Lowney's cook book

Look over berries and wash. Cover with sugar and let stand two hours. Simmer until the boiling point is reached, boil one minute ; cool, bring to the boiling point again, boil one minute ; fill jars first with fruit, then with juice, and seal. Preserved strawberries, raspberries, thimbleberries, and gooseberries are prepared in the same way. Preserved Cherries 4 pounds cherries 4 pounds sugar Wash cherries ; remove stems and stones. Cover cherries with sugar, let stand two hours ; then set on stove, and bring slowly to the boiling point ; cook until cherries are tender. Fill jars first with cherries, then with syrup ; seal. Preserved currants and huckleberries are prepared in the same way. Preserved Citron 4 pounds citron 4 pounds sugar 4 cups water Wash citron, cut in halves, remove seeds ; cut each half into eighths, cover with salt, then with water ; let stand over night, then drain. Cover with cold water, let stand over night. Drain, remove skin, and cook in syrup of sugar and water until citron is tender. Remove each piece carefully to a platter. When cool, fill jars with citron, and then with boiling syrup. Seal. If the citron lacks flavor, the juice and rind of four lemons and a small piece of ginger root may be boiled with the syrup. If the citron is placed in the jars while it is hot, the pieces will not keep their shape. Preserved Peaches 4 pounds peaches 4 pounds sugar Pare, cut in halves, and take out stones. Arrange peaches and sugar in layers in preserving kettle ; let stand over night. In morning simmer until peaches are tender ; fill jars with fruit, boil syrup five minutes, fill jars with syrup, and seal. Preserved Pineapple Prepare in the same way as Preserved Peaches. Preserved Pears 4 pounds pears 4 pounds sugar 2 cups water Wash, pare, and cut pears in halves. Put in cold water. Make a syrup of sugar and water; cook only enough pears to fill a jar at a time ; when tender fill jars with fruit, then with syrup, and seal. Preserved Apricots Prepare in the same way as Preserved Pears. Preserved Plums 4 pounds plums 4 pounds sugar damsons or green gages or blue plums Pick over and prick plums. Arrange alternate layers of plums and sugar in bowl, let stand over night ; in the morning drain off syrup, boil, and skim ; add plums and cook until tender. Cool plums on platter, fill jars with plums, then with boiling syrup, and seal. Preserved Quinces 4 pounds quinces 4 pounds sugar boiling water Wash, wipe, pare, core, and cut quinces in quarters. Put in preserving kettle, cover with boiling water. Simmer until tender. Cool on platters. Mix sugar with one pint of water in which quinces have been cooked ; boil ten minutes. Add quinces a few at a time, cover kettle, and cook slowly until quinces are of a rich red color. Fill jars with quinces, then with boiling syrup, and seal. One half quinces and one half apples may be used in this recipe. Preserved Green Tomatoes 4 quarts green tomatoes 4 pounds sugar 4 lemons 1 inch ginger root ^ cup cold water Wash tomatoes and cut in slices ; add sliced lemons, sugar, water and ginger root. Simmer two hours, cool, then simmer two hours more. Pour into jars and seal. Preserved Ripe Tomatoes