Fruit Canning 'California Method'

Ingredients

• To every pound of fruit
• add a pound of sugar

Method

1. 1

   Mash fine in an earthen jar with a wire potato masher, then pack in glass jars; seal up, and wrap each can in paper to exclude the light.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 112. The excerpt below is the record exactly as published.

to every pound of fruit add 3 pints of water and let boil | hour. Set aside and let stand 24 hours, then weigh this mixture and to every pound add li lbs. of sugar and boil 40 minutes. l\Ii!S. S. Mitchell. Orange Marmalade. Four large oranges, 2 pounds of best loaf sugar, 1 teaspoonful of tartaric acid, 2 quarts of water. Cut the oranges in very thin slices. Boil them soft in the water. Add the sugar and tartaric acid. Boil for 1 hour. Mrs. Fisher. Apple Pulp Marmalade. Four cups of apple pulj), 4 cups of sugar, juice and pulp of 3 oranges, grated i-ind of 1 orange, 4 slices pineap])le cut in dice; boil until thick, add 1 cup of chop- ped walnut meats. Mrs. Bronson^. Rhubarb Marmalade. Two pounds of rhubarb, 3 lbs. of sugar, ^^ lb. of walnuts. Juice and chopped rind of 2 lemons. Boil until tender. Mrs. H. F. Hatstdford. Peach Butter. Boil peaches until tender in a very little water, put through colander, tlien add H pounds of sugar to 1 quart of fruit, boil 1 hour, season with cinnamon. Mrs. F. a. Bell. SriMOKIOK COOK liooK 151 Pear Butter. Paro and cook pears, put llii-()ii,::li coImiuIit. ami \i> .") nips pulp add -1 cups sugar, cook until thickness of apple Ijuttcr. Mi;s. F. A. Bell, Negaunee. Preserved Cranberries with Citron. Cook 3 cupl'uls cit]'OJi (pared and sliced) in water to cover, until tender, add 2 cups cranberries ajid weigh, add '} lbs. sugar to each lb. of fruit, and the juice of one lemon. Simmer until tlie fruit looks clear and rich, and seal. 2 cups sugar to 4 of fruit make a ])alatal)lo sweet for imnu''diate use. Crabapple and Pear Preserves. Cook and sti'ain ^ pk. of ci-al) apples, peel aiul (piarlcr 1 pk. of pears, allow lb. for lb. of sugar with a couple of Ihs. extra for the ci-ahs. lioil apples, sugar and a few cloves and a little un-gi-ound ginger togethei-. Add pears and when tender hottle and seal. Mrs. Drake. Preserved Citron. J'are olf green rind, cut into dice shape; cover with, water ami boil until tender. Have a thick syrup I'cady; put in syrup and simmer gently for an hour. Eai^ins anil lemons to taste improve flavor and color. ^Fits. IU'dolpti Olson. Preserving Orange Peel. The skins from oranges may l)e cut into s!ii-eds, boiled in water until they are tender, then boiled in a thick syrup, dried and rolled in sugar, and put aside for flavoiing cakes, mincemi^at and things of that kind in winter. Tliis will save the pui-chase of (lri(Ml oi-ange peel, and costs but very little. Currant Conserve. Five pouiuls fresh currants, o pounds seedless raisins. 5 pounds sugar, C, oranges (cut in small |)ieces), 4 teaspoons whole cloves, 4 tablespoons stick cinna- nu)n. Cook about 40 minutes or until it jells. Xice with meats. Mrs. Rudolph Olsox. Gingered Pears. Four lbs. of pears chopped or sliced in ([uile tine pieces, 4 lbs. of sugar, 1 oz. of green ginger root, which is difficult to get this time of year, so I use crystallized ginger or the dry root steeped in water until strong enough to suit the taste, then use that juice. Grated rind of 4 lemons and the juice with water enough to make a pint, add to the sugar and nudvC a syrup into which ])ut the fruit, ginger and lemon rind, cook until the pears are tender and all looks cleai'. T do it down quite thick, then put into glasses and cover tight. Miss ^I. J. Earle. To Can Peaches in Halves. Pear and cut in halves, then take 3 cups of halved peaches to 1 cup of sugar, let stand to draw syrup. Take some stones and 2 cu])s of water and boil 10 minutes, then strain it on the peaches and drain all the syrup off, let come to a boil and put peaches in, boil until tender. ^Irs. \V. J. Strom vall. Fruit Canning "California Method.

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