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If large amounts of fruit
are to be candied, Recipe 73 should be used, because it may be
accurately controlled by the use of a sirup hydrometer; if only a small
amount is to be made, then Recipe 74 will be found suitable, as no sirup
hydrometer is needed when it is followed. Success in candying of fruit
depends largely upon slow increase in the sugar content of the sirups
used in candying, and in care in preventing fermentation during the
candying process.
(73) Candied Fruits
with Use of Sugar Tester.
1. Preparation of Fruit
for Cooking. Puncture cherries, figs, kumquats, loquats, crabapples and
apricots, through and through in several places with a silver fork; peel
pears and peaches; core or pit and cut in half. Cut pineapple in rings
as for canning or use the canned product. Fruit for candying should be
firm ripe but not soft. Canned fruits may be used instead of the fresh
fruit.
2. If fresh fruit is
used, cook carefully in water until tender. Avoid breaking the fruit.
Place the cooked fruit in a pan or stoneware crock or other convenient
vessel.
3. Prepare a sirup of
glucose or Karo Korn sirup and water using 1 cup of the glucose or Karo
to 2 cups of water. Heat this sirup to boiling and cover the fruit with
it. Allow fruit and sirup to stand 24 hours. If the fruit floats, place
a wooden float or a tin pot cover upon it to keep it submerged.
4. After 24 hours pour
off the sirup and test it with a Balling or a Baumé hydrometer or sugar
tester. This is clone by pouring the sirup into a cylinder or tall jar
and inserting the hydrometer. Read the degree at the surface of the
liquid. See Fig. 32. Add sugar to increase the sirup to 35º Balling or
to 20º Baumé. This can be done by trial. Heat the sirup to boiling and
pour it back on the fruit.
5. After 24 hours pour
off the sirup and add sugar to increase the sirup to 35° Balling or 23°
Baumé. Pour it back boiling hot on the fruit.
6. At 24 hours intervals
repeat the above process adding sugar to increase the sirup to 40, 45,
50, 55, 60, 65, and 70° Balling, respectively, or to 25, 27, 29, 31, 33,
35, and 37° Baumé. The final sirup should be 70° Balling or 37° Baumé.
Allow the fruit to stand in this heavy sirup for 3 or 4 days.
7. Then remove the fruit.
Place it on a coarse screen and allow it to dry about a week in a breeze
or draught in the house.
8. Pack the candied fruit
in pasteboard or wicker boxes. Do not use closed jars because the fruit
will mold in sealed containers. Open jars may be used.
(74) Candying Fruits
without the Use of a Sugar Tester.
1. Proceed exactly as in
the preceding recipe under (1) and (2).
2. Prepare a sirup of
Karo Korn sirup or glucose, 1 cup and water 2 cups. Heat this to boiling
and pour it on the prepared fruit. Leave 24 hours.
3. After 24 hours pour
off the sirup and to each 4 cups add 1/2 cup of sugar. Heat to boiling
and pour back on the fruit.
4. At intervals of 24
hours repeat this process adding 1/2 cup of sugar to each 4 cups of
sirup each time until the sirup becomes very thick and of about the
consistency of thick honey. Leave the fruit in this sirup for about 1
week.
5. Remove the fruit and
drain it. Place it on a coarse wire screen and allow to dry for about 1
week in a room where a draught or breeze will strike it.
6. Pack in pasteboard or
wicker boxes or open jars. Do not use sealed containers. |
