5. Add 1 lb. sugar to 1 lb. fruit and juice
6. Cook 10 mins. longer.
7. Pour into sterile bottles; seal.
182
CANADIAN COOK BOOK
GOOSEBERRY JAM.
1 lb. gooseberries.
1 lb. sugar.
1. Remove stems and blossom from berries.
2. Weigh; wash, put into kettle.
3. Cover with boiling water; let stand 10 mins., drain.
4. Add sugar; cook until thick.
5. Bottle and seal.
STRAWBERRY AND PINEAPPLE CONSERVE.
2 c. strawberries.
1 c. grated pineapple.
3 c. sugar.
1. Wash and hull strawberries.
2. Add pineapple and sugar.
3. Cook slowly until thick.
GRAPE CONSERVE.
6 qts. grapes.
1 lb. raisins.
3 oranges.
8 c. sugar.
1 c. chopped walnuts.
1. Wash grapes, remove from stems; separate pulp from
skins.
2. Cook pulp until very soft; press through sieve.
3. Put pulp and skins into a kettle; add raisins, seeded
and cut in halves, oranges, juice and grated rind, and sugar.
4. Cook until thick — about 20 mins., adding the wal-
nuts 5 mins. before removing from heat.
5. Pour into sterile glasses; seal
GINGER PEARS.
4 lbs. pears.
4 lbs. sugar.
% c. water.
2 lemons.
2 oz. preserved ginger✪ Ginger Pears.
1. Select firm pears; wipe, quarter, core and peel; cut
in pieces.
2. Add water, sugar and grated rind of 1 lemon.
CANNING, JELLY-MAKING AND PICKLING 183
3. Simmer until pears are a rich red color and syrup is
thick; add lemon juice and ginger cut in small pieces; cook
10 mins.
4. Bottle and seal.
QUINCE PRESERVES.
6 lbs. quinces.
4 lbs. sugar.
1 qt. quince water.
3 lemons✪ Quince Preserves.
1. Wipe, quarter, core and pare quinces,
2. Place in kettle, add cold water to nearly cover; cook
slowly until very tender; drain.
3. Make syrup of sugar and water in which quinces were
cooked.
4. Add fruit, cover; simmer until fruit is a rich red color
— about 2 hours.
5. Add lemon juice; cook 5 mins. longer.
6. Bottle and seal.
PICKLES AND SAUCES
With few exceptions, it is necessary that pickles and
sauces be carefully sterilized and sealed, as canned foods.
Preservatives, as vinegar, sugar and spices, are used for
flavoring and are not in all cases sufficiently strong to
preserve the food. In the recipes given it may be necessary
to slightly increase or decrease amounts of vinegar and
sugar to suit individual tastes.
If ground spice is used, substitute 1 T. ground spice for
1 tb. whole spice.
TOMATO CATSUP.
bu. ripe tomatoes.
4 large onions.
1 small piece root ginger.
1 tb. whole cloves.
1 tb. whole allspice.
4 tb. stick cinnamon (broken).
1 T. cayenne.
^ c. salt.
4 c. brown sugar✪ Tomato Catsup.
23^ c. vinegar.
1. Wash and cut tomatoes; cook till very soft; press
through a sieve.
184
CANADIAN COOK BOOK
2. Add spices, tied loosely in a cheesecloth, and other
ingredients.
3. Simmer slowl}^ 3 to 4 hours, or until thick; remove
spices.
4. Pour into sterile bottles and seal.
Note. — If tomatoes are very watery, they may be cut,
as for catsup and chili sauce, sprinkled lightly with salt and
let stand 2 or 3 hours; drain off water.
CHILI SAUCE.
16 large ripe tomatoes.
2 large onions.
4 green peppers.
% to 1 0. brown sugar.
1 tb. salt.
1 tb. whole cloves.
2 tb. stick cinnamon (broken).
1 tb. whole allspice.
1 T. grated nutmeg.
1 c. vinegar✪ Chili Sauce.
1. Wash and peel tomatoes and onions; remove seeds and
tongues from peppers.
2. Cut tomatoes; chop onions and peppers.
3. Place all together in kettle; add spices, tied in cheese-
cloth, and other ingredients.
Page 55 · 7 recipe records on this page
Presented as published in 1924. 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
5. Add 1 lb. sugar to 1 lb. fruit and juice
6. Cook 10 mins. longer.
7. Pour into sterile bottles; seal.
GOOSEBERRY JAM.
1 lb. gooseberries. 1 lb. sugar.
1. Remove stems and blossom from berries.
2. Weigh; wash, put into kettle.
3. Cover with boiling water; let stand 10 mins., drain.
4. Add sugar; cook until thick.
5. Bottle and seal.
STRAWBERRY AND PINEAPPLE CONSERVE.
2 c. strawberries.
1 c. grated pineapple.
3 c. sugar.
1. Wash and hull strawberries.
2. Add pineapple and sugar.
3. Cook slowly until thick.
GRAPE CONSERVE.
6 qts. grapes. 1 lb. raisins.
3 oranges. 8 c. sugar.
1 c. chopped walnuts.
1. Wash grapes, remove from stems; separate pulp from skins.
2. Cook pulp until very soft; press through sieve.
3. Put pulp and skins into a kettle; add raisins, seeded and cut in halves, oranges, juice and grated rind, and sugar.
4. Cook until thick — about 20 mins., adding the walnuts 5 mins. before removing from heat.
5. Pour into sterile glasses; seal
GINGER PEARS.
4 lbs. pears. 4 lbs. sugar. % c. water.
2 lemons.
2 oz. preserved ginger.
1. Select firm pears; wipe, quarter, core and peel; cut in pieces.
2. Add water, sugar and grated rind of 1 lemon.
3. Simmer until pears are a rich red color and syrup is thick; add lemon juice and ginger cut in small pieces; cook 10 mins.
4. Bottle and seal.
QUINCE PRESERVES.
6 lbs. quinces. 4 lbs. sugar. 1 qt. quince water. 3 lemons.
1. Wipe, quarter, core and pare quinces,
2. Place in kettle, add cold water to nearly cover; cook slowly until very tender; drain.
3. Make syrup of sugar and water in which quinces were cooked.
4. Add fruit, cover; simmer until fruit is a rich red color — about 2 hours.
5. Add lemon juice; cook 5 mins. longer.
6. Bottle and seal.
PICKLES AND SAUCES
With few exceptions, it is necessary that pickles and sauces be carefully sterilized and sealed, as canned foods. Preservatives, as vinegar, sugar and spices, are used for flavoring and are not in all cases sufficiently strong to preserve the food. In the recipes given it may be necessary to slightly increase or decrease amounts of vinegar and sugar to suit individual tastes.
If ground spice is used, substitute 1 T. ground spice for 1 tb. whole spice.
TOMATO CATSUP.
bu. ripe tomatoes. 4 large onions. 1 small piece root ginger. 1 tb. whole cloves. 1 tb. whole allspice. 4 tb. stick cinnamon (broken). 1 T. cayenne. ^ c. salt. 4 c. brown sugar. 23^ c. vinegar.
1. Wash and cut tomatoes; cook till very soft; press through a sieve.
2. Add spices, tied loosely in a cheesecloth, and other ingredients.
3. Simmer slowl}^ 3 to 4 hours, or until thick; remove spices.
4. Pour into sterile bottles and seal.
Note. — If tomatoes are very watery, they may be cut, as for catsup and chili sauce, sprinkled lightly with salt and let stand 2 or 3 hours; drain off water.
CHILI SAUCE.
16 large ripe tomatoes.
2 large onions.
4 green peppers.
% to 1 0. brown sugar.
1 tb. salt.
1 tb. whole cloves.
2 tb. stick cinnamon (broken). 1 tb. whole allspice.
1 T. grated nutmeg. 1 c. vinegar.
1. Wash and peel tomatoes and onions; remove seeds and tongues from peppers.
2. Cut tomatoes; chop onions and peppers.
3. Place all together in kettle; add spices, tied in cheesecloth, and other ingredients.
Records on this page
Ginger PearsGooseberry JamStrawberry and Pineapple ConserveGrape ConserveQuince PreservesTomato CatsupChili Sauce