|
Classic
Cook Books
< last page | next page >
page 104
on and seal at once; then add more peaches to the hot syrup for next can, and
repeat the operation. If there are more peaches than will fill the can, place
them in another can and keep hot until more are ready, and so on until all are
canned. Skim the syrup before adding peaches, making only enough syrup at one
time for two cans.--Mrs. W. W. W.
CANNED PEARS.
Prepare and can precisely like peaches in preceding recipe, except that they
require longer cooking. When done they are easily pierced with a silver fork.
CANNED PINE-APPLE.
Peel and slice, make syrup in proportion of two and a half pounds best white
granulated sugar to nearly three pints of water; boil five minutes; skim or
strain; add fruit and let it boil; have cans hot; fill and seal up as soon as
possible.
CANNED PLUMS.
Wash and put whole into a syrup made in the proportion of a pint of water and a
pound of sugar to every two pounds fruit; boil for eight minutes, can, and seal
immediately. If pricked with a fork before placing in syrup, they will be less
liable to burst.
Cherries are canned in the same way.
CANNED STRAWBERRIES.
Fill glass jars with fresh whole strawberries, sprinkled with sugar in the
proportion of half pound sugar to a pound berries, lay covers on lightly, stand
them in a wash-boiler filled with water to within an inch of tops of cans (the
water must not be more than milk-warm when the cans are placed in it). When it
has boiled for fifteen minutes, draw to back of stove, let steam pass off, roll
the hand in a towel, lift out cans, and place on a table. If the berries are
well covered with their own juice, take a table-spoon and fill up the first can
to the very top of the rim from the second, wipe the neck, rub dry, and screw
the top down firmly, observing carefully the general directions for canning
berries. Fill another from the second can, and so on until all are finished.
< last page | next page >
Classic
Cook Books
|
