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Classic
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page 508
kettle, and boil and skim it until the scum ceases to rise. Then pour it hot
upon the pineapple. While warm, cover the jars closely with white paper cut to
fit, and dipped in brandy, and cover tightly. There is no better way of
preserving pineapples, or that retains the flavor so well.
Quinces may be preserved in the same manner.
14. Preserved Tomatoes. This is an excellent and popular sweetmeat, when
flavored well with lemon, which is indispensable to making it palatable. Also,
it should be well penetrated with sugar, therefore it is best not to attempt
preserving tomatoes whole. The most convenient for preserving are those with
smooth, even surfaces. If fluted or cleft they are difficult to peel when
scalded, as the skins do not strip off so easily. Having weighed the tomatoes
(which must be full-grown and quite ripe) allow to every 2 pounds, 2 pounds of
the best brown sugar, a large spoonful of ground ginger and the juice and grated
rind of 1 large ripe lemon, rolled awhile under your hand. Having scalded and
peeled all the tomatoes, and mixed with the sugar a little beaten white of egg,
put them into a porcelain-lined preserving kettle (uncovered), and add,
gradually, the sugar. Boil the tomatoes and sugar slowly together until the scum
ceases to appear. Then add, gradually, the lemons (peel and juice) and boil
slowly for an hour or more. The tomatoes must all have bursted, otherwise they
will not keep, from the sugar not getting sufficiently into them. When done,
take them off the fire, put the tomatoes with their syrup into glass jars and
seal.
15. Canned Pears. To every 3 pounds of fruit allow 1 1/2 pounds of sugar and 1/2
pint of water. Peel the pears and lay them in cold water to keep them from
turning dark before they are wanted. When the syrup is boiling, put the pears in
and cook until they look clear or a fork can be stuck into them easily. Have the
jars standing in a pan of hot water, and carefully fill them with the fruit.
Pour the hot syrup over them, filling the jars to the top. Cover and seal.
16. Brandied Pears. In making brandied pears, Bartletts are the only variety
that will give entire
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