Kentucky receipt book

One gallon of ripe tomatoes. Wash and simmer them in 3 quarts of water, boil until half done and strain through sieve. Then add 2 tablespoons of ginger, 2 tablespoons mace, 2 tablespoons black pepper, 2 tablespoons salt, 1 tablespoon cloves, 1 scant saltspoon cayenne pepper. Put ingredients in the liquid, and let simmer until reduced to 1 quart, pour in % pint best cider vinegar, then strain through a hair sieve. Put sauce in % pint bottles, cork and set in a cool place. TO CAN FRUIT When canning ripe or mellow fruit, it requires but a small amount of cooking. Only long enough for sugar to penetrate the fruits, otherwise it would become mushy, and soon spoil. Harder fruits, such as quinces or pears, require longer boiling. One-half a pound of sugar or a less amount is sufficient for 1 pound of fruit in canning. One of the most important points to be observed is that all fruit jars be absolutely air tight. And another important feature to be remembered is, have fruit boiling hot, and fill jars to the brim. Keep all canned fruits or vegetables in a dark, dry place. Otherwise they have a mouldy taste, which renders them unfit for use. It is important that all vegetables and fruits to be canned must be prepared in a porcelain kettle, for a copper kettle is dangerous, as the verdigris that forms is a deadly poisen. It is well to examine preserves and fruits, for the first few weeks, as fermentation often ensues at that time. Bartlett Pears. The Bartlett pear is the best for canning. Pare neatly and halve, but do not core them. Put into cold water at once to prevent discoloraion. Pears and quinces should be simmered, closely covered, until tender, then add sugar. Strain boiling water for the syrup, and add sugar. Put in hot jars and seal at once. The fruit selected for canning must be large and perfect. Strawberries are the exception to this rule. For the medium size berry that ripens toward the last of the season is preferable, having a fine flavor. To Can Red Raspberries. When canning red raspberries, make the syrup of equal parts of red currant juice and water. Add granulated sugar and boil until almost done. Put in hot jars and seal. To Can Peaches. Take freestone peaches, peel and remove pit. Put in preserving kettle with enough cold water, to cover them; when half done add granulated sugar and cook a few minutes longer. Have jars hot, put in peaches and seal at once. To Can Butterbeans. Put beans in kettle with enough water to cover them. Add salt and cook until almost done. Have cans heated, and put in beans, seal at once. To Can Com and Tomatoes. Put tomatoes in hot water and remove the skin, cut tender com from the cob and put both in preserving kettle. Cook until almost done. Add salt and pepper, seal while hot. Canned Quinces. Peel and core quinces, quartering them. Allow ^ pound sugar to each pound of fruit ; cover with water. Let water and sugar cook until almost a syrup, then drop in the fruit and cook till easilypierced by a straw. Put in cans and seal. To serve as a vegetable, put quinces in baking dish with a little water added, and set in oven to brown. Canned Blackberries. Boil the berries in water until tender, then add % pound sugar to 1 pound of fruit. Boil 15 minutes. Prepare huckleberries in the same way. To Can Peaches. Peaches may be canned whole, or cut in half. Remove a few of the pits, and cook in the syrup, as it greatly improves the flavor. To Can Cherries. To can cherries, they may be seeded or left whole. Allow ^ pound sugar to 1 pound of fruit. Acid fruits require more sugar. Add a little water if not sufficiently juicy. Cook fruit until tender, and seal at once. If fruit is in tin cans, remove as soon as opened, and leave in china dish for 30 minutes, before using, as it greatly improves the flavor. To Can Fruit.