The time for boiling juice is from fifteen to twenty minutes
before adding the sugar.
Sugar should always be heated before adding it to the juice,
so that the boiling process will not be interrupted. All jellies
should be cooked over a moderate fire and carefully skimmed.
In making preserves or jellies no economy of time or labour
must be considered. Never cover when boiling preserves or
jellies. When cooked the preserves or jellies should be placed
in glass jars and set away to cool before covering.
Marmalades should be stirred constantly to keep from
burning.
Always allow fruit for jam to boil from five to ten minutes
before adding sugar; then boil fifteen minutes after, being careful
to remove all scum without interfering with the fruit.
From personal experience, I have found that a cup of juice
to a cup of sugar is the more satisfactory way of making jellies.
In canning fruit only enough sugar is used to suit taste, and pro-
tect from fermentation. One-quarter pound of sugar to a pound
of fruit is quite sufficient, but more may be used if desired.
When glass jars are set away they must be kept in cool
dark place, but where there is no possibility of the fruit freezing.
Fruit for canning should always be carefully selected and
not too ripe.
Berries and all kinds of fruit cooked in syrup should be
lifted and placed in jars. The jars should be placed in a pan
of hot water while being filled; then fill jars with boiling syrup,
allowing to flow over; place on cover and screw down tight.
Place large brown paper on table, then place jars upside down
and let stand over night to make sure that there are no air
holes. In morning before placing in fruit closet, give top of
jar one more twist and then immerse with paraffin wax, as
this protects against the air getting in. Fruit done in this way
309
Preserving and Canning
311
may be kept for years. Once placed away the jars should not
be moved about until taken to kitchen for use. It is very
necessary that all housewives should have the jars marked with
a label showing the fruit contained in jar. This allows a maid
when sent for a certain kind of fruit to place her hands on what
she wants without having to interfere with the rest of the fruit.
To Preserve Peaches
Peaches for preserving may be ripe but not soft. Cut
them in halves, take out the stones, and pare them neatly;
take as many pounds of white sugar as of fruit, put to each
pound of sugar a teacup of water, stir it until it is dissolved, set
it over a moderate fire; when it is boiling hot, put in the peaches,
let them boil gently until a pure clear, uniform color; turn
those at the bottom to the top carefully with a skimmer several
times; do not hurry them. When they are clear, take each
half up with a spoon, and spread the halves on flat dishes to
become cold; .when all are done, let the syrup boil until it is
quite thick, pour it into a large pitcher, and let it set to cool
and settle. When the peaches are cold, put them carefully
into jars, and pour the syrup over them, leaving any sediment
which has settled at the bottom, or strain the syrup. Some
of the kernels from the peach stones may be put in with the
peaches while boiling. Let them remain open one night, then
cover.
To Preserve Citron
Page 160
Presented as published in 1915. 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
The time for boiling juice is from fifteen to twenty minutes before adding the sugar.
Sugar should always be heated before adding it to the juice, so that the boiling process will not be interrupted. All jellies should be cooked over a moderate fire and carefully skimmed.
In making preserves or jellies no economy of time or labour must be considered. Never cover when boiling preserves or jellies. When cooked the preserves or jellies should be placed in glass jars and set away to cool before covering.
Marmalades should be stirred constantly to keep from burning.
Always allow fruit for jam to boil from five to ten minutes before adding sugar; then boil fifteen minutes after, being careful to remove all scum without interfering with the fruit.
From personal experience, I have found that a cup of juice to a cup of sugar is the more satisfactory way of making jellies. In canning fruit only enough sugar is used to suit taste, and protect from fermentation. One-quarter pound of sugar to a pound of fruit is quite sufficient, but more may be used if desired.
When glass jars are set away they must be kept in cool dark place, but where there is no possibility of the fruit freezing.
Fruit for canning should always be carefully selected and not too ripe.
Berries and all kinds of fruit cooked in syrup should be lifted and placed in jars. The jars should be placed in a pan of hot water while being filled; then fill jars with boiling syrup, allowing to flow over; place on cover and screw down tight. Place large brown paper on table, then place jars upside down and let stand over night to make sure that there are no air holes. In morning before placing in fruit closet, give top of jar one more twist and then immerse with paraffin wax, as this protects against the air getting in. Fruit done in this way
Preserving and Canning
may be kept for years. Once placed away the jars should not be moved about until taken to kitchen for use. It is very necessary that all housewives should have the jars marked with a label showing the fruit contained in jar. This allows a maid when sent for a certain kind of fruit to place her hands on what she wants without having to interfere with the rest of the fruit.
To Preserve Peaches
Peaches for preserving may be ripe but not soft. Cut them in halves, take out the stones, and pare them neatly; take as many pounds of white sugar as of fruit, put to each pound of sugar a teacup of water, stir it until it is dissolved, set it over a moderate fire; when it is boiling hot, put in the peaches, let them boil gently until a pure clear, uniform color; turn those at the bottom to the top carefully with a skimmer several times; do not hurry them. When they are clear, take each half up with a spoon, and spread the halves on flat dishes to become cold; .when all are done, let the syrup boil until it is quite thick, pour it into a large pitcher, and let it set to cool and settle. When the peaches are cold, put them carefully into jars, and pour the syrup over them, leaving any sediment which has settled at the bottom, or strain the syrup. Some of the kernels from the peach stones may be put in with the peaches while boiling. Let them remain open one night, then cover.
To Preserve Citron