Lowney's cook book

^ cup water salt flavoring Boil until brittle, pour into greased pan, crease, and cool. One cup nut meats may be added just before pouring into pans. FRUITS AND NUTS AND CANDY 303 Peanut Brittle 2 cups sugar 2 cups shelled peanuts Melt sugar; when a golden brown, add chopped nuts; pour into hot buttered pan, crease, and cool. CHAPTER XVIir CANNING AND PRESERVING Canned fruits are now more popular with most people than preserved fruits. The expense in preparing them is less, and the natural flavor is retained. To prepare fruit for canning, look over carefully, reject imperfect fruit, and be sure that the fruit is clean. The fruit may be cooked in a saucepan with just enough sugar to make it palatable and water to keep the fruit from burning and transferred to sterile jars ; or it may be put into sterile jars in the first place, and cooked by steam, — the latter method preserves the color and flavor better. To sterilize jars, put jars into cold water, bring water to the boiling point, and boil ten minutes ; fill jars with cooked fruit, and pour in syrup to overflowing; adjust rubbers and covers. Invert and let stand on folded cloth until cold ; if there are no air bubbles, place jars in a cool dark closet to keep. If air bubbles are present, take off cover, reheat, and add more hot syrup and proceed as before. Canned Apples 4 pounds apples 2 pints water 1 pound sugar juice and rind of 2 lemons Pare and core the apples ; cover with cold water. Boil sugar and water five minutes ; add apples and simmer until tender ; add lemon juice and rind ; place apples in sterilized jars; fill to overflowing with syrup; adjust rubbers and covers ; set in a cool place until cool then keep in dark dry closet. Canned Apples and Pineapple 4 pounds apples 2 pounds sugar 4 pounds pineapple 2 pints water rind of 4 lemons Pare, core, and cut the apples in rings. Cut pineapple in slices, remove skin and eyes, and cut pulp into squares, being careful to reject the core. Boil sugar and water five minutes ; add pineapple ; cook until tender ; then cook apples until tender ; add lemon rind ; fill jars which have been sterilized with apple and pineapple, adjust rings, fill jars with syrup, adjust covers, seal. Canned Blackberries 4 quarts blackberries 2 pints sugar Place sugar and berries in preserving kettle, let stand several hours, then cook slowly until the boiling point is reached ; boil five minutes ; fill sterilized jars and seal. Canned Blueberries Blueberries are canned the same as Blackberries, allowing one half cup water for every four pounds of blueberries. Canned Cherries 4 pounds cherries 1 to 2 pounds sugar Stone the cherries or not as preferred. Place sugar and cherries in preserving kettle, let stand two hours. Cook until tender, fill sterilized jars, and seal. Canned Currants 4 pounds currants 4 pounds sugar Wash, stem, and cover currants with sugar; let stand in preserving kettle over night. Cook slowly until boiling point is reached, skim, fill sterilized jars, and seal. Canned Gooseberries 4 pounds gooseberries 2 pounds sugar Stem and wash gooseberries, cover with sugar, and let stand over night; if green, add one quarter cup water; bring quickly to boiling point, fill jars, and seal. Canned Huckleberries