Add a small amount of water to the washed, picked over and
crushed grapes, berries or other fruit. Bring to a boil and
simmer a few minutes or until the juice runs freely. Then strain
the juice through two layers of cotton flannel into clean jars or
bottles which have been boiled 15 minutes in water. Place on a
false bottom, such as a wire rack, in a large kettle and pour
around them sufficient water to touch the shoulders of the jars
and the necks of the bottles.
If the jars are used the lids are half sealed, while either a
piece of cotton or a cork which has been boiled in water is
inserted loosely in the bottles. Sterilize this fruit juice 30 min-
utes, the water around it being kept simmering all the time.
Boiling the water injures the flavor of the juice. "When the jars
are removed, tighten the lids and remove the cotton stoppers,
inserting tightly fitting corks and dipping these tops in paraflin.
These juices may be used for winter jelly making, in gelatin
dishes, pudding and other sauces.
CHAPTEE 12
PICKLES, CATCHUPS AND EELISHES
Most meals are improved by the use of pickles which add zest
and variety. On the farm where there are gardens and orchards,
various kinds of pickles can be made during the summer and
fall.
In making pickles the first precaution to heed is that of using
only sound, never over-ripe, vegetables and fruits. Unless badly
soiled, these should be cleansed by being wiped with a damp
cloth and then with a dry one, for even a little water may prevent
the pickle from keeping.
If possible, use pure eider vinegar. Some commercial vine-
gars, other than that made from cider, frequently contain chemi-
cals that soften the pickles, making them flabby. Cooking too
long in vinegar also softens pickles. The purpose of heating is to
cause the vinegar to ^^strike in^' or if there are mixed vegetables,
cooking is an excellent way to blend the flavors.
Precautions to Heed
Adding a little grated horseradish or nasturtium leaves helps
to keep the pickles from molding, while the addition of grape
leaves is supposed to make the pickles green. A little powdered
alum may be added to make pickles crisp, but this material must
be used in very small quantities, if at all, since it is an astringent
and large amounts impart an undesirable flavor.
In making or storing pickles no metal utensils should be used.
An enameled kettle gives best results in cooking, and for storing
glass fruit jars or stoneware, not earthenware^ jars are best.
As a rule, best results are obtained by sealing the pickles in
sterilized glass jars although they may be left in the brine. If
this is done, they must be examined frequently to make certain
that none of them are soft. Too strong a brine causes them to
76
PICKLES, CATCHUPS AXD RELISHES 77
become soft. When spices are used, they are tied in thin muslin
or cheesecloth.
Cucumber Pickles
4 quarts cucumbers 4 quarts vinegar
4 red peppers ✪ Cucumber Pickles
Page 37 · 1 recipe record on this page
Presented as published in 1923. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Add a small amount of water to the washed, picked over and crushed grapes, berries or other fruit. Bring to a boil and simmer a few minutes or until the juice runs freely. Then strain the juice through two layers of cotton flannel into clean jars or bottles which have been boiled 15 minutes in water. Place on a false bottom, such as a wire rack, in a large kettle and pour around them sufficient water to touch the shoulders of the jars and the necks of the bottles.
If the jars are used the lids are half sealed, while either a piece of cotton or a cork which has been boiled in water is inserted loosely in the bottles. Sterilize this fruit juice 30 minutes, the water around it being kept simmering all the time. Boiling the water injures the flavor of the juice. When the jars are removed, tighten the lids and remove the cotton stoppers, inserting tightly fitting corks and dipping these tops in paraffin. These juices may be used for winter jelly making, in gelatin dishes, pudding and other sauces.
PICKLES, CATCHUPS AND EELISHES
Most meals are improved by the use of pickles which add zest and variety. On the farm where there are gardens and orchards, various kinds of pickles can be made during the summer and fall.
In making pickles the first precaution to heed is that of using only sound, never over-ripe, vegetables and fruits. Unless badly soiled, these should be cleansed by being wiped with a damp cloth and then with a dry one, for even a little water may prevent the pickle from keeping.
If possible, use pure eider vinegar. Some commercial vinegars, other than that made from cider, frequently contain chemicals that soften the pickles, making them flabby. Cooking too long in vinegar also softens pickles. The purpose of heating is to cause the vinegar to "strike in" or if there are mixed vegetables, cooking is an excellent way to blend the flavors.
Precautions to Heed
Adding a little grated horseradish or nasturtium leaves helps to keep the pickles from molding, while the addition of grape leaves is supposed to make the pickles green. A little powdered alum may be added to make pickles crisp, but this material must be used in very small quantities, if at all, since it is an astringent and large amounts impart an undesirable flavor.
In making or storing pickles no metal utensils should be used. An enameled kettle gives best results in cooking, and for storing glass fruit jars or stoneware, not earthenware jars are best.
As a rule, best results are obtained by sealing the pickles in sterilized glass jars although they may be left in the brine. If this is done, they must be examined frequently to make certain that none of them are soft. Too strong a brine causes them to
PICKLES, CATCHUPS AXD RELISHES 77
become soft. When spices are used, they are tied in thin muslin or cheesecloth.
Cucumber Pickles
4 quarts cucumbers 4 quarts vinegar
4 red peppers
Records on this page
Cucumber Pickles