Canning Fruits and Vegetables

Ingredients

• 1 quart of juice
• 1/2 lb. sugar
• 1 cup of water
• a little salt
• a little pepper
• a dash of pulverized, sifted saltpetre
• lard, heated sufficiently to run smoothly

Method

1. 1

   Select the best fruit, squeeze out the juice, strain it through fine muslin or flannel cloth, add sugar in the proportion of 0.5 lb. sugar to 1 quart of juice, and bring to a boil.

2. 2

   Remove all scum and put while hot into small bottles, corking closely.

3. 3

   For canning without syrup, fill wide-mouthed bottles with fruit, cork tightly, surround with water, and boil.

4. 4

   For cold process, fill jars with fruit, cover with boiled and cooled water, seal, and store in a cool place.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 391. The excerpt below is the record exactly as published.

1 quart of juice, and bring to a boil; use an earthen or porcelaindined kettle, remove all scum which rises, and put while hot into small bottles, and keep closely corked; or it can be kept ia Mason jars. 626 CANNING FRUITS, VEGETABLES, ETC. When canning fruit the juice remaining can be bottled in the same manner. For pudding sauces, etc., these can be used in place of wines and intoxicating liquors, as we have elsewhere stated in speaking of intoxicating liquors; they can also be used for water ices and summer beverages. Fruit jui-ces can also be put up without the use of sugar; strain the juice, and fill it into the bottles to the bottom of the neck only; then cork securely, wire the corks down, and set the bottles into water up to the neck; let it boil ^ hour, then take from the stove, let them stand in the water till cold, and seal the corks. Juices put up this way can be used like fresh juices, but when exposed to the air they spoil quickly, so that all must be used at once when a bottle is opened. Small bottles are therefore best. CANNING WITHOUT SYRUP. Fruit can be put up much as directed for apricots, but without using any syrup. The fruit should not be very ripe when picked; fill wide=mouthed bottles as full as they will hold, cork and seal each one tightly, surround it with water and boil as there directed; then remove from the stove and let them cool standing in the water, tight- ening the covers occasionally. It will be found to nearly equal fresh fruit when opened, and can be used like it. Apricots, cherries, gooseberries, sliced pineapple, plums, and other fruit can be put up thus. CANNING BY THE COLD PROCESS. Many fruits may be canned by what is termed the " Cold Pro- cess." It is best to boil the water used for this purpose, to kill all germs in, it; then let it get cold before using it. Green Currants and Green Gooseberries To can them in this manner fill jars with the green fruit, shaking it well together ; j^ZZ with water which has been boiled and allowed to get perfectly cold; seal, wrap each jar in pa per, and set in a cool place. The Cukbant is supposed to be a native of North- ern Europe, and did not attract much attention till ■within the last 1 jO years. It is not mentioned by the ancient Greek and Roman writers. The red, white and black, all belong to the same species as the goose- berry, and their composition is nearly the same. It is white cukeant. a wholesome and useful fruit. Its acid is principally citric and malic. Grapes (Cold Process).— Remove them from the large clusters in smaller clusters of 2 or 3, being very careful indeed that the stem of CANNING FRUITS, VEGETABLES, ETC. 527 each grape is in no wise loosened from the fruit; fill the jars with these clusters, or with the single grapes if preferred, with the stems left entire or partly clipped; when full (do not shake, as the success depends upon the stem adhering to the fruit) immerse the jar in a pail of water which has been boiled and become cold; when the jar is quite full of water screw on the top while under water. Cherries (Cold Process) — The stems of cherries may be clipped and the fruit canned in the same manner as grapes. It is more diffi- cult to prepare cherries, as they loosen so easily from the stem. Canned Peaches (Cold Process).— Pare and halve the fruit, fill a jar with, it, pacJcing closehj, and fill the jar with water as for currants; cover and let stand 6 or 8 hours for the water to work its way into all openings; then fill in water to take the place of that which has worked in, and seal. Thus put up, all the freshness and flavor of the fruit is retained. Instead of the water cold syrup can be used, but the natural flavor is best retained without any sweetening. Canned Rhubarb (Cold Process).— Take fresh green stalks, peel and slice as if for pies; then take fruit jars and pack this in up to the necks, and then fill the jars with cold water; now seal up air tight and it will keep any number of months. To see if the jars are tight set them bottom up for a little while and see if any water escapes; if not, they are all right. To use it, pour off the water and use like fresh pieplant; but to sweeten it, not over ^ the sugar ordinarily used will be needed, as the water will extract some of the acid. The method is simple, and it will be equal to fresh pieplant when used. Strawberries Canned Cold. — To each lb. of fruit allow 1 lb. sugar; dissolve the sugar in the least possible quantity of water, put in the strawberries and let both boil up together once thoroughly; then put the fruit and syrup in deep earthen pie plates, and let stand in the sun 24 hours covered with mosquito netting; or dry it in a cool oven; then can cold. Delicious. Currants, Raspberries, Huckleberries and other small fruit may be canned the same way. The Huoklebekey is native to the northern parts of the world. It has a spicy, rather sweetish taste and is very wholesome. It contains about Tir* water, 6.7^ sugar and 1.3^ free acid. It belongs to the same species as the bil- huoklkbkbby. berry and blueberry. CANNING MEAT. Do not leave meat designed for canning exposed to the air; as soon as it is thoroughly cold, after killing, prepare it by selecting 528 CANNING FEUITS, VEGETABLES, ETC. pieces free from blood. Remove all bone, gristle and inferior pieces, and cut it into suitable pieces for the table, having them rather thin than otherwise. On the bottom of a Mason's self=sealing can put a little salt, pepper, and a dash of pulverized, sifted saltpetre; then put in a layer of meat, and on that sprinkle more of the same seasoning, and so on alternately, filling the can to within an inch of the top, pressing the layers down firmly while packing that there may be no air spaces. On the top layer use the seasoning more freely. Fill the can with lard, heated sufficiently to run smoothly

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