Canning and Preserving
Jelly Making
AVE ready at hand before commencing operations a jellybag of the coarse linen used for making dish-towels; the bag should be at least…
Red Currant Jelly
Select fruit that is full and large and under rather than over-ripe, and remove all dry and withered berries. If the stems seem dusty, wash…
Quince Jelly
Remove the down with a dry cloth, also remove the blossom end, and cut the fruit in pieces, using seeds and cores. If very light-colored…
Rhubarb Jelly
Wash the stalks thoroughly, cut into pieces one inch long, boil to a soft pulp and strain through a jelly bag. To each pint of juice add…
Barberry Jelly
Follow the recipe for Currant Jelly, allowing one cup of water to each peck of barberries.
Raspberry Jelly
These berries have a very delicate flavor but they need the addition of currants to make jelly of the proper consistency; used alone they…
Crab-Apple Jelly
This is generally the cheapest jelly made, as the fruit is less expensive than that required for the other kinds. Rub each apple until it…
Green-Grape Jelly
This is to be served only with meats and is of a most delicate color. If possible, use wild grapes; their flavor is much finer for this…
Mint Jelly
Make either crab apple or green grape jelly, according to previous recipes, adding to the boiling mixture at the last moment several…
White Gooseberry Jelly
Fill half the jelly tumbler with the gooseberry jelly and half with currants, raspberry or mint, as suggested in directions for Jelly…
Jams
INT jars are better for jam than quarts, unless the family is unusually large, for it is best to use all the jar contains soon after it is…
Strawberry Jam
Many persons consider that to cook a strawberry is to ruin its flavor; and, this is, perhaps, true in regard to the large cultivated berry…
Red Raspberry Jam
Red raspberry jam is made the same as strawberry, and is the choicest jam that is made. The quantity of fruit required in making jam is in…
Raspberry and Currant Jam
Allow three-quarters of a pound of sugar to each pound of fruit, and one pound of currant juice to every four pounds of fruit. Mash the…
Gooseberry Jam
This is made in the same way as strawberry jam, with, however, much additional boiling. The fruit should be boiled one hour alone, then the…
Blackberry Jam
Mash the berries, cook them in their own juice until they are thoroughly heated, then press them through a sieve to remove the seeds which…
Grape Jam
Separate the pulp and skins, place the pulp in a kettle, and when scalded pass it through a colander or coarse sieve. Add the skins to the…
Green Grape Jam
This is made in the same way as grape jam, allowing, however, three-quarters of a pound of sugar to every pint of juice and skins.
Marmalades
HESE are really the same as jams, the only difference being that for marmalade only the larger fruits are used, while jam proper is always…
Rhubarb Marmalade
The rhubarb for marmalade should be young and fresh. Cut it into inch lengths without peeling. Weigh it and allow three-quarters of a pound…
Quince Marmalade
Pare, core, and weigh the quinces, allowing sugar as for rhubarb marmalade. Drop the fruit into clear water as soon as the core is removed…
Fruit
ARS-In canning, sugar is not the "keeping" power as in preserves; it is the entire exclusion of air from the fruit that preserves it, and…
Canned Berries
The following recipe is given as illustrative of this method of canning: Carefully examine the berries, which should be firm as possible…
Not Touch
X Stand the jars out of a draft of air, and when cold, give the tops a final trial to tighten them further if possible. Set them away in a…
Vegetables (HE canning of some)
HE canning of some of the vegetables is similar to the canning of fruit. It is well to bear in mind that the exclusion of air is the one…
Lima Beans
Shell the Limas and fill the jars full of them, add cold water to the jars and finish the same as the preceding recipe. Peas can be canned…
String Beans
String the beans, break them into inch lengths, pour over them boiling water and boil fifteen minutes. Have the jars ready filled with hot…
Canned Rhubarb
Remove the skin from the rhubarb and cut the plant into inch lengths. Pack it closely in glass jars, fill the jars to overflowing with cold…
Preserving
NLIKE canned fruit, preserves depend entirely upon the sugar used in them to prevent their "spoiling," and the old rule of "pound for…
Greengage Preserve
Place the fruit in a wire basket, immerse the basket in boiling water, and when the skins loosen take them out of the water and peel them…
Green Gooseberry Preserve
Stem the berries, move the blossom end and wash the fruit in cold water, draining well. Allow one pound of fruit; one and one-fourth pound…
Preserved Ginger
Pare the roots of fresh green ginger, using a very sharp knife, and place each piece into cold water, as it is peeled. When all is peeled…
Preserved Quinces
Never make the mistake of cooking quinces in syrup before steaming or boiling them tender in clear water, as sugar hardens the uncooked…
Pineapple Preserve
Pare the pineapples, and with a sharp, pointed knife extract the eyes; then with a silver fork tear the fruit off the cores in pieces of…
Green Tomato Preserve
One peck of green tomatoes; six pounds of sugar; six lemons; one tablespoon of ginger; onehalf pint of water. Wash the tomatoes, remove any…
Plum Preserve
Select small purple plums, and be sure they are sound and not too ripe. Remove the stems, wash the fruit, and pierce each plum with a steel…
Blackberry Preserve
The berries are prepared in the same manner as plums, excepting that water is not added, the berries being usually very juicy. Use glass…
Fruit Preserved in the Sun
Sun-preserved fruits are acknowledged to be better than those cooked in the ordinary way. Strawberries and raspberries may be preserved in…
Butters
UTTERS are usually made in large quantities, and the proportions alone are given in the following recipes. At least three times the amount…
Peach Butter
Four pounds of fruit; one lemon; one pound of sugar. Pare, stone, and weigh the fruit, allowing sugar as above. Place the fruit in the…
Apple Butter
Two gallons of reduced cider; one peck of apples; cinnamon, nutmeg to taste. New cider is used for this butter, and to "reduce" it it…
CIDER APPLE SAUCE (This is a variety of butter)
This is a variety of butter dear to the hearts of the old-fashioned housekeeper, in whose home it formed part of the winter preserve…
Brandied Fruits
RANDY has long been used in preserving, and while the expenseis certainly not small, the outcome is most satisfactory. BRANDIED PEACHES…
Brandied Cherries
Four pounds of cherries; two pounds of sugar; one-half pint of water; one pint of brandy. Stem, stone and weigh the fruit. Make a syrup of…
Tutti Frutti Preserves
Into a stone jar put one cup of sugar, one cup of brandy and one cup of ripe strawberries. Stir thoroughly. All through the summer add each…