Lowney's cook book

Huckleberries are canned in the same way as Blackberries. Canned Peaches 4 pounds peaches 2 pounds sugar 1 pint water Pare peaches and cook in sugar and water, either whole or in halves, until tender. Arrange in jars, fill with syrup, and seal. Pears, pineapples, and plums are canned in the same way as peaches. Canned Quinces 4 pounds quinces 2 pounds sugar 1 pint water Cook sugar and water until syrupy. Pare and quarter quinces; let stand in cold water. Cook in boiling water until tender, then cook in sugar and water syrup five minutes. Arrange quinces in jars, fill with syrup, and seal. Canned Quinces and Apples 4 pounds quinces 2 pounds sugar 2 pounds apples 1 quart water Pare and quarter quinces and apples, let stand in cold water to prevent discoloration. Cook in boiling water until tender, then simmer in sugar and water syrup ten minutes. Arrange fruit in jars, fill with syrup, and seal. Canned Raspberries 4 pounds raspberries 2 pounds sugar Arrange berries and sugar in alternate layers in glass jars; set jars on trivet in large boiler two thirds full of water; cover and cook until the water in boiler boils vigorously. Remove jar; if berries have settled, refill from another jar, and seal. Canned Strawberries Prepare in the same way as Canned Raspberries. Canned Beans Prepare string beans as for boiling. Cook in water one half hour. Fill sterilized jars with beans, adjust rubbers, fill with cold water, and put on covers. Arrange on rack in boiler, fill boiler two thirds full with water, cover boiler, and boil hard two hours. Seal and remove jars. Canned Corn Cut fresh young corn from the cob. Pack sterilized jars to overflowing with corn. Seal, set on trivet in boiler, surround with cold water, and boil five or six hours, having boiler covered all of the time. Keep in dark, cool place. Canned Peas Cook shelled peas in boiling water one half hour. Fill sterilized jars with cooked peas, then pour in cold water until jar will hold no more. Set jars on trivet in boiler, surround jars with cold water, cover boiler, and boil four hours. Seal, and keep in cool place. Canned Tomatoes Remove skins from tomatoes ; boil hard twenty minutes ; fill sterilized jars, being careful to keep seeds away from rubbers. Seal, and keep in cool place. Preserving Equal weights or amounts of fruit and sugar are used in preserving. Select perfect fruit, weigh or measure absolutely accurately, and always cook the fruit long enough to kill all life, — small fruits, one hour, and large fruits until thoroughly tender. Preserved Apples 4 pounds apples 4 pounds sugar 3 cups water rind and juice of 6 lemons Wash, pare, and quarter apples ; keep in water until ready to use. Cook sugar and water five minutes ; add apples, cook until tender ; add lemon juice and rind. Fill jars with apples, then with syrup, and seal. Preserved Crab Apples 4 pounds crab apples 4 pounds sugar 4 cups water juice of 4 lemons Wash crab apples, and cook in sugar and water syrup until tender ; add lemon juice, fill jars with fruit, then with syrup, and seal. The fruit is much more attractive if the skin is left on, but may be removed if preferred. Preserved Blackberries 4 pounds blackberries 4 pounds sugar