Canning And Preserving
Orange and Rhubarb Marmalade
Remove peel in quarters from eight oranges and prepare as for Orange Marmalade. Divide oranges in sections, remove seeds and tough part of…
Quince Honey
Pare and grate five large quinces. To one pint boiling water add five pounds sugar. Stir over fire until sugar is dissolved, add quince…
Canning and Preserving
Preserving fruit is cooking it with from three-fourths to its whole weight of sugar. By so doing, much of the natural flavor of the fruit…
Directions for Canning
Fruit for canning should be fresh, firm, of good quality, and not over-ripe; if over-ripe, some of the spores may survive the boiling, then…
To Sterilize Jars
Wash jars and fill with cold water. Set in a kettle on a trivet, and surround with cold water. Heat gradually to boiling-point, remove from…
Canned Porter Apples
Wipe, quarter, core, and pare Porter apples, then weigh. Make a syrup by boiling for ten minutes one-third their weight in sugar with…
Canned Peaches
Wipe peaches and put in boiling water, allowing them to stand just long enough to easily loosen skins. Remove skins and cook fruit at once…
Canned Pears
Wipe and pare fruit. Cook whole with stems left on, or remove stems, cut in quarters, and core. Follow Directions for Canning. A small…
Canned Pineapples
Remove skin and eyes from pineapples; then cut in halfinch slices, and slices in cubes, at the same time discarding the core. Follow…
Canned Quinces
Wipe, quarter, core, and pare quinces. Follow Directions for Canning. Quinces may be cooked with an equal weight of sweet apples wiped…
Canned Cherries
Use large white or red cherries. Wash, remove stems, then follow Directions for Canning.
Canned Huckleberries
Pick over and wash berries, then put in a preserving kettle with a small quantity of water to prevent berries from burning. Cook until…
Canned Rhubarb
Pare rhubarb and cut in one-inch pieces. Pack in a jar, put under cold water faucet, and let water run twenty minutes, then screw on cover…
Canned Tomatoes
Wipe tomatoes, cover with boiling water, and let stand until skins may be easily removed. Cut in pieces and cook until thoroughly scalded…
Damson Preserves
Wipe damsons with a piece of cheese-cloth wrung out of cold water, and prick each fruit five or six times, using a large needle; then…
Strawberry Preserves
Pick over, wash, drain, and hull strawberries; then weigh. Fill glass jars with berries. Make a syrup same as for Damson Preserve, cooking…
Pear Chips
14 lb. Canton ginger 4 lemons Wipe pears, remove stems, quarter, and core; then cut in small pieces. Add sugar and ginger, and let stand…
Raspberry and Currant Preserve
6 lbs. currants 8 quarts raspberries 6 lbs. sugar Pick over, wash, and drain currants. Put into a preserving kettle, adding a few at a…
Brandied Peaches
Half their weight in sugar 1 quart high-proof alcohol or brandy Remove skins from peaches, and put alternate layers of peaches and sugar in…
Tutti-Frutti
Put one pint brandy into a stone jar, add the various fruits as they come into market; to each quart of fruit add the same quantity of…
Canned Red Peppers
Wash one peck red peppers, cut a slice from stem end of each, and remove seeds; then cut in thin strips by working around and around the…
Preserved Melon Rind
Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing two teaspoons powdered alum to each quart of water…
Tomato Preserve
1 lb yellow pear tomatoes 1 lb. sugar 2 ozs. preserved Canton ginger 2 lemons Wipe tomatoes, cover with boiling water, and let stand until…
Spiced Currants
7 lbs. currants 5 lbs. brown sugar 3 tablespoons cinnamon 3 tablespoons clove 1 pint vinegar Pick over currants, wash, drain, and remove…
Sweet Pickled Peaches
½ peck peaches 2 lbs. brown sugar 1 pint vinegar 1 oz. stick cinnamon
Cloves
Boil sugar, vinegar, and cinnamon twenty minutes. Dip peaches quickly in hot water, then rub off the fur with a towel. Stick each peach…
Sweet Pickled Pears
Follow recipe for Sweet Pickled Peaches, using pears in place of peaches.
Beet Relish
1 cup chopped cold cooked beets 2 tablespoons lemon juice 3 tablespoons grated horserad- 2 teaspoons powdered sugar ish root 1 teaspoon…
Celery Relish
1½ cups chopped celery 4 teaspoons powdered sugar 1/2 teaspoon mustard 1 teaspoon salt 1½ teaspoon mustard 1/4 cup vinegar Mix ingredients…
Tomato and Celery Relish
1 large green pepper 1 large bunch celery finely 2½ cups canned or fresh chopped tomatoes 1 tablespoon salt 2 tablespoons sugar 2 allspice…
Chili Sauce
12 medium-sized ripe tomatoes 1 pepper, finely chopped 1 onion, finely chopped 2 cups vinegar 3 tablespoons sugar 1 tablespoon salt 2…
Ripe Tomato Pickle
3 pints tomatoes, peeled and chopped 1 cup chopped celery 4 tablespoons chopped red 4 tablespoons salt 6 tablespoons sugar 6 tablespoons…
Ripe Cucumber Pickle
Cut cucumbers in halves lengthwise. Cover with alum water, allowing two teaspoons powdered alum to each quart of water. Heat gradually to…
Pickling (Again let stand three days)
again let stand three days; repeat. Drain, wipe cucumbers. and pour over one gallon boiling water in which one tablespoon alum has been…
Chopped Pickles
4 quarts chopped green tomatoes 34 cup salt 2 teaspoons pepper 3 teaspoons mustard 3 teaspoons cinnamon 3 teaspoons allspice 3 teaspoons…
Spanish Pickles
1 peck green tomatoes, thinly sliced 4 onions, thinly sliced 1 cup salt 1½ oz. cloves 1½ oz. allspice berries 1½ oz. peppercorns 1½ cup…
Chow-Chow
2 quarts small green tomatoes 12 small cucumbers 3 red peppers 1 cauliflower 2 bunches celery 1 pint small onions 2 quarts string beans 14…
Salt (Gallon vinegar Prepare)
1 gallon vinegar Prepare vegetables and cut in small pieces, cover with salt, let stand twenty-four hours, and drain. Heat vinegar and…
Pickled Onions
Peel small white onions, cover with brine, allowing one and one-half cups salt to two quarts boiling water, and let stand two days; drain…