Preservation of Fruits and Vegetables

12 recipes in this part of The Bride's Cook Book.

1. Make a false bottom to fit inside an ordinary wash-boiler. This bottom may be a piece of heavy wire netting or a wooden grating. 2…

Sugar is scarce-so scarce in fact that it is no longer possible to buy the larger amount for canning, that was allowed earlier this year…

1. Make a false bottom to fit inside an ordinary stove wash-boiler. This bottom may be a piece of heavy wire screen or a wooden grating. 2…

3. Pack the fruit as prepared directly into the jars or cans.... 4. Complete the filling of the cans with hot water, sugar syrup, or grape…

By this method, the fruit after preparation is cooked in an open pot with the water or syrup. When cooked sufficiently it is simply ladled…

Cut and crush apples, peel oranges and lemons, stem grapes, use berries as received. Heat slowly to 140°. Red grapes should stand about 12…

The juice of berries and soft fruits can be squeezed through a cloth bag. Apples, pears and most grapes require a small press. Citrus…

Strain several times through a cloth bag. Standing for 12 hours before straining will settle some of the sediment. A slight cloudiness does…

Scald bottles and fill with the cleared juice to within 1/2 inches of the mouth. Close with corks which have been boiled in water for ten…

or Place the bottles on their sides corks down in a boiler with enough water to cover them. A screen at the bottom of the boiler will…

Remove the bottles, stand on end, dry the corks with a towel and when nearly cold dip the ends of the necks of the bottles into melted…

If much juice is to be made crown caps are better than corks. They require special bottles and capping machine. The bottles, filled with…