|
Classic
Cook Books
< last page | next page >
page 102
cold water, with a cloth beneath them, over an even heat; when sufficiently
heated, pour over the berries a syrup of white sugar dissolved in boiling water
(the richer the better for keeping, though not for preserving the flavor of the
fruit), cover the cans closely to retain heat on the top berries. To insure full
cans when cold, have extra berries heated in like manner to supply the
shrinkage. If the fruit swims pour off surplus syrup, fill with hot fruit, and
seal up as soon as the fruit at the top is thoroughly scalded.--Miss L.
Southwick.
PLAIN CANNED BERRIES.
Pick out stems or hulls if any--if gathered carefully the berries will not need
washing--put in porcelain kettle on the stove, adding a small tea-cup water to
prevent burning at first. When they come to a boil, skim well, add sugar to
taste (for pies it may be omitted), let boil five minutes, fill in glass, stone,
or tin cans, and seal with putty unless self-sealers are used.
This rule applies to raspberries, blackberries, currants, gooseberries, or any
of the small berries.
CANNED CURRANTS.
Scald ripe currants, adding a pound sugar to every pound fruit, until the seeds
are well heated; spread on plates or platters for a day or two in the sun, when
they will be nicely jellied, and put into cans and seal; they will keep for
years.--Mrs. Wm. Patrick, Midland, Mich.
GREEN GOOSEBERRIES.
Cook the berries in water until white, but not enough to break them; put into
cans with as little water as possible, fill up the can with boiling water and
seal; when opened pour off water and cook like fresh berries.--Mrs. O. M. S.
CANNED PEACHES.
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 if
required to cover the peaches; cook until pretty soft, and can as usual.--Mrs.
Frank Stahr, Lancaster, Pa.
< last page | next page >
Classic
Cook Books
|
