1. Apples and Quinces.--Pare and cut the apples and quinces, the same
amount of each. Cook the quinces in enough water to cover them until
tender. Remove these from the water and cook the apples in the same
liquid. When these are done put in a jar or kettle a layer of quinces,
then of apples until all are used. Pour over them a syrup made of a half
pound of sugar to pound of quinces, dissolved in a little water and let it
stand over night. The next day heat them thoroughly and seal in cans.
2. Apple Sauce.--Take as many apples as desired, pare them and cut in
quarters. Put in a stew pan filled about two-thirds with water and cook
until tender. Remove from the fire and beat up thoroughly, adding a
teaspoonful of butter to a quart of apple sauce, half cup sugar and grate
in a quarter of nutmeg. Serve with or without cream.
3. Apples to Can.--Cook the same as for apple sauce, leaving out all
seasoning and sugar. Put in glass jars and seal. When these are opened in
the winter, just add such seasoning as may be desired.
4. Apple Butter.--Five pounds of brown sugar, three gallons of cooked
apples, one quart of cider vinegar. Boil this down to about two gallons
and season with cinnamon.
5. Canned Pears.--Prepare a syrup of one pint of water and one cup sugar
to one quart of fruit. Before doing this, have your pears all pared and
ready for the syrup when done. As you pare each piece of fruit drop it
into a dish of cold water. This will prevent the fruit from turning dark.
When the syrup has come to a fast boil, put in the pears carefully and
boil until they look clear and can be easily pierced with a fork, which
will probably be about twenty minute. Then done place in glass jars.
6. Canned Pineapple.--Pare the pineapple and cut in slices about one-half
inch thick. Be sure that all the eyes are cut out, as the fruit will spoil
quickly if these remain in. Make a syrup of one pound of sugar to quart of
water. When this syrup becomes thick enough, add the fruit and let boil
about fifteen minutes. When done place in glass jars and seal while hot.
7. Canned Peaches.--Pare the peaches and cut in halves and lay in a dish
of cold water until ready to put in the syrup. Make a syrup of one quart
of hot water to a pound of sugar. Let this cook to a syrup, then add the
fruit. Cook about eight minutes. Put in glass jars and seal while hot.
8. Brandy Peaches.--Drop the fruit into hot water. Let it remain there
until the skin can be taken off easily. Make a very thin syrup and cover
the peaches, after skin has been removed. Boil in this thin syrup until
the fruit can be pierced with a straw. While these are cooking make
another syrup, very rich, into which put the fruit after it is done.
Remove this from the fire and add an equal quantity of brandy while the
syrup is still hot.
9. Canned Plums.--Wash the fruit well in cold water, then add one pound of
sugar to a pound of fruit and let boil ten minutes. When done put in glass
jars and seal while hot.
[CANNING, PICKLING AND PRESERVING 833]
10. Canned Strawberries.--Wash the berries thoroughly before removing the
stems. Then weigh them, and to each pound of berries allow a half pound of
sugar. Let these boil about ten minutes, and they are ready for the cans.
11. Canned Rhubarb.--Take rhubarb when it is young and tender, or even the
later plant will do, cut into pieces about an inch long. Wash well and put
in glass jars, into which has been poured a cupful of cold water. Fill the
jar full of the rhubarb and then cover completely with water. Seal and put
in a cool place. When opened in the winter time a few minutes' boiling
with sugar added will make a delightful sauce.
12. Canning Corn.--The following is one of the safest and surest ways of
canning sweet corn, without the use of acids or the necessity of putting
up the corn with tomatoes, etc. Cut the corn from the cob and put in glass
jars, pack down tightly and screw covers on loosely to allow the air to
escape. Set the jars in a boiler and fill the boiler with cold water until
it reaches the rim of the jars and let boil for four hours. Remove the
cans and when sufficiently cool tighten the lids and set them away. A good
plan is to place a board or some corn husks in the bottom of the boiler on
which to set the jars to prevent them from cracking. Corn will keep as
long as you want it if canned in this way.
13. Canned Grapes.--Take the grapes and wash them thoroughly. Have two
dishes on the table. Put the seeds in one dish and the skins in the other.
Boil the pulp until all the seeds come out easily, then put through a
sieve. Add the skins, allowing one-half pound sugar to one pound of fruit.
When done put either in glass jars or crocks, taking precaution to see
that they are sealed tightly in either case.
TABLE FOR CANNING FRUIT.
Time
Quantity of sugar for boiling
per quart. fruit.
Apricots 2 teacupfuls 10 minutes
Sour Apples 1-1/2 " 10 "
Crab Apples 2 " 25 "
Black Berries 1-1/2 " 6 "
Gooseberries 2 " 8 "
Raspberries 1 " 6 "
Huckleberries 1 " 5 "
Strawberries 2 " 8 "
Cherries 1-1/2 " 5 "
Currants 2 " 6 "
Wild Grapes 2 " 10 "
Sour Pears (whole) 2 " 30 "
Bartlett Pears 1-1/2 " 20 "
Peaches (in halves) 2 " 8 "
Plums 2 " 10 "
Peaches (whole) 1 " 15 "
Pineapple (sliced) 1-1/2 " 15 "
Quinces 3 " 30 "
Rhubarb 3 " 10 "
Tomatoes 0 " 20 "
[834 MOTHERS' REMEDIES]