Cut off the tops and stalks and put them in wide-mouthed bottles,
which have been washed and diied, cork them tightly✪ Green Gooseberries and set them in a
can of cold water ; put it over the fire and let it remain till it boils.
The berries should not be suffered to break. Wipe the bottles and put
in a dry place ; they will keep a year. Cook as fresh berries.
GRAPES.
The Isabella grape is the best to can, as the skin remains soft after
boiling. Take a basket of grapes and pick them off of the stems ;
wash them in cold water, then take each grape and squeeze the pulps
into a pan, putting the skins in another pan. Set the pulps on the
stove, and boil till they separate from the seeds, then stir through a
colander, which will strain the pulps (clear from the seeds) into a pan
with the skins. If you wish to can them, add sufficient sugar to give
them a pleasant flavor✪ Grapes, stew them, and can in the usual way, but if you
wish to preserve, take the same quantity of sugar as you have grapes,
and cook them rather more than for canning, being careful not to
scorch them.
TO KEEP GRAPES.
Select nice fresh clusters, cut the end of the stem smooth and dip
it into melted sealing wax, then put it in cotton batting, pack them
away in wooden boxes, and keep in a dry, cool place. In this way
CANNED FRUIT. 495
they will keep fresh all winter. Another way : Take full bunches, ripe
and perfect ; seal the end that is cut from the vine so that no air can get
in, or the juice of the stem run out ; let them stand one day after
sealed, so as to be perfectly sure they are covered (if not they will shrivel
up) ; then pack in boxes of dry saw-dust, and keep in a cool place ; they
will keep nicely all winter without losing their flavor ; in packing, do
not crowd the bunches ; sprinkle the saw-dust over the bottom of the
box, then lay the grapes carefully, a bunch at a time, all over the box,
then saw-dust and grapes, alternately, until the box is full.
PEACHES.
Pare, halve and stone ; make a syrup of a pint of granulated sugar to a
quart of water✪ Peaches, place on the stove in a porcelain kettle (enough for two
quarts). When the syrup boils, drop in enough fruit for one can, watch
closely, testing with a silver fork, so that the moment they are done
they can be removed. When the peaches are tender, lift very gently
with a wire spoon and place in the can, previously heated. When full
of peaches pour in the hot syrup, place the cover on and seal at once ;
then add more peaches to the hot syrup for the next can and repeat the
operation. Keep the syrup hot until more are ready, and so on until
all are canned. Skim the syrup before adding the peaches, making
only enough syrup at one time for two cans.
AIR-TIGHT PEACHES. ✪ Air-Tight Peaches
Page 415 · 4 recipe records on this page
Presented as published in 1886. 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
Cut off the tops and stalks and put them in wide-mouthed bottles, which have been washed and diied, cork them tightly and set them in a can of cold water ; put it over the fire and let it remain till it boils. The berries should not be suffered to break. Wipe the bottles and put in a dry place ; they will keep a year. Cook as fresh berries.
GRAPES.
The Isabella grape is the best to can, as the skin remains soft after boiling. Take a basket of grapes and pick them off of the stems ; wash them in cold water, then take each grape and squeeze the pulps into a pan, putting the skins in another pan. Set the pulps on the stove, and boil till they separate from the seeds, then stir through a colander, which will strain the pulps (clear from the seeds) into a pan with the skins. If you wish to can them, add sufficient sugar to give them a pleasant flavor, stew them, and can in the usual way, but if you wish to preserve, take the same quantity of sugar as you have grapes, and cook them rather more than for canning, being careful not to scorch them.
TO KEEP GRAPES.
Select nice fresh clusters, cut the end of the stem smooth and dip it into melted sealing wax, then put it in cotton batting, pack them away in wooden boxes, and keep in a dry, cool place. In this way
they will keep fresh all winter. Another way : Take full bunches, ripe and perfect ; seal the end that is cut from the vine so that no air can get in, or the juice of the stem run out ; let them stand one day after sealed, so as to be perfectly sure they are covered (if not they will shrivel up) ; then pack in boxes of dry saw-dust, and keep in a cool place ; they will keep nicely all winter without losing their flavor ; in packing, do not crowd the bunches ; sprinkle the saw-dust over the bottom of the box, then lay the grapes carefully, a bunch at a time, all over the box, then saw-dust and grapes, alternately, until the box is full.
PEACHES.
Pare, halve and stone ; make a syrup of a pint of granulated sugar to a quart of water, place on the stove in a porcelain kettle (enough for two quarts). When the syrup boils, drop in enough fruit for one can, watch closely, testing with a silver fork, so that the moment they are done they can be removed. When the peaches are tender, lift very gently with a wire spoon and place in the can, previously heated. When full of peaches pour in the hot syrup, place the cover on and seal at once ; then add more peaches to the hot syrup for the next can and repeat the operation. Keep the syrup hot until more are ready, and so on until all are canned. Skim the syrup before adding the peaches, making only enough syrup at one time for two cans.
AIR-TIGHT PEACHES.
Records on this page
Green GooseberriesGrapesPeachesAir-Tight Peaches