IV. 1 pint sugar plus 1 pint water equals 24° density.
Xote: Use IV. for canned acid fruits as pineapples, sour apples,
crab apples, plums, etc. This is a good syrup for preserving
the color.
V. 1 pint sugar plus 1% pints hot water equals 17° density.
(See note under VII.)
VI. 1 pint sugar plus 2 pints wrater equals 14° density.
(See note under VII.)
VII. One-half cup sugar plus 1 pint water equals 10° density.
Kote: Use any one of V, VI and VII for canned pears, peaches,
16 THE WORCESTER DOMESTIC SCIEXCE SCHOOL.
sweet plums, and cherries, raspberries, blueberries and black-
berries.
The lightest syrups may be used for filling up the jars after taking
from the boiler. The processes of syrup-making are simple, but a few
points must be observed. Put the sugar and water in a saucepan, and
stir until the sugar is dissolved. Heat slowly to the boiling point, and
boil gently without stirring.
The length of time to boil depends upon the richness desired. All
syrups should boil 10 minutes; boil longer if desired rich. If rich
syrups (i. e. those containing much sugar) are boiled hard or jarred
or stirred, they are liable to crystallize.
The syrup may be made a day or tAvo in advance of canning time.
Light syrups will not keep long unless sealed, but heavy syrups keep
well if covered carefully.
The amount of sugar in each quart of syrup should be regulated
to suit the fruit with which it is to be used. The table will be a guide,
but the quantities may be increased or diminished as desired.
CANNING FRUITS.
Method I.
Cook fruit gently in syrup until soft, taking care not to pierce it
with a fork, and not to cook it too much. When done it will have a
translucent appearance. To fill, have covers, jars, and rubbers washed
and sterilized. The fruit should be poured in boiling hot and jars
immediately sealed.
Method II. {Fruit cooked in jais.)
Have jars, rubbers and covers clean. Place fruit (whole if possi-
ble) in jars as compactly as possible without destroying shape. Pour
in syrup to overflowing. Lay on covers but do not screw them (do
not put rubber-rings on until afterwards. ) Place on a trivet in kettle
of hot water or surround by steam. Cook 15 minutes. When removed
from stove, pour in more syrup if needed (this to overflowing.) Screw
covers down tight, wipe off and label. Put away when cooled.
MAKING SYRUP.
One-quarter pound sugar boiled with 1 pint water 10 minutes to
each pound fruits. Suitable for apples, peaches, pears, quinces and
plums.
LABORATORY COOK HOOK. 17
TO STERILIZE JARS.
Wash jars and till with cold water. Set in a kettle on a trivet,
and surround with cold water; heat gradually to boiling point. When
ready to use, remove from water, empty and till while hot. Put covers
in boiling water and let stand 5 minutes. Dip rubbers into hot water
but do not allow to stand.
TO FILL JAKS.
While filling, stand jars on towel in pan of hot water. Put fruit
in scalding hot. and till to overflowing. Bun spoon or knife down sides
to liberate air there. Re-fill and screw on cover. When fruit is thor-
oughly cold, re-screw cover so it will be perfectly tight.
PRESERVING.
Page 7
Presented as published in 1914. 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
IV. 1 pint sugar plus 1 pint water equals 24° density.
Xote: Use IV. for canned acid fruits as pineapples, sour apples, crab apples, plums, etc. This is a good syrup for preserving the color.
V. 1 pint sugar plus 1% pints hot water equals 17° density. (See note under VII.)
VI. 1 pint sugar plus 2 pints water equals 14° density. (See note under VII.)
VII. One-half cup sugar plus 1 pint water equals 10° density. Kote: Use any one of V, VI and VII for canned pears, peaches,
sweet plums, and cherries, raspberries, blueberries and blackberries.
The lightest syrups may be used for filling up the jars after taking from the boiler. The processes of syrup-making are simple, but a few points must be observed. Put the sugar and water in a saucepan, and stir until the sugar is dissolved. Heat slowly to the boiling point, and boil gently without stirring.
The length of time to boil depends upon the richness desired. All syrups should boil 10 minutes; boil longer if desired rich. If rich syrups (i. e. those containing much sugar) are boiled hard or jarred or stirred, they are liable to crystallize.
The syrup may be made a day or tAvo in advance of canning time. Light syrups will not keep long unless sealed, but heavy syrups keep well if covered carefully.
The amount of sugar in each quart of syrup should be regulated to suit the fruit with which it is to be used. The table will be a guide, but the quantities may be increased or diminished as desired.
CANNING FRUITS. Method I.
Cook fruit gently in syrup until soft, taking care not to pierce it with a fork, and not to cook it too much. When done it will have a translucent appearance. To fill, have covers, jars, and rubbers washed and sterilized. The fruit should be poured in boiling hot and jars immediately sealed.
Method II. {Fruit cooked in jais.)
Have jars, rubbers and covers clean. Place fruit (whole if possible) in jars as compactly as possible without destroying shape. Pour in syrup to overflowing. Lay on covers but do not screw them (do not put rubber-rings on until afterwards. ) Place on a trivet in kettle of hot water or surround by steam. Cook 15 minutes. When removed from stove, pour in more syrup if needed (this to overflowing.) Screw covers down tight, wipe off and label. Put away when cooled.
MAKING SYRUP.
One-quarter pound sugar boiled with 1 pint water 10 minutes to each pound fruits. Suitable for apples, peaches, pears, quinces and plums.
TO STERILIZE JARS.
Wash jars and till with cold water. Set in a kettle on a trivet, and surround with cold water; heat gradually to boiling point. When ready to use, remove from water, empty and till while hot. Put covers in boiling water and let stand 5 minutes. Dip rubbers into hot water but do not allow to stand.
TO FILL JAKS.
While filling, stand jars on towel in pan of hot water. Put fruit in scalding hot. and till to overflowing. Bun spoon or knife down sides to liberate air there. Re-fill and screw on cover. When fruit is thoroughly cold, re-screw cover so it will be perfectly tight.
PRESERVING.