Canning Fruits
From A practical cook and text book for general use, 1896
Different fruits require different cooking times: Raspberries need less water, blackberries cook for 5 minutes, blueberries and huckleberries for 10 minutes, cherries for 20 minutes, peaches and pears until tender.
Presented as published in 1896. 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 A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 44. The excerpt below is the record exactly as published.
a kettle of boiling water a moment to loosen the skins; take them out with a skimmer unless you have a wire basket, which is more convenient. Cut in halves, remove the pits and skins ; if very large, cut them in quarters. Slowly cook . them in a little water until soft and can boiling hot. Pears. Wash, pare and halve, or quarter them, if very large. Cook until tender and can as above. Small pears may be cooked whole and unpared, to a rich color and then canned. The Seckel pear is the richest and best of all varieties for canning. Tomatoes. Select ripe, solid varieties for canning. Drop them in boiling water for a moment, or until the 112 THE FAT OF THE LAND. skin begins to crack ; remove from the water, peel, and cut out the hard portions about the stem. Slice them into a fruit kettle and stew fifteen minutes or more, and can boiling hot, the same as other fruit, and unless one is very careless in sealing, not a can will be lost by ferment- ation. All other fruit may be canned in the same manner. Be sure and set all canned fruits bottom upwards until cold, then screw the tops tightly and store them in a cool, dark place. Pineapple. Select thoroughly ripe " pines," and with a sharp knife slice off the outside, retaining the /ea7^es 3.s b, handle to hold the fruit. Then with your strawberry huller take out the eyes, and holding the fruit by the leaves in one hand, with the other shred off the pulp with a silver fork. Turn the pine so the fork will strike it in every direc- tion, andthepulp will fall in flakes into the dish, a plentiful supply of juice following. By this method the hard core of the pine is left in your hand, and only the pulp is used as food. By cooking till it is thoroughly sterilized this will keep without sugar or water. Cook fifteen minutes. If cans do not readily open when needed, invert them in a basin of very warm water for a little while. Many people prefer to can their fruit by steaming it. The " Mudge Fruit Cannery " has proved such a success for this purpose the wash boiler process seems a tedious operation, and will doubtless give place to this modern and scientific method of canning fruit and vegetables. In place of this, a steamer kettle or steam cooker may be used. Wash and prepare the fruit as for stewing, and fill the cans full of the raw fruit, shaking it down a little. Set them in a basin of warm water to warm the cans, then slowly FRUITS. 113 fill them with boiling water
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