lemon juice, sugar and tomatoes stand together over night; drain ofp
the syrup and boil it, skimming it well; then put in the tomatoes and
allow them to boil gently and steadily for 20 minutes. Take them out
with the skimmer and spread them on dishes to cool. Boil down the
syrup until it thickens, put the tomatoes in jars and pour the
syrup over them hot.
PRESERVED WATERMELON AND CANTELOPE RINDS.— It
is a good plan to keep these rinds in a strong solution of salt and water
until they are needed for preserving; the salt can then be removed
by boiling them in fresh water. Now soak them in alum water (have
it weak) for a little while, and then again boil in clear water until the
alum taste disappears. Allow for every pound of rind 2 lbs. sugar✪ Preserved Watermelon and Cantaloupe Rinds,
and make it into a rich syrup, clarifying it; then boil the rind for 1
hour in this syrup. Adding a little acid, like vinegar, will keep the
syrup from graining. Flavor with lemon if desired.
CANNING FRUITS, VEGETA-
BLES, ETC.
HEN it is properly done, fruits ana vegetables canned at
home are both better and cheaper than those bought at
stores. Select sound, fresh fruit, and use good sugar.
The first record of canning appears in a paper sub-
mittea to the English Society of Arts in 1807, by Mr. Saddington;
but M. Appert who first put it into use on a large scale (about 1809)
has generally received the credit for its discovery. Canning in its
present form dates from a patent granted in 1823 to Pierre Angii-
bert.
The Principles Involved. — The principles underlying the process of canning
have been, quite generally misunderstood, and successful fruit canning has been by
many people supposed to depend upon the observance of certain methods which
•would result in the expulsion of the air, and the directions have been to boil fruit
to expel the air, to heat the jars very hot, to stir the contents that all air bubbles
may escape, to fill to overflowing, and seal immediately. It is impossible by any
heating process to expel all the air. However full jars may be filled with hot
fruit, when cold there is more or less air at the top. The correct reason for heat-
ing fruit is not to expel the air, but to destroy minute, living germs (bacteria*)
that to a greater or less extent are always floating in the air, and which alight
upon fruit and all other substances. These germs especially abound in the atmos-
phere in the season when fruits ripen. Under favorable conditions they multiply
with marvelous rapidity, and in a remarkably short space of time entirely change
the composition of fruit and its juices. This disorganization of the fruit takes
place to a greater or less extent according to the readiness with which the germs
find access thereto, and the favorableness of the surrounding conditions.
Page 384 · 1 recipe record on this page
Presented as published in 1902. 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
lemon juice, sugar and tomatoes stand together over night; drain off the syrup and boil it, skimming it well; then put in the tomatoes and allow them to boil gently and steadily for 20 minutes. Take them out with the skimmer and spread them on dishes to cool. Boil down the syrup until it thickens, put the tomatoes in jars and pour the syrup over them hot.
PRESERVED WATERMELON AND CANTELOPE RINDS.— It
is a good plan to keep these rinds in a strong solution of salt and water until they are needed for preserving; the salt can then be removed by boiling them in fresh water. Now soak them in alum water (have it weak) for a little while, and then again boil in clear water until the alum taste disappears. Allow for every pound of rind 2 lbs. sugar, and make it into a rich syrup, clarifying it; then boil the rind for 1 hour in this syrup. Adding a little acid, like vinegar, will keep the syrup from graining. Flavor with lemon if desired.
CANNING FRUITS, VEGETA- BLES, ETC.
HEN it is properly done, fruits ana vegetables canned at home are both better and cheaper than those bought at stores. Select sound, fresh fruit, and use good sugar. The first record of canning appears in a paper submittea to the English Society of Arts in 1807, by Mr. Saddington; but M. Appert who first put it into use on a large scale (about 1809) has generally received the credit for its discovery. Canning in its present form dates from a patent granted in 1823 to Pierre Angiibert.
The Principles Involved. — The principles underlying the process of canning have been, quite generally misunderstood, and successful fruit canning has been by many people supposed to depend upon the observance of certain methods which •would result in the expulsion of the air, and the directions have been to boil fruit to expel the air, to heat the jars very hot, to stir the contents that all air bubbles may escape, to fill to overflowing, and seal immediately. It is impossible by any heating process to expel all the air. However full jars may be filled with hot fruit, when cold there is more or less air at the top. The correct reason for heating fruit is not to expel the air, but to destroy minute, living germs (bacteria*) that to a greater or less extent are always floating in the air, and which alight upon fruit and all other substances. These germs especially abound in the atmosphere in the season when fruits ripen. Under favorable conditions they multiply with marvelous rapidity, and in a remarkably short space of time entirely change the composition of fruit and its juices. This disorganization of the fruit takes place to a greater or less extent according to the readiness with which the germs find access thereto, and the favorableness of the surrounding conditions.
Records on this page
Preserved Watermelon and Cantaloupe Rinds