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Raspberry Juice
Heat the raspberries in the same manner as the grapes. Reheat the juice drained from the berries to the boiling-point and store in cans in the usual manner. After the juice has drained from the fruit, add water to the fruit, enough to cover, and let cook ten or fifteen minutes; drain and can this "second extraction" by itself. Used for jelly, only half a cup of sugar will be required for each cup of juice.
This is a fragment of a longer method — it leans on the grape juice entry that precedes it in the book, and on "the usual manner" of canning that its 1910s readers were assumed to know. That assumed knowledge is precisely what makes it unsafe to follow now.
- No process is given at all"Store in cans in the usual manner" most likely points to open-kettle filling, though the text never says so. No processing time, no jar temperature, no headspace, no seal check appears anywhere in the instruction. A modern tested procedure for fruit juice specifies all four, and none of them can be reconstructed from this text.
- Hot-fill sealing is no longer acceptedSealing on the heat of the juice alone leaves the jar rim, the lid and the upper headspace well below the temperature of the liquid. Yeasts and mold spores surviving there ferment or grow on high-acid juice in storage, and a weak vacuum seal can fail silently months later.
- The second extraction is a different productCovering the drained pulp with water and cooking it again produces a diluted liquid with materially lower acidity and sugar than the first run. Whatever margin of safety the first pressing had from raspberry's natural acidity, the second does not necessarily share it, and the recipe treats them identically.
- Reheating to "the boiling-point" is not a process temperatureBringing juice to a boil pasteurises what is in the pot at that moment. It says nothing about what happens between the pot and the sealed, cooled jar. The gap between those two points is where home-canning failures occur, and this recipe does not address it.
- Use a current tested methodCanning raspberry juice is entirely reasonable today, but it should be done from a current tested recipe with a specified boiling-water processing time for your jar size and altitude.
Canning juice rather than jelly was a thrift measure with a practical logic behind it: jelly-making is hot, exacting work best done in small batches, and a housewife who put up plain juice in summer could make fresh jelly in a cold January kitchen whenever she needed it, in whatever quantity. The "second extraction" belongs to the same economy — the drained pulp still holds sugar, acid and pectin, and stewing it a second time with water yielded a weaker liquid still good for jelly. Books of this period routinely wrote instructions as cross-references, assuming a reader who had already worked through the grape entry and absorbed "the usual manner" of filling and sealing; the phrase covered a range of practices that varied by household and by the kind of jar on hand.