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Classic
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page 390
CANNED PEACHES.
To one pound of peaches allow half a pound of sugar; to six pounds of sugar, add
half a tumbler of water; put in the kettle a layer of sugar and one of peaches
until the whole of both are in. Wash about eight peach-leaves, tie them up and
put into the kettle, remembering to take them out when you begin to fill up the
jars. Let the sugared fruit remain on the range, but away from the fire, until
upon tipping the vessel to one side you can see some liquid; then fill the jars,
taking them out of hot water into which they were put when cold, remaining until
it was made to boil around them. In this way you will find out if the glass has
been properly annealed; for we consider glass jars with stoppers screwing down
upon India-rubber rings as the best for canning fruit in families. They should
be kept in a dark closet; and although somewhat more expensive than tin in the
first instance, are much nicer, and keep for years with careful usage.
Fruit must be of fine flavor, and ripe, though not soft, to make nice canned
fruit.
Peaches should be thrown into cold water as they are peeled, to prevent a
yellowish crust.
CANNED GRAPES.
There is no fruit so difficult to can nicely as the grape; by observing the
following instructions you will find the grapes rich and tender a year from
putting up. Squeeze the pulp from the skin, as the seeds are objectionable; boil
the pulp until the seeds begin to loosen, in one kettle, having the skins
boiling in a little water, hard, in another kettle, as they are tough. When the
pulp seems tender, put it through the sieve; then add the skins, if tender, with
the water they boil in, if not too much. We use a large coffee-cupful of sugar
for a quart can; boil until thick, and can in the usual way.
CANNED STRAWBERRIES.
After the berries are picked over, let as many as can be put carefully in the
preserve kettle at once be placed on a platter. To each pound of fruit add
three-fourths of a pound of sugar; let them stand two or three hours, till the
juice is drawn from them; pour it into the kettle and let it come to a boil, and
remove the scum which rises; then put in the berries very carefully. As soon as
they come thoroughly to a boil put them in warm jars, and seal while boiling
hot.
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