Canned Preserved
Cherries 4 oz. 8 oz.
Strawberries 8 ” 12 ”
Raspberries 4 ” 6 ”
Blackberries 6 ” 9 ”
Quinces 8 ” 12 ”
Pears 4 ” 8 ”
Grapes 4 ” 8 ”
Peaches 4 ” 8 ”
Pineapples 8 ” 12 ”
Crab-apples 6 ” 10 ”
Plums 6 ” 9 ”
Rhubarb 8 ” 12 ”
Sour apples 6 ” 9 ”
Currants 8 ” 12 ”
Cranberries 8 ” 12 ”
=Preserving.=—Preserves require from ¾ to 1 pound of sugar to each
pound of fruit, and ½ cup water to each pound sugar. The fruit should
be simmered in the syrup until tender, a little at a time; skimmed
out into the jars; when all are done the syrup should be brought to
boiling point, jars filled and sealed. Hard fruits like quinces should
be first steamed or cooked in boiling water till tender.
=Jams.=—Jams are usually made with small fruits or with chopped large
fruits; they are cooked with an equal weight of sugar till rich and
thick, then put into tumblers or small jars and sealed.
=Jellies.=—Use equal parts of sugar and drained fruit juice. Mash
and heat berries till juice runs readily, then turn into bags of
unbleached muslin or 2 thicknesses of cheese-cloth and let drip.
Measure juice and sugar. Boil juice 20 minutes. Have sugar in shallow
pan, heat through in open oven. Add to boiling juice, boil up once,
take off fire and pour into tumblers. Fruit like apples and quinces
should be chopped and covered with water, then simmered till tender
before turning into jelly-bags.
=Spiced Fruits.=—These are also called sweet pickled fruits. For 4
pounds prepared fruit allow 1 pint vinegar, 2 pounds brown sugar, ½
cup whole spices—cloves, allspice, stick cinnamon, and cassia-buds.
Tie spices in thin muslin bag, boil 10 minutes with vinegar and sugar.
Skim, add fruit, cook till tender. Boil down syrup, pour over fruit in
jars, and seal. If put in stone pots, boil syrup 3 successive mornings
and pour over fruit. Currants, peaches, grapes, pears, and berries
may be prepared in this way, also ripe cucumbers, muskmelons, and
watermelon rind.
[Illustration: (Decorative Design)]