To Can Cherries No. 1

Ingredients

• one pound of sugar
• each pint of water
• ripe cherries

Method

1. 1

   Make a syrup using one pound of sugar to each pint of water, simmer for five minutes, fill the cans with syrup, screw on the caps lightly, cook for half an hour, then tighten the caps and remove the cans.

2. 2

   When cold, tighten the caps again, wrap in paper, and store in a cool, dry closet.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 74. The excerpt below is the record exactly as published.

ripe cherries and set them on racks in a boiler partly filled with warm water. Make a syrup, using one pound of sugar to each pint of water, and after it has simmered five minutes fill the cans containing the fruit with it, screw -on the caps lightly, cook half an hour, then tighten the caps and remove the cans. When cold tighten the caps again, wrap the cans in paper, and set in a dry, cool closet. To Can Cherries No. 2. — Pit the cherries, put them in a preserving kettle, add half a cup of water to each quart of cherries, cover closely, heat to boiling point, simmer ten minutes, then add sugar to taste. If the Canning, Preservings and Pickling. 167 cherries are sweet a quarter of a pound of sugar to each pound of cherries will be sufficient, if they are very sour three quarters of a pound of sugar will be required to each pound of cherries. After adding the sugar cook until it dissolves and the fruit boils, then fill heated cans with it, screw the caps on the cans, let them cool, wrap in paper, and set in a cool, dry closet. To Can Corn. — Cut the corn from the cob and pack it, as compactly as possible, in glass cans. Screw the caps loosely on the cans, set them on a rack in a boiler, add warm water until the cans are half covered, put the lid on the boiler, and cook the corn three hours, then screw down the caps on the cans and remove them from the boiler. When cold tighten the caps, wrap the cans in paper, and set in a cool, dry closet. To Can Peas. — Fill glass cans, as compactly as possi- ble, with peas. Set the cans on a rack in a boiler, fill with warm water, add a teaspoonful of salt to each quart of peas, screw the caps on the cans loosely, cook an hour, and then proceed as for canning corn. To Can Lima Beans. — Cook the beans five minutes in slightly salted water, then drain off the water, pack the beans compactly in glass cans, set the cans on a rack in a boiler, fill them with warm water, add a teaspoonful each of salt and granulated sugar to each quart of beans, screw the caps on the cans loosely, cook an hour, and proceed as for canning corn. To Can String Beans. — Follow the directions given for canning lima beans. To Can Asparagus — Wash the stalks of asparagus, cut them of the same length, place them, with the tips 1 68 The Art of Cookery. upward, compactly, in glass cans, set the cans on a rack in a boiler, fill them with warm water, add a teaspoonful of salt to each quart can of asparagus, screw on the caps loosely, cook half an hour, and proceed as for canning corn. To Can Tomatoes No. i — Skin the tomatoes, put them in a preserving kettle, cook for half an hour, if in small quantities, longer if in large quantities, dip off the water occasionally while the tomatoes are cooking, as a pint of water can be removed from two quarts of toma- toes and their quality and flavor be greatly improved thereby. When sufficiently cooked fill heated glass cans with the hot tomato, screw the caps on the cans, set aside till cold, then tighten the caps, wrap the cans in paper, and keep in a cool, dry closet. To Can Tomatoes No. 2. — Fill heated glass cans com- pactly with smooth, medium-sized tomatoes that are not over-ripe. Fill the cans with boiling water, add a table- spoonful of salt to each quart of tomatoes, screw on the caps tightly, let stand till cold, then tighten the caps on the cans, wrap in paper, and put in a cool, dry closet. To Can Tomatoes No. 3 — Remove the skins from smooth, medium-sized tomatoes as directed on page 26, and fill heated glass cans compactly with them. Fill the cans with boiling water, add two whole cloves and a tablespoonful each of sugar and salt to each quart of to- matoes, screw the caps tightly on the cans, let them stand until cold, then tighten the caps, wrap the cans in paper, and put in a cool, dry closet. To Preserve Peaches. — Cut a pound of select peaches in halves, remove from the stones, and pare. Put a Cannings Preserving, and Pickling. 169 pound of cut-loaf or granulated sugar, a pint of water, and the pits from half the peach stones, into a preserv- ing kettle and cook until the sugar is dissolved and the syrup boils, then put enough of the prepared peaches into the kettle to cover the surface of the syrup. Sim- mer gently, turning the fruit over occasionally until cooked and transparent, then put in glasses, filling them three quarters full. After all the peaches have been cooked and put in glasses in this manner simmer the syrup two or three minutes, skim and pour over the fruit in the glasses, cover securely, wrap in paper when cold, and keep in a cool, dry closet. To Preserve Pine-Apples. — Pare the pine-apples, cut them in slices half an inch thick, and divide the slices into halves or quarters. Make a syrup by using one pound of sugar to each half pint of water, boil, skim, and then proceed as directed for preserving peaches. To Preserve Quinces — Cut the quinces in halves or quarters according to size, remove the seeds, and pare and core the quinces. Put the prepared fruit and the seeds into a preserving kettle, barely cover with hot water, and simmer very gently until the fruit can be pierced with a straw, then carefully remove from the water and lay upon plates. Measure the water in which the quinces cooked and to each pint of water

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