See that the cans and elastics are clean and perfect, and
that the screw fits properly. Heat the cans by putting them
into a large vessel of cold water on the stove until the water
boils. Have a pan on the stove in which to set each hot
can as you take it out of the boiling water. Fill at once
perfectly full with the hot fruit or vegetable. Put the top
on immediately and screw tightly. As the contents cool,
screw again to be sure that they are as tight as possible.
Keep glass cans in a cool, dark, dry place. Self-sealing
glass cans are best for fruit of all kinds. Tin may be used
successfully for vegetables, but glass or stone is better for
either fruit or vegetables. In this day, when canned fruits
and vegetables can be bought so cheaply, such minute di-
rections for canning may seem superfluous, many preferring
to buy instead of taking the labor and trouble of canning,
but there are many others to whom we hope this book will
go and prove a valuable friend. Those who live in the
country, and raise fruits and vegetables in abundance, find
it more convenient and much cheaper to do all this canning
at home instead of sending, perhaps quite a distance, for
such articles when needed. To such, these receipts will
prove invaluable, and the directions for preparing, which
may seem too simple and explicit to experienced housekeep-
ers, will be found none too plain for the young and new
beginners, who perhaps have scarcely ever seen the inside
of a kitchen.
The following table gives the time required for cooking,
(190)
The New Kentucky Home Cook Boole.
191
and the quantity of sugar to the quart for the different kinds
of fruit for canning :
Kinds of Fruit.
Time for
Boiling.
Quantity
of sugar
to a
quart
6 ounces.
6
a
4
a
Blackberries
6
a
6
a
6
it
8
a
10
u
10
a
a
8
a
10
a
8
a
30
a
4
a
-20
a
6
a
8
ii
4
' 15
4
a
ii
6
a
. 25
ii
8
a
It
5
a
6
ii
8
a
10
ii
8
a
ii
0
a
ii
8
a
15
a
10
a
TO CAN PEACHES.
Take nice large ripe freestone peaches, white or }'ellow.
Pare, cut into halves, remove the seed, drop the pieces into
cold water to prevent them from turning dark. Weigh,
allowing one-fourth of a pound of sugar to one of peaches.
Boil the sugar a few moments, drop in the fruit, and boil
until well heated through. Fill up the cans with fruit,
pouring over a sufficient quantity of sirup, first having the
cans hot. Seal, and keep in a cool, dark place.
Apples may be canned in exactly the same manner. If
there is sirup left over, peel, core, and halve more apples,
and proceed in the same manner. If possible, use bell-flower
apples.
192 The New Kentucky Home Cook Book
If peaches are small, peel and can whole, as they retain
the flavor of the kernel, and are excellent.
TO CAN PEACHES.
Take one-half pound of sugar to one pound of fruit✪ To Can Peaches. Make
a sirup of the sugar, drop in the peaches, boil gently until
clear. Put into hot glass (self-sealing) cans. Do not seal
the cans until cool. Before sealing, cut some round papers
to fit nicely in the top of the fruit ; this will prevent mold-
ing. Mrs. Lucy Keith.
TO CAN APPLES. ✪ To Can Apples
Page 97 · 2 recipe records on this page
Presented as published in 1884. 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
See that the cans and elastics are clean and perfect, and that the screw fits properly. Heat the cans by putting them into a large vessel of cold water on the stove until the water boils. Have a pan on the stove in which to set each hot can as you take it out of the boiling water. Fill at once perfectly full with the hot fruit or vegetable. Put the top on immediately and screw tightly. As the contents cool, screw again to be sure that they are as tight as possible. Keep glass cans in a cool, dark, dry place. Self-sealing glass cans are best for fruit of all kinds. Tin may be used successfully for vegetables, but glass or stone is better for either fruit or vegetables. In this day, when canned fruits and vegetables can be bought so cheaply, such minute directions for canning may seem superfluous, many preferring to buy instead of taking the labor and trouble of canning, but there are many others to whom we hope this book will go and prove a valuable friend. Those who live in the country, and raise fruits and vegetables in abundance, find it more convenient and much cheaper to do all this canning at home instead of sending, perhaps quite a distance, for such articles when needed. To such, these receipts will prove invaluable, and the directions for preparing, which may seem too simple and explicit to experienced housekeepers, will be found none too plain for the young and new beginners, who perhaps have scarcely ever seen the inside of a kitchen.
The following table gives the time required for cooking, (190)
The New Kentucky Home Cook Boole.
and the quantity of sugar to the quart for the different kinds of fruit for canning :
Kinds of Fruit.
Time for Boiling.
Quantity of sugar
to a
quart
6 ounces.
a
a
Blackberries
a
a
it
a
u
a
a
a
a
a
a
a
-20
a
a
' 15
a
a
. 25
a
It
a
a
a
a
a
a
a
TO CAN PEACHES.
Take nice large ripe freestone peaches, white or }'ellow. Pare, cut into halves, remove the seed, drop the pieces into cold water to prevent them from turning dark. Weigh, allowing one-fourth of a pound of sugar to one of peaches. Boil the sugar a few moments, drop in the fruit, and boil until well heated through. Fill up the cans with fruit, pouring over a sufficient quantity of sirup, first having the cans hot. Seal, and keep in a cool, dark place.
Apples may be canned in exactly the same manner. If there is sirup left over, peel, core, and halve more apples, and proceed in the same manner. If possible, use bell-flower apples.
192 The New Kentucky Home Cook Book
If peaches are small, peel and can whole, as they retain the flavor of the kernel, and are excellent.
TO CAN PEACHES.
Take one-half pound of sugar to one pound of fruit. Make a sirup of the sugar, drop in the peaches, boil gently until clear. Put into hot glass (self-sealing) cans. Do not seal the cans until cool. Before sealing, cut some round papers to fit nicely in the top of the fruit ; this will prevent molding. Mrs. Lucy Keith. TO CAN APPLES.
Records on this page
To Can PeachesTo Can Apples