The following table gives the time required for cooking and iho
quantity of sugar to the quart for the various kinds of fruit. By
observing these rules aAd the general directions given above any
fruit may be successfully canned. However, for convenience, a
number of valuable recipes are appended.
Time tor Qunnt.
Bartlett pears, hilved aOrnln Soi
SKtSSs:-.-;.-.-;;;:,-;.::; 1 ; |."
Cherrle" « |; S \\
pS^uV^iiSd::::::::.., lo , •■ s -
Plne-apple>, sliced 15 " 6"
Wumi .--.- 10 " 10 "
A quart of stemmed currants
Time toe Quant
boiling lugKr
fruit toqt.
fiaspberfies fl " i "
KSr=.i,U5.;,:;::J ;
simwberrie* ---■ 8 " S"
&S,.,..::-,v :■;;,■;,■■."» -■ T^
WildGrspes 10 " 8"
or berries by measure weighs one
and.a quarter pounds.
Canned Blackberriee. (Without water,) — Place fruit in preserv-
ing kettle, sweeten as for eating, or add sugar according to above
table✪ Canned Blackberries, let stand on back of stove until dissolved, then draw grad-
ually to the front^ keep st boiling point long enough to thoroughly
cook the fruit, skimming well, andean as previously? directed. All
berries may be put up in this way, blueberries requiring less sugar
than other varieties, and some can Peaches and Pears thue.
Canned Gooseberries. — Put berries into wide mouthed bottles,
cork or put on covers, and set in a vessel of cold water✪ Canned Gooseberries on the
stove until it boils. Do not boil long enough to break the
berries. Take usual precautions in sealing. Will keep a vear
in a dry place. Or, prepare and place in a large pan, pour [>oil'
ing water over then^ let stand until cold; fill jars as lull as you
CANNED FRUITS. 99
can, pour boiling water over them, be sure it covers the berries, then
seal. You will find berries as solid as when first gathered.
Canned Orapes. — Pick grapes off stems, wash in cold water
and squeeze the pulps into an earthen dish or preser\'ing kettle,
throwing skins into another. Boil skins with a very little water
until tender, and pulps until seeds^ separate, then strain through a
colander (to remove seeds) into dish with the skins. Add sugar to
taste✪ Canned Grapes, or half as much sugar as fruit, stew and can as other fruits.
To can Green Grapes halve them, extract the seeds with a small
knife, sweeten, cook as above, and can.
Canned Peaches. (With vinegar.) — Pour boiling water over one
peck of large clingstone peaches to remove the fuzz ; make a syrup
of three pounds sugar and one pint vinegar, using a little water rf
required✪ Canned Peaches (With Vinegar) to cover the peaches ; cook until pretty soft, and can ad
usuaL
Page 79 · 5 recipe records on this page
Presented as published in 1890. 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
A modernized reading is not available for this page yet. You are seeing the original text.
The following table gives the time required for cooking and iho
quantity of sugar to the quart for the various kinds of fruit. By
observing these rules aAd the general directions given above any
fruit may be successfully canned. However, for convenience, a
number of valuable recipes are appended.
Time tor Qunnt.
Bartlett pears, hilved aOrnln Soi
SKtSSs:-.-;.-.-;;;:,-;.::; 1 ; |."
Cherrle" « |; S \\
pS^uV^iiSd::::::::.., lo , •■ s -
Plne-apple>, sliced 15 " 6"
Wumi .--.- 10 " 10 "
A quart of stemmed currants
Time toe Quant
boiling lugKr
fruit toqt.
fiaspberfies fl " i "
KSr=.i,U5.;,:;::J ;
simwberrie* ---■ 8 " S"
&S,.,..::-,v :■;;,■;,■■."» -■ T^
WildGrspes 10 " 8"
or berries by measure weighs one
and.a quarter pounds.
Canned Blackberriee. (Without water,) — Place fruit in preserv-
ing kettle, sweeten as for eating, or add sugar according to above
table, let stand on back of stove until dissolved, then draw grad-
ually to the front^ keep st boiling point long enough to thoroughly
cook the fruit, skimming well, andean as previously? directed. All
berries may be put up in this way, blueberries requiring less sugar
than other varieties, and some can Peaches and Pears thue.
Canned Gooseberries. — Put berries into wide mouthed bottles,
cork or put on covers, and set in a vessel of cold water on the
stove until it boils. Do not boil long enough to break the
berries. Take usual precautions in sealing. Will keep a vear
in a dry place. Or, prepare and place in a large pan, pour [>oil'
ing water over then^ let stand until cold; fill jars as lull as you
CANNED FRUITS. 99
can, pour boiling water over them, be sure it covers the berries, then
seal. You will find berries as solid as when first gathered.
Canned Orapes. — Pick grapes off stems, wash in cold water
and squeeze the pulps into an earthen dish or preser\'ing kettle,
throwing skins into another. Boil skins with a very little water
until tender, and pulps until seeds^ separate, then strain through a
colander (to remove seeds) into dish with the skins. Add sugar to
taste, or half as much sugar as fruit, stew and can as other fruits.
To can Green Grapes halve them, extract the seeds with a small
knife, sweeten, cook as above, and can.
Canned Peaches. (With vinegar.) — Pour boiling water over one
peck of large clingstone peaches to remove the fuzz ; make a syrup
of three pounds sugar and one pint vinegar, using a little water rf
required to cover the peaches ; cook until pretty soft, and can ad
usuaL