The Toronto Cook Book

Look them over carefully, stem and weigh them, allowing a pound of sugar to every one of fruit; put them in a kettle, cover, and leave them to heat slowly and stew gently for twenty or thirty minutes; then add the sugar, and shake the kettle occasionally to make it mix with the fruit. Do not allow it to boil, but keep as hot as possible until the sugar is dissolved, then pour it in cans and secure the covers at once. White currants are beautiful preserved in this way. Canning Tomatoes Scald your tomatoes, remove the skins, cut in small pieces, put in a porcelain kettle, salt to taste, and boil fifteen minutes; have glass jars placed in a pan of hot water while being filled ; pour boiling syrup to overflowing, then seal at once. To Can Cherries Take two large baskets of cherries (which makes 32 pints), ten and a half pounds sugar to seven pints water; boil half an hour, skim off, then pour over fruit that has already been washed and placed in jars; when filled with liquid, stand in water and boil for one hour. Preserving and Canning Canned Pineapple For six pounds of fruit when cut and ready to can, make syrup with two and a half pounds of sugar and nearly three pints of water ; boil syrup five minutes and skim or strain if necessary ; then add the fruit, and let it boil up; have cups hot, fill and shut up as soon as possible. Use the best white sugar. As the cups cool, keep tightening them up. Canned Quinces Cut the quinces into thin slices like apples for pies. To one quart jarful of quince take two tea cups of sugar and a coffee cup of water; put the sugar and water on the fire, and when boiling put in the quinces, have ready the jars with their fastenings, stand the jars in a pan of boiling water on the stove, and when the quince is clear and tender put rapidly into the jars, fruit and syrup together. The jars must be filled so that the syrup overflows, and fastened up tight as quickly as possible. To Can Cherries Stone cherries, lay on platter, put juice of cherries in kettle; take half a pound of sugar to one pound of fruit and a half cup of water to one pound of sugar; cook syrup ten minutes, skim, then put cherries in and cook five to seven minutes. Pineapple To one pound of fruit, half a pint of water, four ounces of sugar, boil syrup from five to ten minutes, then put in fruit and let boil three minutes; place fruit in glass jars, let syrup boil one minute and skim well; pour boiling syrup in jars to overflowing; then seal at once. Peaches Take one and a half pints of water to two pounds sugar, let boil five to ten minutes; prepare a basket of peaches, peel, and if large, cut in halves; if small, let remain whole; put them in boiling syrup and let boil twenty minutes. Always use one pound of sugar to two and a half pounds of fruit. Put fruit in jars, pour boiling syrup over to overflowing; seal while hot. Note — All the fruits for which preserve, jam and jelly recipes are given in this book can be canned by following these canning recipes. The Toronto Cook Book Black Currants Clean and cover with water; boil for fifteen minutes, then add sugar which has been previously heated, taking pound of sugar to pound of fruit, and barely let come to a boil. Seal while hot. Preserving and Canning