Blueberries

Ingredients

• 6 qt. berries
• 2 c. sugar
• 1 0. water

Method

1. 1

   Pick over the berries and wash and drain them.

2. 2

   Put the water, berries, and sugar into the preserving kettle and heat them slowly.

3. 3

   Boil them fifteen minutes.

4. 4

   Put them into jars.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 68. The excerpt below is the record exactly as published.

2 c. sugar to ^ c. water. Thick sirup — 1 c. sugar to 1 c. water. Light sirup — 1 c. sugar to 2 c. water. Boil the sirups ten minutes and skim oflf any scmn. Digitized by Google 168 SECOND YEAR The choice of a thick or a thin sirup depends on the kind of fruit ; the acid fruits, needing much sugar, call for thick sirup ; the milder fruits can be preserved in thin sirup. The fruit in all cases should be cooked in the sirup until it is tender. Filling Jars. — First, provide new rubbers for the jars every year. When ready to put the fruit into the jars, slip a broad skimmer under the jar and lift it; drain the water from the jar, and set it in the milk pan. Dip the rubber into boiling water and put it smoothly on the jar. Fill the jar to overflowing with the boiling fruit and sirup. Slip a spoon handle around inside of the jar in order to allow air bubbles to rise to the top and escape, and also to pack the fruit solidly. Then put on the cover and fasten it. Place the jar on a board, avoiding a cold draft, and let it stand overnight. Before putting the jar away, wipe the outside thoroughly and label it. Set it in a dark closet, and examine it after one week to see if any air bubbles appear. If so, scald the fruit again and proceed as before. RECIPE 306. 2i qt. raspberries 1 qt. currants 4 c. sugar RECIPE 307. 6 qt. berries 2 c. sugar RASPBERRIES AND CURRANTS Pick over the fruit and wash and drain it. Put the currants, a few at a time, into the preserving kettle, and mash them with a wooden masher. Cook them slowly one hour, then strain the juice through thick cheesecloth. Return the juice to the kettle, add the sugar, and cook the sirup slowly about twenty-five mmutes. Add the rasi)- berries (when the sirup is boiling) one quart at a time. Boil the fruit about three min- utes, then put it into jars. Repeat the process until all the raspberries are cooked. BLUEBERRIES Pick over the berries and wash and drain them. Put the water, berries, and sugar Digitized by Google PRESERVING FOODS 169 1 0. water

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