When canning either pickles or fruit, after filling cans take out a sufficient quantity of the hot syrup to fill up the cans as directed, after the fruit has set- tled ; and keep it Tiot for this purpose by setting in a pan of boiling water until wanted. This enables one to work more expeditiously, for fresh fruit can then be placed in kettle, adding S3rrup from that made ready in second kettle ; or making more syrup in same kettle, then adding fruit and letting it cook while finishing cans first filled, A dozen whole pears or twenty whole peaches will fill a quart can. Some sprinkle the sugar over fruit, let stand overnight, then boil juice with the vinegar and spices fifteen minutes ; put in fruit, boil ten minutes, and can as directed ; or put in stone jar, reheating syrup as above, allowing to every seven pounds fruit, three pounds sugar and pint cider vinegar, two ounces each whole cloves and stick cinnamon. Always use a silver fork to test pickles, and keep the latter in a cool, dry place ; if canned, place in Fruit Closet, page 147. In ventilating this closet it is well to place the opening or holes, in one side as well as door, or if closet is not placed in comer £12 PICKLES. of room, put them in the two sides opposite each other. While en- dorsing strongly the cider vinegar, the Economical Vinegar, recipe for which is given in Kitchen,is equally good and has been thorough- ly tested. When wishing to renew s^veet ]iickles, drain, add to, and heat with the old syrup,mo*re vinegar and sugar, in proportions first used. One must not use all fresh vinegar, nor throw away the old syrup, as is the case in sour pickles (see Cucumbers Pickles), nor is there the same need to do so, for sweet pickles are more like pre- serves, the syrup being really used as a part of the pickles as well as acting as a preservative. Pickled Apples. — For one j)eck sweet apples take three pounds sugar, two quarts vinegar, half ounce each cinnamon and cloves ; pare apples, leaving them whole ; boil in part of vinegar and sugar until tney can be pierced with fork ; take them out, heat remainder of vinegar and sugar and pour over them. Be careful not to boil them long or they will break. Or, take three pounds sugar, seven pounds apples, quartered and cored and one pint vinegar. Steam apples till a fork will pierce them. Then make a syrup of sugar and vinegar and pour over them while hot. Stick a clove or two into each quarter. For Pickled Crab-AnpleSj steam as above, watch- ing closely, as they cook very quickly. When the skin is just ready to Dreak, take out, and place in the hot Single or Double Syrup, al- ready prepared in kettle ; cook only a moment or two, and then can as directed. Some pick the apples just like plums. Pickled Blackberries. — Three quarts blackberries, one quart vinegar, ✪ Pickled Blackberries one quart sugar ; put all together and boil ten or fifteen minutes. Put up and seal in glass cans. Cinnamon or any spices to taste may be added, but very nice without.

AI-modernized reading of the original text

When canning either pickles or fruit, after filling cans take out a sufficient quantity of the hot syrup to fill up the cans as directed, after the fruit has settled ; and keep it hot for this purpose by setting in a pan of boiling water until wanted. This enables one to work more expeditiously, for fresh fruit can then be placed in kettle, adding syrup from that made ready in second kettle ; or making more syrup in same kettle, then adding fruit and letting it cook while finishing cans first filled, A dozen whole pears or twenty whole peaches will fill a quart can. Some sprinkle the sugar over fruit, let stand overnight, then boil juice with the vinegar and spices fifteen minutes ; put in fruit, boil ten minutes, and can as directed ; or put in stone jar, reheating syrup as above, allowing to every seven pounds fruit, three pounds sugar and pint cider vinegar, two ounces each whole cloves and stick cinnamon. Always use a silver fork to test pickles, and keep the latter in a cool, dry place ; if canned, place in Fruit Closet, page 147. In ventilating this closet it is well to place the opening or holes, in one side as well as door, or if closet is not placed in comer £12 PICKLES. of room, put them in the two sides opposite each other. While endorsing strongly the cider vinegar, the Economical Vinegar, recipe for which is given in Kitchen,is equally good and has been thoroughly tested. When wishing to renew sweet pickles, drain, add to, and heat with the old syrup, more vinegar and sugar, in proportions first used. One must not use all fresh vinegar, nor throw away the old syrup, as is the case in sour pickles (see Cucumbers Pickles), nor is there the same need to do so, for sweet pickles are more like preserves, the syrup being really used as a part of the pickles as well as acting as a preservative. Pickled Apples. — For one peck sweet apples take three pounds sugar, two quarts vinegar, half ounce each cinnamon and cloves ; pare apples, leaving them whole ; boil in part of vinegar and sugar until tney can be pierced with fork ; take them out, heat remainder of vinegar and sugar and pour over them. Be careful not to boil them long or they will break. Or, take three pounds sugar, seven pounds apples, quartered and cored and one pint vinegar. Steam apples till a fork will pierce them. Then make a syrup of sugar and vinegar and pour over them while hot. Stick a clove or two into each quarter. For Pickled Crab-AnpleSj steam as above, watching closely, as they cook very quickly. When the skin is just ready to break, take out, and place in the hot Single or Double Syrup, already prepared in kettle ; cook only a moment or two, and then can as directed. Some pick the apples just like plums. Pickled Blackberries. — Three quarts blackberries, one quart vinegar, one quart sugar ; put all together and boil ten or fifteen minutes. Put up and seal in glass cans. Cinnamon or any spices to taste may be added, but very nice without.

Records on this page

Pickled BlackberriesPickled Blackberries

The new practical housekeeping