Household Discoveries and Mrs. Curtis's Cook Book

Household Discoveries and Mrs. Curtis's Cook Book, (c)1914 — the great household encyclopedia: cleaning, curing, building, baby care, and a whole cookbook bound in.

Preserving and Canning Fruit and Vegetables

14 pages in this part of Household Discoveries and Mrs. Curtis's Cook Book.

Preserving and Canning Fruit and Vegetables (II)

CANNED GOODS FOR THE MARKET-UTENSILS AND MATERIALS- THE PROCESS-PRESERVES AND PRESERVING-SMALL FRUITS -LARGE FRUITS-PUREES AND…

Preserving and Canning Fruit and Vegetables: Canned

Place even dozens in each package, and be sure to make an accurate count. Have a printed billhead and promptly notify the consignee of the…

Preserving and Canning Fruit and Vegetables: Jars

To Test Jars. - The contents of several jars may be saved in the course of a season by testing the "Testing the Jars before Using." jars…

Preserving and Canning Fruit and Vegetables: Boil

Let the sirup come to a boil, add the remaining 10 quarts of berries and heat slowly. Boil ten minutes from the time it begins to bubble…

Preserving and Canning Fruit and Vegetables: Measure

For cherries use 14 quarts of sugar and pint of water to 6 quarts of fruit. Measure after stemming. Stone or not as preferred, but if the…

Preserving and Canning Fruit and Vegetables: Stir

For peaches and ripe pears use 1 quart of sugar and 3 quarts of water to 8 quarts of fruit. Prepare the fruit either whole or in halves as…

Preserving and Canning Fruit and Vegetables: Bring

CANNING FRUIT AND VEGETABLES For strawberries use equal weights of sugar and fruit. Put a layer of berries in the bottom of the preserving…

Preserving and Canning Fruit and Vegetables: Remove

Drain well. Now stir the sugar into the water over the fire until dissolved and boil five minutes, skimming well. Add the drained fruit and…

Preserving and Canning Fruit and Vegetables: Strain

For plum jelly use an underripe acid plum. Wash, stem and cook gently in 1 quart of water for each peck of fruit. Strain the juice and…

Preserving and Canning Fruit and Vegetables: Jelly

Quince Jelly.-Rub the quinces with a coarse crash towel. Cut out the blossom end, rinse and drain.

Preserving and Canning Fruit and Vegetables: Select

Select preferably the sweetest and most delicate varieties. Experiment has proved that the amount of sugar in sweet corn diminishes very…

Preserving and Canning Fruit and Vegetables: Pick

Stringbeans. - Pick these when young and tender, string, break into CANNING FRUIT AND VEGETABLES short lengths, pack firmly in the jar…

Preserving and Canning Fruit and Vegetables: Prepare

Cauliflower.-Prepare in summer the same as for serving at table.

Preserving and Canning Fruit and Vegetables: Tomatoes

Stewed Tomatoes. - These keep very easily even in the common screwtop jar. Hence such jars may be set aside for tomatoes and the more…

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