Canning Plums

Ingredients

• three fourths of a pound of sugar
• a quarter of a pound of sugar
• half a pint of water

Method

1. 1

   Pierce the plums, add sugar and water to a kettle, simmer for five minutes, then add the plums and cook for fifteen minutes.

2. 2

   Fill heated glass cans with the plums, screw the caps on tightly, and cool.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 73. The excerpt below is the record exactly as published.

half pint of water, let simmer twenty minutes, and remove the scum. Fill glass cans with the remaining berries and set on racks or rests in a boiler containing sufficient warm water to cover the racks. Fill the cans of fruit with the prepared syrup and screw on the caps loosely. After all the cans have been filled, add hot water to that in the boiler until it comes half way to the top of the cans, put the lid on the boiler, let the water boil half an hour, then screw the caps tightly on the cans, cover them with a towel to Cannings Preservings and Pickling. 165 protect them from exposure to cold air, remove from the boiler, and set away to cool. When perfectly cold tighten the caps, if necessary, wrap the cans in paper, and keep in a cool, dry closet. Other berries may be canned in a similar manner, either with or without sugar. To Can Peaches. — Halve and pare the peaches intended for canning, put them in glass cans, and set the cans on racks in a boiler as directed for canning strawberries. Fill the cans of fruit with a syrup made by adding one pound of granulated sugar to each pint of water used and letting it simmer five minutes, put on the caps loosely, cover the boiler, let the fruit cook half an hour, if the peaches are soft, an hour if they are hard, then screw the caps tightly on the jars, and proceed as directed for canning strawberries. To Can Pine- Apples — Pare the pine-apples, flake from the cores with a fork, fill heated glass cans with the pre- pared fruit, and set them on a rack in a boiler. Make a syrup by cooking together, five minutes, one pound of sugar to each pint of water. Remove the scum from the syrup, fill the cans containing the fruit with the hot syrup, screw on the caps loosely, cook half an hour, tighten the caps, and remove the cans from the boiler. When the cans are cold again tighten the caps, wrap in paper, and set in a cool, dry closet. To Can Quinces. — Quarter, pare, and core the quinces. Put the prepared fruit into a preserving kettle, cover with water, simmer until tender enough to pierce with a straw, then put into glass cans and set in a warm place. To each pint of the water in which the quinces were cooked add half a pound of granulated sugar, simmer 1 66 The Art of Cookery, five minutes, remove the scum, fill the cans containing the ft-uit with the syrup, screw on the caps, and when cold wrap in paper and put in a dry closet. To Can Pears. — If the pears are ripe and soft can like peaches ; if they are hard can like quinces. To Can Plums. — Pierce the plums with a fork, or gir- dle them with a knife. If they are very acid use three fourths of a pound of sugar to each pound of plums, if very mild use but a quarter of a pound of sugar

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