cover with the melted chocolate. Let stand in cool place to harden. Cut in bars or squares as preferred. Citrus Peel-Chocolate-Dipped Prepare candied orange, grapefruit, shaddock, halved or small whole kumquats, or other citrus fruits according to directions for preserving or candying, having it in not too large pieces. Melt 2 or 3 ounces of dipping chocolate in top of double boiler over gently boiling water. (Never melt over direct heat or allow moisture to get into the chocolate.) Stir chocolate continually and rapidly while it is melting so that it may not become over- heated at any point and will melt evenly. Turn heat very low or remove from heat while dipping fruit. Florida Agricultural Extension Service Use a toothpick or skewer to pick up pieces and dip in choco- late. Coat completely. A fork may be slipped under the peel, then be lifted out. Work rapidly. Leave on waxed paper to harden. The Citron The citron, known as the "citron of commerce" as distin- guished from the citron melon which grows on a vine frequently found in Florida fields, is used widely in making fruit cakes and plum puddings. The fruit is large and the rind is thick and usually rough. The fruit when ready for use should be still green in color but fully mature. A well-ripened, yellow citron may have a rich, agreeable fragrance, but when preserved it has less flavor than the fruit that is mature but still green in color. Brining or Curing Citron.-Cut the fruit lengthwise in halves. The pulp is difficult to remove from fresh citron and may be left in during the fermentation process. Put in a brine made from 6 to 7 ounces dairy salt and 1 gallon water, keeping the pieces com- -'V- ~.2i ~ '7.,4;~LIn. Fig. 7.-The citrcn is a favorite ingredient for fruit cakes, fruit pud- dings, and various fancy breads. Shown in the container is preserved citron and in the platter is preserved citron which has been removed, drained, and allowed to crystallize and is now ready for use. Both a large and a small variety of citron are pictured on the platter. Preserving Florida Citrus Fruits pletely submerged. Any weight such as is used for pickles is suitable for this purpose and the container may be wood, crockery or glass. The citron should be put into the brine very shortly after removal from the trees, as the undesirable yellow color tends to develop even after the fruit is in the brine. Use only sufficient salt to prevent spoiling; an excess has a tendency to extract flavor and to toughen the citron. The desired result in curing citron is to obtain a firm, yet tender rind, with the bitter flavor removed and the agreeable citron flavor retained and developed. The time required for cur- ing varies with the size of the pieces of citron, the degree of maturity of fruit and the temperature. The tissues expand and become translucent. This takes from 15 to 30 days and even longer. Preserving the Citron.-When the fermentation is completed, remove the pulp, place the citron in water, changing until suffici- ently freshened. Do not remove all salt, as a small quantity im- proves the flavor. Cover with cold water and bring to a boil. Boil until fairly tender. Put in cold water 24 hours to restore crispness. Crisping is followed by the sugar preserving. Begin with a thin syrup and gradually increase its density. The rapidity of passage from syrup to syrup depends somewhat on the size of the pieces and the temperature maintained. By using more heat the preserving process can be shortened, but the product will be darker in color and less delicate in flavor. Slower processes in which little or no heat is used are tedious but more likely to result in fine quality. After the citron has been in the first syrup 24 hours, taste to see if enough salt has been removed. If too salty, this syrup should be discarded. Do not make separate lots of syrup, merely add sugar to increase the density of the syrup previously used. Each time heat the syrup and pour it over the citron already in the syrup. More than 24 hours between changes, especially in the last heavy syrups, is advisable. The citron should absorb about 8 pounds of sugar to 10 pounds of citron. Spread on wire racks to dry if desired to use fairly soon. Otherwise it is recommended that the fruit be brought to a quick boil, then placed in jars and sealed immediately. Open jar, remove and drain citron for use as needed, throughout the year. Florida Agricultural Extension Service The Shaddock The West Indian pink shaddock is a large, succulent variety of citrus fruit with a thick, flesh-colored rag and watermelon pink pulp. It is far less sweet and much more acid than the grape- fruit. The flesh is firm and its beautiful coloring and high flavor make it a salad fruit de luxe. In addition, the flesh-colored peel and segments make excellent preserves and confections of a flavor and coloring all their own. This fruit is often called the "marmalade fruit" by Eurasians, due to the flavor resembling the imported British marmalade. There are 2 varieties of this fruit, those of pink pulp and those with straw yellow pulp. Many other interesting varieties of shaddock are found growing in Florida that have been introduced into this country through the efforts of the United States Depart- ment of Agriculture. Shaddock Sundae This is a distinctive and delicious dressing for ice creams or puddings or for use in punch. 1 large shaddock /4 cup juice lemon, calamondin Sugar or other sour fruit Wash and dry the shaddock. With a sharp knife cut a thick slice from both ends into the flesh of the hearts. Then cut the rest of the peel and rag off in wide slices, cutting from one end to the other, following the rounded outline of the fruit with the knife to avoid waste. Remove segments from the remaining rag and separate each juice sac. Drop these juice sacs into a medium syrup (1 cup sugar to 2 cups water) and cook rapidly for about 15 minutes. Cover container and let stand over night. In the morning add lemon juice and 1 cup sugar and cook until thick. Pour immediately into hot, sterile jars. Grapefruit sundae may be made in the same way as the shaddock sundae. Contact Us | Permissions | Preferences | Technical Aspects | Statistics | Internal | Privacy Policy © 2004 - 2010 University of Florida George A. Smathers Libraries.All rights reserved. Acceptable Use, Copyright, and Disclaimer Statement Last updated October 10, 2010 - - mvs