Canned Blackberries

Ingredients

• two quarts of blackberries
• one pint of sugar

Method

1. 1

   Put blackberries in a kettle with sugar, heat slowly, and pour into jars when boiling hot.

2. 2

   Seal immediately.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 441. The excerpt below is the record exactly as published.

ght quarts of blackberries and two quarts of sugar in a preserving-kettle, and heat slowly, stirring often. Simmer for half an hour after the fruit begins to boil. Put in small jars, and seal while hot. * Preserved Pineapple. To preserve pineapple, pare it, cut it into thin slices, free it of the core, weigh it, and put it into a bowl with half its weight of sugar. Let it stand over night, and in the morning put it on the stove in a preserving-kettle. When it begins to boil, skim it. Let it boil for a minute j then put it into jars, and seal the jars. * Canned Apples and Quinces, Use one peck of apples, two quarts of quinces, and two quarts of sugar. Pare the quinces, and cut out the cores. Put the cores and parings into 'the preserviDg- kettle with two quarts of water, and boil gently for an hour. Cut the quinces into eighths, and put them into another kettle containing three pints of boiling water. Simmer until the fruit is so tender that a straw will pierce it. Lift the pieces from the water with a fork, and lay them on a platter to drain. Now strain the water from the cores and parings into the kettle in which the quinces were stewed. Add the sugar, and simmer for ten minutes ; then skim. Wash the other preserving-kettle, and pour half the syrup into it. Now put one-quarter of the pared, cored, and quartered apples into each kettle, and add, also, one- quarter of the cooked quinces to the contents of each kettle. Simmer gently for twenty minutes. Fill heated jars with this fruit, and seal them at once. PRESERVING. 886 Cook the remainder of the fruit in the syrup remain- ing in the kettle, and seal it in cans as before. This is a delicate preserve that may be served with cake for dessert when fruit is scarce. * Canned Apples. Only fine-flavored tart apples should be canned. Ap- ples, like all canned fruits, may be put up without sugar ; but the flavor is finer when sugar is added to them dur- ing the cooking. Pare, quarter, and core one peck of tart apples. Put them into a preserving-kettle with one quart of water and after covering the kettle, put it on the fire. As soon as the water begins to boil, draw the kettle back where the fruit will cook slowly for a quarter of an hour. Stir frequently. Add one quart of sugar, and cook fifteen minutes longer. Have at hand some hot preserving-jars, and after filling them, seal immediately. It is worth the while to can a bushel of apples, or more. * Canned Blackberries. To can blackberries, put them in the preserving-kettle with one pint of sugar

Cook this with the app: pantry check, scaling, and the assistant.