Pare, cut into halves, core. Drop the pieces into a vessel
of cold water, to prevent them from turning dark. Make a
sirup of one-third of a pound of sugar and one tea-cupful
of water for each pound of apples. Cut oranges in slices
about one-fourth of an inch thick, and allow two slices to
each pound of fruit✪ To Can Apples. If the oranges are large, and the peel
green, a less quantity Avill do, as too much gives a bitter
taste. Put the sirup and sliced oranges into a preserving-
kettle, boil carefully, removing all scum, then put in the
apples and boil them until tender, being careful not to stir
or break them. When done, take out the pieces with a per-
forated skimmer, put into the cans, pour on the sirup, and
seal immediately.
TO CAN BERRIES.
Take strawberries, raspberries, blackberries, plums, cher-
ries, or any small fruit, pick over carefully ; heat slowly to
boiling in a large kettle. When they begin to boil, add
sugar in the proportion of one table-spoonful to each quart
of fruit✪ To Can Berries. Before putting in the sugar, if there is much sur-
plus juice, dip it out with a cup. Save the juice you take
out for jelly. Leave the berries almost dry before putting
in the sugar; this will make sirup enough. Boil all togeth-
er for fifteen minutes, and put hot into well-heated cans.
The New Kentucky Home Cook Book.
193
Another way is to fill as many cans as will stand in a
boiler with the carefully picked fruit, first putting a piece
of wood in the bottom of the boiler, so the cans will be less
apt to break. Add sugar to each can of fruit to sweeten
for the table. Put water enough in the boiler to come up
nearly to the top of the cans. Let the water boil half an
hour; then take out two cans, and if the fruit has settled
down fill with fruit taken from the other. Fill all in the
same manner. Seal tightly.
TO CAN FRUIT COLD.
Take thirty-six grains of salicylic acid, one-half pound of
sugar, one quart of Water✪ To Can Fruit Cold, in which dissolve the sugar and
acid. Pour over the fruit cold. This will fill two cans.
Must be well sealed. Mrs. Gilman.
TO CAN TOMATOES WHOLE.
Select nice smooth tomatoes, peel them as you would ap-
ples— therefore they should be firm; or, scald and skin them
very carefully. Take out the stems with a pen-knife. Fill
up glass cans with the whole tomatoes; sprinkle over them
a little salt✪ To Can Tomatoes Whole ; place the cans in pots or a boiler of cold water.
Let the water boil around them until thoroughly heated
through. Lift the cans from the boiling w'ater, and seal
tight. Use self-sealing glass cans. These tomatoes are as
nice to slice for the table in winter as in summer.
TO CAN TOMATOES FOR COOKING.
Take ripe tomatoes, pour boiling water over them that
the skins may be easily removed. Cut into halves or quar-
ters, put into a kettle and boil until well heated through,
adding salt enough to season✪ To Can Tomatoes for Cooking for the table. Have the cans
heated by putting them into a vessel of cold water, and set-
ting it on the stove until it boils. Put the tomatoes in the
hot cans. Seal immediately.
194 The Neiv Kentucky Home Cook Booh
TO CAN GREEN TOMATOES. ✪ To Can Green Tomatoes
Page 98 · 6 recipe records on this page
Presented as published in 1884. 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
Pare, cut into halves, core. Drop the pieces into a vessel of cold water, to prevent them from turning dark. Make a sirup of one-third of a pound of sugar and one tea-cupful of water for each pound of apples. Cut oranges in slices about one-fourth of an inch thick, and allow two slices to each pound of fruit. If the oranges are large, and the peel green, a less quantity will do, as too much gives a bitter taste. Put the sirup and sliced oranges into a preservingkettle, boil carefully, removing all scum, then put in the apples and boil them until tender, being careful not to stir or break them. When done, take out the pieces with a perforated skimmer, put into the cans, pour on the sirup, and seal immediately.
TO CAN BERRIES.
Take strawberries, raspberries, blackberries, plums, cherries, or any small fruit, pick over carefully ; heat slowly to boiling in a large kettle. When they begin to boil, add sugar in the proportion of one table-spoonful to each quart of fruit. Before putting in the sugar, if there is much surplus juice, dip it out with a cup. Save the juice you take out for jelly. Leave the berries almost dry before putting in the sugar; this will make sirup enough. Boil all together for fifteen minutes, and put hot into well-heated cans.
The New Kentucky Home Cook Book.
Another way is to fill as many cans as will stand in a boiler with the carefully picked fruit, first putting a piece of wood in the bottom of the boiler, so the cans will be less apt to break. Add sugar to each can of fruit to sweeten for the table. Put water enough in the boiler to come up nearly to the top of the cans. Let the water boil half an hour; then take out two cans, and if the fruit has settled down fill with fruit taken from the other. Fill all in the same manner. Seal tightly.
TO CAN FRUIT COLD.
Take thirty-six grains of salicylic acid, one-half pound of sugar, one quart of Water, in which dissolve the sugar and acid. Pour over the fruit cold. This will fill two cans. Must be well sealed. Mrs. Gilman.
TO CAN TOMATOES WHOLE.
Select nice smooth tomatoes, peel them as you would apples— therefore they should be firm; or, scald and skin them very carefully. Take out the stems with a pen-knife. Fill up glass cans with the whole tomatoes; sprinkle over them a little salt ; place the cans in pots or a boiler of cold water. Let the water boil around them until thoroughly heated through. Lift the cans from the boiling water, and seal tight. Use self-sealing glass cans. These tomatoes are as nice to slice for the table in winter as in summer.
TO CAN TOMATOES FOR COOKING.
Take ripe tomatoes, pour boiling water over them that the skins may be easily removed. Cut into halves or quarters, put into a kettle and boil until well heated through, adding salt enough to season for the table. Have the cans heated by putting them into a vessel of cold water, and setting it on the stove until it boils. Put the tomatoes in the hot cans. Seal immediately.
194 The Neiv Kentucky Home Cook Booh
TO CAN GREEN TOMATOES.
Records on this page
To Can ApplesTo Can BerriesTo Can Fruit ColdTo Can Tomatoes WholeTo Can Tomatoes for CookingTo Can Green Tomatoes