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Classic
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page 391
TO CAN QUINCES.
Cut the quinces into thin slices like apples for pies. To one quart jarful of
quince, take a coffee-saucer and a half of sugar, and a coffee-cupful of water;
put the sugar and water on the fire, and when boiling put in the quinces; have
ready the jars with their fastenings, stand the jars in a pan of boiling water
on the stove, and when the quince is clear and tender put rapidly into the jars,
fruit and syrup together. The jars must be filled so that the syrup overflows,
and fastened up tight as quickly as possible.
CANNED PINEAPPLE.
For six pounds of fruit, when cut and ready to can, make syrup with two and a
half pounds of sugar and nearly three pints of water; boil syrup five minutes
and skim or strain if necessary; then add the fruit, and let it boil up; have
cans hot, fill and shut up as soon as possible. Use the best white sugar. As the
cans cool, keep tightening them up. Cut the fruit half an inch thick.
CANNED FRUIT JUICES.
Canned fruit juices are an excellent substitute for brandy or wine in all
puddings and sauces, etc.
It is a good plan to can the pure juices of fruit in the summer time, putting it
by for this purpose.
Select clean ripe fruit, press out the juice and strain it through a
flannel-cloth. To each pint of juice add one cupful of white granulated sugar.
Put it in a porcelain kettle, bring it to the boiling point, and bottle while
hot in small bottles. It must be sealed very tight while it is hot. Will keep a
long time, the same as canned fruit.
CANNED TOMATOES.
Canning tomatoes is quite a simple process. A large or small quantity may be
done at a time, and they should be put in glass jars in preference to those of
tin, which are apt to injure the flavor. Very ripe tomatoesare the best for the
purpose. They are first put into a large pan and covered with boiling water.
This loosens the skin, which is easily removed, and the tomatoes are then put
into the preserving kettle, set over a moderate fire without the addition of
water or any seasoning, and brought to a boil. After boiling slowly one-half
hour, they are put into the jars while boiling hot and sealed tightly. They will
keep two or three years in this way. The jars should be filled to the brim to
prevent air from getting in, and set in a cool, dark closet.
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