Atlanta women's club cook book

Select grapes about one-half of which are under-ripe rather than entirely ripe. Wash and stem the fruit. Separate the pulp from the skins. Cook pulps for 10 minutes and press through a sieve or colander to remove seeds. Add % cup water to each quart of skins and boil until tender. Then put the pulp and skins together and measure. For every quart of the mixture, use 1 pound of sugar. Bring the fruit to a boil, add the sugar, cook, stirring frequently until it will give the jelly test or reaches 222 Fahrenheit. Pour into sterilized jars and process as for jam and preserves. SPICED GRAPES. Soften hulls and pulps and combine as for canned grapes. For every 5 pounds fresh fruit, use 2-1/2 pounds sugar, 2 ounces ground cinnamon, 1-1/2 ounces cloves, 1 cup vinegar. Boil over slow fire for one hour. Put into sterilized jars and process pints at simmering for 30 minutes. FIG CONSERVE. 2 lbs. fresh figs or 1/2 lb. raisins. 1 qt. figs (plain canned). II/2 lbs. sugar. 1 orange. Mi cup pecans (shelled). Yq tsp. salt. Cut all, except nuts, into small pieces and cook until thick and transparent, about 1 hour. Add nuts five minutes before removing from stove. Pack into sterilized jars and process pint jars at simmering 30 minutes. GRAPE MINCE MEAT. Pulp grapes and add 1 cup water to each quart pulps. Boil until tender and eliminate seed. Run hulls through meat chopper, using coarsest plate, and cook until soft. Mix pulp, juice and hulls. To each quart of mixture add pulp 1 lemon, ground white rind of lemon, 2 cups sugar, 2 tsp. cinnamon, 2 tsp. nutmeg. Boil until smooth, thick consistency and it flakes from spoon. Put into sterilized jars and simmer pints 30 minutes. To a pint of this mince meat, add 1 pint chopped apple for making pies. GRAPE KETCHUP. 4 lbs. grapes, 2 tbsp. cinnamon, 1 tbsp. cloves, 1 tbsp. allspice, 1 cup vinegar, 1 tbsp. salt, 2 lbs sugar, a little cayenne if desired. Stew the grapes until soft and remove seeds. Use whole spices and tie in a bag to prevent darkening the product. Add the spices, sugar, salt and vinegar and simmer for 15 minutes. Put into sterilized bottles and seal. PEACH JAM. 2-1/4 lbs. peaches cut in small pieces, 1 lb. sugar, 1/2 cup juice, tsp. bark cinnamon, 5 allspices berries, 1 cracked peach seed, 10 whole cloves, 1 sprig mace, 1 inch ginger root. Tie spice in cheese cloth bag. APPLES shrink more in canning than most fruits and for this reason should be blanched for one minute. Plunge them into cold bath, then pack. Cover with No. 1 syrup. Process quart jars 10 to 12 minutes. Exhaust No. 3 cans two minutes and process eight minutes at boiling temperature (212 Fahrenheit). For DEWBERRIES, BLACKBERRIES and RASPBERRIES, practically the same methods of canning may be used. The condition of the fruit will have much to do with the quality of the product. The berries should be gathered in shallow trays or baskets and not in deep vessels which allow them to be bruised and crushed. They should be uniformly ripe, sound and as large as possible. It is necessary to can all varieties of berries in glass or else to put them in enamel lined cans, because if canned in ordinary tin cans, the berries will lose color and flavor very quickly, and be unfit for use for sale.