Select your fruit carefully yourself; reject all that is
imperfect. Wash and '^ipe it dry with a crash towel.
Strawberries, raspberries and blackberries, wash in
very cold water quickly and drain through a colander
or sieve. Some years raspberries have a small white
worm inside, the water brings them out, but take
them to a bright light when washing. For canning
only cook enough for three or four quarts at a time,
as it breaks the fruit. The best way to test the cov-
ers of cans is to fill the cans with water the day before
you wish to use them and screw tight with good new
rubbers the same as for canned fruit, and lay them on
the side over night. When you put the rubber on the
Mason jar run the thumb all around the inner edge to
make sure it is pressed down and neither too large or
too tight. If they do not leak water you may be sure
they are good. Put a breakfast plate in the bottom of
a kettle, fill it half full of water, fill three or four cans
two-thirds full of water and set in on the plate, to keep
from breaking them. Let these get boiling hot while
you are heating the fruit. Another way is to wrap a
cold wet cloth twice around and under the bottom of
can while filling can, excluding the air from the out-
side it will not break; put in funnel and fill gradually
with boiling hot fruit, run the handle of a silver spoon
next to the inside of can to let out any air bubbles, fill
full, let stand ten minutes as it will settle some; screw
tight as possible; when cold tighten the cover again,
214 T^f^^ Queen Cook Book
let lie over night on their side, if they do not leak they
are probably all right, and ready to put in a dark, cool
place. You can try them anjd see if they are tight.
In one week examine them closely. If any are fer-
mented take off the top of them, and scald and recan
and use up soon. Some set the can on a cold wet cloth
and put a silver tablespoon inside, letting the handle
run up into the funnel, and fill with hot fruit as others.
The fruit should be perfectly fresh and nearly ripe
enough to eat by hand. All berries should be canned
the day they are picked, and so should peaches. Pears
should be picked as soon as seeds are more than half
turned dark, put in boxes in cellar and covered with
matting or old carpet, till they are nearly fit for eating.
This is the only way they have a rich flavor; they
never get it on the tree. Look them over every day
after the first three days. Quinces should not be
picked till in October and turning somewhat yellow.
They can stand a few days. The rubber rings should
have an even edge all around, when the cover is
screwed on, for if it slips up (drawn in) or swells out,
air is admitted. Be sure the glass cans, covers and
rubbers are perfectly clean when put up. Keep your
rubbers on a ribbon roller, to keep in shape. If not
kept in shape, they will not probably be air-tight
again. Wash all the syrup off of jars, before putting
them away after filling.
New glass cans often contain fine bits of glass; they
should be washed well with hot soap suds and use a
swab.
Canned Apples.
Take tart late fall apples, wash and wipe clean.
Peel and quarter, or if large cut in six or eight pieces.
Allow one cup of sugar for each pound of apples after
The Queen Cook Book 3i$ ✪ Canned Apples
Page 82 · 1 recipe record on this page
Presented as published in 1895. 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
Select your fruit carefully yourself; reject all that is imperfect. Wash and wipe it dry with a crash towel. Strawberries, raspberries and blackberries, wash in very cold water quickly and drain through a colander or sieve. Some years raspberries have a small white worm inside, the water brings them out, but take them to a bright light when washing. For canning only cook enough for three or four quarts at a time, as it breaks the fruit. The best way to test the covers of cans is to fill the cans with water the day before you wish to use them and screw tight with good new rubbers the same as for canned fruit, and lay them on the side over night. When you put the rubber on the Mason jar run the thumb all around the inner edge to make sure it is pressed down and neither too large or too tight. If they do not leak water you may be sure they are good. Put a breakfast plate in the bottom of a kettle, fill it half full of water, fill three or four cans two-thirds full of water and set in on the plate, to keep from breaking them. Let these get boiling hot while you are heating the fruit. Another way is to wrap a cold wet cloth twice around and under the bottom of can while filling can, excluding the air from the outside it will not break; put in funnel and fill gradually with boiling hot fruit, run the handle of a silver spoon next to the inside of can to let out any air bubbles, fill full, let stand ten minutes as it will settle some; screw tight as possible; when cold tighten the cover again,
214 The Queen Cook Book
let lie over night on their side, if they do not leak they are probably all right, and ready to put in a dark, cool place. You can try them and see if they are tight. In one week examine them closely. If any are fermented take off the top of them, and scald and recan and use up soon. Some set the can on a cold wet cloth and put a silver tablespoon inside, letting the handle run up into the funnel, and fill with hot fruit as others. The fruit should be perfectly fresh and nearly ripe enough to eat by hand. All berries should be canned the day they are picked, and so should peaches. Pears should be picked as soon as seeds are more than half turned dark, put in boxes in cellar and covered with matting or old carpet, till they are nearly fit for eating. This is the only way they have a rich flavor; they never get it on the tree. Look them over every day after the first three days. Quinces should not be picked till in October and turning somewhat yellow. They can stand a few days. The rubber rings should have an even edge all around, when the cover is screwed on, for if it slips up (drawn in) or swells out, air is admitted. Be sure the glass cans, covers and rubbers are perfectly clean when put up. Keep your rubbers on a ribbon roller, to keep in shape. If not kept in shape, they will not probably be air-tight again. Wash all the syrup off of jars, before putting them away after filling.
New glass cans often contain fine bits of glass; they should be washed well with hot soap suds and use a swab.
Canned Apples.
Take tart late fall apples, wash and wipe clean. Peel and quarter, or if large cut in six or eight pieces. Allow one cup of sugar for each pound of apples after
The Queen Cook Book 3i$
Records on this page
Canned Apples