Remember that one-half pound of rock candy or the one-half pound of sugar that you add is only for the quantity of syrup that you get from one pound of ber- ries, and the one-half pound of sugar that you add at first. So, if you use six pounds of berries and three pounds of sugar to make jvAce with, you must add three pounds of rock candy or three pounds of sugar for six pint jars full of nice berries which have been standing on back of stove. You can only keep strawberries and raspberries by this method. • N, B. — ^You must use my quantity of sugar or rock candy, as less will not keep them. You save by this method one pound of berries, as you do not boil the berries. CANNING STRAWBERRIES AND RASPBER- RIES. First, select nice whole berries (they must not be too soft or over- ripe). Wash them if necessary to take out the sand. To every one pound or one and one-quarter pounds of granulated sugar, add enough water to mois- ten sugar thoroughly. From three-quarters to one coffee-cup of water is suflBcient; allow syrup to come to 274 The Complete Cook Book. aboil. Drop in a pinch of soda to bring up the im- purities — ^skim off the scum arising, and allow syrup to boil until it will nearly hair or thread ; then to that quantity of syrup put in one pound of choice berries✪ Canning Strawberries and Raspberries, boil slowly for five minutes, take the vessel off the stove, place cover on the same; put in a cool dark place and allow berries and syrup to get perfectly cold. If done in the evening allow to stand until next morning. If in the morning allow to stand until evening. Re- member they must be kept in a cool place or they will ferment, temperature about fifty to seventy degrees. Then rinse your jars with hot water. Place your ber- ries in jars carefully and compactly, first berries and then syrup, and so on until berries come to the first screw of jar and overflow with syrup and seal air-tight. 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✪ To Preserve Peaches, 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. ANOTHER WAY TO PRESERVE PEACHES. Peel, cut and weigh six pounds of peaches; take six pounds of fine white sugar, throw the sugar on the peaches until they are well covered, and let them stay all night. Early in the morning add three pints of water✪ Another Way to Preserve Peaches, and boil all together for one hour. Skim care- The Complete Cook Book. 275 fully, and then take the peaches out on a large dish, still keeping the syrup gently boiling, and skimming it as it boils. Lay the peaches in the sun on dishes for at least two hours to harden. Taking the fruit out of the syrup a few times improves it, giving it firmness and transparency. Now replace the peaches in the syrup, and boil gently until they are clear. Cut peaches are much more easily kept than peaches preserved whole, but they are not so highly flavored. Cut fruit does not require so much boiling as whole fruit; this should be remembered in preserving. PEACH MANGOES. ✪ Peach Mangoes

AI-modernized reading of the original text

Remember that one-half pound of rock candy or the one-half pound of sugar that you add is only for the quantity of syrup that you get from one pound of berries, and the one-half pound of sugar that you add at first. So, if you use six pounds of berries and three pounds of sugar to make jvAce with, you must add three pounds of rock candy or three pounds of sugar for six pint jars full of nice berries which have been standing on back of stove. You can only keep strawberries and raspberries by this method. N, B. — ^You must use my quantity of sugar or rock candy, as less will not keep them. You save by this method one pound of berries, as you do not boil the berries. CANNING STRAWBERRIES AND RASPBER- RIES. First, select nice whole berries (they must not be too soft or over- ripe). Wash them if necessary to take out the sand. To every one pound or one and one-quarter pounds of granulated sugar, add enough water to moisten sugar thoroughly. From three-quarters to one coffee-cup of water is sufficient; allow syrup to come to 274 The Complete Cook Book. aboil. Drop in a pinch of soda to bring up the impurities — ^skim off the scum arising, and allow syrup to boil until it will nearly hair or thread ; then to that quantity of syrup put in one pound of choice berries, boil slowly for five minutes, take the vessel off the stove, place cover on the same; put in a cool dark place and allow berries and syrup to get perfectly cold. If done in the evening allow to stand until next morning. If in the morning allow to stand until evening. Remember they must be kept in a cool place or they will ferment, temperature about fifty to seventy degrees. Then rinse your jars with hot water. Place your berries in jars carefully and compactly, first berries and then syrup, and so on until berries come to the first screw of jar and overflow with syrup and seal air-tight. 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. ANOTHER WAY TO PRESERVE PEACHES. Peel, cut and weigh six pounds of peaches; take six pounds of fine white sugar, throw the sugar on the peaches until they are well covered, and let them stay all night. Early in the morning add three pints of water, and boil all together for one hour. Skim care- The Complete Cook Book. 275 fully, and then take the peaches out on a large dish, still keeping the syrup gently boiling, and skimming it as it boils. Lay the peaches in the sun on dishes for at least two hours to harden. Taking the fruit out of the syrup a few times improves it, giving it firmness and transparency. Now replace the peaches in the syrup, and boil gently until they are clear. Cut peaches are much more easily kept than peaches preserved whole, but they are not so highly flavored. Cut fruit does not require so much boiling as whole fruit; this should be remembered in preserving. PEACH MANGOES.

Records on this page

Canning Strawberries and RaspberriesTo Preserve PeachesAnother Way to Preserve PeachesPeach Mangoes

The complete cook book