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Preservation of Fruit and Vegetables by Canning, Etc: Store

BLACKBERRY JAM Put the berries in a preserving kettle, cover closely and let become hot, then with a wooden pestle press through a sieve fine enough to keep back the seeds. Measure the pulp and for each two cups take one cup of sugar. Heat slowly to the boiling point, stirring often. Let cook nearly half an hour, stirring almost constantly. Store as canned fruit, or cook an hour or more and store as jelly. This makes a particularly good sauce for cornstarch puddings and the like.

SUNSHINE STRAWBERRIES Put into the preserving kettle, in layers, as many pounds of sugar as of hulled, washed and drained strawberries. When the juice is drawn out a little, set over the fire to cook twenty minutes after boiling commences. Turn the berries into agate pans or earthen plates, cover with panes of glass and set in the sun. Let stand two days, stirring two or three times each day. Store without reheating in jars or glasses. The time of cooking may be cut down to ten minutes, if the fruit be left in the sun a day or two longer. GINGERED PEARS 4 pounds of pared-and-sliced 1/4 pound of ginger root pears 1 cup of water 3 small lemons 3 pounds of sugar Cut the ginger root as small as possible; add water to cover well and let simmer to make a strong decoction. Strain off the water, of which there should be one cup, add to it the lemons, cut in thin slices (discard the seeds), and let cook until the peel is tender; add the sugar and when dissolved the sliced pears and cook slowly until the pears are tender.