Canning Fruit

Ingredients

• four cups water
• two cups sugar
• a pint of vinegar
• the fruit which must not be very ripe

Method

1. 1

   Make a syrup by boiling water and sugar for fifteen minutes.

2. 2

   Add fruit and cook until tender.

3. 3

   Fill hot jars with fruit and juice, seal tightly, and re-tighten the next day.

As published

This recipe was extracted from Council cook book (1908), page 59. The excerpt below is the record exactly as published.

a pint of vinegar is the standard pro- portion for all manner of sweet pickling. Spicing may be varied to suit the taste. When you happen to have a few tablespoons of jam or jelly left over, try what a delicious addition it makes to baked apples, dropping a teaspoon into the core of each apple before they go in the oven. To take grease from cloth, rub on fabric a paste made of fuller's earth and turpentine. ' Rub on until the turpentine evaporates and a white powder re- mains. This can be rubbed off, and the grease will have disappeared. BROCK & CO. I ''"S,,::-"*/;^ Presidio Ave. ana Sacramento Street f « > r . PHONE WEBT40,, I doy Tight. .- .' HOUSEHOLD HINTS 183 When making jam, if a clean half dollar is placed in the bottom of the preserving pan the fruit will not require stirring, and it will keep beautifully whole. The coin keeps it stirred by continually moving while the water is boiling. Putting away "left-overs" in fireproof bowls will save the washing of many extra dishes. Pretty Japa- nese bowls may be bought, in which small portions, left over and worth serving again, may be put when first taken from the table. In these same bowls the food may be reheated and served. If you have skimmed a soup clear, as you imagine, and still find floating on it tiny globules of fat, whisk across the top of the hot stock lightly a piece of clean, white blotting paper or a dab of absorb- ent cotton. Touch simply where the fat floats, and it will become perfectly clear after a few minutes' effort. Everything good, too small to utilize in other ways, should be put into the soup kettle and ^ould be boiled up. A spoon of gravy or rice, any kind of vegetables, the bones from roasts, steaks, chops, or poultry, the tough ■ end of the steak, the trimmings from roasts, steaks, and chops, which will be sent with the meat if asked for, — all should go into that invaluable soup kettle and will give a stock far richer in flavor and more nutritious than if prepared in the WAITER BAKER'S "^°^ ^Scolat^s Be«t in the World Have held the Market 128 Yeeuri 184 COUNCIL COOK BOOK. usual way. It will, of course, not do for clear soup, but for all others it is excellent. Canning Fruit. For four pint jars make a syrup of four eups water and two cups sugar and boil fifteen minutes. Add the fruit which must not be very ripe

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