Pick out stems or hulls if any — if gathered carefully the berries
will not need washing — put in a porcelain kettle, on the stove,
adding a small teacupful of water to prevent burning, at first.
When they come to a boil, skim well, add sugar to taste✪ Canned Berries, let boil
five minutes, fill the jars, and seal tight. Currants, gooseberries,
blackberries, and raspberries may be canned in the same way.
CANNED TOMATOES.
The tomatoes must be fresh and not over-ripe✪ Canned Tomatoes; pour over them
boiling water, let them stand a few minutes, drain off, remove the
skins, and slice crosswise into a porcelain kettle, cutting out all
the hard or defective portions; cook well in their liquor, skim off
the scum as it rises, and stir with a silver or wooden spoon ; have
the cans ready and fill with the tomatoes; wipe the moisture from
the tops with a cloth, put on and secure the covers. Keep in a
dry, dark, cool place.
To CAN TOMATOES WHOLE.
Take thick meated, good solid tomatoes, not too ripe, scald
and take off the skins, put them in a pan and pour boiling water
over them, let them stand on the stove till they are well scalded
and the water comes to a boil. Have the cans warm, put in the
tomatoes, and seal securely. They will slice like fresh tomatoes.
PRESERVED TOMATOES.
The small, round tomatoes, either red or yellow (called the
button tomato)j are the best for preserving. Having measured
the tomatoes, allow, to every quart, one quart of the best brown
sugar, the juice and the grated rind of two lemons✪ Preserved Tomatoes. Put them
in a preserving kettle, uncovered, and add gradually, the sugar.
Boil the tomatoes and sugar slowly for an hour or more; when
done, take them off the fire, and seal tight, in glass jars.
PRESERVED PEACHES.
First take out the stones, then pare them. To every pound of
CANNING AND PRESERVING. 227
peaches, allow one-third of a pound of sugar. Make a thin syrup,
boil the peaches in the syrup till tender, but not till they break.
Put them into a bowl, and pour the syrup over them. Put them
in a dry, cool place, and let them stand two days. Then make a
new, rich syrup, allowing three-quarters of a pound of sugar to
one of fruit✪ Preserved Peaches. Drain the peaches from the first syrup, and boil
them until they are clear, in the last syrup. The first syrup
must not be added, but may be used for any other purpose, as it
is somewhat bitter. The large, white clingstones are the best.
PRESERVED QUINCES.
Pare and quarter the quinces, boil in enough water to keep
them whole. When they are tender, take them out, and to each
pound of quince, add one pound of granulated sugar✪ Preserved Quinces. Let
them stand in the sugar until the next day, when you will find
the syrup as light and clear as amber. Put them in the kettle
and let them boil twenty minutes. Done in this way they never
get hard.
PRESERVED QUINCES. — Very rich.
Page 135 · 5 recipe records on this page
Presented as published in 1887. 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
Pick out stems or hulls if any — if gathered carefully the berries will not need washing — put in a porcelain kettle, on the stove, adding a small teacupful of water to prevent burning, at first. When they come to a boil, skim well, add sugar to taste, let boil five minutes, fill the jars, and seal tight. Currants, gooseberries, blackberries, and raspberries may be canned in the same way.
CANNED TOMATOES.
The tomatoes must be fresh and not over-ripe; pour over them boiling water, let them stand a few minutes, drain off, remove the skins, and slice crosswise into a porcelain kettle, cutting out all the hard or defective portions; cook well in their liquor, skim off the scum as it rises, and stir with a silver or wooden spoon ; have the cans ready and fill with the tomatoes; wipe the moisture from the tops with a cloth, put on and secure the covers. Keep in a dry, dark, cool place.
To CAN TOMATOES WHOLE.
Take thick meated, good solid tomatoes, not too ripe, scald and take off the skins, put them in a pan and pour boiling water over them, let them stand on the stove till they are well scalded and the water comes to a boil. Have the cans warm, put in the tomatoes, and seal securely. They will slice like fresh tomatoes.
PRESERVED TOMATOES.
The small, round tomatoes, either red or yellow (called the button tomato) are the best for preserving. Having measured the tomatoes, allow, to every quart, one quart of the best brown sugar, the juice and the grated rind of two lemons. Put them in a preserving kettle, uncovered, and add gradually, the sugar. Boil the tomatoes and sugar slowly for an hour or more; when done, take them off the fire, and seal tight, in glass jars.
PRESERVED PEACHES. First take out the stones, then pare them. To every pound of
peaches, allow one-third of a pound of sugar. Make a thin syrup, boil the peaches in the syrup till tender, but not till they break. Put them into a bowl, and pour the syrup over them. Put them in a dry, cool place, and let them stand two days. Then make a new, rich syrup, allowing three-quarters of a pound of sugar to one of fruit. Drain the peaches from the first syrup, and boil them until they are clear, in the last syrup. The first syrup must not be added, but may be used for any other purpose, as it is somewhat bitter. The large, white clingstones are the best.
PRESERVED QUINCES.
Pare and quarter the quinces, boil in enough water to keep them whole. When they are tender, take them out, and to each pound of quince, add one pound of granulated sugar. Let them stand in the sugar until the next day, when you will find the syrup as light and clear as amber. Put them in the kettle and let them boil twenty minutes. Done in this way they never get hard.
PRESERVED QUINCES. — Very rich.
Records on this page
Canned BerriesCanned TomatoesPreserved TomatoesPreserved PeachesPreserved Quinces