Pickled Pears

Ingredients

• 10 pounds pears, pealed
• 1 quart vinegar
• 4.5 pounds sugar
• 4 cup water
• 4 cup broken cinnamon and cloves mixed

Method

1. 1

   Layer pears with sugar, cover with water and vinegar, let stand overnight.

2. 2

   Boil with spices, add pears, boil until tender.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 52. The excerpt below is the record exactly as published.

. 5 pounds sugar. 2 lemons. Grind one orange, including the peeling, with pears, through meat chopper. Squeeze juice and pulp of other five oranges. Juice two lemons. Use no water. Be careful not to let orange seed get in. Cook two hours and stir often to avoid burning or sticking. Mrs. A. P. Hepricx. Preserved Figs Take two tablespoons of ground ginger and tie in a muslin bag. Use enough cold water to cover the figs. Do not take the stems off of figs. Put all on the fire and let come to a boil. Cover with a plate to keep them under the water. As soon as they are clear, take out and put on a plate. Make a syrup— four pounds of sugar to five quarts of figs, very little water, juice of one lemon. As soon as syrup is cooked, put figs in and cover with a plate. Cook until fruit is thoroughly done. Take out fruit and cook syrup down, put the fruit back in and heat, then seal. Mrs. H. E. Gores. Watermelon Rind Pickle Peel the green and red off of a thick rind, cut in small squares or strips. Soak in weak brine twelve hours then in fresh water twelve hours, changing water twice. Boil thirty minutes in alum water, a lump about the size of a hickory nut, next in strong ginger water thirty minutes. To eight pounds of rind (after soaking and boiling) put five pounds of sugar and one quart of vinegar, one ounce each of spice, cloves and cinnamon. Boil until syrup is thick and rind clear. In changing rind (from boiling alum water, ginger water) drop in cold water each time to keep brittle. Mrs. W. L. Nevins. Pineapple and Strawberry Preserves Two baskets of strawberries and one pineapple. Hull the berries, peel the pineapple, and put through the meat chopper; mix the two together, add one cup sugar to each cup fruit, let stand a few minutes until sugar is thoroughly dissolved, then cook over a slow fire until it starts to boil, then boil just fifteen minutes, and seal with paraffin in glasses. Mrs. H. E. Georges. 108 Give the growing children Knox Sparkling Gelatine Strawberry Jam To one pound fresh strawberries add one pound sugar. Cook slowly till sugar is dissolved, then boil ten minutes. Take out the fruit, boil syrup until thick, replace fruit and boil five min- utes. Put in jars and, when cold, pour melted paraffin over top. It is best to cook only two quarts of berries at one time. Mrs. J. W. WraAver. Orange Marmalade 6 oranges. 4 lemons. Wash fruit carefully, and slice, adding to each pint three pints cold water. Let stand twenty-four hours. Cook this until the rinds are tender, then let stand again overnight, then add an equal amount of sugar, and boil until it jellies. Mrs. W. P. Barrarp. Lemon Butter 6 eggs. 1 pound sugar. 4 pound butter. 3 lemons. Beat eggs thoroughly, add sugar and butter, juice of three lemons and grated rind of two. Cook till thick like honey. Strain. Mrs. C. E. Guewy. Strawberry Preserves Hull and wash strawberries, mash just a little. Take one cup fruit, two cups sugar, when starting to boil good, cook from twelve to fifteen minutes, put in glasses, cover with para- fine. Miss Mary D. Gerorer. Sweet Pickle Peaches or Pears 6 pounds of fruit. 3 pounds of sugar. 1 quart apple vinegar. Spice to suit taste. Mrs. T. T. Wetnons. Preserved Citron or Watermelon Rind Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing two teaspoons of powdered alum to each quart of water, heat gradually to boiling point and cook slowly ten minutes, drain, cover with ice water, let stand two hours, again drain and dry between towels. Weigh, allow one pound of sugar to each pound of fruit, one cup of water to each pound of sugar. Boil sugar and water ten minutes. Add melon rind and cook until tender. Remove rind to jars and cover with syrup. Mrs. H. E. Groree. 109 Knox Sparkling Gelatine improves Soups and Gravies Sweet Pickle Peaches 8 pounds of fruit. 1 quart vinegar. _ 4 pounds sugar. Stick cinnamon, ginger, cloves, mace, allspice. Boil vinegar, sugar and spices together, add fruit, boil up good once or twice, remove from the kettle. In one week’s time return the fruit and juice to kettle and boil as soft as you like. Miss Netxure Stern. Sweet Pickles 12 pounds fruit. 6 pounds sugar. 1 pint vinegar. Cloves and spice to suit the taste. Boil vinegar, sugar and spices together three successive morn- ings and the third morning cook all together. Miss JANIE Harrineton. Peach Jelly Pare the peaches, take out the stones, then slice them. Add to them about a quarter of the kernels. Place them in a kettle with enough water to cover them. Stir them often until the fruit is well cooked. Then strain and to every pint of the juice add the juice of a lemon. Measure again and allow one pound of sugar to each pint of juice. Heat the sugar very hot and add, when the juice has boiled, twenty minutes. Let come to a boil and take instantly from fire. Mrs. J. E. Sawyer. Orange Marmalade 6 oranges. 11 cups cold water. 1 lemon. 7 cups sugar. Peel oranges, removing skins, and slice thin. Slice lemon with rind on, cover orange and lemon slices with cold water, let stand twenty-four hours. Boil three hours, add sugar and boil one hour. Pour into glasses, cool and cover. Mrs. R. B. Tempreron. Ginger Pear 8 pounds pears (hard preferred). 1 quart cold water. 6 pounds sugar. 3 lemons. 1 pound preserved ginger. Pare, core and cut pears in small squares. Heat water and sugar, put in pears and lemons sliced thin, also ginger cut fine. Boil slowly two hours. Good for vanilla ice cream. Mrs. W. P. Barwarp. 110 Ask your grocer for Knox Gelatine—take no other Fruit Butters If apples of coarse texture are used it is desirable to cook them and put them through a colander or coarse wire strainer before adding them to the boiled cider. Sweet apples are sometimes used with tart ones. Over-ripe apples are not de sirable. Apple butter is made by boiling down fresh sweet cider to half its original quantity, then adding apples which have been peeled and sliced. ‘The apples either are added directly to the boiled cider and cooked in it until the apple butter is done or are made into apple sauce which is cooked in the boiled cider. The cooking should be continued until the cider and apple pulp do not separate, then the butter will be of the right thickness when cold. To one gallon of cider boiled down to one-half gallon add one gallon of fruit. Sugar should be added after the cooking of cider and apples is about two-thirds done. They should be cooked from four to six hours. About one pound of sugar is used to one gallon of apple butter. It is spiced aceording to one’s perference, about one-half teaspoon each of ground cinna- mon, cloves and allspice for each gallon being a common mix- ture. _ These are stirred into it when the cooking is finished. Pear butter can be made the same way, and is very delicious. Miss Ruta WeratTHERLy. Pickled Pears 10 pounds pears, pealed. 1 quart vinegar. 416 pounds sugar. 4 cup water. 4 cup broken cinnamon and cloves mixed

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