Canned Grapes
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 340. The excerpt below is the record exactly as published.
granulated sugar, 1 cup of water, let boil and skim. Then add the peel, let boil for 20 minutes, let stand in syrup for a couple of weeks. Seal up in a sealer, drain off syrup and put layers in sugar and let stand. — Mrs, A. L. Lansing, Floss- more, 111. CANNING FRUITS.— In canning fruits, sweeten to suit the taste. One-quarter of a lb. to a lb. of fruit is enough, unless fruilt is very sour, then use ^ lb. None but the finest white sugar is. to be used. Select fruit of firm and good quality. Pare and place in a steamer over boiling water. Put a dish under the fruit to catch the juice, afterward to be strained and added to the syrup. Let them steam until they may be pierced with a broom straw. Make a syrup of the best sugar, have it boiling hot, dip the fruit into the syrup and put it into the cans or jars. Then pour over the boiling syrup to fill the vessel. Seal immediately to keep in the steam. — Mrs. E. L. Matthews, Chicago Heights, 111. CANNING CHERRIES.— When preparins: cherries, take the stones out of about every fourth cherry (leave the rest in for fla- voring). Weigh or measure the cherries, put in a saucepan, and put enough water on to just cover the cherries. Bring to a boil, and let cook till the skin cracks; then put 5^ as much sugar as you have cherries, and let boil 5 minutes longer; take off the stove, and seal up while hot. — ^Mrs. L. E. Mason, Oak Glen, 111. CANNED GRAPES. — Pick ripe grapes
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