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Classic
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page 210
with a half pint of water to each pound of fruit. Boil it clear, then put in the
fruit and cook it well, and boil gently till the fruit is clear.
TO GREEN FRUIT FOR PICKLING OR PRESERVING
Put vine leaves under, between, and over the fruit in a brass kettle, and over
the leaves sprinkle a teaspoonful of beaten or ground alum; cover the fruit to
be greened, with water, and boil it gently with the leaves and alum; if not a
fine green, take more leaves and dust a little saleratus over them. Spread them
out to cool when green, and proceed to preserve or pickle them as desired.
TO PRESERVE PEACHES
Select white clings if you desire to preserve them whole. Yellow peaches make
the most transparent preserve, but cannot always be procured. If white clings
are convenient, peel and weigh them, and to each pound of fruit put one pound of
sugar and half a pint of water. Put the syrup to boil, clarify it with an egg,
and as it boils remove the scum. Keep the peaches in cold water all the time the
syrup is boiling, as water keeps the fruit in good color, while leaving it
exposed darkens it. When the syrup has boiled clear, put in the peaches; let
them boil gently for half an hour, then take them out on a dish for two hours;
put them back in the syrup and boil again until they are clear; they are then
done, and you can put them in jars and pour the syrup over them, and cork and
seal up for future use.
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