To can them in this manner fill jars with the
green fruit, shaking it well together ; j^ZZ with
water which has been boiled and allowed to
get perfectly cold; seal, wrap each jar in pa
per, and set in a cool place.
The Cukbant is supposed to be a native of North-
ern Europe, and did not attract much attention till
■within the last 1 jO years. It is not mentioned by the
ancient Greek and Roman writers. The red, white and
black, all belong to the same species as the goose-
berry, and their composition is nearly the same. It is white cukeant.
a wholesome and useful fruit. Its acid is principally
citric and malic.
Grapes (Cold Process).— Remove them from the large clusters in
smaller clusters of 2 or 3, being very careful indeed that the stem of
CANNING FRUITS, VEGETABLES, ETC. 527
each grape is in no wise loosened from the fruit; fill the jars with
these clusters, or with the single grapes if preferred, with the stems
left entire or partly clipped; when full (do not shake, as the success
depends upon the stem adhering to the fruit) immerse the jar in a
pail of water which has been boiled and become cold; when the jar is
quite full of water screw on the top while under water.
Cherries (Cold Process) — The stems of cherries may be clipped
and the fruit canned in the same manner as grapes. It is more diffi-
cult to prepare cherries, as they loosen so easily from the stem.
Canned Peaches (Cold Process).— Pare and halve the fruit, fill a jar
with, it, pacJcing closehj, and fill the jar with water as for currants;
cover and let stand 6 or 8 hours for the water to work its way into all
openings; then fill in water to take the place of that which has
worked in, and seal. Thus put up, all the freshness and flavor of the
fruit is retained. Instead of the water cold syrup can be used, but
the natural flavor is best retained without any sweetening.
Canned Rhubarb (Cold Process).— Take fresh green stalks, peel and
slice as if for pies; then take fruit jars and pack this in up to the
necks, and then fill the jars with cold water; now seal up air tight
and it will keep any number of months. To see if the jars are tight
set them bottom up for a little while and see if any water escapes; if
not, they are all right. To use it, pour off the water and use like
fresh pieplant; but to sweeten it, not over ^ the sugar ordinarily used
will be needed, as the water will extract some of the acid. The
method is simple, and it will be equal to fresh pieplant when used.
Strawberries Canned Cold. — To each lb. of fruit allow 1 lb. sugar;
dissolve the sugar in the least possible quantity of water, put in the
strawberries and let both boil up together once
thoroughly; then put the fruit and syrup in deep
earthen pie plates, and let stand in the sun 24
hours covered with mosquito netting; or dry it in
a cool oven; then can cold. Delicious.
Currants, Raspberries, Huckleberries and other small
fruit may be canned the same way.
The Huoklebekey is native to the northern parts of
the world. It has a spicy, rather sweetish taste and is
very wholesome. It contains about Tir* water, 6.7^ sugar
and 1.3^ free acid. It belongs to the same species as the bil- huoklkbkbby.
berry and blueberry.
CANNING MEAT.
Do not leave meat designed for canning exposed to the air; as
soon as it is thoroughly cold, after killing, prepare it by selecting
✪ Canning Fruits and Vegetables
Page 392 · 1 recipe record on this page
Presented as published in 1902. 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
To can them in this manner fill jars with the green fruit, shaking it well together ; fill with water which has been boiled and allowed to get perfectly cold; seal, wrap each jar in pa per, and set in a cool place.
The Cukbant is supposed to be a native of Northern Europe, and did not attract much attention till within the last 150 years. It is not mentioned by the ancient Greek and Roman writers. The red, white and black, all belong to the same species as the gooseberry, and their composition is nearly the same. It is white currant. a wholesome and useful fruit. Its acid is principally citric and malic.
Grapes (Cold Process).— Remove them from the large clusters in smaller clusters of 2 or 3, being very careful indeed that the stem of
each grape is in no wise loosened from the fruit; fill the jars with these clusters, or with the single grapes if preferred, with the stems left entire or partly clipped; when full (do not shake, as the success depends upon the stem adhering to the fruit) immerse the jar in a pail of water which has been boiled and become cold; when the jar is quite full of water screw on the top while under water.
Cherries (Cold Process) — The stems of cherries may be clipped and the fruit canned in the same manner as grapes. It is more difficult to prepare cherries, as they loosen so easily from the stem.
Canned Peaches (Cold Process).— Pare and halve the fruit, fill a jar with it, packing closehj, and fill the jar with water as for currants; cover and let stand 6 or 8 hours for the water to work its way into all openings; then fill in water to take the place of that which has worked in, and seal. Thus put up, all the freshness and flavor of the fruit is retained. Instead of the water cold syrup can be used, but the natural flavor is best retained without any sweetening.
Canned Rhubarb (Cold Process).— Take fresh green stalks, peel and slice as if for pies; then take fruit jars and pack this in up to the necks, and then fill the jars with cold water; now seal up air tight and it will keep any number of months. To see if the jars are tight set them bottom up for a little while and see if any water escapes; if not, they are all right. To use it, pour off the water and use like fresh pieplant; but to sweeten it, not over ^ the sugar ordinarily used will be needed, as the water will extract some of the acid. The method is simple, and it will be equal to fresh pieplant when used.
Strawberries Canned Cold. — To each lb. of fruit allow 1 lb. sugar; dissolve the sugar in the least possible quantity of water, put in the strawberries and let both boil up together once thoroughly; then put the fruit and syrup in deep earthen pie plates, and let stand in the sun 24 hours covered with mosquito netting; or dry it in a cool oven; then can cold. Delicious.
Currants, Raspberries, Huckleberries and other small fruit may be canned the same way.
The Huoklebekey is native to the northern parts of the world. It has a spicy, rather sweetish taste and is very wholesome. It contains about 75% water, 6.7^ sugar and 1.3^ free acid. It belongs to the same species as the bil- huoklkbkbby.
berry and blueberry.
CANNING MEAT.
Do not leave meat designed for canning exposed to the air; as soon as it is thoroughly cold, after killing, prepare it by selecting
Records on this page
Canning Fruits and Vegetables