Canning Blackberries
From Blue Ribbon and Pure Gold cook book, 1905
For quart containers, add 10 minutes to sterilization time.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 72. The excerpt below is the record exactly as published.
Blackberries or|Wash—pack, fill with boiling blueberries) “inysSyrupW ese ae ee 20 10 35 ati2ion Chetries cams: 1. Wash, stem, pit and pack, cover with boiling syrup.... 20 10 35 ato fon 2. Wash, stem, pit, pre-cook 5 minutes in boiling syrup— pack hot, fill with syrup.... — — 20 at 250° Currants...... Wash, stem, pack, fill with DOMNSISVIMD wre nee as tk 20 10 35 ati Zion Fruit juices. ..|Crush fruit, heat slowly, strain, pour into sealers........... 30 — Gooseberries...|Wash, pack in sealers, fill with boiling syrup
Cook this with the app: pantry check, scaling, and the assistant.