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Classic
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page 417
Cloves are used m numerous varieties of preserves but are apt to produce black
spots on light colored vegetables or fruits, such as pumpkins, walnuts, etc.; to
prevent this the heads of the cloves must bo removed.
Fruits and vegetables such as pickles, prunes, cherries, etc., preserved in
vinegar should be covered with an inverted saucer and weighted with a small
stone, which must not be heavy enough to produce much pressure, but enough to
keep the fruit or pickles under the juice or brine. A small muslin bag
containing mustard seeds, the bag large enough to cover all of the pickles, is a
good medium for preserving them.
Pickles and preserves should always be set aside in a cool, airy, dry place. The
cellar is not usually well adapted for this purpose on account of dampness,
especially in the Winter.
If a scum forms on the surface of the liquor containing the pickles, which is
commonly caused through the inferior quality of the vinegar, wash the jar
carefully and dry it, rinse the pickles in cold water, boil the vinegar and take
off the scum, add some fresh vinegar, put part of the pickles into it for a few
minutes, let them cool on a flat dish, then put them into the jar again and
cover with the vinegar. Should the vinegar, however, have become flat without
spoiling the pickles, it is of no further use and should be thrown away. Take
fresh vinegar, put it on the fire with the rinsed pickles and the spices (which
should be rinsed on a sieve) and as soon as the vinegar is hot take out the
pickles, bring the vinegar to a boil, and as soon as it is cool pour it over the
pickles.
Directions for keeping dill in good condition will be found under A. No. 41.
2. Clarifying Sugar for Preserves. The sugar should always be of good quality.
It is clarified as follows. Put it on the fire in a very clean copper or
enameled kettle in the proportion of 1 pound of sugar to 1/2 pint of water, and
let it boil until clear, taking off any scum that may appear.
If the sugar is to boil until it beads, have a slow fire, but then do not use an
enameled kettle, because the enamel will crack.
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