Prepare the fruit, weigh and make syrup as in Process I.
Place fruit in the sterilized jars as fast as prepared, set them
on a wooden rack or several folds of paper or cloth in a
sauce pan, boiler or steamer, half filled with warm water.
Fill each jar with the syrup to overflowing. Adjust new
rubbers and screw the covers down lightly. Bring water to
the boihng point and let boil from 15 to 30 minutes accord-
ing to the size of the fruit. If necessary add more hot
syrup or boiling water to fill the jars again to overflowing.
Screw the covers on tight, and let stand in the water to cool.
Tighten the covers again, invert the jars and let stand for a
few hours to see that no juice is forced out under the cover,
thus showing that it is air tight. Keep in a cook dark place.
PRESERVED FRUITS
For preserving, the syrup is made much stronger, and
fruit that is less perfect as well as riper can be used. Pre-
pare the fruit as in canning.
320 LESSONS IN COOKING
Proportions
The general proportion for preserving are i part frmi wO
^ to I part sugar and ^ to 3^ part water by weight. In
the small fruits use from ^ to ^ parts water according
to the juiciness. The larger fruits require more water,
usually ^ part.
The same methods are used for preserving as for canning,
with the additional one of "sun preserves."
With Processes I or II make the strong syrup and pro-
ceed as in canned fruits. Hard fruits such as quince and
winter pears should be cooked in water first until almost
tender. Then that water used to make the syrup, and the
fruit finished off in the syrup. Otherwise the syrup darkens,
gets heavy and strong flavored before the fruit is cooked.
Preserves are always put up in small jars or glasses for
they are so rich that small quantities only are used at a time.
Cook only a small portion of the fruit at a time in the syrup
thus preserving the shape as perfectly as possible.
Sunshine Preserves
For this method the fruit is washed and brought to the
boiling point, then an equal quantity by weight of sugar is
added, and the whole simmered without stirring from 5 to
10 m. It is then spread on large platters, covered with
glass and set in the hot sunshine for about 2 days, that is
letting it have the sunshine for about 24 h all together. At
the end of that time it is put into sterilized jars without re-
heating. By this method of preservation the fruit keeps its
shape and retains its original flavor very much better.
The best fruits for this are strawberries, cherries, white
and red currants, ripe gooseberries, red and black rasp-
berries, and blackberries. Pineapple and pears cut into half
inch cubes may also be used, either alone or combined with
any small fruits. Pineapple and strawberries are an espe-
cially pleasing combination, as well as pears and cherries.
Honey may be substituted for sugar in Sunshine Pre-
serves, using it in the proportion of i part fruit to ^ part
strained honey, instead of equal parts of each as with sugar.
JELLIES
In making jelly the pure juice of the fruit is extracted
then cooked with sugar till it reaches the jelly stage.
JUNE MENUS 321
Underripe fruit is the best to select for jelly. In some
cases green fruit, such as green grapes, may be used.
Pectin ✪ Canning Fruit - Process I
Page 177 · 3 recipe records on this page
Presented as published in 1912. 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
Prepare the fruit, weigh and make syrup as in Process I. Place fruit in the sterilized jars as fast as prepared, set them on a wooden rack or several folds of paper or cloth in a sauce pan, boiler or steamer, half filled with warm water. Fill each jar with the syrup to overflowing. Adjust new rubbers and screw the covers down lightly. Bring water to the boiling point and let boil from 15 to 30 minutes according to the size of the fruit. If necessary add more hot syrup or boiling water to fill the jars again to overflowing. Screw the covers on tight, and let stand in the water to cool. Tighten the covers again, invert the jars and let stand for a few hours to see that no juice is forced out under the cover, thus showing that it is air tight. Keep in a cook dark place.
PRESERVED FRUITS
For preserving, the syrup is made much stronger, and fruit that is less perfect as well as riper can be used. Prepare the fruit as in canning.
Proportions
The general proportion for preserving are i part fruit to 1 part sugar and ^ to 3^ part water by weight. In the small fruits use from ^ to ^ parts water according to the juiciness. The larger fruits require more water, usually ^ part.
The same methods are used for preserving as for canning, with the additional one of "sun preserves."
With Processes I or II make the strong syrup and proceed as in canned fruits. Hard fruits such as quince and winter pears should be cooked in water first until almost tender. Then that water used to make the syrup, and the fruit finished off in the syrup. Otherwise the syrup darkens, gets heavy and strong flavored before the fruit is cooked.
Preserves are always put up in small jars or glasses for they are so rich that small quantities only are used at a time. Cook only a small portion of the fruit at a time in the syrup thus preserving the shape as perfectly as possible. Sunshine Preserves
For this method the fruit is washed and brought to the boiling point, then an equal quantity by weight of sugar is added, and the whole simmered without stirring from 5 to 10 m. It is then spread on large platters, covered with glass and set in the hot sunshine for about 2 days, that is letting it have the sunshine for about 24 h all together. At the end of that time it is put into sterilized jars without reheating. By this method of preservation the fruit keeps its shape and retains its original flavor very much better.
The best fruits for this are strawberries, cherries, white and red currants, ripe gooseberries, red and black raspberries, and blackberries. Pineapple and pears cut into half inch cubes may also be used, either alone or combined with any small fruits. Pineapple and strawberries are an especially pleasing combination, as well as pears and cherries.
Honey may be substituted for sugar in Sunshine Preserves, using it in the proportion of i part fruit to ^ part strained honey, instead of equal parts of each as with sugar.
JELLIES
In making jelly the pure juice of the fruit is extracted then cooked with sugar till it reaches the jelly stage.
Underripe fruit is the best to select for jelly. In some cases green fruit, such as green grapes, may be used. Pectin
Records on this page
Canning Fruit - Process ICanning Fruit - Process IISunshine Preserves