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Classic
Cook Books
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page 416
T.--Preserved and Dried-Fruits and Vegetables.
1. Rules to be observed in Preserving Fruits. Particular care should be taken
that all fruit which is to be preserved is well cleaned, and when possible
always rub clean with a cloth.
The kettle in which the fruits are cooked must not have been used for preparing
fatty food. A new double kettle filled with cold water, put on the fire and
brought to a boil, or an enameled kettle is the best, Spoons and skimmers must
not be greasy, and when ever possible the kitchen utensils used in making pre
serves should be devoted to this purpose only.
The vinegar should always be of the very best quality obtainable.
During the time the fruits are on the fire nothing else should be cooked that
will emit a strong or pungent odor, such as cabbage or other vegetables, fat,
etc., because this will act deleteriously on the fruit. The fire should be well
attended to at the beginning, and if you have a coal fire it should not be
disturbed, because the gas thereby liberated is also harmful to the fruit.
The fruit jars must be scrupulously clean and should be rinsed thoroughly a day
or so before using, and dried in the sun or open air. When the jars are filled
be care ful to have the fruit covered with juice as much as pos sible; a
teaspoonful of arrac or French brandy poured in at the top, or a circular piece
of paper cut the size of the mouth of the jar, soaked in these liquors and
placed on top of the fruit, will be found of great advantage.
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Classic
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